Thursday, September 29, 2016
I love creating recipes, photographing them and writing about them, but I have to admit that I'm not a very good blogger. It's probably why I still hold on to my "day job" and haven't gone to blogging full-time. I don't really like social media and forget to post things to it. I constantly forget to check my email (sorry for not getting back to you right away!). I also find it difficult to keep up with the holidays and seasons. Case in point: this lemon bread recipe that should have been posted in the spring. I'm posting it in September instead, when I really should be posting a pumpkin recipe (don't worry, I have plenty of pumpkin coming up). In my defense, lemon bread is delicious year-round, right?
Tuesday, September 27, 2016
I know that I have quite a few flour blends on my blog (and in my cookbook!), but I've been working on a new one. They all work great, but I just can't leave well-enough alone! This blend includes sweet rice flour. My goal in adding this flour was to replace the xanthan gum that is usually required in gluten-free baking. Sweet rice flour is also called "glutinous rice flour" because of its sticky, gluten-like properties.
Wednesday, September 21, 2016
Pizza is one of my favorite foods and it's a necessity in my life. I do have a wonderful pizza crust in my cookbook. It's a yeast recipe (also egg-free) that takes a little more effort and time to make, so I wanted to share a really quick and easy way to make a low-FODMAP pizza crust.
Sunday, September 11, 2016
I recently had the opportunity to peruse a wonderful new low-FODMAP cookbook from Julie at the Calm Belly Kitchen. Julie is a health coach for women with IBS. Believe me, as complicated and intricate as the low-FODMAP diet can be, some coaching and guidance is much-needed! In addition to the coaching, she is an experienced recipe developer and has some wonderful recipes on her blog.
Monday, August 22, 2016
This recipe was inspired by a recipe (click here) I came across in the local newspaper. It was made with traditional wheat couscous and a bunch of high-FODMAP ingredients, but I saw the potential for it to become a flavorful low-FODMAP dish. I got to work.