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They and their four children have varying degrees of gluten and dairy intolerance. They found buying prepared gluten-free products expensive so Sarah King started experimenting with making her own.
There are tips for meals and lunchboxes and lots of baking recipes, many with dairy-free options. They range from breads, pizzas and muffins to pies, tarts, biscuits, cakes, puddings and sweets, with many old favourites like Afghans and Anzac biscuits, lamingtons, pikelets, Christmas pudding and hot cross buns.
Unlike the book above, which is all baking, the recipes in this book are mostly main meals, sides, and snacks, with a few baked goods and desserts. It would be a useful cookbook for anyone with gluten intolerance in the family.
Rena Patten's second book on the topic, Quinoa for families (New Holland), includes recipes for various varieties of the whole grain (white, red, brown), as well as quinoa flakes and quinoa flour. They range from soups, salads, vegetarian, meat, poultry, fish, dessert and baking, to children's food like crunchy chicken bites, ham corn and pea bakes and chocolate brownies.
The recipes in this stylishly produced book are not ''cheffy'' but ones you can cook at home. There's Italian influence from the River Cafe and some traditional British food from her Birmingham childhood, like cabbage and bacon, a suet-crust pie, or her take on curry. Some are simple, like roast chicken with a ripe tomato, and bread salad with anchovies and garlic to give a burst of flavour. A delightful and practical book for those who like to explore interesting, well-flavoured food.