Gluten Free for Me Cook Book Updates April 2014
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It’s hard to believe that April is almost half over, but we’re so thankful that the weather has finally taken a warm turn!! With the publication of Skye Falcon’s Phoenix on Fire going live, the focus has now shifted back to this fabulous cook book! Hopefully, with no major hang ups….we’ll have the “birth” of this new baby this summer!!!
As I sat today watching my kiddos at swim practice, I began rifling through the pages, and pages, and pages of recipes we have made from all these new recipe creations. I quickly came to the conclusion that we needed more than one cook book. Trouble is, we’ve got a whole book worth of recipes that we swear by for canning. And then a whole other pile of “one pot” recipes, too. So, you’ll see “Gluten Free for Me: Can It.” and “Gluten Free for Me: One Dish Wonders” appear in cook book format soon, too. (Maybe they’ll all hit at the same time??) Realizing this was sort of overwhelming…. as we’re quickly remembering the work done on a cook book is about twenty eight million times harder than that of a novel!!
Overall, we’re very happy with where the cook book is progress wise, and where it’s headed in marketing and sales. This gluten free cook book will have basic recipes, all the way up to the insanely complicated–but insanely, ridiculously tasty. Some of these recipes are our old family recipes that I’ve tweaked to be healthy, and GF. And the others are straight from my head, and tested on my poor, helpless family members. (Just kidding…they have no complaints, as of yet.) Some of these recipes will have dairy free, or vegan options, for cooking, too.
We’re currently running some surveys, and questionnaires about the general public’s thoughts on cook books in general, and people’s general likes on layouts. WHY are we doing this? Simple. We want you to use this cook book, all the time. We want it to be easy, and have the information in it that YOU want, and/or need, to successfully remake these recipes. As planned now, our cook book will have pictures, nutrition labels with serving size, ingredient list separate from directions, step by step directions, and cooking/prep time. The type-face of all the sections are quite different, so the title and ingredient list will stand out to you, with the picture. The feedback we’re getting tells us we’re dead on with the layout, so far.
Many of you know I’ve been dealing with massive illness, that keeps raring it’s ugly head at the worst times. It’s been WEEKS since I’ve made any real progress on things (except for the Phoenix on Fire!) in the kitchen, and I’ve been so happy to get back to it! Tonight I managed to get some samples of our GF Banana Pear bread ready to go. I’m in love with the cute little loaves the new pan made!!
While making those fancy little loaves, I decided to do a new creation, based off of the fad I’ve seen go across Pinterest, and Facebook! Stuffed French Toast! Of course, ours is GF, and can be made dairy free, too! We went with a strawberry vanilla cream filling, with a spiced bread. The kids moaned through dinner, and I ate mine in mere bites… So, safe to say it’s freaking delicious!! If you’re in to the stuffed French toast craze, rest assured this will satisfy your gluten free desires!!
As always, If you’re reading this, we THANK YOU. Your support does not go unnoticed, and is ALWAYS appreciated!
