my gluten-free recipes blog
. Sorry about the delay, but I can guarantee the wait is worth it. This bread is simply awesome when served warm or fresh. We froze a couple breadsticks and mini-baguettes made from the batch, and they held up decent, but fresh is still the best way to go!
Here's a direct link to the gluten-free baguette and breadsticks recipe
My wife has been working on some other wonderful gluten free recipes too, like some various polenta dishes, some cookies, and other things. Once they meet her quality standards, I'll be sure to get them online.
On another thought, I've been contemplating whether or not the shipping charge on our book is a turnoff for anyone. I honestly don't know, since nobody has ever directly said so. We charge $4.50 S&H for USPS media mail in the USA, and this just covers postage, the bubble-wrapping, box, tape, and supplies. But, if that is enough to make the difference of whether to purchase or not, I surely don't want to keep the book out of people's hands that would otherwise buy it. So, I'm considering setting up a discount-code to offset shipping for a while. Anyone want to comment on that? I'd love to know what the concensus thought on such things is. I'd hate to somehow just be catering to gluten-free bakers with higher disposable incomes or somthing, since my goal is to help all celiacs have access to great gluten-free baking recipes.
Aside from that, I'm just enjoying (or not) this cold-wave that has brought single-digit (F) temperatures to our area for a bit. brrrrr!