Meet Cybele's Free To Eat

When Cybele Pascal's son Lennon was diagnosed with severe dairy and soy allergies in 2001, her life was forever changed.

Cybele had to cut out Dairy, Soy, Wheat, Eggs, Peanuts, Tree nuts, Fish and Shellfish from our (and her infant son's) diet, which was challenging in the beginning, but Cybele viewed it as one she would conquer. So she set about revamping the way she cooked from scratch. Out went the milk, eggs, flour, soy, and all the thousands of allergenic derivatives people take for granted in our kitchen. And from there, a new cuisine was born.

Cybele spent about two years creating the recipes that eventually became The Whole Foods Allergy Cookbook. Why? A) because she had to, and B) she loves to cook.

She continues to cook allergen-free for her family but also for the many families out there like hers.

Ingredients

Gluten-free flour (brown rice flour, potato starch, tapoica flour), palm oil shortening, cane sugar, brown sugar, rice milk, fructose, grape juice, rice dextrin, prebiotic tapioca fiber, egg replacer (potato starch, tapioca flour, leavening [calcium lactate, calcium carbonate, citric acid], cellulose gum, carbohydrate gum), vanilla extract, cream of tartar, baking soda, cinnamon, sea salt, xanthan gum, sunflower lecithin.