Comments on: About http://www.glutenfreecookingschool.com Lessons and Recipes for the Gluten Free Cook Mon, 08 Sep 2008 01:20:57 +0000 http://wordpress.org/?v=2.5.1 By: Shallyssa http://www.glutenfreecookingschool.com/about/#comment-5162 Shallyssa Sun, 31 Aug 2008 15:34:48 +0000 #comment-5162 Hi Mary Frances, I really like your blog! I'm a French Canadian and I also have a gluten free blog in French. ( Le Blog Canadien sans gluten) I'd like to know if it's possible to traduce some of your recipes to put in my blog..with a link to your blog of course! Some of my readers don't understand english and there not a lot of gluten free blog in French! Thanks you for your website..I know it's not easy to do!!! Shallyssa Hi Mary Frances,
I really like your blog! I’m a French Canadian and I also have a gluten free blog in French. ( Le Blog Canadien sans gluten) I’d like to know if it’s possible to traduce some of your recipes to put in my blog..with a link to your blog of course! Some of my readers don’t understand english and there not a lot of gluten free blog in French!
Thanks you for your website..I know it’s not easy to do!!!
Shallyssa

]]> By: Andrea http://www.glutenfreecookingschool.com/about/#comment-4708 Andrea Sat, 26 Jul 2008 07:44:38 +0000 #comment-4708 Thank you so much for your kind compliment about the sauce for the chicken stuffed with goat cheese, spinach and sun dried tomatoes that I posted earlier this week. I am very interested to see how it turned out in your vegetarian adaptation! Please do let me know. I was very honored to hear from you, as I have been to your site several times in the past and think you do an outstanding job! It sounds like the paths that led us to gluten free cooking were very similar. Is there a private email where I can contact you? I have a website question. Thanks! Andrea http://tastyandglutenfree.blogspot.com Thank you so much for your kind compliment about the sauce for the chicken stuffed with goat cheese, spinach and sun dried tomatoes that I posted earlier this week. I am very interested to see how it turned out in your vegetarian adaptation! Please do let me know. I was very honored to hear from you, as I have been to your site several times in the past and think you do an outstanding job! It sounds like the paths that led us to gluten free cooking were very similar. Is there a private email where I can contact you? I have a website question. Thanks!

Andrea
http://tastyandglutenfree.blogspot.com

]]> By: angela http://www.glutenfreecookingschool.com/about/#comment-4386 angela Mon, 23 Jun 2008 23:11:59 +0000 #comment-4386 I am so excited that I found your blog! I was on the search for some yummy GF recipes because my husband is on a GF diet, so my girls and I are too (for the most part). Thank you so much for making so many recipes available for us. I can't thank you enough. ...angela I am so excited that I found your blog! I was on the search for some yummy GF recipes because my husband is on a GF diet, so my girls and I are too (for the most part). Thank you so much for making so many recipes available for us. I can’t thank you enough. …angela

]]> By: Michelle W http://www.glutenfreecookingschool.com/about/#comment-4382 Michelle W Mon, 23 Jun 2008 17:29:13 +0000 #comment-4382 Mary Frances, you are amazing! i can't believe how quickly you respond and with such great ideas. Thank you, I'm willing to most anything to get this kid to eat! Her staples used to be (we started this last Wed): pizza, chicken nuggets, and PB&J. So far I can't get the kid to eat anything now except applesauce, bananas, chips and cookies. Nice diet, right? I appreciate all your help and look forward to trying anything. Mary Frances, you are amazing! i can’t believe how quickly you respond and with such great ideas. Thank you, I’m willing to most anything to get this kid to eat! Her staples used to be (we started this last Wed): pizza, chicken nuggets, and PB&J. So far I can’t get the kid to eat anything now except applesauce, bananas, chips and cookies. Nice diet, right? I appreciate all your help and look forward to trying anything.

]]> By: Mary Frances http://www.glutenfreecookingschool.com/about/#comment-4378 Mary Frances Mon, 23 Jun 2008 10:25:44 +0000 #comment-4378 Hi Michelle, To get started try my <a href="http://www.glutenfreecookingschool.com/archives/gluten-free-multi-grain-flat-bread/" rel="nofollow">Multi-Grain Flat Bread Recipe</a>. My son, who just turned 2, often eats a slice of this bread spread with nut butter as part of his lunch. The bread is gluten, casein and yeast free among other things. I haven't tried any of my other recipes without yeast but I'll definitely post about it if it works. Hi Michelle, To get started try my Multi-Grain Flat Bread Recipe. My son, who just turned 2, often eats a slice of this bread spread with nut butter as part of his lunch. The bread is gluten, casein and yeast free among other things. I haven’t tried any of my other recipes without yeast but I’ll definitely post about it if it works.

]]> By: Michelle W http://www.glutenfreecookingschool.com/about/#comment-4372 Michelle W Mon, 23 Jun 2008 03:39:53 +0000 #comment-4372 Hi, I am new to this whole Gluten Free/Casein Free cooking and we are also sensitive to yeast. Is there any sustitute for yeast for the bread recipes? By the way, love your site, I'm so glad I found it. I'm in desparate need of making my 3 yr old a Almond Butter and Jelly sandwich that won't upset her system. Thanks! Hi, I am new to this whole Gluten Free/Casein Free cooking and we are also sensitive to yeast. Is there any sustitute for yeast for the bread recipes? By the way, love your site, I’m so glad I found it. I’m in desparate need of making my 3 yr old a Almond Butter and Jelly sandwich that won’t upset her system. Thanks!

]]> By: Sheri http://www.glutenfreecookingschool.com/about/#comment-4359 Sheri Sun, 22 Jun 2008 00:13:36 +0000 #comment-4359 To Melissa re replacements for rice flour Teff, sorghum (milo), millet, quinoa, montina and buckwheat all make good gluten free flours. Our favourites are teff, sorghum and quinoa. We're intolerant to millet but most people love it's flavour and baking with it. You can find whole grain quinoa, millet and whole almonds in every grocery store. If you grind them well in a coffee grinder or a blender and stick to a rough formula of 1/3 whole grain like quinoa or millet, 1/3 almond meal and 1/3 starch (tapioca, potato etc) you'll like your finished products and the nutition will be much better than using starches by themselves. We find that quinoa is better for savoury uses than sweet for sweet we use sorghum. To Melissa re replacements for rice flour

Teff, sorghum (milo), millet, quinoa, montina and buckwheat all make good gluten free flours.
Our favourites are teff, sorghum and quinoa. We’re intolerant to millet but most people love it’s flavour and baking with it. You can find whole grain quinoa, millet and whole almonds in every grocery store. If you grind them well in a coffee grinder or a blender and stick to a rough formula of 1/3 whole grain like quinoa or millet, 1/3 almond meal and 1/3 starch (tapioca, potato etc) you’ll like your finished products and the nutition will be much better than using starches by themselves. We find that quinoa is better for savoury uses than sweet for sweet we use sorghum.

]]> By: Debbie Flora http://www.glutenfreecookingschool.com/about/#comment-4038 Debbie Flora Thu, 29 May 2008 15:57:24 +0000 #comment-4038 I began a firm, Healing Through Nutrition, which teaches people about digestive wellness and how to begin eating gluten free/dairy free from a healthful perspective. There are many very good dairy free substitutions. We drink a milk product called Vance's Original Darifree which is potato based and only has 2 grams of sugar per serving (no artificial sweeteners). We drink it and even cook with it. There is not a strong aftertaste like you find with rice milk or soy milk. I have made a delicious gluten free/casein free cheese cake that is very tasty. Good luck and stay with it -- in the long run, the benefits definitely are worth the effort! I began a firm, Healing Through Nutrition, which teaches people about digestive wellness and how to begin eating gluten free/dairy free from a healthful perspective. There are many very good dairy free substitutions. We drink a milk product called Vance’s Original Darifree which is potato based and only has 2 grams of sugar per serving (no artificial sweeteners). We drink it and even cook with it. There is not a strong aftertaste like you find with rice milk or soy milk. I have made a delicious gluten free/casein free cheese cake that is very tasty. Good luck and stay with it — in the long run, the benefits definitely are worth the effort!

]]> By: Michael http://www.glutenfreecookingschool.com/about/#comment-4015 Michael Wed, 28 May 2008 13:25:48 +0000 #comment-4015 Hi Mary Frances, Nice website, love the recipes..Just wanted to share to you a website that has a list of gluten free restaurants. It has listings for the US,UK, and Australia. Its at: http://www.menulog.co.uk/browse/gluten_free Hope this helps.. Michael Hi Mary Frances,

Nice website, love the recipes..Just wanted to share to you a website that has a list of gluten free restaurants. It has listings for the US,UK, and Australia.

Its at: http://www.menulog.co.uk/browse/gluten_free

Hope this helps..

Michael

]]> By: Lisa http://www.glutenfreecookingschool.com/about/#comment-3829 Lisa Sun, 18 May 2008 00:17:14 +0000 #comment-3829 Mary Frances, I have just found your website today! I have been told that I have a wheat allergy (not celiac), but I am not pleased with my current doctor. I too, live in Alabama and was wondering if you would share the info for the allergist you were happy with when you found out you did not have celiac. Thank You, Lisa Mary Frances,
I have just found your website today! I have been told that I have a wheat allergy (not celiac), but I am not pleased with my current doctor. I too, live in Alabama and was wondering if you would share the info for the allergist you were happy with when you found out you did not have celiac.

Thank You,

Lisa

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