Available Now in Bookstores and Online!
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Special Sneak Peek Inside The Book!
- Opening photo spread (pgs 2-3)
- About the Book (pgs 22-23)
- Recipes Intro (pgs 44-45)
- Ginger Lime Chicken Bites Recipe (pgs 102-103)
- Dutch Oven Pork Roast Recipe (pgs 168-169)
- Macadamia Bars (pgs 312-313)
- Photo Index Samples (pgs 419 & 423)
Order your copy today from Amazon.com or Barnes & Noble.com!
Warning, this is NOT ANOTHER GLUTEN FREE BAKING BOOK! It’s a unique, gluten-free cookbook with everyday recipes that mix simple, home-style cooking with great taste and real whole food ingredients. Every recipe is not only gluten-free, but also egg free, dairy free, soy free, white rice flour free, and bean flour free. Feel free to cheer!
In The Healthy Gluten Free Life, Tammy Credicott shows you just how easy and budget-friendly living a healthy, gluten-free life can be. By giving detailed instructions and a host of tips on everything from choosing quality ingredients to techniques on make-ahead meals to save you time down the road, Tammy will inspire you to step back into the kitchen and enjoy cooking again.
The Healthy Gluten Free Life is filled with over 200 mouth watering recipes for every meal of the day, including breakfasts, snacks, dinners, side dishes, desserts, and more. In addition, each delicious recipe is accompanied by captivating color photographs to help entice you to the final tasty dish. Beyond the recipes, The Healthy Gluten Free Life guides you on how to:
- Choose flours that work best for you & the recipe you’re working with
- Replace dairy & eggs in your recipes easily and without fail
- Differentiate between the multiple gluten-free flours and starches on the market, giving you the confidence to modify any gluten-free recipe you choose
- Create a week’s worth of school lunches that your kids will love and not be embarrassed by
Get the taste & texture you remember from your pre-gluten free days with the added health benefits of whole grain flours, limited starches, lower sugar, & real, whole foods! The Healthy Gluten-Free Life helps bring your family back to the table, food allergies and all!
Order your copy today from:
HI Tammy… we just found your Celiac Maniac batter mix yesterday in Crouch Idaho at the market! So what… are you not producing this stuff anymore .. and why not ? Great product.. great name and we are bummed ! Let us know…
thanx from Idaho!
Wonderful! Our wholesale bakery has been put on hold at this point, which was a tough decision for us. We had reached a point where we had to grow tremendously to reach demand. But, with the economy making it tough to secure loans for growth, coupled with the time it was taking from our family, we needed a “pause” to figure out a plan. At the same time we were faced with this decision, the opportunity to create the cookbook came along and I was thrilled! My passion has always been with the creative side of baking/cooking and with educating and helping others. With this cookbook I can reach a much, much larger audience, which is so exciting for us! To hopefully cheer you up, all of our bakery recipes, including the batter mix will be in “The Healthy Gluten Free Life” cookbook! I’ve also included many tips and tricks on how to pre-make dry mixes so you are always ready to cook when you want to. We may “un-pause” the bakery down the road, but for right now, I’m so excited to share these recipes with all of you! Thank you so much for your comments, we appreciate all of our customers, past and future, so very much!
My life is not the same without the GF English muffins!! As a person with a disability I rely on the convenience of purchased/prepared items. I sure hope that you can un-pause the bakery, soon
soooo does this mean no more of your batter mix, etc etc, will not be made anymore? I shall miss this. I make chicken nuggets for grandkids etc etc. Is very good on fish which they love too.
so how do i get your book?????
The batter mix will be made, just by all of you great Celiac Maniac customers!
This popular recipe will be in the cookbook, along with all of our dry mixes and bakery goodies! In addition, there are lots of snacks, sides and entrees. The cookbook, “The Healthy Gluten Free Life” is available NOW for pre-order on Amazon and Barnes and Noble. The book will be on store shelves February 21, 2012! I am so excited to be able to reach a bigger audience with these fantastic recipes. If you haven’t already, please “like” our Celiac Maniac page on Facebook and keep checking this website for more information on the book as it becomes available.
I just got your this cookbook from your cousin Steven!!!! I absolutely love it!
Woohoo! So glad! Thanks!
Just found you via a Facebook ad, and I’m excited! I have a bunch of food allergies on top of Celiac. I’m glad to see you don’t use soy! What are your egg substitutes? Unfortunately I’m also allergic to apple so I can’t use applesauce, and I haven’t had a lot of luck with flax. Usually I use the Ener-G Egg Replacer, which works really well, but it has rice flour in it so I’m guessing it won’t be in your book.
Thanks for the post! It sounds like my cookbook will be right up your alley. I do use flax quite a bit, but I do notice better results when it is freshly ground golden flaxseeds (not pre-made flax meal) and very, very hot water. I then let it sit for a few minutes and you’ll see it start to gel, looking very similar to an egg white. I did not see this happen when I used previously ground flax seeds. I do also use organic applesauce in most of my baking. But you can certainly replace any applesauce a few different ways. First, for smaller amounts, you can puree organic canned pears for the same effect and conistency of applesauce. Depending on the recipe you can also use mashed ripe bananas, pureed pumpkin or butternut squash. For the pumpkin and squash you will probably want to increase your sweetener a bit since these purees are not as sweet as the applesauce. I find that organic raw honey also works well as an add in sweetener these instances, since it adds moisture to a recipe as well. As far as egg replacer, I don’t use it, ever. It’s not necessary in GF baking. The ingredients in commercial egg replacer are basically a form of baking soda, baking powder potato starch and tapioca starch (no rice flour), all of which are usually used in GF baking, so duplication is not necessary. I go into more detail in my cookbook, but don’t waste your money. Just add a bit more baking powder to whatever you’re making…I like to add it to the applesauce (or pears etc.). You’ll see it start to bubble which gives you the air bubbles you need while baking to give it rise. If you ever run into a dilemma with a recipe in my book and aren’t sure of a replacement, please email me and I will be glad to offer some options!
Hi, I just emailed you about the applesauce, then just saw this post! Thank you!
Glad you found the info!
Starving… I am a new gluten free, dairy free, soy free diet and miss your products so much! Your batter is better than any recipe I’ve tried…. disappointed I have to wait until February to get the recipe.
Best wishes to your family as it prioritizes this year. I miss your products! Hands-down better than any other gluten free company!
Thank you so much! We sure miss our wonderful customers as well. February is coming up quickly, so hopefully you can hang on just a little longer.
It will be worth the wait as the book also contains our english muffin, pumpkin bread, banana bread, pizza crust, brownie and cookie recipes along with the batter mix recipe! I will also be posting tutorials on how to make many of the recipes in the book, so that everyone can see how easy it really is. Thanks again!!
Tammy, I don’t see any contact info here. I have interviews on my GF blog. Your cookbook is what I personally need (GF/CF, low/no sugar) so something I’d like to write about. Would you please email? Thanks!
Hi Shannon! I just mentioned that fact (no contact info.) to my husband aka my web guy.
Why don’t you shoot me an email at thehealthygflife@gmail.com so we can chat more?
Hi, I have just received your cookbook and am thrilled and can’t wait to try some of your recipes. I have been a long time customer of your products but I have one question. In addition to gluten free and an egg allergy I am also allergic to all RICE. Can you tell me the best ingredient to use to replace all rice flour in your recipes without changing to product too much. Please help, it is really challenging. thank you so much. I am looking forward to trying some new recipes.
Thank you, Cheryl Lunde
Hi Cheryl! You don’t need rice flour at all, just replace it with Sorghum flour and you’re good-to-go. Or, if desired, replace it with equal amounts of sorghum and teff. Either way, the recipe will be just fine. I include brown rice in recipes because it is easier to find in stores and costs less than sorghum and teff, but I really prefer them over brown rice!
I just got my book! I love it and have already planned to use several recipes this week. Thank you for such a wondeful book.
Thanks for posting Laura!! So glad you like the book! Makes me smile!
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My daughter is gluten-free, legume-free and can’t tolerate xanthan gum, either. Do your recipes contain the gums (guar gum and several of the others are legumes)? If this book is full of safe things for her, I’ll pick up a copy.
My recipes do use xanthan or guar gums as binders, since none of the recipes contain eggs. It’s difficult to eliminate both eggs and the gums, and still get a final product that holds together. I’ve heard some people having luck with ground chia seeds, but these were people who were also using eggs.
Can your daughter tolerate eggs? If so, you can eliminate the gums in my recipes, and the binders (such as flax meal w/water, applesauce w/baking powder etc.) and add an equal amount of eggs. If you have a specific recipe in mind and can use eggs, let me know and I can tell you what I would change to make it work.
Hi Tammy,
I just received your cookbook yesterday and have read most of it already!
I’m thrilled to have a cookbook that is so easy to read, with great pictures of every recipe, and of course not only GF but diary-soy-egg free recipes!!!
And thank you for the make ahead and freezing tips! I have a few questions about storing and using ingredients so where can I ask my questions?
Thanks again and best wishes on your wonderful cookbook!!!
Gwyn
Right here is just fine for questions!
Or you can always use the email form on the website. I store my large quantities of ingredients in freezer safe containers in my large chest freezer. I keep a working supply in smaller containers in my pantry. As the need arises, I just refill my working containers. I’ve tried keeping everything in the fridge/freezer, but I use it fast enough that it was a pain to let everything come to room temperature before I could use it. This system works well for me. Hope that helps!
Hi Just saw your beautiful book in the store. What are your high altitude adjustments for baking? Happen to live at 6,000 feet and have discovered the usual high altitude adjustments don’t work in the gluten free/egg free world. Thanks!
Sara, I live in a high altitude area as well, though not as high as yours!
Bend is at 3623 feet and is where all of these recipes were created so they work at higher altitudes. I have not had the opportunity to make anything higher than my 3600 ft, so I’m not sure if it will be a problem or not. I would suggest trying the recipes as is to see how they turn out…my hunch is they will be just fine. If not, I’d try adding a little more of the starches (potato/tapioca)…maybe a TBSP or two of each, possibly more baking powder/baking soda (1-2 tsp) and possibly vinegar (1-2 tsp) in the recipes to help create those air bubbles!
I made the cocount chicken and my family went wild! Next night…balsamic chicken (Since I am not the primary chef in my house everyone was amazed)
Thanks so very much for all your hard work. The book is beuatiful, the pictures are mouthwatering and the advice in the beginning is just exactly what I needed.
Im so grateful to have found your book.
Thank you so much Shannan…you really made my day!
I just have to say thank you, thank you, thank you! You have completely changed my life! I am not the one with a food allergy. My 7 year old son was recently diagnosed as gluten intolerant. I work full time, I go to school, I have my 2 children (7 and 3) and my husband works 24 hour shifts as a fire fighter in the military and is hardly home. Your cookbook has completely saved my life. I do not have much time for anything and your make-ahead meals are truely a god send, as are you! My son is a totally different kid since we changed his diet to a gluten free one. I cannot say thank you enough!
Thank you so much for your kind words Amanada!! You made my week!
I can’t tell you how happy it makes me when I hear that The Healthy Gluten Free Life has helped someone in an area of their life. It’s not easy dealing with food allergies, especially with kiddos, so if I can help even once, I feel like the luckiest person in the world!! I hope you find even more “gems” in the book that make everyday in the kitchen even easier. Thanks again!!
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Hi Tammy. I just got my book and I love it!! One question on the sandwich bread recipe, is there another flour I can use in place of the coconut flour? I don’t care for the taste of coconut at all! Thanks so much for all the great recipes!!
Maria – honestly, there is so little coconut flour in the recipe, you can’t taste it at all. It really is just in there to add a little lightness and moisture to the bread. If you still want to replace it, Millet would be one to try. In a pinch you can also just use extra sorghum or teff (by the way, Bob’s Red Mill teff is too coarse and doesn’t work in this recipe. I like The Teff Co. ivory teff flour) but it won’t be quite as moist. Enjoy!
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Hi Tammy,
Just wanted to say thank you!! Your book has been a constant in my kitchen since I bought it. Six weeks ago I tested positive for intolerance to wheat, yeast, eggs, dairy and soy among other things and I was a bit overwhelmed trying to learn how to cook again. Thanks for helping me get on my feet!
Thank you so much Lisa! I’m so glad you’re liking the book and find it helpful. Have fun!!
Tammy, first of all, thanks for creating this wonderful resource! It’s a tremendous help for me as I try to navigate my and my daughter’s newly discovered food allergies/sensitivities. I purchased the Kindle edition from Amazon and I have a question about one of the recipes. I have tried twice now to make the Celiac Maniac English Muffins. The Kindle version of the recipe says that after the initial 15 minutes of rising time on the “warm” setting, I should turn the oven up to 425 degrees and bake for 40 minutes. I’m hoping that maybe that’s a misprint, because both times I’ve tried it, my muffins ended up hopelessly burnt long before the 40 minutes was up and they had to be thrown out. I have checked my oven temp with a thermometer, so I know it’s accurate. The second time I made them, I went up to only 400 degrees, but still ended up with burned muffins well before 40 minutes. Is it possible that they’re supposed to bake at 325 degrees instead?
Thanks for your advice!
Hi Melissa! So sorry you’re having trouble. The time on the recipe is correct. Unfortunately, there are many variables that can lead to them being burned in your oven, so it’s really hard to pin-point one source. That temp. and time was tested in numerous ovens with great results, however, it’s oh-so-important to go with what works for you in YOUR kitchen. Quick question…are they done in the middle as well? If they are too done outside and raw inside, the oven is too hot and you need to turn it down…say to 375…and try it that way. If they are too done outside but also done perfectly inside, then they are cooking properly, they’re just in the oven too long, so go ahead and shorten the time. Remember, go with your gut when cooking…you know when something isn’t working quite right. Don’t worry about the exact numbers on a recipe (use them as a guide, not the rule) and go with instinct and you’ll find yourself with amazing muffins in no time!
We found your book at our local Barnes and Noble store. We have tried many GF recipes in many other GF cookbooks all were good, some were great. Since we have purchased your book and tried your recipes we have found so many fabulous, better than great recipes. We cannot thank you enough. Celiac GF diet is hard to come up with new and yummy recipes. With your book, every recipe we have tried we have LOVED.
Thank you, Thank you, Thank you!
Thank you so much!! I can’t tell you how happy it makes me that you’re enjoying the book.
Does the new book (Paleo Indulgences) use egg? And if so, how many of the recipies use egg? (most, less than half, etc)
Hi Thia! Yes, I do use eggs in Paleo Indulgences. There are 51 of the 85+ recipes that are egg free and 3 that could easily be made egg free (for example they use mayo, and you can simply sub egg free mayo). I’m currently working in the kitchen to adapt as many of the PI recipes to egg free that I can though! When this is done, I will post here and on my Facebook page how that will be available. Paleo can be difficult without eggs because once you remove grains, most starches and gums, there isn’t much left to hold together.
But I have a few tricks up my sleeve and will post some egg free versions very soon! Thanks for asking!
I LOVE your original cookbook and cannot wait for your next to come out! I was curious – what do you use for forming your english muffins and where did you find whatever you used? I’m having difficulties locating anything that seems like it would work. Thanks for all of the great recipes!
Hi Stacey! I use Norpro english muffin rings (there’s also a brand called Fox Run) and Amazon carries them. Here’s a link! http://www.amazon.com/Norpro-3775-Muffin-Rings-Set/dp/B0001VQIHW/ref=sr_1_2?ie=UTF8&qid=1347637476&sr=8-2&keywords=english+muffin+rings
Thank you!
Tammy, I love your cookbook! I ran across it at the library in “new releases”, checked it out on a whim and was blown away by the delicous and healthy recipes. We have a variety of different food allergies in the family (wheat, sesame, eggs and shell fish) and I am always looking for good recipes, but gluten free recipes that are healthy are hard to find, so thanks for wonderful cookbook. I am have just transitioned the whole family (husband, myself, and 5 and 7 year old kids) to dairy free and have noticed tremendous positive changes in both kids: eczema gone, hay fever dramatically better, etc. I am about to transition to gluten free as well (was waiting to receive your book in the mail first, now I am ready!). I have been reading about paleo/primal, and am considering that as well. So many aspects really appeal to me: lots of vegetables, grass fed meats, no processed foods, and of course the gluten and dairy free. Of course these were some of the things that I loved about your recipes! I am unsure about giving up non gluten grains and legumes. I would love to hear your perspective and insights on moving from gluten/dairy free to paleo/primal.
Thanks again for your wonderful cook book! I am looking forward to the next one as well. Stephanie
Hi Stephanie! Thank you so much! Wow, I could really write a book at this point telling about the positive effects the paleo lifestyle has had on our family! I’ll try to keep it short.
First, my husband (with celiac disease) wasn’t 100% on just GF. He still had lots of bad days. After much research he found the paleo diet and gave it a try. It didn’t take long for him to know that it worked. He rarely has bad (feeling bad) days now, and if he does, it’s usually because he chose to overdo something like fruit. He has found that a diet combo of paleo/FODMAP (for more info on FODMAPs you can check out: http://shepherdworks.com.au/disease-information/low-fodmap-diet & http://www.paleo-dietitian.com) works best for him. Basically, he’s paleo with a few other restrictions because some foods in the FODMAP family are problems for him. We feel like he’s finally really healing his gut with this way of eating. My kids have also had great results. The sugar and gf grains we were still relying so heavily on weren’t doing them any good. Removing these things has helped my oldest with anxiety, mood, focus issues and overall well-being (neither of my kids got sick even once last school year!). For my youngest it was improved mood, sleep, immune system and tummy issues (no more gas!). And I can’t even tell you how wonderful it is to not fight with the kids anymore about snacks at home. No more, “I want a cupcake. I want a cookie.” Now, they come home and have a piece of fruit with a hard boiled egg etc. If they cheat with sugar, that’s all they want for awhile. Crazy how addicting it is. (But we aren’t perfect and do cheat occasionally with GF Baked goods that contain sugar. Not often, but it does happen.) And finally, for myself….well, WOW pretty much covers it!! I always knew I loved sugar but never thought it was a problem. But then I would cry to my husband about not being able to lose weight, not having energy to do anything and feeling “blue” all the time. Finally I listened to him and tried paleo for 30 days…I haven’t looked back since and that was almost 2 years ago now! The first week wasn’t pretty, I’ll be honest. I was crabby, had bathroom issues and was starving. But I realized I needed to up my good fat intake (hard to erase 40 years of “low fat” preaching from the media) and ride it out. I was detoxing heavily from no sugar and no grains. My body was used to the immediate energy and was now converting to fat burning for energy. After about 9 days or so it was like a light switch was flicked on. Suddenly I had more energy than I knew what to do with. I slept great. I was happy. My skin cleared up. I didn’t crave dessert after every meal. And in about 6 months I lost 27lbs! I will never go back to eating all the sugar and grains I did before, ever. I feel too good to give it up. I’m still on my journey and now I’m starting the workout phase. I need to move more if I want to lose more weight and be healthier. I need to build muscle. But diet-wise, giving up grains, sugar and most dairy (I still do a little cream in my coffee on occasion. I’m not an everyday coffee drinker so this ends up being just a few times a year. And once in a while I use grass fed cheese and butter.) has been the best thing our family has done, second to going gluten free in the first place!
Here are a couple of links for paleo info, in case you havne’t checked them out already: http://robbwolf.com/ , http://www.marksdailyapple.com/#axzz26kIN2MhI , http://everydaypaleo.com/ , http://balancedbites.com/ .
Thank you for posting. That’s probably the best question I’ve been asked!! I hope it helps! The only thing I can suggest is to just do it (strict paleo) for 30 days and see how you feel. I can guarantee you won’t go back after that!
~Tammy
Tammy, thanks for this excellent post! For now we have launched the gluten free phase of our journey: perhaps paleo is next. I definately see the impacts of added sugar on my kids!
I have now made 2 recipes from “Healthy Gluten Free” and both were outstanding. The sandwich bread is tastier than wheat bread and has been a big hit with everyone. I also made crock pot chicken and it was fabulous as well.
Thanks again for this wonderful cookbook and for your thoughtful post. Your journey is truely inspiring and I appreaciate your openness in sharing it. You are helping many other families!
Hi Tammy!
I just found out I am allergic to:
EGGS
ALL DAIRY
WHEY
GLUTEN
SESAME SEEDS/SESAME SEED OIL
CRANBERRIES
So needless to say I am FREAKING OUT!
I used to eat eggs EVERY morning!
But I have suffered from severe migraines..and May of this year until Sept I had a migraine full on for THAT long. No break in pain. But it has since left because I found out it was caused by foods I was eating.
I don’t know if you heard of “Maximized Living” or not but it is similar to the PALEO diet. You have to avoid bad sugars, processed good, bad oils, grains etc. But there are still so many recipes I cannot have because it contains my allergens. Also, SO many things needs eggs or dairy still!
I have tried a few times the CHIA/FLAX GEL and I am NOT a baker..the main course is SO much easier for me to deal with. But everything seems to heavy and moist. I have tried some recipes on some other blogs and no success. I broke down crying today cause I don’t know what to eat anymore. I do not eat VEGAN by products cause most of them are not healthy.
The only oils I use are:
GHEE
OLIVE OIL
COCONUT OIL
COCONUT MILK
ALMOND MILK (unsweetened)
GRAPE SEED OIL
ORGANIC HERBS -n- SPICES (fresh when possible)
ALMOND FLOUR
COCONUT FLOUR
And there’s not to many flours I am allowed because it is not “Maximized”. They have 2 plans a CORE plan and ADVANCED plan for foods you can eat/recipes etc.
I try to stick to the ADVANCED plan..but it’s been harder cause I can’t seem to eat anything now that I know what allergens I have.
The CORE plan does allow Tapioca Starch and Potato Starch.
So I was wondering with a good portion of what I told you there is more..but that’s a good start…is your recipe book worth me buying?
Breakfast is the hardest for me right now. I can mish mash some kind of dinner. But breads/baking I am a loss cause!
Oh I forgot to mentioned the only sugar we can technically have is:
XYLITOL & STEVIA
We avoid honey and agave and all other sugars!
Oh I cannot have peanuts, walnuts, hazel nuts, pecans because my husband is deathly allergic to those 4. But we can have almonds, cashews and a few other nuts. (he got a test done and we found out for sure what ones to avoid). ;p
Hi!
I really enjoy the book, not only for the recipes but the way you write it.
I made pizza crust and quick roll, the outside was ok but raw on the inside, can you help me?
Hi Nieve! Glad you like the book!! Sounds like your oven is too hot so the outside is getting done before the inside can cook. Make sure you use an oven thermometer to make sure you’re oven is at the right temp., and if necessary, go ahead and turn down the temp 10-20 degrees and cook it the full time or a little longer to ensure the inside is done. Thanks!
I was just diagnosed as gluten intolerant with allergies to: rice, soy, dairy, eggs, corn, white potatoes (can do sweet and yams), sugar, and more. I am so excited to have found your book. I have already made the pumpkin bread and no yeast quick rolls. I replaced the evaporated cane juice in the pumpkin bread with 1/3 the amount in pure maple syrup and the pumpkin bread was wonderful. I am replacing all rice flours and potato starches with sorghum, teff, arrowroot or tapioca. Again, thank you for the much needed feeling that I won’t starve with no options for healthy eating at home (or packed in my bag for a treat or lunch at work).
Thank you so much Carrie!! I’m happy you’re enjoying THGFL. I love that you’re changing things up to work for you – that’s a huge accomplishment! Thanks for posting!! ~Tammy
Hi!
I recently bought your cookbook! I love it! It is the most beautiful cookbook I have ever owned! The pictures are wonderful as I am a visual person and don’t even attempt a new recipe unless I know what the finished product is “supposed” to look like. Not to mention the recipe index, wow! All cookbooks should be organized this way according to meal.
Again, I love your book, but I have a few questions. I was interested in making the gf pancakes on page 66. I was wondering what you use or what are the options for nondairy milk? Is anything like soy, rice, or almond milk okay? I know these milks have different consistancies and flavors. How much would one alter the outcome over the other? Also, what is the purpose to adding the apple cider vinegar? What does this do for the final product? I love ACV and use it quite often. I imagine it might curdle the milk. Is that the result we are after?
Please forgive my questions and curiosity. I can’t wait to try all of the recipes in your book!
Sincerely,
Kimberly Deleanu
Hi Kimberly! Thanks so much, glad you’re liking the book! For non-dairy milk, any one will do. Just use what you like. I’ve used rice milk, almond milk, coconut milk (my favorite) and even just water in a pinch! The apple cider vinegar with the milk gives a buttermilk pancake flavor without the dairy. Enjoy!!
Tammy
Can you please tell me if I can substitute xanthan gum for guar gum in the sandwich bread recipe. If so, would I still use 1 1/2 Tbsp?
Hi Cheri! Yes, you can sub guar gum. I would use a little bit more of the guar gum…about 1 tsp more.
Thanks!
Tammy
Tammy just got your book in the mail yesterday and have read the entire thing! So excited to try your recipes! Thank you for all your hard work! I did have a question about some of your baking goods. I noticed that you use nondairy butter with coconut oil for example in the cupcakes, would it still turn out o.k, if I substituted the nondairy butter for coconut oil instead just not melted?
Hi Nicole! I would sub organic palm shortening for the nondairy butter. The coconut oil, non-melted, just doesn’t incorporate well into the batter. I would also suggest, since the shortening isn’t “moist” in recipes, and neither is the coconut oil most of the time, reduce the coconut oil to 1/4 Cup and then add in 1/4 c olive oil. This will help keep the cake moist. This wouldn’t be necessary for cookies, but I like it for the cakes. Hope that helps!
Thanks,
Tammy
Hi Tammy!
My son is on the autism spectrum and we have implemented the GFCF diet, with the removal of corn and soy as well. With amazing results!
I have read and tried MANY cookbooks to fit his needs, and your cookbook has been the most well worn! The recipes are tasty enough for all my other family members to enjoy without them noticing any difference.
Two questions. One, we have to also rotate his food and flours. Can I rotate the potato flour out for arrowroot all?
Second, I tried the vanilla cupcakes recipe twice. I use ghee versus Earth Balance butter substitute since we are also corn-free. The first time the cupcakes were extremely wet and oily and never rose, just spread into a mess. The second time I more carefully measured everything to make sure it wasn’t my goof, and then completely omitted the water at the end since the batter seemed to be the right consistency without it. Still a spreading oily mess. I assume its the ghee substitute? What would you do? The recipe seems so tasty otherwise I want to get it right but I have already used two batches of very expensive ingredients.
Thanks for your help!
Jean in Illinois
Hi Jean! Thank you so much for your message! Glad you’re enjoying the book!! For your questions, yes, you can rotate potato starch and arrowroot starch anytime with great results. For your second question, no, ghee won’t work the same in the recipes (as you’ve discovered!). With the milk fats removed, it’s just not the same…kind of like adding another oil. I would replace the nondairy butter with Organic Palm Shortening, but then, because the shortening isn’t very moist, and neither is the coconut oil, I would reduce the coconut oil to 1/4 cup and use 1/4 cup olive oil (so 1/4 coconut, 1/4 olive = 1/2 C total). This will help keep the cake moist. And yes, good job only adding the water IF NEEDED. If your batter looks great without it, don’t add it. Also, I have found that Bob’s Red Mill brand of teff flour does not produce consistent and desireable results. I like the maskal ivory teff from The Teff Company…works great! If you don’t have that on hand you can use brown rice flour instead of the teff.
Hope that helps!! Thank you!
Tammy
Hi, I just recently bought your beautiful book and am excited to to try every recipe. I just tried the sandwich bread recipe and the flavor is good but the bread turned out too gummy. I used almond flour instead of pea and I didn’t add any extra water because it seemed just the right consistency. One thing I was confused about was that you mentioned in the paragraph before the recipe that you use potato flour not starch, but the recipe calls for 1 1/4 cups potato starch and only 2 tsp potato flour. Could that be a misprint? Any suggestions about how to make it so that it is not gummy would be much appreciated. Thanks so much.
Hi Rainya! The bread recipe calls for potato flour AND potato starch, and I was clarifying that in the intro paragraph for those that don’t know there’s a difference. The recipe is correct. I’m not sure why the bread would be gummy, but as a precaution, you could reduce the xanthan gum down to 1 TBSP and make sure your batter is mixed really well and that you cook it fully, which, depending on your oven could be a longer bake time that the recipe calls for. If you still have trouble with a gummy bread, I would then reduce the applesauce by a TBSP or two. You may just have more moisture in your area (or ingredients) and that can make a difference. Thanks!!
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Hi Tammy,
When I went gluten free, I purchased many different cookbooks; however, your cookbook has become the “go-to” cookbook and is really the only one I ever use. Every recipe has turned out delicious! Plus, my kids have loved everything, too (even my son who still eats wheat/gluten) Thank you so much for your wonderful cookbook. I truly appreciate having a cookbook that has made healthier versions of recipes that still taste good. I would like to try the english muffin recipe next, but had a question: the instructions say to let the english muffins rise in the oven, then to preheat the oven to 425 and bake for 40 minutes. Am I supposed to remove them from the oven while the oven is preheating and then bake for 40 minutes? Or keep them in the oven while it is preheating and set the timer once I raise the oven temperature? Obviously, that would give two different results, so want to make sure I understand the directions correctly before attempting the recipe. Thanks!
Hi Nicole! Glad you’re liking the book!! Yes, you leave the muffins in the oven while it preheats. It lets them rise even more before they “set” and start baking. Thanks!!
Hi Tammy,
I recently downloaded your Paleo Indulgences cookbook to my Kindle PC. I had also downloaded the Wheat Belly cookbook/diet book and some Paleo books (Well Fed, Practical Paleo, etc.). A couple of years ago I started having head to toe hives that lasted for 9 months, my hair fell out (well, about 2/3 of it). The doctors couldn’t figure out what was wrong. I got biopsies, blood tests, allergy tests, etc. I wasn’t allergic to anything that they could find. Prior to that I’ve had IBS for at least 30 years. When the doctors couldn’t find anything I started noticing a pattern when I ate dairy, beef or pork. My lips would swell and my throat would start to feel sore. Originally, I had thought this sore throat was due to illness, as I usually didn’t feel that great either, which had led to numerous antibiotics, etc. We tried going vegetarian (Vegan for me with all my allergies). That is just not something we can maintain. I think the additional grain products that we used to boost our protein intake (we also don’t like beans very much), caused more issues. I am also trying to lose weight as nothing I’ve tried before has been successful (and trust me I’ve tried everything!).
Okay, so here’s my reason for contacting you (not to bore you with my medical challenges); I want to download your Healthy Gluten Free Life cookbook. My reason is that I’ve tried some of your recipes (and others) that use strictly almond/coconut flour and really can’t take the taste of those, nor does my family. I’m trying to also transition my daughter who is hard-core pasta, bread and cheese eater to a healthier lifestyle as well, but it’s like pulling teeth! I like coconut, but for some reason can’t seem to stomach it as the primary baking flour. You’ve obviously had your own health/food discovery path. I know that your Paleo Indulgences cookbook was released after the Gluten Free one. I was curious why you are going that direction? Do you feel that the flours that you previously used for GF baking are no longer healthy? Do you think it would be beneficial for our family’s health to at least do the GF baking to ease into a more Paleo lifestyle? I realize that you can’t give medical advice, nor am I asking you to. I am wanting your opinion as someone who has traveled down this road with a family.
Thanks for any help you can provide.
Blessings,
Sharma
Hi again,
I just read an above post about why you switched to Paleo (sorry I missed that before). I’m still wondering, though, if you think a gradual switch for my family might be advantageous for us given the reluctance of the family to switch.
Thanks,
Sharma