Recipe book for allergy-free cooking
When we first started having to cook and bake for allergy-free diets we were just inventing recipes out of thin air. The results were often pretty awful, but thankfully the kids seemed happy with what they got to eat. Finally I realised that most “normal” recipes can be adapted to an allergy-aware diet with just a little modification.
After over 100 years, the Edmonds Cook Book can still be relied on for good kiwi baking.
For example, a lot of baking that calls for eggs can be just as good with the eggs left out, or with a tablespoon of cooking oil substituted for each egg. You can get away with this where the egg is a small part of the recipe — there’s no way I can make an egg-free pavlova or souffle.
Gluten-free cooking and baking is pretty straightforward with the gluten-free flour substitute I use.
I’ve realised what almost every kiwi has realised before me: the recipes in the Edmonds Cook Book are as reliable as any you’ll find anywhere.