Recipes for Coeliacs & Wheat Intolerants

If you suffer from gluten allergy or intolerance (Coeliac disease), or wheat intolerance, then you probably know the only treatment for either of these debilitating conditions is a gluten-free and wheat-free diet - this means eliminating bread, biscuits, crispbreads, cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter, as well as many tinned, packaged and processed foods - in fact foods which usually form the greater part of a normal day-to-day diet.

Michelle Berriedale-Johnson, a leading expert and author in the field of food allergies and nutrition, has developed this original collection of recipes using both wheat flour alternatives as well as the gluten-free flours, breads and pastas now available.

If you're worried about what to eat and how to eat, and you're stuck for recipes for balanced meals, then this book is for you.

*Over 200 specially created wheat-free and gluten-free recipes *Proprietary gluten-free flours, bread and cake mixes tried, tested and recommended *The very latest medical and dietary findings *Nutritional analysis for each recipe