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 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 However, product information and weblinks may be out of date.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 or 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.

Wednesday, July 01, 2009

Recipe From Nearly Normal Cooking is one of the oldest and largest sites on the Net dealing with celiac disease. I've had it on my LI Links page for a decade and a quick search found several posts I've made that originate there, including A Gluten-Free Thanksgiving Dinner and New Gluten-Free Foods.

Today I saw a recipe on for gluten-free potato gnocchi that is also dairy-free if you use soy milk instead of cream in the making.

That's mildly interesting but individual recipes aren't normally worth a special report. What caught my eye was the bio of the author.

Jules Dowler Shepard's popular cookbook, Nearly Normal Cooking For Gluten-Free Eating, and new book, The First Year: Celiac Disease & Living Gluten-Free (2008), highlight her creativity in the kitchen. Diagnosed with celiac disease in 1999, Jules draws on personal experience in her consulting and gluten-free cooking classes. Her truly all purpose gluten-free flour has revolutionized gluten-free baking. Get her free newsletter and recipes at

I hadn't known about either cookbook. And Shepard's site has an enormous amount of material of interest on it.

So thanks to again for their continued work on this difficult subject.

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