Обо мне
After perfecting old fashioned sourdough rye bread I learned that I was allergic to gluten in addition to being allergic to dairy, eggs, soy and sensitive to yeast. I was determined to make a gluten, dairy, egg free sourdough bread. I took me a number of years to get it right and now I regularly bake bread, muffins and pancakes and the occasional pizza without cheese. I've written a book on my techniques and recipes in PDF format and am working on the actual paper format. You can find my first successful recipes for gluten free sourdough starter, bread and pancakes at glutenfreesourdough.blogspot.com
I use traditional cooking and food prep techniques like soaking and lacto-fermentation and have been able to strongly improve my health after difficult illnesses. Now I teach these techniques to others looking to improve their own health. I have a refrigerator full of lacto-fermented vegetables like sauerkraut, pickles and other veggies made from veggies grown from our garden. These are live food, use only salt and water, no vinegar, are not canned, and provide hefty amounts of probiotics in each bite. Oh, yes, they taste fantastic!
www.food-medicine.com
Кулинарное влияние
My mother and grandmother were cooking influences. I have deeply influenced by their love of cooking and food and cooking for people. I cooked for my own engagement party and really loved feeding all my wonderful loving friends and family.
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