Thank you for the tips on how to replace
ingredients in allergy free baking, they are very
useful, however, I am stuck in creating gluten free products that are not only gluten free but also free from nuts, peanuts, sesame, soy, coconut, dairy, eggs, rice, yeast, sorghum, tapioca, modified starch and
most fruit.
Additionally, the book provides
useful ingredient substitutes, and recommends the
most efficient cooking tools to use to accomplish the prep work quickly and efficiently.