On Thu, 07 Apr 2011 19:10:10 -0700, Serene Vannoy
> wrote:

> On 04/07/2011 08:09 AM, Nan wrote:
>
> > I'm sure there are gluten intolerant people here. What do you use as
> > a substitute for flouring and thickening agents? I've lost some weight
> > and generally feel better eating this way, get up feeling perky and
> > bright, not fog brained for several hours. It is an adjustment to cook
> > this way after 45 years of marriage& cooking, then to have flour/
> > wheat banned is a BIG adjustment.
> > Any ideas or help gratefully received. Thanks, Nan in DE
>
> I highly highly highly recommend that you start reading Gluten-free Girl
> and the Chef, http://glutenfreegirl.com/
>
> Shauna is a wonderful person, and she tests her recipes really well
> before publishing them.
>
I also like Gluten-Free Goddess >
which you can do by RSS or email. "Karina's Kitchen:"
> is another good one to RSS or email.



--

Today's mighty oak is just yesterday's nut that held its ground.