Antoinette Savill is a Glenfiddich Award-winning cookery writer who suffers from multiple food allergies. She is committed to creating delicious recipes for fellow allergy sufferers and has launched a successful website and range of gluten-free foods, sold through Waitrose. She is well known to the Coeliac Society (42,000 members).

‘The great thing about Antoinette is that she is a cookery writer who got into writing about food intolerance after discovering that she herself was a sufferer. You can confidently recommend any of her books.’ THE BOOKSELLER‘Wheat intolerance is very common because we eat so much of it, often having cereal for breakfast, sandwiches for lunch, pasta for dinner and biscuits in between. This book can help enormously. It has loads of fantastic recipes that are simple and can make going wheat-free a lot easier.’Matt Lovell, nutritionist, writing for NOW

Antoinette Savill is a Glenfiddich Award-winning cookery writer who suffers from multiple food allergies. She is committed to creating delicious recipes for fellow allergy sufferers and has launched a successful website and range of gluten-free foods, sold through Waitrose. She is well known to the Coeliac Society (42,000 members).

‘The great thing about Antoinette is that she is a cookery writer who got into writing about food intolerance after discovering that she herself was a sufferer. You can confidently recommend any of her books.’ THE BOOKSELLER‘Wheat intolerance is very common because we eat so much of it, often having cereal for breakfast, sandwiches for lunch, pasta for dinner and biscuits in between. This book can help enormously. It has loads of fantastic recipes that are simple and can make going wheat-free a lot easier.’Matt Lovell, nutritionist, writing for NOW

Antoinette Savill is a Glenfiddich Award-winning cookery writer who suffers from multiple food allergies. She is committed to creating delicious recipes for fellow allergy sufferers and has launched a successful website and range of gluten-free foods, sold through Waitrose. She is well known to the Coeliac Society (42,000 members).

‘The great thing about Antoinette is that she is a cookery writer who got into writing about food intolerance after discovering that she herself was a sufferer. You can confidently recommend any of her books.’ THE BOOKSELLER‘Wheat intolerance is very common because we eat so much of it, often having cereal for breakfast, sandwiches for lunch, pasta for dinner and biscuits in between. This book can help enormously. It has loads of fantastic recipes that are simple and can make going wheat-free a lot easier.’Matt Lovell, nutritionist, writing for NOW