About Me ColorJoy Home Page Free Stuff About Me Contact Me
ColorJoy Home Page
ColorJoy Home The ColorJoy Blog Buy Patterns, Recipe Books, CDs Patterns Schedule & Potential Classes Recipes & Food Information The LynnH SockTour LynnH Polymer Clay The Fabulous Heftones - Lynn & Brian

Speaking Tonight: Food Limitations & Baking

Tonight I am delighted to be speaking to the Michigan Capital Celiac/DH Support Group. This group is for folks who live a totally gluten-free lifestyle for their health.

As regular readers know, I learned to bake with limited ingredients because of my own long list of food allergies and sensitivities. However, when I began to share my recipes, I realized that Celiacs and Vegans could benefit from my food as well. The Celiac community has been very interested in my work.

A lot of Gluten-Free foods which can be purchased in stores, are less than satisfying. Let’s face it, anything that needs a long shelf life will need a few compromises. There is a lot of xanthan gum (made from fermented corn, something I can’t tolerate) to hold things together.

I bake with pure food ingredients, no gums. When I need stickiness I use sticky rice flour, flax seed meal or chia seeds, all foods which come from nature.

I’ll be talking about my baking experiments… my recipes, failures and successes. I’m bringing Habibi Brownies with me. Perhaps readers in Lansing will be interested, or know someone who is. The meeting is open to the public. Please help me pass the word.

Details:

Michigan Capital Celiac/DH Support Group meeting
Community of Christ Building
1514 W. Miller Rd, Lansing (between Cedar and MLK)

Social time 6:30-7:00, meeting 7pm.

I would LOVE to see you.

==========================================

About my cookbook, if you can’t make it-

I create delicious recipes which fit the following parameters:

Celiac-friendly
Vegan-friendly
Gluten-free
No Corn
No Dairy
No Egg
No Peanuts
No Potato
No Soy
No Tree Nuts
No Wheat
No Xanthan Gum
No Yeast

I also have a free recipe blog archive. Most but not all of those recipes are gluten free, read ingredients carefully.

5 Responses to “Speaking Tonight: Food Limitations & Baking”

  1. mk Says:

    The brownies look yummy!

  2. Susan Gallacher-Turner Says:

    My first child had so many allergies, I had to do the same-develop my own recipes- and I totally agree, what’s in the stores are not very good.   Good luck to you, with you cookbook!  Those brownies look tasty!

  3. Anonymous Says:

    The brownies are, truly, yummy. I made a TON of them so that the folks at my presentation could taste them. The leftovers will freeze well, for snacks in months to come. All good.

  4. Anonymous Says:

    The stores have to keep things fresh so long, they have a lot of limits a fresh-baked item does not face.

    I find some folks just don’t try to make their own recipes. I couldn’t stand not having baked goods.

    The brownies, and the other recipes, are excellent. I feel I’m an artist and my name is on my work.  If I’m not really proud of the work, it does not go out to the world with my name on it.

    If, the day I was diagnosed, someone had given me just the one brownie recipe… I would not have felt so alone. They mostly tell you what NOT to eat, and they suggest meals but not treats. I needed baked goods to feel full.

    So glad I’m an artist… food became one more medium through which I could create.

  5. Starcha Meehan Says:

    i have an assignment and i have to write at the limitations, i cooked scones in class but i dont know what to write for limitations, can you help me out?

Leave a Reply