Obviously, I haven't posted recently. To any of you readers out there who reside in Arizona's lovely city of Phoenix, you probably understand why. When temperatures soar to 105 degrees on a daily basis, I don't do much cooking or baking.
Meals consist of summer salads and sandwiches, sliced fruits and scrambled eggs. I only turn on the oven if I absolutely, positively have to. Lordy, it is hot here.
But I have managed to accomplish a few things. I've come up with a gluten free flour mix that makes terrific, yeast free sandwich bread that will be included in my upcoming cookbook.
I'm working on a couple of cookie recipes and attempted a gluten free pound cake. Attempted is the operative word here. I felt sure the dense, fat and egg rich cake was perfect for translation to a gluten free version. Turns out the translation is trickier than I thought.
I've also been researching the connection between thyroiditis and celiac disease. My son has both and fortunately, the generic form of synthroid- levothyroxin- produced by the pharmaceutical company Mylan is gluten free. But I'm looking into dietary influences on the endocrine system, which is likely to influence upcoming recipes.
Now that September is here, and the weather is slightly less humid and the nights are almost -but not quite- cool, I'll be posting more.
Look for some vegetarian recipes in the coming months, along with some gluten free snacks. Thanks and "see" you next week.