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Reviewed by Emily-Jane Hills Orford for Readers' Favorite
There are a number of allergens in the North American diet. Some foods, which we grew up believing to be healthy foods, are now listed as the top allergens in North America. Usually when we think of food allergies, we think of nuts. But gluten and dairy are just as serious allergens as nuts, as are soy and corn. These four ingredients are found in just about every prepared food product on the grocery shelf.
Amber Richards, author and food writer, has taken two of these big allergens, two of the better known and more recognized allergens, gluten and dairy, and she has created a collection of recipes that are still delicious. Most of her recipes are savory: soups, stews and casseroles, but she has also provided some interesting sweet creations which use alternate foods to avoid gluten and dairy. Amber also notes specific products that may be used as substitutes to the usual dairy and gluten ingredients.
One of her interesting casseroles is the Cheesy Chicken Noodle which includes ingredients like: gluten-free pasta, non-dairy milk substitute, non-dairy margarine, Vegan Gourmet cheddar shreds and non-gluten bread crumbs. Or, the Brown Rice and Chicken Casserole that calls for Dairy-free margarine and rice flour, as well as the gluten-free chicken stock, chicken and veggies. The Almond Butter Bars may sound like a dairy-laden treat, but is, in fact, made with almond butter and contains no dairy butter at all.
Amber has contributed to the ever-growing archive of gluten-free and dairy-free recipes that are now available. This is an interesting resource for those concerned about gluten and dairy products in their diet.