Originally Posted by jason_kraft
Sounds like a relatively standard gluten-free/dairy-free diet, there are many great recipes online as well as in books. I've never heard of anyone who was allergic to all fats, if you can narrow that down you will have a much easier time. Some of the replacement fats we use in baking for food allergies are palm oil, coconut oil, and soy-based margarine.
Appreciate your input.
Any form of margerine is out, including soy based ones.
Nearly all soy products are out: the exceptions are two brands of soy milk and two brands of soy tofu.
Anything with additive, preservative or colouring has to be avoided.
My daughter has numerous allergies, which can be handled with time and care.
The main problem is, that since a very severe attack of glandular fever, her system has become so highly sensitive to numerous other products.
I know of three other young women, in their twenties, who have the same problem.
I was going to do some trials with coconut products, to see how we go.