Author Jody Vassallo has brought wheat and gluten free cooking to a new level. Her food is superb and her recipes provide a great deal of choice and variation – a blessing for people with Coeliac disease. The Introduction is written by Kim Faulkner-Hogg, PhD, Dietician – and it provides valuable information about Coeliac disease, as well as tips for eating out, children's party food and school lunch box ideas. The fabulous baking recipes have been written by Coeliac baking expert – Dianne Boyle. Endorsed by the Coeliac Society of Australia, this book contains 100 recipes, all easy to follow and each is nutritionally analysed.