<<Disclaimer: Verify this information before applying it to your situation.>> I know that many of us have the need or desire to avoid more than just gluten (dairy, corn, meat, etc.) and I have a book that might be of some interest: "The All Natural Allergy Cookbook/Dairy-free, Gluten-free" by Jeanne Marie Martin, Harbour Publishing, 1991. ISBN 1-55017-144-9 I personally found this to be of more interest as a reference book than a cookbook (good tip on cooking gas-free beans -- which I haven't been brave enough to try!) but I do like the way the recipes are coded right by the names (of the recipes) so that you can tell at a glance whether or not the recipe is for you. For example, "Carob-Peppermint Ice-Cream" is "G-Y-B-Gr" which means Gluten-Yeast-Baking Powder & Baking Soda-Grain free. There are also egg and soy free recipes. This is an excellent resource for those of you who either didn't cook much (or at all) before going GF or have had trouble working with alternative ingredients. As I said before, I felt that this was a better reference than anything else and haven't tried many of the recipes since buying it in 1992 but some of you may feel differently. However, now that life is slowing down again, I may just tackle the "Yeasted Rice Bread" recipe... Happy cooking! Jane (in VA) [log in to unmask]