I very much appreciate all of your comments and am really happy about having the opportunity to answer some of these questions directly.
First off though, I want to let you all know that writing the book was a fabulous experience this past summer which my entire family enjoyed. It’s amazing to me that my boys, now aged 10 ½ and 12 are old enough to truly participate in my work projects, whether it’s pre-testing a recipe, or selecting and reviewing recipes that they deem as book-worthy. And my husband? He is the best, most honest taste tester in the world –my world, at least.
Although I can be a bit of a lone wolf, and like to work by myself, I feel blessed to work with my children and hubby and evolve into more and more of a team member. For me, that’s really what family life has taught me and it’s been a long and interesting experience of personal growth, that I feel more than lucky to have.
Chaviva asked two great questions:
“Do they require loads of complicated flour mixtures?”
Chaviva, the answer to your first question is a resounding no. I do not use complicated flour mixtures. The recipes in the book contain coconut flour and almond flour, my two favorite flours.
“After having made some (what I consider) unsuccessful red velvet (minus the red) cupcakes over the weekend … I could really use an uplifting cupcake recipe!”
The answer to your second question is yes, there is a recipe for red velvet cupcakes in this book.
“I have a vegan friend who’s been unimpressed with the gluten free cupcakes she’s tried so far. This book might change her mind.”
Thanks, Janet. I have a very versatile vegan chocolate cupcake in the book that can be mixed and matched with the vegan frostings that the book contains. I’m excited about the numerous vegan frostings that I’ve created for Gluten-Free Cupcakes and hope your friend will be too!
“Look forward to a book on savory foods in the future.”
Karen, thanks for that suggestion, I really appreciate it. Just wanted to mention that Gluten-Free Cupcakes will have a section in it with savory muffin recipes, which will work very well for breakfast, snacks and hors de’oeuvres.
My favorite comment was this one from Aria:
My name is Aria and I’m nine. My favorite recipe is pumpkin pie muffins. They are good! I would love your new cookbook. Please enter me in the contest.
What can I say to that, other than I love nine year olds who cook! Thanks Aria.
Don’t forget about the giveaway for a chance to win a preordered copy of Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. This giveaway will end Monday, October 11th, 2010. The book will be shipped out to the winner on its release date, April 26th, 2011. Everybody everywhere is eligible!
The winner of last weeks giveaway for Kelly Brozyna’s book, The Spunky Coconut Cookbook is Nikki! Speaking of The Spunky Coconut, Kelly has posted a version of my Savory Vegetable Quiche from The Gluten-Free Almond Flour Cookbook on her website and is also doing a giveaway for a chance to win a signed copy of The Gluten-Free Almond Flour Cookbook! So, head on over and leave a comment to be entered.
In other news, I’ll be attending Blogher in San Francisco today and tomorrow (October 8th and 9th), where I’ll also be a speaker. If you are at the conference I would love to meet you. On Saturday morning, I’ll be moderating a discussion on the ins and outs of recipe writing. I hope to see you at my panel (which includes Gaby from WhatsGabyCooking.com and Jennie from InJenniesKitchen.com) for what I foresee as a potentially lively discussion!
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