Let’s get acquainted: I’m Linnaea.
I’m twenty, usually quiet, sometimes bossy. I love to bake, read, take pictures, ride horses, write, ski deep powder, and laugh at my own weird jokes. I like Doctor Who, but could never really get hooked on The Office or Gilmore Girls. I don’t like cabbage, asparagus, homework, or being cold. I have six sisters, no brothers. My family lives half an hour away from the nearest grocery store and about four hours away from the nearest mall (I think I have only been in a mall about ten times in my life. Escalators are a novelty, and, frankly, a bit terrifying).
My family, and thus my home, is on a organic beef ranch in the mountains of Idaho. I love it there.
HOWEVER, Now that I’m “all grown up” aka “adulting,” you’ll find me far from home going to college in the city. I’m majoring in Business Management and Entrepreneurship. Yes, I miss home a lot. Yes, I cook in college and it’s the only thing that keeps me sane. And, yes, sometimes I don’t have time to cook and end up eating cereal for dinner.
Here’s a picture of the ranch to add to the homesickness:
The view out our window.
There’s plenty to do on a ranch or in college rushing between classes. So why, you ask, do I bother to run this blog?
Around nine years ago, my entire family was sick. Some of us were sicker than others—My little sister was so “out of it” that my parents wondered if she was autistic. We heard about the gluten-free diet and figured we’d give it a try.
It changed our lives for the better, and we’ve never stopped eating gluten free since then, and we’ve always been grateful and relieved to be eating this way. But even so, after a few months on the diet, my sisters and I were tired of it. Never eat pizza again? Not ever!? Like most kids on the gluten free diet, we longed for carbs and sugary goodness.
I’d always liked baking before we became gluten free, but now I was motivated. I started experimenting with gluten free baking. Slowly, I learned to bake and discovered a passion.
I run this blog because, well, I love it, and because there’s a need for great gf recipes out there. Every single recipe is tried and true, taste-tested by myself and my sisters. My goal is to create recipes that your family will enjoy as much as mine does. And, now that I’m in college, this extends to all of those broke college students out there trying to spend exactly zero hours per week cooking while still eating gluten-free on a budget. Been there, done that. So, yes, as my college cooking skills improve, I’ll be sure to share the successes (and the occasional disaster) with all of you!
If you have any questions at all, you can comment below or contact me at imglutenfreeteen[at]gmail[dot]com!
-Linnaea
P.S. The only reason this blog even exists is because of my super rockstar parents and sisters and their support, even when it came to eating that horrible molasses chocolate coffee cake or that avocado pudding. You guys are the coolest.
Click image to go to recipe.
So glad I found this site, if quite by accident. My grandson has celiac disease and trying to find good , gluten free recipes has been a challenge. Can’t wait to tell my daughter about this! Thanks!!!!!
I’ve just finished reading your Mom’s journal entry in the Aug/Sept 2013 issue of Farm and Ranch where she mentioned your gluten-free blog. I’m new to the gluten-free world and am so excited to find your blog. You’ve done a great job with the recipes and explaining gluten-free techniques, flours, etc. I’m looking forward to enjoying baked goods again thanks to you. Thank you very much!
My husband is gluten intolerant and I’m a 50 yr. old southerner I like what you’re doing here-it is so hard to find good recipes for things we love and like you I really like to cook! Here is a filling for egg rolls that we found if you would like to use it. Yummy! Taste of Home: 1/2 lb. ground pork, 3/4 cup shred cabbage, 1/2 cup chop celery, 4 green onions sliced, 3 Tbsp. veg. oil, 1/2 cup salad shrimp chop.,1/2 cup water chestnuts chop., 1/2 cup bean sprouts chop., 1 clove garlic minced, 2-3 Tbsp. Gluten free soy sauce, 1 tsp. sugar —Cook & drain pork on med. heat in large skillet. Remove & put aside. Put in same skillet first three ingred. in oil stir fry until tender crisp. Add shrimp, water chestnuts,bean sprouts,garlic,soy sauce,sugar & pork; stir fry 4 min. more. Fill wraps and fry until golden brown. Sweet & Sour sauce 1cup sugar, 2Tbsp. cornstarch, 1tsp. seasoned salt, 1/2 cup white vingar, 1/2 cup water, 1Tbsp. maraschino cherry juice, 1tsp. G.F. worcestershire sauce —mix well in small pot bring to a boil ; cook & stir 2 mins. or until thickened. Good cooking & Happy Family!!!
Just wanted to let you know we were still keeping up with you! Still inspiring our 15 year old daughter to bake goodies for her 5 siblings. I have a feeling that after she graduates (we homeschool and she is finished this May!) we will see a lot more of your recipes on our table! Yea for us 🙂 Keep up the good work.
We have been purchasing meat from your ranch for a few years and can’t think of buying meat anywhere else. It is always tasty and your dad is always more than fair. I found your blog through him, so happy. We are just starting to go gluten free and it is hard. I love to bake and the idea of giving up all those things I love to do makes me feel like I am losing a part of me. See all you have done has given me hope to change my old family recipes into gluten free versions that taste just as great. Thank you so much for your inspiration and direction. You amaze me.
Hello Linnaea! My name is Chef Eric and I discovered you in Mary Janes Farm Magazine!! I own a GF Bakery in Sandusky, Ohio and have been looking through your pictures and recipes! AMAZING what you are doing for you and your family!!!
I look forward to following you as you grow and develop new recipes!!!
Here’s to YOU!!!
awww….six sisters….. ME TOO!!!!!!!!!! I have six sisters and no brothers :)The first five of us were all born less than a year apart in stair step order. Oh what fun! I hope you enjoy every minute of your life with your sisters. I am so thankful every day for the wonderful sisters God has blessed me with 🙂 Your website is neat and my daughter and I look forward to trying some of the recipes.
Thanks so much for your comment! That’s awesome that you also have six sisters! It is a lot of fun (except when we all have an emotional breakdown at the same time. We try to space it out pretty evenly though) :).
Hi. I bought a copy of Mary Jane’s Farm just because I saw the GF pix on the front of the magazine. I am wanting to go GF but didn’t like the way a lot of the things turned out. I am glad to see that you are picky and I am really looking forward to trying your pie crust. Thank you for taking the time to share what you have learned. Keep up the good work!
I live in Central Idaho and love the picture you posted on your blog. Maybe spring will finally catch up with the calendar!
Hi- I’m 15 and just tried your peanut butter cookies with chocolate kisses. My aunt says they’re marvelous and I have to agree with her. They were delicious! My mom has just started on a gluten-free diet and it’s because she wasn’t feeling well. So because I love baking for my family, especially my mom, I’m trying out your recipes. I saw the article about your recipes in the Mary Janes Farm magazine. It caught my interest because I am the oldest of three girls and also homeschooled, about to graduate this summer. Can’t wait to continue reading your blog and trying out the recipes.
I’m glad you liked the cookies. 🙂 That must be pretty exciting to graduate so soon! What are you planning to do after graduation?
I bought the Mary Jane’s Farm magazine because of the gluten free add on the cover with hope of finding some better recipes. I loved your articular! I look forward to trying them.
I started my gluten free journey 2 years ago, it was interrupted by my fight with breast cancer (when you don’t want to eat or cook, it’s a battle) and I am now back to watching what is going in the pie hole. I’ve found a few good cook books but most use bean flour witch my family and I do not like the taste of, so we lean more toward rice flours which I blend myself. I have found 2 flours from “the gluten free Mama” that we like and gluten free “Bisquick” for pancakes is pretty good.
I think what you have done is pretty awesome and it encourages me to try and experiment!
Thanks –
Hi! All your pictures and recipes are wonderful! I think it’s great that you have a passion for all of this. Have you ever made any of your recipes with an egg substitute like the Energ powder or applesauce or flaxseed, etc? We are egg-free (along with DF & SF) and I would LOVE to try your recipes but worry about wasting a batch if it doesn’t turn out (the GF stuff is so expensive!). Thanks!
Hi Elaine,
I’m so sorry, but I haven’t tried any of my recipes with egg substitutes. I do have a few naturally egg free recipes such as these granola bars (http://www.imglutenfree.com/chewy-granola-bars/) and these stuffed apples (http://www.imglutenfree.com/stuffed-apples/). I’ve also heard that you can replace eggs with bananas sometimes…have you tried this?
Hi Linnaea,
I just added your blog to NetworkedBlogs.com. You can claim it as yours
now, but at least people who use NetworkedBlogs can find it.
NetworkedBlogs.com is cool because you can collect all your favorite
blogs into one place and scan to see when there are new posts.
I read about you in Mary Janes Farm magazine. You are awesome. I do feel better when I limit gluten, so I’m
I just got your dad’s newsletter and clicked through to your blog. The recipes look delicious! I’ve pinned several and hope to try some out soon. I’m not a celiac but I just feel better if I stay away from gluten, so I do. Say hi to Josh for us!
Will do! 🙂 Thanks for your comment.
You are an amazing girl. I am so impressed with all you have accomplished. I really enjoy your
recipes. I especially like the sugar free ones. I have to stick to honey pretty much some maple syrup.
I really appreciate your devising recipes that do this as well as avoiding gluten. Keep up the good work.’
Your enthusiasm and creativeness are a boon to those who have to cope with these restrictions. kudos.
So glad you enjoy my blog, Jean! I’ve got more refined sugar free recipes coming…recently I’ve been avoiding refined sugar as much as possible. 🙂
Hi! I was wondering if you would be willing to do a review for my book. We are going on a blog tour starting September where bloggers will be posting their review of the book. This generates more views to you because my blog and my publisher will be promoting it. As well as on all social media channels.
Would you want a hard copy of Gluten-Free Made Easy and participate in the blog tour?
If so please email me: Christi Silbaugh at momwhatsfordinner@yahoo.com with your name and address, and the date you want to participate. Thank you!
Hi Linnaea,
I stumbled on your website and hoping to try some of your recipes. I have a son, who is also 16 (well, will be in a week), who doesn’t have any interest in our GF change in lifestyle. Any suggestions that may help him sway? I am proud of you for continuing your blogging journey! Your inspiration helps more than you know!
Sincerely,
Lisa
Hey Lisa,
Is your son gluten intolerant or celiac? The reason we all stay on the diet so well is that we feel sick when we don’t, and if he ended up feeling way better eating gluten free, he’d probably want to stick with it. If he isn’t gluten intolerant he could eat just like everyone else at school and only eat gluten-free at home, which isn’t a bad thing if the gluten-free food is good.
If he DOES have to eat gluten-free in school and at home, it is harder…It is NOT FUN to be the lone teenager with the strange food, especially since it’s hard enough to fit in without.
But here’s a little story:
A couple years ago, my sisters and I went to a camp. We brought our own gluten-free food, and one evening after dinner were sitting at the table eating dessert, surrounded by cookies and other glutenous treats. We had some gluten-free lemon bars on our plates, and since they didn’t exactly taste bad, we weren’t jealous of the kids eating cookies–only we felt very awkward because we weren’t like everyone else.
And then I heard mumbled speeches like this coming from a table away:
“They look SO good.”
“Where did they get those?”
“I really want one.”
Turns out, they were talking about our lemon bars.
That experience was kind of a lightbulb moment, because I realized that the gluten-free food can be the good food, and instead of being jealous of the “gluten kids,” they were jealous of us. Suddenly it was cool to be eating those gluten-free lemon bars, because they were just SO much better than anything anyone else was eating.
Several times after that I’ve heard people tell me that I’m lucky to eat gluten-free and they wish they could eat what I’m eating.
Yes, it’s a hard thing to make gluten-free food that isn’t just every bit as good as gluten but BETTER, but if you can, I don’t think you’ll have any problems convincing your son to eat it. 🙂
Anyway, sorry for writing an entire novel there. Thanks for your comment and good luck!
Hi!! Coming to you from little New Zealand down under! I am so excited to read your blog!! I found it by mistake. We are trying to be glutin and sugar and dairy free but it is not easy. You make it so simple! Thank you for sharing your discoveries with us. I am sure my husband will be happy when I try some of your recipes on him. Keep up the good work. I have to admire you.
Hi Linnaea, So happy to have found your blog! I think you are just amazing! Thank you so much for sharing all your recipes with us. I don’t like the kitchen but realise we have to be there. We are trying to be healthy and avoid dairy, sugar and wheat. It is not the easiest, but you have taken the hard work out of it! Thank you SO much!! And this message comes to you from lil’ ol’ New Zealand!
Hey Brenda! Thank you for your comments–I’m so glad I can be helpful to you (and it’s also amazing to think of someone way across the globe reading my blog)! How is it walking upside down in New Zealand? 😉
Hi there,
Recently my wife and I made the switch to gluten free and since my wife is also wheat intolerant we are now also wheat free as well.
I do 90% of the cooking in our house and have never attempted to try to bake bread little own gluten free bread. We buy all our gluten free breads , cookies, muffins etc. but I find them to lack taste and they’re very dense.
I’m going to give your sandwich bread recipe a try and I hope it works out for me.
I’ll let you know how I make out with it. Wish me luck, I’ll need it since it’s my first attempt at baking bread.
ps. If you have a really good gluten free chocolate cake recipe and muffin recipe, please post it.
Hi! I do have a chocolate cake recipe on the blog (http://www.imglutenfree.com/chocolate-cake-with-buttercream-frosting/) and as for the muffins, I’m not sure which flavor you’d like so here are a bunch of muffin recipes (scroll down to the bottom of the page): http://www.imglutenfree.com/breads-biscuits-and-muffins/.
Anyway, I hope the bread turns out well for you! Good luck. 🙂
Hi, Linnea. As the mother of a teenage, living-in-the-boonies (central Alaska), sweets-loving, GF baker, I cannot tell you how much I appreciated finding your blog. She, too, is a writer who hates grammar, so I am hoping your blog will be an inspiration for her on many levels. Kudos to your insightful mother for seeing a unique gift in you, and giving you the help to nurture it! Keep it up!
Hi, I just wanna tell you I am impressed with your blog and also enjoyed getting ideas for gluten-free foods. I can eat gluten but want to cut down on it. You are so young and your blog is very well written. Keep it up! And thank you for sharing your recipes. All the best, Linnaea.
Thanks for your comment, Steff! Don’t worry, I plan on keeping it up. 🙂
Hello Linnaea
You are a remarkable young woman! your blog and recipes are terrific…I plan to make your pie crust, cream cheese(?) how delightful!, and one of your bread recipes for my Thanksgiving meal. I will let you know how they turn out.
I hope the recipes turn out well for you, Lin. And, hey, cream cheese in the pie crust works, so I’m not complaining!
YIKES! You’re just a baby!
But you provide the most lucidly written explanations of how to adjust to gluten free baking that I have ever read! I’ve tried other recipes before, but your explanations of flour ratios and the use of xanthan gum have made this actually FUN!!
It’s a level of empowerment that is exactly like I felt reading The Joy of Cooking when they explained that the temperature of the melted chocolate impacts the texture of brownies.
You’ve given me the ability to experiment — which is absolute gold!
And your recipes are soooo yummy.
Thanks so much for this lovely blog, your beautiful photography and, of course, the recipes!
Best wishes in whatever you do after high school.
Thanks for your comment, Valli. I’m so glad you find my blog helpful!
Hi Linnaea!
I am so glad I found your blog. I am a 49 year old mother of two grown daughters and I love hearing that the new generation is doing things like baking and cooking!! So many of those things seem to have gone away.
I have been gluten free for a couple of years and am always on the lookout for good recipes. I have copied a couple of yours and for the “first” time I am going to follow a blog. That one is yours!!
Keep up the good work. Your home sounds amazing. I and my daughters wished we had grown up in a place like yours and your family’s.
Thank you again for the great recipes!!
Cheryl
You are an amazing, beautiful young lady. How lucky you are to live the intriguing outdoor life your family has chosen. I am impressed by your recipes, as I have cooked and baked GF for about four years, and I am still learning. Thanks for your contributions!
Hi Linnaea
I just found your blog. I love it. Its so motivating. I have been really out of it and I know I need to go grain free, it is such a challenge. Thanks so much for all your hard work on this blog. I’ll be here checking out your stuff from now on!! I am a mom of 2 kids and we just moved from Alaska to Houston Texas. I love it out here. I’ll definitely need your recipes to make life more pleasant 8)
In that case I better get to work on some more grain free recipes! And Alaska to Houston? That’s got to be quite a climate change.
I love your recipes! When I’m looking for a GF recipe, your blog is the very first place I go to. Everything I’ve made from here turns out. I’m the only one in my house who needs to eat GF, but my daughter is jealous of my bread! It’s so nice to have homemade bread made with yeast. I used to make homemade bread, especially in winter and wondered if I’d have to give that up. I do miss kneading dough, but I understand that’s the nature of working with GF ingredients – more like the nature of NOT working with gluten. Anyway, thank you for your blog. I just read your “about me” section and was surprised to find out how young you are. This is very encouraging for me … lots of great recipes in the future!!
This comment made my day, Robyn! Every now and then (like today) I get discouraged and feel like there’s really no point to running this blog and nobody is reading it anyway. Thanks for keeping me going. 🙂
THANK YOU! My girlfriend is gluten sensitive and I’m a carbohydrate fiend, which makes our dining experiences incompatible at times. I have no problem eradicating gluten from my diet, but sometimes the simple substitution of gluten-free flour for regular flour doesn’t go as well as it sounds like it should. You’ve taken a lot of the guess work out of it and given me someplace to look to when I open my bread maker and momentarily want to pull my hair out. SO excited to have stumbled upon your blog and looking forward to the many goodies we can now share without upsetting her tummy!
Amazing blog! Keep it up your tallent is amazing for someone so young.
Stumbled upon one of your recipes (the waffle one) and loved that it did not require your own version of gf all purpose flour blend! So many gf recipes out there make you put together this huge batch of their version of a “gf all purpose flour” only to leave you completely disappointed with the final product and huge batch of mixed and now completely wasted ingredients…. back to the waffles… I gave the recipe a shot and it was by far the best gf or none gf waffles we have tried…. soft and chewy in the center and beautifully crunchy on the outside…. my kids loved it and my husband couldn’t tell the difference. Thank you!
Oh, I haven’t had a waffle in a while! Now you’re making me hungry. 🙂 Thanks for commenting and I’m so glad the recipe worked for you!
Made them for the first time on the fourth…. we have had them at least 4 times since then… including tonight for supper =O! They are truly that good and that quick and easy to make! 😀
Hi Linnaea,
I first saw your recipes in a Mary Janes Farm magazine. I love the cheesecake recipe. I never made it in 2 layers but I added cocoa to half the cream cheese mixture and made a marble cake. I had trouble with the butter leaking out of my springform pan so I decided I needed a different crust. It remains gluten free:
1/2 cup melted butter
1 cup sliced almonds
1/2 cup coconut flour (can even be just a little less, as it’s so absorbent)
1/2 cup almond meal
1/4 cup coconut sugar
I think it works well and tastes great! Please let me know what you think.
By the way, I really enjoy your photos.
Thanks for sharing, Mariana! Yes, I do have some trouble with butter leaking out…usually I just put it on top of another pan but it seems like adding coconut flour and other ingredients would help too. I’ll make a note of it in the recipe.
Wow!! I’m new to gluten free, although I have plenty of friends and relatives who are celiac. I have always heard them bemoan how difficult it is to make good gluten free…well…anything. I tried your yeasty sandwich bread and it worked out perfectly! I fed it to my family without even telling them it was gluten free – hee hee – they never guessed! I can’t wait to try your other recipes as well.
However, as much as I am inspired and grateful for your help with the recipes, I really enjoyed the pics of your ranch. It is so breathtakingly beautiful. Idaho just moved to the top of my destinations list!!
Thanks again and keep on blogging!
This is great to hear, Lisa (especially about your family not knowing what they were eating)!
My family jokes that Idaho is the best-kept secret of the USA. It truly is a beautiful state! But shhhh: Don’t tell anybody. 🙂
MY wife,daughter&grandaughter are on a glutenfree diet .Your gluten-free makes things much easier .Thanks
You’re welcome. Glad I could help. 🙂
Hey Linnaea,
I just came across your Blog and I was so glad that I did! You have an amazing Blog with so many helpful tips and recipes! Also your photography is unreal, I’m super impressed with your talent. There are so many people with food allergies that are struggling to find safe and delicious foods to eat and you are definitely making it a little easier:) As I was reading your blog it made me realize that I have something that could be beneficial to you and your readers that will help make life a little easier. If your readers could click on a phone app to come straight to your blog that also lets them find safe foods to eat and it cost you nothing, would you be interested? Let me know if you would like more information!:)
Thank you for wonderful Blog
Hi Megan,
Glad you like my blog (and my pictures)! I might be interested in a phone app and would definitely like to hear more! You can email me at imglutenfreeteen[at]gmail[dot]com. Thank you. 🙂
Linnaea,
Not only are you beautiful, but you are a beautiful person!
Your parents must be so very proud of you.
I am now on a similar path trying to find recipes that will
work for my new Keto lifestyle. Similar to your new gluten
free lifestyle, I need to go carb-free or very low carb. (20
per day.)
The thing I miss the most is baking, especially breads!
My 4 and 2 year old granddaughters cook with me and
are not understanding why my once beautiful breads
are not ending up in the garbage. But, we keep plugging
along.
You will now be our inspiration to one day, hopefully
soon, I will once again have beautiful breads. And
for them, sweets that are not only good, but good for them.
Hi,
I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
Simply visit http://www.erecipe.com or contact me at erecipe00@gmail.com. We look forward having you in our network!
Best,
Michelle
Hi Michelle,
Thanks for the invite! I’ll definitely check it out.
Hi Linnaea-
Love your blog. I was hoping to get in touch with you regarding the launch of Mikey’s New Gluten-Free Pizza Crust.
If you are interested, I would love to email you hi-res images, recipes and additional information about the expanding brand.
My Best,
Natalie
Hey Natalie,
Just checked out your pizzas–they look delicious and awesomely everything-free! I can see this becoming a great thing for GF and Paleo eaters. Unfortunately, as delicious as your pizzas look, I currently do not promote products on my blog or social media…Though I might do so in the future, as of right now I don’t think my blog would be a good fit for you. Thank you anyway for thinking of me!
Hello!! I would like to share my recipe for ” Frappuccino” with you. It’s delicious. 1-1/2 cups espresso, dash of cinnamon (helps lower blood sugar,), 1/2 cup milk (what ever kind you use), 1-1/2 cups ice cubes. Put in a powerful blender or VitaMix and use short pulses, about 30 times for me.
I have a Ninja Store blender from QVC or HSN, $30 and it works really well, very powerful. I am so happy to have found your website. Thank you and take care…
Sounds delicious, Laura! I love frappes, even in the dead of winter, so I’m going to have to give this a shot!
I am so happy to find your blog. I became gluten-free after an attack of Dermatitis Herpetiformis, which still is healing after two months. This is so rare that my doctor had never seen it in her 25 years of practice, and my sister-in-law who had worked as an RN for 30+ years had never come across it either.
I am so careful with anything I eat, but it is a huge change after a lifetime lived with gluten. I am not ready for Paleo, but am having fun finding what is possible to make w/o gluten. Your bio is a pleasure to read.. I am looking forward to reading your posts. My very best to you and your family.
p.s. I am finding that gluten sensitivity, and/or celiac disease may be hereditary.
Hi Linnaea… Just found your blog and reading comments so looking forward to trying recipes. I’ve had gluten intolerance for awhile and cut out gluten four years ago. My gut has finally healed itself. It pays to fight through this as your family found out. The only reason why it took so long was because I was eating in restaurants even though said meals were “gluten free”. Too much contamination or not really understood fully by owners maybe so staying away from. You haven’t had to deal with that so your lifestyle no doubt contributed to earlier success. I’m in BC and your picture looks a lot like here. Keep up the good work. Here’s a pancake recipe for you and your readers that I make often.
Spoonful Pancakes
(Spoons is size of serving spoon or for mixing batter)
½ cup ground buckwheat
Spoonful oat flour
Spoonful of ground flax seed
Spoonful of quinoa flakes or oat bran
Not as large spoonful of hemp seeds (rounded)
1/4 salt
1 tsp. baking powder
1/3 tsp. baking soda
1 cup (any kind) milk (I like coconut milk) or ¼ cup left over yogurt mixed
with ¾ c. milk. If not lactose intol. try buttermilk
1 tbsp. oil
1 egg
1 tsp. Apple Cider Vinegar
Combine dry ingredients. Combine wet ingredients.
Mix together. So easy! These are delicious and light!
Hey Linda! Thanks so much for your comment and the spoonful pancakes recipe! I’m going to have to give that recipe a try…I love buckwheat pancakes but haven’t made any in a while. 🙂
I know what you mean about restaurant contamination! My family rarely went to restaurants growing up, but recently in college I’ve dealt with a lot of contamination and of course the social weirdness of not eating anything at a party or not going to pizza with everyone else. It’s definitely been challenging, but it helps to be able to cook my own good food.
Glad to hear that you’re finally feeling better on the GF diet! I hope you have a wonderful and gluten free thanksgiving!
Just found out I have allergies to all gluten per the skin tests at my allergist. Since I’m a grandmother and set in my ways it’s been really hard learning how to cook gluten free and have been using only pre-boxed mixes. I’m anxious to give your recipes a try. Oh and I love Idaho too and looking for a place in McCall from Nevada. I’m hoping their stores have more items then our stores here. Keep on cooking 🙂
Hey Susie! Good luck going gluten-free! I hope I can be of help. McCall is so gorgeous and peaceful! I’ve only been there a few times but it’s such a nice town. 🙂
I am trying my hand at gluten free bread very soon. I have a kiddo who suffers from migraines that have been chronic. My desire is to look into better nutrition and cutting back at least on white flour and sugar. Ouch! I love to bake and have been doing so since I was 12 (35 years ago)! Your blog is wonderful. You have a very nice writing style and I sure appreciate your tips and recipes. Thank you for all the hard work you put into it.
Thank YOU for making my day, Deanne!
As a sixty-five year old retired educator, who discovered only this spring that I am gluten intolerant, I am so glad we were directed to your piece in Mary Jane’s Farm. I encourage you to continue your education and thank you sincerely for the service you have done for others through your gluten free recipes and your blog. Your work has made my life changing discovery a learning experience rater than a bread free existence. Thank you so much!
Hi Linnaea, I have been gf for almost 7 years, as has my older daughter, my younger daughter is not coeliac. I love cooking and am always hunting for great recipes to convert. I have just made your bread, the whole grain one, but substituted teff seeds as I couldn’t get flour, and I ground pepitas as I didn’t have flaxseed. As I don’t have sugar anymore, I left out the sugar, the vinegar and the dairy. I have to say, it is the best gf bread I have ever had; it was still a bit warm when my daughter and her partner came around, they tried it, and agreed! I made two loaves, and substituted natural peanut butter in one for olive oil, delicious. I am also a weight Watcher’s member and wondered if it would be possible to share a link to your site, or the recipe, with the Weight Watcher’s online Connect community in Australia, I’m in Melbourne? I have a pic of my loaves, not sure how to add them, or if you even share photos?
Thanks again,
Amanda
Hi Amanda,
Thanks so much for your comment! I’m so glad to hear you enjoyed the bread. I’d love it if you shared the link on the Weight Watcher’s community! You’re also welcome to share the ingredients to the recipe and any photos but not the directions (please link back to me for the full recipe)! Thanks again. Peanut butter sounds like a great idea!
I just wanted to tell you that your blog is so well written and not annoying! Your explanations are very clear. God has truly blessed you with many gifts!
I’m GF , but doing an elimination diet and today was my day to try yeast. I should have read your blog first. I definitely ate yeast as my little rolls didn’t rise and taste just like yeast!
Hey Jenny,
So glad you enjoy my blog! Thank you so much for your kind words. I hope the elimination diet goes well and the yeast doesn’t make you sick!