My collection of holiday cookies. Photo by E. Juocys
Michael Pollan at The Greenhouse Tavern last week/photos by Donna Turner Ruhlman
I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I'm reposting it again. I've really only recently become aware of what a rotten disease celiac is, especially for people who love to cook, and to eat, and to write about it. This post with Carol Blymire (alineaathome.com) describes the situation, um, vividly (the post also has glutenfreegirl's awesome pizza dough recipe). It's also impressed on me how important it is for chefs to understand celiac disease and gluten-free cooking. Stephanie Stiavetti, a social media consultant and reluctant techie ...
I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. It was so popular I felt bad when people began complaining they couldn't find the link, so here it is again. Steph blogs at wasabimon.com. She's also a social media consultant and reluctant techie based in the Bay Area. — M.R.
by Stephanie Stiavetti
A decade ago, those of us living with a gluten sensitivity were left clamoring for the "specialty" ingredients necessary to make decent substitutions for the dishes we loved and missed; rice flour cookies were rock-hard, while potato starch pizza crusts were a crumbly mess. And don't even get me started on tapioca breads - ...
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