TeresaAnn

How did this topic become weather or not people would buy from me? It's starting to sound a little negative.

I just came here to learn about my new diagnosis and I did mention that I am a Pastry Chef ...and this will give me a new focus for my baking. No one here has to buy from me. Really. My feelings will not be hurt.

My Dr's Wife has Celiac and he personally asked me in the past if I would try baking bread for her that tastes good...I think it's a good place to start. I'll bake for myself and others that know me....know my style...and my kitchen.

I understand your points...I do...but right now my real focus is not on baking for others...but finding out what I can create and how I can learn to eat this way for a lifetime.

Totally understandable. I am completely removing all gluten products from my home....even my children and husband have agreed. They can eat gluten outside of our home.

My kitchen is extremely clean and I am very  particular about what ingredients I buy...gluten or not. I would never sell someone something I myself would not want to be served. That being said...it's totally up to each individual what they purchase.

Great point! Since I have a commercial Kitchen licensed by the FDA I have to list all ingredients when I sell to the public so this won't be hard...but on top of that...I too am very picky now as to what goes in my mouth...so totally understandable.

I made a wonderful cheese cake this weekend for my son's birthday. I made the crust with just finely chopped walnuts, brown sugar and cinnamon and a little butter...baked it off first and then baked my cheese cake on top of it. It was wonderful!!

Thanks so much for all the great ideas!

HI There...
I am a Pastry Chef and this is a great recipe.

French Chocolate Cake (Flourless)
Yield: 12 servings

(Substitute 3 tablespoons of cocoa powder plus 2 tablespoons water for every 1-ounce unsweetened bakers chocolate)

Ingredients:
7 oz (200 g) semisweet chocolate (45-50 % cocoa)
4/5 cup (200 g) butter
1 cup (220 g) sugar
4 eggs, separated

Method
1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
7. Fold in the beaten egg whites.
8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.
9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!
The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

I have been noticing the cost of gluten free flours are high. Does anyone have a favorite vendor that sells it in bulk?