My absolute favorite part of her book, besides the beautiful photos, is in the very front of the book: There is a whole section on food allergies.
She details each of the recipes in the book if they are gluten free, dairy free, egg free, and/or nut free. I love this! A quick, at a glance view of what's safe for your family!
However, as most food allergy families know, even if something isn't listed you can always adapt! That's exactly what I did with the Cheesy Waffle recipe from the book.
I took her delicious Cheesy Waffle recipe featured in the book and subbed it to make it gluten & egg free.
You'll have to get the book for the full recipe ;) but to make it allergy friendly, I used GF All Purpose flour, an extra 1/4 cup of liquid, and a flax egg. When I made the recipe, I cut it in half, so only one flax egg replacer was needed. Since Little Miss is fine with dairy, I used regular cheese shreds but it can easily be made with non-dairy shreds instead, as well.
I was impressed right away with how light and fluffy the batter was. I poured it into my hot, greased waffle iron and within minutes I was swatting Little Miss' hands away to not eat them all!