For the purposes of this book, the eight allergenic foods have been condensed to six. Because so many people who are allergic to peanuts are also allergic to tree nuts, peanuts and tree nuts have been combined into one category. And those allergic to shellfish are often allergic to fish, so those two categories have been combined.

Be flexible when choosing these recipes, and don't be afraid to substitute. A recipe that uses flour can work for those allergic to wheat if you substitute one of this book's flour mixes. Recipes for egg substitutes can also be found.

Conversely, if you aren't allergic to eggs, use real eggs in these recipes (1 egg per 3–4 tablespoons of the substitute), add chopped nuts if you don't have nut allergies, or use butter, milk, and cheese if you don't have an allergy to dairy.

Also, if you are allergic to anything else, from tomatoes to strawberries to onions, just leave them out of recipes. Most recipes are quite tolerant and will work with substitutions and or omissions. You will find that your diet isn't as limited as you thought!