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A Few Questions For My Cookbook

lorka150

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ebrbetty Rising Star
ebrbetty
Posted

I'm always in search of low fat and low calorie gluten-free desserts, can't find much of anything!

also, a good cream of mushroom soup and a basic brown gravy.

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lorka150 Collaborator
lorka150
Posted
  • Author

everything will be healthy and only with good fats. it's a whole foods based diet. i'm a healthy cook!

kbabe1968 Enthusiast
kbabe1968
Posted

Honestly, I love recipe books that come with a picture of each! I know you don't HAVE to do it. And I' bet it costs more. BUT, I love knowing what I made turned out right! :D

DEF Slowcooker recipes

I would buy a book that would have a forward or epilogue that explained specific unique ingredients and how they work in a recipe so a person could take that knowledge and apply to their own recipes.

GOOD LUCK! I'll be looking for it on the shelves!

annacsmom Apprentice
annacsmom
Posted

First, I want to say thank you so much for your wonderful bread recipe. It is every bit as good as everyone said. I love that it is soft, pliable, and has a thin crust. My children LOVE it!! I would purchase your cookbook in a heartbeat, as I really want to cook healthy foods for my family, but one thing we are dying for, is a good loaf of French/Italian bread. I have tried Annalise Roberts' loaf, and it is good but doesn't last past one day without falling apart. We come from an Italian family, and this is killing us, not having good Italian bread (LOL)!! PLease, please, do your magic and come up with a great loaf of Italian bread for us Italians out there. After all, lots of Italians have celiac, you know!!

Also, for your cookbook, we live at very high altitude (over 7,000 ft.) and I have yet to find altitude adjustments in any gluten-free cookbook I own. This would be very helpful, because as of yet, I have never changed recipes to accomodate for altitude, because I don't know if I should. Your wonderful flax bread didn't really rise too much for me, so I'm not sure what to do about it, up here in the mountains.

Thanks so much!!!

  • 2 weeks later...
SandraNinTO Rookie
SandraNinTO
Posted

Thanks again for your flax bread. We made it today in our breadmaker and it was perfect the first time. Flavour variations on this bread would be welcome as well. Dare I suggest also a white bread? Cracked "wheat"? Lemon poppy seed?

My husband is requesting cinnamon rolls and he totally trusts you to come up with it now!

Even though I prefer pictures I understand there are some students out there who would appreciate the lower price without.

My request is microwave recipes...they make travel, visiting friends, college, life much easier.

I also prefer recipes that serve 4 rather than 8. And if a recipe creates too many leftovers (i.e. using 1/4 cucumber or something silly like that) I get frustrated. I prefer can sizes of 19 oz (sorry U.S. readers....if we could only standardize our cans?).

I'd love crockpot recipes....any vegetarian ones that can hold up to an 8 hour wait? And vegan soups....oh and salads. I know we can find salad recipes elsewhere, but I think celiacs rely on salad more than most people....and salads we can bring to work for lunch (that are filling) would really help---and again, not salads for 20 please.

I will be first in line to buy your book. And if the book launch is anywhere near Toronto I'll be there to cheer you on.

Sandra

lorka150 Collaborator
lorka150
Posted
  • Author

Sandra,

I am going to head to Toronto to as many health food stores as possible. If you want, in the next few weeks as I perfect the recipes... Come visit!

miles2go Contributor
miles2go
Posted
I am just finishing up most of the recipes that are in my book. I just have a few questions.

I want to first say that this is a whole foods based cookbook (optimal health!) ALL of which is gluten and casein free. There are NO pre-made products use (example, 1/4 c. of dairy-free cheese) and so on. I've recreated all of my recipes to taste just as good without (nutritional yeast is my friend!). I find pre-made things frustrating with my allergy to rice, and I want to leave stuff like that out becasue so many are soy sensitive.

Everything has an egg-free and soy-free and vegan option.

That being said, I want to make sure that I do include recipes that are ones that you would buy a book for. I am aiming this towards foods that you miss that you find hard to re-create - NOT foods like a rice stirfry that you made a million times before you were gluten-free because it was naturally that!

So, that being said, what are 'must haves'? If you picked up a book and flicked to the index to check if there was __________ and ___________ and don't forget ____________! what would they be?

Any other thoughts would be greatly appreciated - after all, you're who it's for.

Thanks

Laurie

That last frontier, phyllo dough! :)

Although I do have Paula Wolfert's recipe for worka and plan to try it some day...

All the best on your cookbook Laurie, looking forward to it.

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SandraNinTO Rookie
SandraNinTO
Posted

Hi Laurie! I'd love to get together. Sandra

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      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
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