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Wheat, milk and eggs are probably the three most common allergens (allergy-causing agents) in the Western diet today. They are ‘staples’ and are eaten every day by most of us in some form. While some people may be allergic to just one of these items, others less fortunate may be allergic to all three. As they play such an important part in the structure of our diet, a food regime which excludes them needs to be carefully balanced to replace their valuable nutrients.

The author has had personal and practical experience of catering for a special diet which cuts out wheat, milk and eggs, and the results of her research in the form of information and recipes has proved to be a lifeline for people on similar diets. This book gives a broad outline of the problem of cooking without these foods, and it offers practical advice, including a wide range of recipes, on how to cope with what may at first appear to be an impossible diet to follow.