Allergy Cookbooks
Source of Recipe
me
Recipe Introduction
These cookbooks are ones I own, use and recommend to anyone who is trying to cook for a food allergy. Not only do they have helpful recipes, there is much good advice and information about food families. They have been very helpful to me.
Recipes for Allergies by Billie Little.
published in paperback in 1983
ISBN 0-553-22538-3
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Probably the book I use the least and simply because it is a small paperback and harder to keep open! There is good information so it's worth looking at if you find a copy.
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Allergy Cooking with Ease by Nicolette M. Dumke
third printing, May 1994
ISBN 0-914984-42-X
This is the no wheat, milk, eggs, corn, soy, yeast, sugar, grain and gluten cookbook. I like the ease of the recipes and each one states what it does not contain. There are also several variations listed for some basic recipes, such as shortbread - there are recipes using amaranth, oat flour, barley flour and spelt. The book begins by explaining ingredients, what they do and how they taste.
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The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N.
published 1984
ISBN 0-87596-109-6
Although this book doesn't list the eliminated ingredients with each recipe, it is extremely helpful. And it is easy to learn what recipe you can use, what you can adapt and which ones to avoid. The listing of food families, important vitamins and nutritional information is wonderful.
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Allergy Free Cooking by Eileen Rhude Yoder, Ph.D.
published 1987
ISBN 0-201-09797-4
Great explanation of the elimination diet and a shopping guide. All the recipes have the listing of eliminated ingredients too.
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The Complete Food Allergy Cookbook by Marilyn Gioannini
published 1996
ISBN 0-7615-0051-0
This book does not list the eliminated ingredients with each recipe, which is the one downfall. But, the first chapters of the book are chocked full of helpful information. And by reading through it, there are ways to make the recipes fit your needs.
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The Allergy Cookbook by Carol G. Emerling and Eugene O. Jonckers
published 1969
There is no ISBN on my copy
This book is quite old but I do like it a lot. It has the recipes listed in back by what they don't have - such as wheat free, egg free, etc. There is also a good deal of information about what flavors and textures might change using different ingredients.
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You also might want to check on the book "Make your own convenience foods" by German and German. Once you get familiar with what to avoid and how to substitute ingredients, you might find their recipes helpful.
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