This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo email@example.com with numerous contributions by others.
The Complete Food Allergy Cookbook
PO Box 1260BK
Rocklin, CA 95677
ISBN 0-7615-0051-0 hardback
ISBN 0-7615-0961-5 paperback, $16.00
This book came out earlier this year, and I am finally getting it
listed! This is a good, general resource for people with multiple
food allergies who are are having a hard time figuring out just what
to eat. There is information on food allergies in general,
alternative grains, substitutions for common allergens, and dealing
with one's food allergies in common situtations, such as dining out.
The recipes section is well-organized, with recipes given in a basic
form then variations, if possible, to suit different allergies.
Each recipe is clearly laid out with information on nutrition given
at the end. I found the recipes easy to follow and was usually able
to get the ingredients listed. The author uses a wide variety of
ingredients, which is great for people with allergies! There is a
listing of mail-order sources in the back, so almost everyone should
be able to track down the occasional odd ingredient. I found this book
to be a help in figuring out what I can do with some more unusual
ingredients, such as quinoa and teff.
Though it is a short section, I appreciated the pages on converting
old recipes to more allergy-friendly recipes. The information
provides a starting place for cooks who already know how to cook but
aren't familiar with allergy-free cooking. Three recipes are
discussed, giving the cook an idea of how to find a suitable recipe
for conversion then how to go about actually converting it. The book
also states what all allergy-free cooks have found: you may not get
what you expected exactly, but the new recipe will probably be quite
Mother Earth Cookery
Margaret Ritchie ("Just Margaret") PO Box 22150, RPO Wildwood
SASKATOON, Saskatchewan, Canada, S7H 5P1 $10 (CAN) including postage,
spriralbound paper, 55 pp.; available from author e-mail
This is a very interesting collection of recipes which, as the cover
states, features "natural foods free of glutens, sugar, yeast, soy,
chemicals, dairy, meat and low in fat". Though a few small points are
open to debate in this (is ghee really milk-free?), none of my
quibbles are show-stoppers. The book is a good source of recipes and
ideas. All recipes start with plain, unprocessed ingredients and require
some effort on the part of the cook, though no more effort than anyone
with allergies will have been putting forth already! The recipes center
around rice, beans, fresh vegetables and fruits, making it a good
source for those with many allergies or with vegetarian/vegan requirements.
Information on homemade egg replacers and milk replacers is given, though
some of the other ingredients may not be available in areas with restricted
food shopping (all are readily available by mail, though). The author
includes a number of good ideas for working with and around allergies,
especially suggestions for easing food preparation. The recipes are simple,
flexible, and nutritious.
My results with the recipes have been mostly good, though not
perfect; everything I made was interesting and edible, even if it
didn't turn out exactly as I expected. This may change as I become
more familiar with the various ingredients and gain a bit of practice
with each recipe. Since this is true for any sort of allergy cooking,
it seems, I am more than willing to put forth the effort on these
Where the book excels, though, is as a springboard for interesting
ideas. I can say with absolute truth that I had never thought of some
of these ideas, and I consider myself a rather flexible and daring
cook! The book is a good supplement to other, more mundane allergy
cookbooks, especially for those with lots of food restrictions (many
allergies, vegetarian/vegan, macrobiotic,etc.)
(A sample recipe is in
Allergy Recipes file.)
The Food Allergy Cookbook
The official cookbook of the Allergy Information Associaion
St. Martin's Press
New York, New York 10010
I just bought the book (a new printing). Before, I went to the
library and copied the recipes that fit my allergies.
The author isn't overly optimistic and doesn't over-claim the
recipes; they are good work-a-day recipes, not fancy
stuff. All the recipes I have tried certainly worked well.
The book uses a variety of flours and tells how to make
various combinations that work satisfactorily for baking.
(Two sample recipes in Allergy Recipes file:
The Allergy Self-Help Cookbook
by M. Jones
Rodale Press Inc.
This book stresses eating a variety of foods. Many of the recipes
are fine, no-nonsense recipes for family eating. Most of the
ingredients are readily available (for me). I haven't followed
the recipes exactly, just borrowed ideas as I saw fit. The book
includes a very comprehensive guide to mail-order companies.
The book spends some time discussing environmental factors and
the rotation diet (which this book recommends).
Updated opinion: As I have worked with my old allergies and added some
new ones, I've found the author's information on rotation diets to be
of great help. Previously, I had glossed over this section. Now, I
find the information on related food groups to be immensely helpful
and her suggestions for a rotation diet to be of interest. Though I
don't follow a true rotation diet, the information in Jones' book has
helped me plan meals that suit my allergies and tolerances.
"Allergic People Eat Desserts Too!"
Eleanor Bentley Milinusic
Canadians add 7% GST
Mycel Project Management Services Inc.
416 Canterville Drive S.W.
CANADA T2W 3Z9
This book has a wonderful selection of desserts. All of these recipes
have no gluten, no wheat, no corn, no barley no oats, no rye, no eggs,
no dairy, no preservatives, no additives and no colouring. She has
included some recipes for baking powders, vanilla, butter substitutes,
egg substitutes and various hints (very useful). The "Glazed Fruit
Pie" recipe is given in the Allergy Recipes file, and there is also a
terrific brownie recipe in the book. The service is very quick. I got
my book in less than two weeks.
The Contents include:
Cakes & Cupcakes,
Frostings & Toppings,
Old Fashioned Baked Desserts,
Pies & tarts,
Puddings & sauces,
Notes Tips & Substitutes.
(A sample recipe is in
The Allergy Cookbook and Food Buying Guide
Pamela Nonken and S. Roger Hirsch, M.D.
Warner Brothers Books, 1982
ISBN 0-446-37173-4 (USA)
ISBN 0-446-37341-9 (Canada)
This book focuses on six major allergens -- corn, eggs, milk, soy,
wheat, and yeast. The authors give a listing (by allergen) of
general tips and substitutions for each allergen, then give detailed
lists of products which may contain the allergen under various names.
What is most helpful is the brand name listing of "safe" products,
though the edition I have looked at is over ten years old and product
composition is likely to have changed. The last half of the book is
recipes for dishes that avoid some or all of the listed allergens.
For instance, there are 5 biscuit recipes, three of which do not use
wheat. (See recipes). There are also recipes for common condiments,
such as ketchup, that often contain a number possible allergens when
(Two sample recipes are in the Allergy Recipes page:
Gluten free Biscuits and
Peanut Butter Chocolate Cookies .
The Allergy Gourmet: A Collection of wheat-free, milk-free, soy-free,
corn-free, and soy-free recipes
by Carol Rudoff
I haven't used this book very much. Most of the recipes use
barley flour to which I may be allergic. The recipes contain
very few ingredients and are likely to be fine for people with
many allergies. As soon as I figure out the substitution for
barley flour, I will try more of the recipes. (A sample recipe is in
The Allergy Cookbook
Ruth R. Shattuck
Eileen Rhude Yoder, Ph.D.