January 14, 2011

{ 14 comments… read them below or add one }

Marge January 15, 2011 at 8:44 am: I have been gluten free for over 25 years! It made a difference in my life the first week I had to change my diet. It is so wonderful to fine sites like this that help support others going through the process of changing. Believe me, it is much better than it was 25 years ago. I lived on rice cakes. Now the options are plentiful!!!!!

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Katherine January 20, 2011 at 11:37 am: Thank you so much for having this website and blog. I’ve been experiencing digestive issues most of my life and the symptoms have become unbearable these last 18 months. Finally, last week, after negative tests and no success in relieving my ailments, my Dr. suggested avoiding wheat and gluten. I left the office wondering how I was going to change my entire dietary lifestyle (I have tons of cooks books and enjoy watching cooking shows). When I got home and opened the newspaper there was an article about you and your blog. The timing was incredible! I now feel hopeful and see that making the change to wheat/gluten-free is not impossible or as daunting as it once seemed.

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Tiferet January 27, 2011 at 12:00 pm: I love your site and I love your book! I was diagnosed last week and my reaction was much the same as yours: Yes, yes, YES!

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Georgette February 25, 2011 at 9:06 am: Your site is great! I am anxious to try some of the bread recipes. My husband has been gluten-free for about 6 months, and I’ve been looking for good bread recipes for him that are palatable. I will definitely try the hamburger buns–they look delicious!

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emilyf March 19, 2011 at 7:11 am: Great recipes, and I will try some… but for the newly diagnosed, busy person, are there particular mixes you recommend?

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mady March 29, 2011 at 6:15 am: I may be only 10 but I love to cook but I have gluten and wheat alegies so my choices are limited but on the google page when I found this website I knew that this might help me because at birhtday parties all I get to do is sit around watch the other kids eat stuff that I’m alergic too. My grandma has the same alegies as me but their alot worse. so I might recomend this site for her. I think I’ll try some of the recipes.

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Jill April 17, 2011 at 9:52 am: Thank you Thank you Thank you!!!!
For years, my husband has suffered from digestive and sinus issues, body aches, headaches, sleeplessness, sleep apnea etc etc…(Sound familiar to everyone???).
He said he felt like a remote controlled robot with a bad battery.
He was also a bread addict. He’s not heavy, but…I’ve..uh… never seen anyone hollow out a loaf of french bread on the the way home from the store, until I met him! He said it was like trying to scratch and itch that couldn’t be scratched.
He’s been to several doctors for each individual problem, but no one made the connection between them until I sent him to my naturopath, and she nailed it in the first visit.
He’s still waiting for test results to show if actually has Celiac, but he’s been off gluten for 3 days and already feels better than he has in years!!!
The best part is, it’s so great to see my husband, again!! I missed that guy!!!
I have to throw in a big THANK YOU to Heidi Swanson of http://www.101cookbooks.com, because it was through her site, that I found you!!

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Julia Stuble June 21, 2011 at 11:20 am: Hi! I wondered, if you’re ever not too busy and searching for something slightly aimless, if you wouldn’t mind creating a “gum-free” category? I appreciate your consideration!

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PamA August 27, 2011 at 6:29 am: I just love that you’ve started baking without the gums! Is there a standard conversion that I can use to convert your recipes that do contain the gums? I’ve tried just taking them out and that doesn’t seem to work so well. Totally hooked on your website and your food!

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Laura Hershey September 4, 2011 at 8:57 pm: Thank you for joyfully continuing to write for us!

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A. Lewis October 24, 2011 at 12:00 pm: I am a new owner of a small cafe in a small tourist town in E. Massachusetts. My darling son was just diagnosed with gluten intolerance 6 mos. ago after nearly 5 years of testing. He and I have been experimenting with modifying our favorite recipes (he is the wicked baker in the family) I am the wicked chef for use in my cafe as I look to find a niche to stand out from the crowd. I began serving some gluten-free cupcakes, brownies and cookies from the mixes available at my local Whole Foods and have been met with wild acceptance by locals and tourists alike, but I prefer “made-from-scratch” recipes using the freshest and most local ingredients. As I mention, my son has been working to modify many of my baking recipes and I’ve used your new cookbook to make GF soups and salad dressings, but I’m struggling with pasta offerings.

This is where Danny may have to chime in. I’ve read your new book and tried a few of the pasta recipes, but I need to make these side dishes in a volume that will last about 3 days. I am very faithful to having all of my offerings as fresh as possible, but I need enough quantity of an item to last me through my biggest days of Friday, Saturday and Sunday w/o having to pull a valued front-staff member or myself (who typically fills in up-front) during these most busy times to create another batch.

I made a pasta salad a few weeks back with multi-colored rice fusilli with a simple lime-based viniagrette and some peas. My staff and I thought it tasted amazing. It sold well on Saturday and Sunday and there were a few servings left for Monday lunch rush. When I arrived Monday just after rush, my front chef relayed that a customer had ordered the fusilli and said it was dry and hard. We both had remembered how nice and al dente and fresh it had tasted on Saturday, but sure enough the pasta was dry and just crumbled in my mouth.

So, my ultimate question is how do you keep the GF pasta moist for more than a day or two or is that even possible?

Thanks so much for your help.

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molly January 2, 2012 at 10:20 am: I’m looking for the gluten free flour list and how to use them. It was mentioned in your book, GLUTEN FREE GIRL.

Thanks. Enjoy your sharing,
Molly

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Lauren January 2, 2012 at 6:12 pm: Thank you for your website and your book. I am in the process of being diagnosed with non Celiac gluten sensitivity. (At first I thought I had food poisoning 3 times from the dorm food at school.) Oh dear God what a difference it has made. I wish my doctors had told me post surgery in 2005 to remove Endometriosis and an ovarian cyst to go gluten free. Your website has been a godsend!! Thank you for making it seem like it’s not the end of the world, but showing me that it’s really opening up a new world of food that I never would have discovered before. I’m a Chicagoan who loves Italian food so much. My first thought of going gluten free was no deep dish and no pasta, the world is going to end. I have found gluten free pasta tastes just as good and without the ahem complications as the kinds with gluten. My sister has told me to try tofu pasta. Thanks again!!

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Hunter January 26, 2012 at 10:02 pm: I was diagnosed two years ago. I remember that after having gluten free lunch I stopped having the cramps, pains and constantly having to go to the bathroom. The weird thing is my doctor didn’t want to do the blood test to see if I was gluten free, this website is so helpful especially being a teen and having friends and parties. I would recommend this to anyone. 5 stars to you and also if any of you end up visiting Oregon like I did duri g winter break I would highly recommend crave bake shop 100% gluten free!!!:-)

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