“A Celebration of Gluten Free Baking” is now available for world wide ordering on Amazon.com, Amazon.co.uk, Amazon.ca, and Barnes and Noble (bn.com). This happened much faster than either of us could have anticipated. As you can probably imagine, we are thrilled. 🙂
What we are really wishing for now are some independant reviews and comments. Anyone brave enough? If any of you have read, or are reading our book, please feel free to comment below, and tell us what you think, or, better yet, please stop by Amazon.com, or our book page on weread, and leave a review of the book. We highly encourage positive feedback. 😉
Thanks again to all of our readers, we look forward to hearing from you!
As the temperatures are dropping and snow is falling across many parts of the country, this soup, which can be prepared in a vegetarian, or meat-based version, helps to keep the winter chills at bay. This soup takes about 1-1/2 hours to cook, and can also be made ahead of time. This is our favorite ‘go to’ soup recipe, if anything ails us. After many hours spent outside shoveling snow, there is nothing like coming inside to the warm, inviting aroma of a steaming hot cup of soup. Continue reading →
We are a mother and daughter writing team, hailing from New Mexico. Welcome to our blog!
We chose this blogging format to document and share the story of our adventures in gluten free living. After our diagnosis of gluten intolerance almost two years ago (2007), we naturally experimented with converting our most favorite family recipes into gluten free versions. Initially there were just as many failures as successes. Eventually, the successes won and a book was birthed titled “A Celebration of Gluten Free Baking.”
So many of our family members and friends, while extremely sympathetic to our journey, could not see themselves adopting a gluten free lifestyle. Most had just experimented with gluten free flour blends and/or prepared mixes,which is fine and works with some recipes, but generally, the results were less than spectacular. We started along those routes ourselves, but quickly learned, that, for the most part, the more delicate European desserts and breads only resulted in failure. Most of our desserts have been adapted using ‘recipe specific proportions’ of gluten free flour options. None of our recipes involve the use of white sugar, soy, corn, bean flour or excessive amounts of starch.
Come back soon to visit our blog, or better yet, subscribe, to get the latest updates on our gluten free adventures.
Feel free to leave a post, we look forward to hearing from you.
Inge and Gillian