Finding really good gluten-free recipes has gotten easier in the last couple of years, but it can still be hit or miss. One thing is for sure: If you find yourself in the gluten-free camp, or you want to cook for someone who is, you’ve got questions about which foods contain gluten, acceptable substitutions for those ingredients, and how to amp up the flavor so your gluten-free cooking doesn’t fall flat.
Breakfast tends to be the biggest challenge for gluten-free folks. We understand.
Enter Linda. Linda J. Amendt is the author of Gluten-Free Breakfast, Brunch & Beyond and an expert home baker who knows all the tricks to replicating the flavor and crumb of breakfast foods made with wheat flour. She knows her way around coffee cake, sweet breads, and rolls, too.
Visit our Facebook page Thursday, September 26 from 3-4 EST. Linda will on our page taking your questions, sharing recipes, and giving her book away to four lucky chat participants. (We’ll direct message winners after the chat, reply with your mailing address).
Not on Facebook? Leave a comment below and we’ll pick one at random to receive a copy of Gluten-Free Breakfast, Brunch & Beyond.
Check out a few recipes from the book:
|Gluten-Free Corn Muffins||Gluten-Free Poppy Seed Coffee Cake||Gluten-Free Chocolate Waffles|
Missed today’s chat? Check out the recap: