Frequently Asked Questions
ingredients
Ingredients Question #1
Q. Do you sell any of the ingredients on your site?
A. No. I provide purchase links on the sidebar to many of the essential ingredients used in my recipes. I do however sell my Gluten-Free Chocolate Chip Cookies at O! Pizza in Boulder, CO.
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Q. Do you sell any of the ingredients on your site?
A. No. I provide purchase links on the sidebar to many of the essential ingredients used in my recipes. I do however sell my Gluten-Free Chocolate Chip Cookies at O! Pizza in Boulder, CO.
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Ingredients Question #2
Q. I would like to try using honey instead of agave to sweeten and bind my home-made granola. Would you suggest using equal measure?
A. I am not sure how this would work, since I stay away from honey given its high glycemic index.
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Q. I would like to try using honey instead of agave to sweeten and bind my home-made granola. Would you suggest using equal measure?
A. I am not sure how this would work, since I stay away from honey given its high glycemic index.
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Ingredients Question #3
Q. I could not find blanched almond flour so I bought almond meal instead, will this be a problem?
A. All my recipes call for blanched almond flour –blanched almond meal and blanched almond powder are the same thing, just different names. The recipes will not work with an almond flour, meal or powder that has not been blanched
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Q. I could not find blanched almond flour so I bought almond meal instead, will this be a problem?
A. All my recipes call for blanched almond flour –blanched almond meal and blanched almond powder are the same thing, just different names. The recipes will not work with an almond flour, meal or powder that has not been blanched
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Ingredients Question #4
Q. Why do you find almond flour to be the best flour for your gluten-free recipes?
A. Really, the use of almond flour is a personal preference. Given that 40% of diabetics are celiacs, I am prudent about my glycemic index as well as my sugar/carbohydrate intake. I find that I feel much better on a higher protein diet and almond flour is quite high in protein as compared to other flours. In addition, I love the taste and texture of almond flour.
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Q. Why do you find almond flour to be the best flour for your gluten-free recipes?
A. Really, the use of almond flour is a personal preference. Given that 40% of diabetics are celiacs, I am prudent about my glycemic index as well as my sugar/carbohydrate intake. I find that I feel much better on a higher protein diet and almond flour is quite high in protein as compared to other flours. In addition, I love the taste and texture of almond flour.
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Ingredients Question #5
Q. Where can I buy your ingredients in the UK?
A. In England (and Europe) almond flour is typically referred to as almond meal or almond powder; make sure you always purchase the blanched type (skin removed/peeled) for my recipes. Here is a link to purchase blanched almond flour from the UK online (be sure to select “Almonds Ground”). Here are links to purchase grapeseed oil, agave nectar and coconut flour in the UK as well.
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Q. Where can I buy your ingredients in the UK?
A. In England (and Europe) almond flour is typically referred to as almond meal or almond powder; make sure you always purchase the blanched type (skin removed/peeled) for my recipes. Here is a link to purchase blanched almond flour from the UK online (be sure to select “Almonds Ground”). Here are links to purchase grapeseed oil, agave nectar and coconut flour in the UK as well.
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Ingredients Question #6
Q. Is the almond flour you recommend super fine? If not, do you have a recommendation for a finely-ground almond flour?
A. Honeyville brand almond flour is the most finely ground product that I have located on the market.
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Q. Is the almond flour you recommend super fine? If not, do you have a recommendation for a finely-ground almond flour?
A. Honeyville brand almond flour is the most finely ground product that I have located on the market.
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Ingredients Question #7
Q. I used Bob’s Red Mill almond flour, it is very coarse, will it be OK for Vanilla Muffins?
A. I would not recommend this brand of almond flour for my recipes, because as you mention it is very coarse.
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Q. I used Bob’s Red Mill almond flour, it is very coarse, will it be OK for Vanilla Muffins?
A. I would not recommend this brand of almond flour for my recipes, because as you mention it is very coarse.
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Ingredients Question #8
Q. Is there a reason why your recipes use grapeseed oil?
A. I am following a dairy-free diet for now and have found that grapeseed has a neutral flavor and closely approximates the texture and taste of butter in baked goods.
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Q. Is there a reason why your recipes use grapeseed oil?
A. I am following a dairy-free diet for now and have found that grapeseed has a neutral flavor and closely approximates the texture and taste of butter in baked goods.
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Ingredients Question #9
Q. What is yacon?
A. Yacon is a perennial plant grown in the Andes for its crisp, sweet-taste. As it is a root, it is sometime called “apple of the earth.” This root is composed primarily of water and fructo-oligosaccharides (FOS) –these types of short chain sugars have a lower caloric value (as they are digested anaerobically) and high fiber content. FOS is a functional food that is also considered a prebiotic and extremely helpful to the digestive tract. In fact, it is often added to other foods such as yogurt to increase nutritional content.
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Q. What is yacon?
A. Yacon is a perennial plant grown in the Andes for its crisp, sweet-taste. As it is a root, it is sometime called “apple of the earth.” This root is composed primarily of water and fructo-oligosaccharides (FOS) –these types of short chain sugars have a lower caloric value (as they are digested anaerobically) and high fiber content. FOS is a functional food that is also considered a prebiotic and extremely helpful to the digestive tract. In fact, it is often added to other foods such as yogurt to increase nutritional content.
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Ingredients Question #10
Q. Could you please tell me what the nutrition content is for your recipes?
A. I am hoping to publish my recipes as a cookbook series and perhaps at that time nutrition information will be incorporated.
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Q. Could you please tell me what the nutrition content is for your recipes?
A. I am hoping to publish my recipes as a cookbook series and perhaps at that time nutrition information will be incorporated.
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Ingredients Question #11
Q. Could you tell me a little more about coconut oil and why you use it in your recipes?
A. Coconut oil is full of lauric acid, a medium chain fatty acid that purportedly has various health benefits.
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Q. Could you tell me a little more about coconut oil and why you use it in your recipes?
A. Coconut oil is full of lauric acid, a medium chain fatty acid that purportedly has various health benefits.
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Ingredients Question #12
Q. What can I use instead of almond flour, coconut flour, agave and grapeseed oil?
A. Because I do just about all of my recipe writing using almond flour, coconut flour, agave and grapeseed oil, I really don’t know how other ingredients work in place of these. If you look through my blog, you’ll see descriptions of each of these ingredients and how nutritious they are. I really stay away from most other gluten-free flours as they are high-glycemic and I do better with higher-protein foods such as almond flour. Many people also ask if they can use honey instead of agave, and again, I don’t have the answer to this since honey is another extremely high glycemic food that I avoid diligently. In terms of grapeseed oil, it is my oil of choice because it is odorless and best replicates the texture of butter. Of course, experimentation is a great thing as we all have different dietary needs and you are welcome to try replacing any ingredients in my recipes for other ones –though as I said before, I don’t know how they will turn out. –if you try this out, please leave a comment to let me know your results!
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Q. What can I use instead of almond flour, coconut flour, agave and grapeseed oil?
A. Because I do just about all of my recipe writing using almond flour, coconut flour, agave and grapeseed oil, I really don’t know how other ingredients work in place of these. If you look through my blog, you’ll see descriptions of each of these ingredients and how nutritious they are. I really stay away from most other gluten-free flours as they are high-glycemic and I do better with higher-protein foods such as almond flour. Many people also ask if they can use honey instead of agave, and again, I don’t have the answer to this since honey is another extremely high glycemic food that I avoid diligently. In terms of grapeseed oil, it is my oil of choice because it is odorless and best replicates the texture of butter. Of course, experimentation is a great thing as we all have different dietary needs and you are welcome to try replacing any ingredients in my recipes for other ones –though as I said before, I don’t know how they will turn out. –if you try this out, please leave a comment to let me know your results!
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Ingredients Question #13
Q. I recently made your Gluten-Free Chocolate Chip Cookies for the first time (using Bob’s Red Mill Almond Flour) and ended up adding another 1/2 cup of almond flour to the recipe to thicken the batter. Would have it been better to reduce the amount of oil or to use a different (finer grind) flour?
A. One of every 200 batches I make of the cookies turn out a bit flat and oily, whereby it seems as if the dough is too wet. I haven’t figured out why this happens. Is it the humidity on a certain day? Temperature? To remedy this I add 1/4 to 1/2 cup of almond flour and the cookies come out just perfectly.
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Q. I recently made your Gluten-Free Chocolate Chip Cookies for the first time (using Bob’s Red Mill Almond Flour) and ended up adding another 1/2 cup of almond flour to the recipe to thicken the batter. Would have it been better to reduce the amount of oil or to use a different (finer grind) flour?
A. One of every 200 batches I make of the cookies turn out a bit flat and oily, whereby it seems as if the dough is too wet. I haven’t figured out why this happens. Is it the humidity on a certain day? Temperature? To remedy this I add 1/4 to 1/2 cup of almond flour and the cookies come out just perfectly.
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Ingredients Question #14
Q. Have you ever tried making your own almond flour?
A. Yes, I used to grind my own almond flour from blanched almonds. I put it in my vita-mix, then sifted it to get a good consistency. Given that I go through 100 pounds of almond flour a month for recipe testing and retail sales of my products, this no longer makes sense for me. Also, given the good price of the honeyville almond flour (about the same cost as blanched almonds) I’m not sure it would be worth the time and effort.
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Q. Have you ever tried making your own almond flour?
A. Yes, I used to grind my own almond flour from blanched almonds. I put it in my vita-mix, then sifted it to get a good consistency. Given that I go through 100 pounds of almond flour a month for recipe testing and retail sales of my products, this no longer makes sense for me. Also, given the good price of the honeyville almond flour (about the same cost as blanched almonds) I’m not sure it would be worth the time and effort.
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Ingredients Question #15
Q. Why do you avoid soy?
A. I avoid soy as it is highly estrogenic and some forms of estrogen are not good for people with autoimmune conditions. We have enough xeno-estrogens in the environment without adding more in via food –my take at least.
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Q. Why do you avoid soy?
A. I avoid soy as it is highly estrogenic and some forms of estrogen are not good for people with autoimmune conditions. We have enough xeno-estrogens in the environment without adding more in via food –my take at least.
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Ingredients Question #16
Q. What is the deal with grains? Should they be avoided?
A. I really think it is up to each individual to figure out what works for him/her. I went through several elimination diets to come to the food plan that I now follow. I know my digestive process and energy level are much better without grains, however, I do feed gluten free grains to my boys –so it really is a case by case type of thing.
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Q. What is the deal with grains? Should they be avoided?
A. I really think it is up to each individual to figure out what works for him/her. I went through several elimination diets to come to the food plan that I now follow. I know my digestive process and energy level are much better without grains, however, I do feed gluten free grains to my boys –so it really is a case by case type of thing.
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Ingredients Question #17
Q. Any suggestions as far replacing the eggs in your recipes?
A. Given that I strive to take in a lot of protein (helps in rebuilding of cells, such as damaged intestinal tissue) I use eggs in my recipes quite freely and haven’t experimented with replacing them. If you want to eliminate eggs you might try substituting them with a nut milk or ground flax seed mixed with water –a common binder in vegan baking recipes. I haven’t tried this so if you do, please let us know your results.
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Q. Any suggestions as far replacing the eggs in your recipes?
A. Given that I strive to take in a lot of protein (helps in rebuilding of cells, such as damaged intestinal tissue) I use eggs in my recipes quite freely and haven’t experimented with replacing them. If you want to eliminate eggs you might try substituting them with a nut milk or ground flax seed mixed with water –a common binder in vegan baking recipes. I haven’t tried this so if you do, please let us know your results.
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Ingredients Question #18
Q. Can I use xylitol in your recipes?
A. Not sure, as I don’t cook with xylitol because I cannot digest multi-carbon chain sugar alcohols. They are quite hard on my system.
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Q. Can I use xylitol in your recipes?
A. Not sure, as I don’t cook with xylitol because I cannot digest multi-carbon chain sugar alcohols. They are quite hard on my system.
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recipes
Recipes Question #1
Q. Just 2 weeks ago I found out that my husband and daughter are allergic to wheat, sugar and dairy products. I found myself wondering what to do. Any suggestions on a good bread for the both of them?
A. Try my Simple Gluten-Free Bread Recipe.
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Q. Just 2 weeks ago I found out that my husband and daughter are allergic to wheat, sugar and dairy products. I found myself wondering what to do. Any suggestions on a good bread for the both of them?
A. Try my Simple Gluten-Free Bread Recipe.
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Recipes Question #2
Q. How important is celtic sea salt to your Simple Bread Recipe and how does it differ from regular sea salt?
A. I only cook with the celtic sea salt. The recipes do not turn out as well without it.
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Q. How important is celtic sea salt to your Simple Bread Recipe and how does it differ from regular sea salt?
A. I only cook with the celtic sea salt. The recipes do not turn out as well without it.
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Recipes Question #3
Q. Can you recommend substitution ratios for almond vs wheat flours?
A. Unfortunately no, I do not have a formula, I work out each recipe individually.
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Q. Can you recommend substitution ratios for almond vs wheat flours?
A. Unfortunately no, I do not have a formula, I work out each recipe individually.
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Recipes Question #4
Q. Do you have any gluten-free cupcakes?
A. Here is a Vanilla Cupcake Recipe I did for the Denver Post.
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Q. Do you have any gluten-free cupcakes?
A. Here is a Vanilla Cupcake Recipe I did for the Denver Post.
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Recipes Question #5
Q. Do you have any egg-free cracker recipes that my infant can munch on?
A. I haven’t made my Sesame Seed Cracker Recipe without using eggs as a binder –if you try this out, please leave a comment to let me know your results!
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Q. Do you have any egg-free cracker recipes that my infant can munch on?
A. I haven’t made my Sesame Seed Cracker Recipe without using eggs as a binder –if you try this out, please leave a comment to let me know your results!
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Recipes Question #6
Q. Are your Valentine’s recipe’s also dairy free?
A. Yes, all of the recipes listed in the 2008 Valentine’s post on my site are gluten-free and dairy-free.
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Q. Are your Valentine’s recipe’s also dairy free?
A. Yes, all of the recipes listed in the 2008 Valentine’s post on my site are gluten-free and dairy-free.
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Recipes Question #7
Q. Do nuts do well in your cookies?
A. Yes, every now and then I add nuts to some of the cookie recipes.
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Q. Do nuts do well in your cookies?
A. Yes, every now and then I add nuts to some of the cookie recipes.
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Recipes Question #8
Q. Do you have any suggestions for a gluten-free pie crust?
A. Yes! Here is my favorite Gluten-Free Pie Crust Recipe.
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Q. Do you have any suggestions for a gluten-free pie crust?
A. Yes! Here is my favorite Gluten-Free Pie Crust Recipe.
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Recipes Question #9
Q. Do you have any holiday recipes I could use for my gluten-free friends?
A. If you click on the “recipes” link under the “meta” section on the side bar of the site, you can look through all of my dessert recipes. Here are my favorites for the holidays:
Q. Do you have any holiday recipes I could use for my gluten-free friends?
A. If you click on the “recipes” link under the “meta” section on the side bar of the site, you can look through all of my dessert recipes. Here are my favorites for the holidays:
Recipes Question #10
Q. I made your cookies and the dough was very wet. What did I do wrong?
A. First, of course, check your measurements. Second, it helps to have all of the ingredients at room temperature. When I have used almond flour straight from the fridge I have had this problem.
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Q. I made your cookies and the dough was very wet. What did I do wrong?
A. First, of course, check your measurements. Second, it helps to have all of the ingredients at room temperature. When I have used almond flour straight from the fridge I have had this problem.
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products
Products Question #1
Q. I’m a bit overwhelmed by health food stores alternative pasta choices (I saw variations on rice and wheat/gluten-free, but nothing bean). Do you have another suggestion for pasta to use?
A. I use Adrienne’s Papadini Lentil Bean Pasta in all of my pasta recipes; it is the highest protein pasta I have been able to locate to date. However, it is being discontinued. There is an online petition to keep it on the market if you are interested.
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Q. I’m a bit overwhelmed by health food stores alternative pasta choices (I saw variations on rice and wheat/gluten-free, but nothing bean). Do you have another suggestion for pasta to use?
A. I use Adrienne’s Papadini Lentil Bean Pasta in all of my pasta recipes; it is the highest protein pasta I have been able to locate to date. However, it is being discontinued. There is an online petition to keep it on the market if you are interested.
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Products Question #2
Q. Is it true that the Papadini lentil pasta you recommend is being discontinued? If so, can you suggest a similar brand?
A. The rumors are true. The Papadini lentil pasta is indeed being discontinued. Unfortunately, I don’t know of another high protein bean pasta. There is however an online petition to keep the Papadini brand on the market.
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Q. Is it true that the Papadini lentil pasta you recommend is being discontinued? If so, can you suggest a similar brand?
A. The rumors are true. The Papadini lentil pasta is indeed being discontinued. Unfortunately, I don’t know of another high protein bean pasta. There is however an online petition to keep the Papadini brand on the market.
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Products Question #3
Q. Can I ingest toothpaste or lip gloss?
A. This website has product lists on it or you can call the manufacturers directly to ascertain this info.
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Q. Can I ingest toothpaste or lip gloss?
A. This website has product lists on it or you can call the manufacturers directly to ascertain this info.
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Products Question #4
Q. Do I need to worry about eating/drinking the following items: coffee, cottage cheese, orbit bubble gum, ice cream?
A. You can look up each item by brand on this website or contact the manufacturer directly.
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Q. Do I need to worry about eating/drinking the following items: coffee, cottage cheese, orbit bubble gum, ice cream?
A. You can look up each item by brand on this website or contact the manufacturer directly.
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Products Question #5
Q. What foods do you sell besides your gluten-free chocolate chip cookies?
A. Currently, I am only selling my chocolate chip cookies exclusively at O! Pizza in Boulder, CO.
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Q. What foods do you sell besides your gluten-free chocolate chip cookies?
A. Currently, I am only selling my chocolate chip cookies exclusively at O! Pizza in Boulder, CO.
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Products Question #6
Q. Do you know the official gluten-free/cross contamination status of the Honeyville blanched almond flour you use?
A. According to Caroline Gonzalez at the Honeyville facility in Rancho Cucamonga, CA., Honeyville purchases the almonds from various growers out West and packages it at their California facility. At that facility it is on a separate dedicated gluten-free line. They cannot label it as 100% gluten-free because it is in the same facility as other flours that are not gluten-free. I have not had any problems whatsoever with the Honeyville and I am extremely gluten-intolerant. I like the Honeyville product because it is both the best quality almond flour out there and the cheapest. However, you may find that there is one that works best for you if you are concerned about getting an almond flour that is certified gluten-free. I hope this helps to answer your question.
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Q. Do you know the official gluten-free/cross contamination status of the Honeyville blanched almond flour you use?
A. According to Caroline Gonzalez at the Honeyville facility in Rancho Cucamonga, CA., Honeyville purchases the almonds from various growers out West and packages it at their California facility. At that facility it is on a separate dedicated gluten-free line. They cannot label it as 100% gluten-free because it is in the same facility as other flours that are not gluten-free. I have not had any problems whatsoever with the Honeyville and I am extremely gluten-intolerant. I like the Honeyville product because it is both the best quality almond flour out there and the cheapest. However, you may find that there is one that works best for you if you are concerned about getting an almond flour that is certified gluten-free. I hope this helps to answer your question.
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equipment
Equipment Question #1
Q. Where do you buy your glass jars?
A. I purchase my glass jars quite cheaply at the local hardware store; if you can’t find them at yours, try amazon.com.
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Q. Where do you buy your glass jars?
A. I purchase my glass jars quite cheaply at the local hardware store; if you can’t find them at yours, try amazon.com.
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celiac
Celiac Question #1
Q. I’ve recently been diagnosed with celiac disease. Any advice to get me through this difficult time?
A. Make food as enjoyable and fun as possible so as not to deprive yourself. Also, know that it can take a few weeks to up to 6 months to get your digestive system on track once you eliminate the gluten. A good probiotic and digestive enzyme can be a great help, as well as vitamin D –I would get that tested regularly to determine what type of dose you will need.
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Q. I’ve recently been diagnosed with celiac disease. Any advice to get me through this difficult time?
A. Make food as enjoyable and fun as possible so as not to deprive yourself. Also, know that it can take a few weeks to up to 6 months to get your digestive system on track once you eliminate the gluten. A good probiotic and digestive enzyme can be a great help, as well as vitamin D –I would get that tested regularly to determine what type of dose you will need.
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Celiac Question #2
Q. Would you order grilled chicken on a salad?
A. Yes, though I only eat out very infrequently at great restaurants that I know will be careful with my food, because I react VERY badly to even the smallest amount of gluten.
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Q. Would you order grilled chicken on a salad?
A. Yes, though I only eat out very infrequently at great restaurants that I know will be careful with my food, because I react VERY badly to even the smallest amount of gluten.
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Celiac Question #3
Q. What do you eat in a restaurant?
A. Salad with fish or chicken, because I have other allergies in addition to gluten.
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Q. What do you eat in a restaurant?
A. Salad with fish or chicken, because I have other allergies in addition to gluten.
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Celiac Question #4
Q. How do you handle being invited to parties/friends homes for dinner?
A. Here is a link to an article I wrote for the Denver Post which addresses this issue to some degree.
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Q. How do you handle being invited to parties/friends homes for dinner?
A. Here is a link to an article I wrote for the Denver Post which addresses this issue to some degree.
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Celiac Question #5
Q. My stomach is grumbling and purring lately, will this go away? Will the probiotic help this?
A. It helped me a lot, that plus vitamin D really calmed down my stomach.
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Q. My stomach is grumbling and purring lately, will this go away? Will the probiotic help this?
A. It helped me a lot, that plus vitamin D really calmed down my stomach.
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Celiac Question #6
Q. Is infertility possible for a celiac?
A. I have two children. I was diagnosed with celiac during the first pregnancy and got pregnant again after the diagnosis with the second child –no fertility issues either time.
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Q. Is infertility possible for a celiac?
A. I have two children. I was diagnosed with celiac during the first pregnancy and got pregnant again after the diagnosis with the second child –no fertility issues either time.
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Celiac Question #7
Q. What type of probiotic do you take?
A. I take this gluten-free, dairy-free formula by Jarrow.
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Q. What type of probiotic do you take?
A. I take this gluten-free, dairy-free formula by Jarrow.
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Celiac Question #8
Q. When you get gluten in your system do you get very spacey?
A. I get foggy and grouchy, no fun! I also get bad stomach cramps and more symptoms that I don’t wish to go into on a food blog!
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Q. When you get gluten in your system do you get very spacey?
A. I get foggy and grouchy, no fun! I also get bad stomach cramps and more symptoms that I don’t wish to go into on a food blog!
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classes
Classes Question #1
Q. Do you offer any gluten-free cooking classes?
A. Yes! I offer classes in Boulder, Colorado a few times a year; please visit my classes page for more information.
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Q. Do you offer any gluten-free cooking classes?
A. Yes! I offer classes in Boulder, Colorado a few times a year; please visit my classes page for more information.
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