This book, per its cover and introduction, aims to introduce recipes which are free of such allergens as gluten, dairy, eggs, and sugar. Unable to eat gluten and diary, I purchased this book in a bona fide effort to diversify my somewhat-restricted diet. In a blatant contradiction to its claims, almost every recipe in this cookbook calls for some type of diary (milk, buttermilk, butter, margarine, and powdered milk), sugar, and/or eggs. There are only so many substitutions that can be made without altering the chemical make-up required to achieve an edible baked good. There are also only so many substitutions a consumer should be required to make when she expects to purchase a ready-to-use cookbook. (The recommended products with which to stock an allergen-free pantry also include dairy products and sugar.) I am in the process of returning this book.