Three years ago, when my friend Sarah turned to me and said: “You know, you really should turn your compulsive baking into a cookbook,” I never thought it would happen. But then, one thing led to another (namely the fact that I just couldn’t stop baking and eating allergy-free desserts and couldn’t figure out what to do with all of the recipes), and so here I am.
Today, I logged onto Amazon to see what was happening with the book and nearly fell over. Really, I was standing at the computer and went weak in the knees. The book was at number one in the food allergies category and number three in both baking and gluten-free. Never in my wildest dreams did I envision being here, and I am well aware of the fact that it was not me who put my book here but you.
So, thank you a million times over for your support, your encouragement, your excitement over new recipes that I post to the blog. I know that these numbers could be fleeting but they are validating, and I truly appreciate it and love hearing from you. I hope that all of you like the book as much as I loved working on it and testing it.
{ 1 comment… read it below or add one }
I ordered your book after hearing you on Everyday Food on Sirius Radio. I am eager to try your recipes, but I didn’t realize until I opened the book that you use sugar in almost every recipe. I can’t take even an ounce of sugar or it throws my digestion out of whack and I am very new at baking, let alone allergy-free, so I feel very lost about what to do. I can have agave, but is there a general rule of substitution that I can try (even if it’s not absolutely dependable)? For example, this much agave would substitute for this many cups/teaspoons of sugar? I just have no idea, but if you could give me a guideline, I could experiment. I know you said that agave doesn’t give the end result the same look as sugar (and maybe taste), but that’s ok with me. I just want to be able to make something I can eat.
Thanks in advance!!!