iving on a wheat-free, gluten-free diet can be difficult - the challenge is to eat well while avoiding numerous everyday ingredients.

'Eat With Joy', by Ann O'Dowd Fogarty, is a practical, thorough book which provides a wealth of down-to-earth advice together with delicious wheat-/gluten-free recipies for everything from soup to Christmas cake, including bread, scones and pastry.

All the recipes are both wheat- and gluten-free and 50% are dairy free. Also, all recipies have been rigorously tested using Imperial measure and converted into metric and North American subsequently.