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Allergen Free Baking
This book uses a variety of flours in the recipes and is free of peanuts, tree nuts, eggs and dairy. Flours used are spelt, oat, barley, tapioca, rice, quinoa, the list goes on. Find out how to makes Chocolate Fudge Cake, brownies and a variety of muffins and cookies for those with wheat, egg, and dairy sensitivities.