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Posted May 2, 2007
The first word I saw when I opened this book was 'barley'. There are many recipes in the book which include barley and rye flour, and this is supposed to be gluten-free! These flours definitely have gluten, and it would be disappointing for a newly-diagnosed celiac to use these recipes and wonder why they're still feeling sick. I have three children who are gluten intolerant and have recently learned they have multiple other food allergies. I hope this book can give me some new recipes to use for them, but I will have to be watchful that the ingredients really are things they can eat.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.