Categotry Archives: What I’m Talking About

gluten-free-bread-making

The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test

If my email box is any indictor, some of you have been wondering if psyllium husk REALLY is the next best thing since sliced gluten-free bread. This bulk laxative, fiber supplement, and colon cleanser is produced from the seed of the Plantago plant (a plant that has a long history of medicinal use here on earth). I wondered about it, too, especially since several cookbook writers and many bloggers started using it a couple of years ago to replace xanthan […]

The Wild West Days of Celiac

The Wild West Days of Celiac

Most of you who’ve heard me speak, or taken a class with me, or use the recipes and advice in my cookbooks, my foodphilosopher.com website, or here on this blog, know that I find it difficult to say much of anything in just a few words. Perhaps that is the philosopher in me, but I love the luxury of more leisurely writing. I like to linger over my thoughts and I like having the time to play with my words […]

Gluten-Free French Sauces from More Than Gourmet

  More Than Gourmet®, the gluten-free friendly sauce and stock company has done it again. They’ve introduced a line of high quality, all natural French sauces that home cooks can use to dress up any meal they want. There are five different kinds and they’re all excellent: Hollandaise, Béarnaise, Dijon Mustard, Lemon Dill, and Roquefort. The consistency and the flavors are as good or better than other sauces I bought in my pre-gluten-free days, and they’re significantly better than anything […]

Embrace the Slow FOOD NEWS Movement and Feed Your Mind

You might have noticed that I’ve been very quiet for the last month and a half. Or maybe you didn’t notice. Which is exactly my point. The number of food writers, food bloggers, food websites, food magazines, food TV shows, and cookbooks has grown exponentially. The gluten-free version of all these categories, though smaller, seems to have grown even more. There is an amazing amount of food content everywhere we look and very few curators. We can’t even count on […]

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