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Read it: Three Handy Cookbooks for Parents of Children with Food Allergiesby Julie Deardorff, The Chicago Tribune
An estimated 6
percent of children have a food allergy, or a reaction triggered by the
immune system. Fortunately, several books offer appealing dessert
options for children with special diets. Gluten allergies and intolerance: The Ultimate Gluten-Free Cookie Book,
by Roben Ryberg (Da Capo Long Life, $16.95). Gluten-free baking can be
frustrating because gluten is the protein that holds the dough together.
The beauty of Ryberg's approach is that she mimics glutinous cookies by
embracing everyday ingredients. Most of the cookies use brown rice
flour or sorghum; no complicated rice blends are required. Ryberg,
author of several gluten-free cookbooks, also offers egg- and dairy-free
cookies and recipes with single flours. Nut-, egg- and dairy-free recipes: The Food Allergy Mama's Baking Book by Kelly Rudnicki (Agate Surrey, $19.95); foodallergymama.com.
Rudnicki targets three of the most common food allergens and offers
advice on how to deal with classroom festivities and birthday parties.
For class celebrations, Rudnicki suggests decorating her sugar cookies
with allergen-safe icing and sprinkles. Multiple allergens: My Kid's Allergic to Everything Dessert Cookbook by Mary Harris and Wilma Selzer Nachsin (Chicago Review Press, $16.95); mykidsallergictoeverything.com.
What do you do when your 4-year-old child is allergic to wheat, eggs,
dairy, soy, corn and nuts? The authors, who both raised children with
multiple food allergies, have compiled more than 100 recipes for sweets
that can be slipped into lunchboxes or served at holiday dinners. The
book also has recipes for those who must limit sugar intake or avoid
gluten.
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