Baking without nuts, dairy and especially eggs can be a real challenge.\u00a0 A new bakery cookbook will help solve this problem.<\/p>\n
<\/a> The Divvies Bakery Cookbook<\/a><\/em> by Lori Sandler recently crossed my desk.\u00a0 It is thoughtfully organized into several sections to suit a variety of baking needs.<\/p>\n <\/p>\n Certainly the photos don\u2019t make you feel like you are missing anything by baking without diary, eggs or nuts.<\/p>\n The book starts out with common-sense advice for anyone with food sensitivities.\u00a0 It includes how to avoid being contaminated in restaurants and in your own kitchen.\u00a0 Besides constant vigilance and knowing what you\u2019re supposed to avoid, the suggestions in this book are very useful in explaining exactly how to avoid small amounts of contaminants.<\/p>\n I like the organization, which is more along the lines of occasions than types of baking.\u00a0 For example, there are sections on school snakes and baking for parties, rather than sections on cookies and cakes.<\/p>\n