IMPORTANT NOTICE ABOUT COMMENTS

COMMENTS HAVE BEEN DISABLED

Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at stevecarper@cs.com. I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Amazon.com or BarnesandNoble.com. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, May 30, 2009

Gluten Free Every Day Cookbook:

How convenient. I didn't have to look farther than my local paper for a posting topic. And a favorable one at that.

The Rochester Democrat & Chronicle has been running a cake recipe of the month series all year. This time Karen Miltner responded to readers' requests to provide a gluten-free cake recipe. Although the recipe is for Gluten-free Carrot Cake with Cream Cheese Frosting, Miltner also gives directions for the proper substitutions to make the cake dairy-free. And along the way she gives explanations of the ways that the various substitute flours work and combine to replace wheat.

The recipe is taken from a recently published cookbook, Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef, by Robert Landolphi.



Product Description
Gluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook.
Landolphi is the up and coming gluten-free cookbook author. His dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable.

It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweetbars.

About the Author
Robert M. Landolphi is a gluten-free chef and graduate of the prestigious Johnson and Wales University culinary school. He is currently a Certified Culinary Arts Instructor and Culinary Operations Manager at the University of Connecticut. Robert also writes for a variety of print media, and he has appeared on both radio and TV. His home is in Hampton, CT.

I'll add this book to the Wheat- and Gluten-Free Cookbooks page in my Milk-Free Bookstore shortly.

Andrews McMeel Publishing
184 pages
list price: $16.99

Bookmark and Share

No comments: