Sunday, January 20, 2008

Italian Style

Tonight I will make sausage and peppers. On top of the stove not in the oven of course. I'll add some white onion and garlic and a little seasoning. This does require attention, keep moving everything around in the pan. I do start out with a little extra virgin olive oil so the sausages don't stick. I think I'll make the polenta with this.
I purchased Michael Eberhart's Gluten-Free & Wheat-Free Gourmet Desserts book. It is the best GF book I have ever purchased. The quality of the book is a sight to behold. Don't be put off by the title. The recipes are not difficult. I may start with the award winning carrot cake. This does require purchasing several different GF flours. But once you have them in the house you can do almost anything.
This cold weather really is conducive to baking. Maybe I'll do some muffins tomorrow with Pamela's mix. They are so good when they first come out of the oven. And they stay well for a few days. I only make six at a time so what ever isn't eaten up will go into a zip lock bag.


Diane P. Rhodes said...

Hi Lynn,

This is Diane, Joanne's friend, from Colorado. My brother-in-law may start baking for a company that wants to mass produce gluten free food.

Take care,

Lynn said...

Hi Diane,

I'm not a marketing major but I think the key to success to mass-marketing gluten-free food is to emphasis the fact that it is healthy, natural,tastes as good or better than regular foods, wheat free etc...
in addition to being gluten-free. you need to reach beyond the GF community. There are so many people who are allergic to wheat but do not have celiac disease. That is a lot of people to reach out to. Let me know when and where your brother-in-law will be working.