Cooking for Your Celiac Child is essentially a book of recipes which have in common the relative absence of gluten in the flour substitutes used. Where traces of gluten are found, as in the wheat starches, this is clearly stated in a footnote.
In addition to exclusion of gluten, some recipes are low in fat or free from added sucrose or starch, to accommodate various stages in the control of symptoms. It would be convenient, from a reference standpoint, if these recipes were indexed or labeled so that they could be identified quickly. Recipes limiting fats or carbohydrates are useful in treating conditions other than celiac disease and are much in demand.
The recipes used have been well tested and produce attractive, interesting products of good eating quality. In general, however, the recipes seem to be chosen for the "carriage trade" in that many ingredients are expensive and obtainable only