If you suffer from food allergies but love baked goods, check out this cookbook! Not only does it cover gluten-free baking (which is a challenge in its own right), it avoids a number of other common allergens and is vegan. Pascal uses her own blends of gluten-free flours (an All Purpose Baking Mix and a Bread Mix), which calls for superfine brown rice flour (sometimes difficult to locate, but she suggests Authentic Foods brand, which can be purchased online), tapioca starch, and potato starch. I have a sensitivity to yeast, so unfortunately I did not make anything from the yeasted breads section, but they all look delicious (I did try the cinnamon rolls and they were really good, although they were kind of hard by the second day.) I highly recommend the Carrot Ginger Cupcakes with Orange Buttercream Frosting, which are quite possibly the best cupcakes I've ever had, gluten-free or otherwise. Other winners were Snickerdoodles, Swedish Cardamom Cookies, Russian Rock Cookies, Chocolate Cupcakes, Dutch Cocoa Cookies, Blueberry Millet Muffins, and Chocolate Sandwich Cookies. The standard chocolate chip cookies weren't very impressive, and the scones tended to be a little gummy, but they both still tasted good - they just aren't the best Pascal has to offer.