If you have been told that you have to give up gluten grains, you may be feeling a bit lost. This guide to cooking with non-gluten grains can get you started.Read more
You have been diagnosed with Celiac disease or gluten intolerance (also called sprue, gluten enteropathy or gluten-sensitive enteropathy), now what?
If you think your baking life is all over now that you can’t use traditional flours, think again. While gluten free flours certainly do take some time to learn to work with they are every bit as versatile as the gluten flours and usually come packed with extra nutrition to boot.
This gluten free flour guide can help you navigate the world of gluten free flours. I’ve included a brief description of the gluten free flours and a recipe or two to get you started.Read more
The health problems associated with saccharine, aspartame, sucralose and other artificial sweeteners are numerous and you should avoid them whenever possible.Read more
I get a lot of questions about sugars and which are okay to eat and which are not. Most of the questions have to do with finding a good substitute to take the place of white sugar. Sorry to say, but the short answer is that there are no good substitutes either in natural sugars or artificial sweeteners, with one exception (see below).Read more