the joy of gluten free

located at 250 Greenbank Rd in Ottawa Canada close to Huntclub in the Mall beside M&M Meats.

2012-01-31T11:51:00.001-05:00

The Joy of Gluten Free is Ottawa's first dedicated gluten-free commercial kitchen facility for baked goods and catering including bulk flours, artisan bread, cakes, pastries and lunch items.

The Joy of Gluten Free prepares fabulous food everybody loves. We are the go-to resource in the community for gluten-free living. Founded on 6 years of intense recipe creation and research we vow to achieve the highest standards in both taste and nutrition. Tantalizing your senses and taste buds with fresh baked bread, crepes, cakes, buns, sweets and pastries all made on the premises. For cooks there is a selection of gluten free flours, pastas and gourmet items. If you thought gluten-free was just for those who needed it, we guarantee we'll change your mind about wanting it. With our open concept kitchen on site and our selection of food we hope that we truly will convert you over to a gluten free lifestyle filled with joy. We are a soy free, nut free facility as well as wheat free, rye and barley. We use coconut milk and almonds in some items. Please note that we have selections for dairy free, yeast free, vegan lifestyles and can accommodate other allergies.

Susan Phipps owner
Michael Cook head chef

Phone number: available in a week's time
Email: thejoyofglutenfree@gmail.com
Blog: www.thejoyofglutenfree.blogspot.com
Website: Under construction: www.thejoyofglutenfree.com
On Facebook: The Joy of Gluten Free
On Twitter: Joyofglutenfree

Open 10-6 Tuesday - Saturday
Open 12-5 Sundays
Closed Mondays

informative tv spots from A Chanel CTV morning news

2012-01-26T13:05:00.000-05:00

First spot: http://www.youtube.com/watch?v=rAIZRNGYbYA

second spot: http://www.youtube.com/watch?v=D9pGkIMJ1xE&feature=related

Announcing our New Bakery!!!!!

2012-01-24T13:17:00.000-05:00

250 Greenbank Rd. - close to Huntclub in the Mall where the Tim Hortons and the Metro is. We will be located right next to M&M Meat Shop. Did you catch us on "A" Chanel this morning? thejoyofglutenfree@gmail.com is our interum email for the moment as we are busily getting all the renovations done (and I thought a house was a big deal - 1500 square feet from the floors up). With a lot of help we are getting there and plan to be open just before Valentine's - Feb. 7th or so. Our hours will be Tues-Sat from 10am-6pm and Sunday from noon-5pm. Check out more photos and news updates on our facebook page: the Joy of Gluten Free. We will be looking forward to making you bread, crepes, muffins, buns, sandwiches, sweets, cakes, cookies, desserts, and meals once the bakery side of things gets up and running. For commercial inquiries please contact Susan at pce@magma.ca Thanks everyone for making this happen!

Wed, Nov. 2nd - new session of cooking classes starting - $200/6classes/includes food

2011-10-22T14:04:00.000-04:00

This is our 15th session. New recipes. Great ideas. Wonderful food. If it should have had wheat, we make it gluten free. Where's the bread? Have we got bread items....in pretty much every class, whether it's a wrap, a bagel, a bun, a pizza. White sauces, homemade perogies this session, pastry crust, fish and chips. Egg rolls in the appetizer class. Around 40 recipes get made in the 6 sessions. All in my dedicated Gluten-Free teaching kitchen in the Glebe. Join us.
Wed. Nov. 2 - Appetizers (includes egg rolls and wraps this session)
Mon. Nov. 7 - Breakfasts (includes bagels this session)
Wed. Nov. 9 - Cakes and Cookies (includes shortbread this session)
Mon. Nov. 14 - Main Dishes (includes fish and chips and perogies)
Wed. Nov. 16 - Breads (includes pizza)
Mon. Nov. 21 - Desserts (includes tri-level brownies this session)
register at pce@magma.ca or call 613-237-1515

People who complete this class typically no longer cheat on their diet and have the entire family eating the same meals afterwards.
Class time is from 7:00pm - 9:30pm
*Please note that if you wish to take one class only the cost is $65. per class and includes a Q/A session from 6:30-7:00pm

Private classes are 3 hours and cost $200 (for up to 2 people - each additional person is $75) in my kitchen. Menu is specially selected.

Dinner party classes are $300. in your home

Catering available. Private baking available.

If you are only able to make either a Monday or Wednesday please contact me to work out the schedule with the next class that's up and coming.

If you would like to join once the class has already started, with availability you may do so and add the next classes into your missed ones.

Please see a large selection of samples of what we have made in class over the years on our facebook page: The Joy of Gluten Free. It should be open for public viewing: http://www.facebook.com/#!/pages/The-Joy-of-Gluten-Free/115895621816236 Like us. Help spread the word!!

There are some special surprises planned to participants this session. We have been working hard on several business projects. Join us. Smiles, Susan

New cooking classes start Sept. 12th

2011-08-26T12:11:00.002-04:00

Next set of classes starts Sept. 12th - runs 3 weeks on Mon/Wed. from 7:00-9:30pm in my dedicated gluten-free gourmet teaching kitchen. See the post for summer for cost details. No two classes the same for recipes. $200. for the 6 classes - includes your food. To join: pce@magma.ca or 613-237-1515

Summer cooking classes - scroll down the page for tons more photos

2011-07-10T17:20:00.000-04:00

Tired of tasteless recipes that don't work out? Tired of spending lots of time and money making these things?
I have been creating and researching new gluten free cooking methods for 6 years and teaching for 4. I have taught over 300 classes.

Upon graduating from class participants no longer make two meals and no longer cheat on the diet. A real sense of fun and inspiration is truly absorbed. Flours make sense and nutrition is put first. Cravings are satisfied. Shortcuts to managing your kitchen and shopping are explored.

And the best part according to Alec is that the recipes taste amazing....better than most food he's ever eaten.

My cookbook will have it's launch in Dallas Texas in November. Until then I continue to teach from my gourmet kitchen in the Glebe in Ottawa and can be found at pce@magma.ca or 613-237-1515 www.thejoyofglutenfree.blogspot.com

Next session runs this summer Mon/Wed evening from 6:30-9:00pm. 6 classes are $200. and include all food costs for about 40 recipes. You must pre-register. We will start class as soon as we have enough registrants. Sessions include: Appetizers, Breakfast, Dinner/pasta, Breads/pizza, Cakes and cookies, Desserts. The first 4 include bread type items in each class. We work around the issues of dairy and egg intolerances. I will be previewing a new egg substitute in a banana raspberry loaf for breakfast. Fish and Chips, ravioli and many yeast breads will be on the menus. Gravy/pastry/white sauces. Essentially everything you will need to know to substitute your own recipes and your own kitchen.

Take the trial and error out of g/f cooking. Meet a group of really inspiring people and create delicious food that you will never know is gluten free.

Thank you to all students, you have been such an inspiration over the years to make things better and better and better. We have solved so many technical cooking issues together that I am forever in your debt.

Susan Phipps
gluten free teaching chef

Order taken for pre-made items upon request. The list is only limited by your imagination. All baked goods at similar prices to other specialty stores like Dufflets.

Bread tips #1

2011-07-10T17:16:00.000-04:00

When fluffy bread collapses when you are baking with yeast: Most gf breads require more yeast and water than their non-gf counterparts. As such the yeast rises higher and can not support the weight of the water content in the bread. If the bread is collapsing in on itself or shrinking it most likely needs to rise for less time and have a bit less water in it.

Summer Cooking Classes

2011-07-10T01:16:00.000-04:00

6 classes - Mon/Wed. 6:30-9:00pm for 3 weeks. $200. includes food materials and instruction for about 40 recipes.

Interested parties please contact Susan at pce@magma.ca Start date depends on number of confirmed participants. Hopefully soon. Class limit so get your request in early.
Location: My gourmet kitchen in the Glebe.

Great Bowls of Fire

2011-03-06T02:59:00.000-05:00

So tell me of all the bowls to pick from, how do I pick a bowl from a potter who I bought my favourite all time butter dish from....randomly from hundreds of bowls......amazing. Loved the event!!! So much positive feedback on our bread items.

Gluten-free flour mix coming soon.

Join us:
On Twitter as Joyofglutenfree
On Facebook at The Joy of Gluten Free

Cookbook still in the works....6 years research and counting. But will be out soon so drop a line: pce@magma.ca with cookbook in the heading.

Cooking classes right now on on Wednesdays in my home in the Glebe.

Meetup group for desserts every 3rd Sunday of the month from 2-4pm. Send email to pce@magma.ca with dessert meetup in the headline.

Corporate events, Sunday baking and restaurant consultations available.
Contact Susan at pce@magma.ca

Hope everyone enjoyed the corn bread, cheese buns and butter tart muffins.

See you are the Carefor Chocolate contest in 2 weeks time!!

Cooking Class info

2011-01-03T14:28:00.001-05:00

Wednesday classes run from 7-9:30pm and are held in my home in the Glebe in Ottawa near Bank St. and Fifth Ave. You must pre-register. They start on Wednesday Jan 19th and run for 6 weeks. Why take a class? If you currently cook two meals at anytime of day you won't need to anymore. We cover between 4-7 recipes each time. Dairy free options are always discussed and included. Watch the /A\ chanel video and pass it on: http://www.youtube.com/watch?v=nBs9R7uXlOw
http://www.youtube.com/watch?v=griuz3rNccs

Mondays class runs from 7-9:30pm as well. Contact me for details if this is your option. pce@magma.ca

/A\ chanel - 8:20 and 8:40am on Rogers Chanel 6 - Ottawa

2011-01-03T01:01:00.001-05:00

Please reach me at: pce@magma.ca or 613-237-1515

- to register for cooking classes
- to host a cooking party
- to be on the list for the cookbook release

For information about Celiac disease and become a member contact: www.celiac.ottawa.on.ca

Thank you for watching /A\ Chanel. If you like what you saw, let them know so they invite me back again!!!!

Wednesday cooking classes will start two weeks from now and run 6 classes. The cost is $200. which includes your food.

Monday cooking classes start at the end of Jan for the Catholic School Board in Ottawa - you can register with them. The course title is: Gluten Free Goes Mainstream and this is the fourth year with over 250 recipes and as many students. It gets better and better.

Give me feedback. Let me know what day or night you can make it. A ton of Christmas baking happened around here. Read on in the blog. The mobile app will be up soon. So much on the horizon. Become a fan. Friend me on Facebook - Susan Nancy Phipps - Ottawa. Let's get this all started!!!

Class list will be posted soon (see previous ones in the blog). Each time recipes are different. The classes in my home are awesome and the vibe is really great between everyone. The last class we all sort of go, "Awe, is it over.....going to miss you all!" The first class everyone goes, "yeah right this stuff really tastes the same or better - come on.....and then I want a candid camera for everyone when they put the first bite in their mouths!" Come join us.

Experiece what gluten free can be......pure joy.

www.thejoyofglutenfree.com will be up and running by Feb. 14th. thanks for checking the blog.

Christmas Baking Classes!!! Yummy

2010-11-15T12:42:00.001-05:00

Christmas Baking Classes: This class will now be running on Wednesday December 8th, to accomodate a family commitment.
Saturday, December 4th 1-4pm
Brownies
Ginger snaps
Double Chocolate Cheesecake
Carrot Cookies

Sunday December 5th: 1pm – 4pm
Christmas Cake (light)
Shortbread
Almond Butter Balls
Twix Bars

Classes are $50. Includes food costs. Register with Susan at pce@magma.ca or 613-237-1515 (leave message if no answer)

See Susan Live Sat. Nov. 13th

2010-11-09T11:34:00.001-05:00

Here is the new logo fresh off the press!

See me live at the Natural Food Pantry, Saturday November 13th from 10am to 5pm. Sample some goodies. Sign up for cooking class or the new cookbook coming out. 442 Hazeldean Road, Kanata - (613) 836-3669

Gluten Free Cooking Session - Nov. 7th start date

2010-10-21T19:39:00.002-04:00

We are starting a new cooking class on Sunday Nov. 14th from 5-7:30pm. It will run for 6 sessions and the cost including food will be $200 per participant. We will be doing numerous recipes each week and have lots of breads, cakes, pizza, pasta, and all kinds of foods that would have wheat in them but don't.

Please note that individual classes are $45. each (limited enrollment availability so book early).

The classes will be in my home in the Glebe very near the corner of Bank St. and Fifth Ave.
Please let me know if you are interested.

Susan
613-234-0849
pce@magma.ca

Menu:

Class 1: Appetizers and lunches; egg rolls (the real deal), rice and coconut milk wraps with shrimp and veggie filling, breaded chicken sandwiches (except not bread crumbs - a delicious nutritious alternative that's simple) with buttermilk corn meal buns, french onion dip. Nov. 14th.

Class 2: Breakfasts; waffles/pancakes with real maple syrup, blueberry muffins, potato and salami bake, sweet potato scones. Nov. 21st may change day to Sat. Nov. 20th

Class 3: Maindishes; home made ravioli with roasted garlic and chicken filling, mexican lasagna (includes white sauce and replacement canned soup know-how), yorkshire pudding and gravy knowhow. Nov. 28th.

Class 4: Breads; everyday white bread, brown bread with teff flour, pepperoni pizza with chickpea flour crust (our best bread of all), Irish soda bread. Dec. 5th

Class 5: Cakes and Cookies; brown sugar cookies (my personal favourite cookie), oatmeal raisin cookies, applesauce spice cake, hot homemade gingerbread cake, butter icing. Dec. 12th

Class 6: Desserts; apple pie with no-fail pastry crust, chocolate mouse, jelly roll with homemade lemon curd. Dec. 19th

Classes Coming in September - see what is new!!

2010-08-26T00:54:00.002-04:00

New: "Nutritional Boosting" - 2 class session - 3 hours each

This class is good for diabetics and others watching their carb and sugar intake. Good for anyone wanting to pack more punch nutritionally into their food. The class will be part cooking and part class room handouts and discussions. Cost is $80.00 per participant. Sat. Sept. 25th and Sat. Oct. 9th. 1:00 until 4:00pm.

New: "Just Desserts" - the 4 session class everyone has been waiting for!

You definitely don't want to miss this one. This class will be dedicated to the pies, cakes, desserts that need setting time before we eat them. The class will be loaded with calories and taste! Planned are tiramisu, jelly rolls, barvarian cream, cheesecake, and more. Cost including food is $140. per participant (includes a $40 food cost). Tues/Thurs Oct. 5th/7th and Oct. 19th/21st

"Gluten Free Goes Mainstream" - the 8 class session that started it all 3 years ago!!! Every session is different. Re-learn cooking like you never knew gluten-free could be. We cover everything you could ever imagine. See the testimonials below. Class runs once a week for 2.5 hours each week. Cost including food is $200. per participant. Sunday Session: from 5-7:30pm starting September 26th. Wednesday Session: from 7-9:30pm starting Sept. 29th.

Registration: email Susan at pce@magma.ca or tel: 613-234-0849

Thanks to all my willing and highly capable students each session. You make these classes a joy to teach. The positive enthusiastic community that has developed out of it I am so grateful for.

Susan Phipps - g/f teaching chef. At your service

what student's are saying about the cooking classes!!

2010-05-19T13:27:00.001-04:00

"I just wanted to say that I really enjoyed your Gluten Free Goes Mainstream Cooking Classes this past Fall. In fact, it was sensational! Your recipes are sensational and for the first time, I feel truly inspired to cook gluten free foods for my son and for myself. I have searched high and low to find recipes that even remotely compare to some of the best non gluten free foods. I have also purchased gluten free products from grocery stores along with specialty bakeries. I have been disappointed until now. With your recipes, I don't miss my favourite foods (neither does my son) because your recipes are comparable and equally if not more flavourful. My 7 year old son along with my whole family really enjoy the foods that I have prepared for them based on your recipes and techniques. Better yet, your recipes are also straight forward and user friendly which is a huge bonus. They are not overly time consuming as with many gluten free foods. Thank you for bringing us these recipes and tips and I really look forward to your upcoming cookbook for more (in fact, I can't wait) along with any future events that you might organize.

Thanks again for a great course and awesome gluten free recipes."

Now registering for June cooking classes

2010-05-19T13:04:00.004-04:00

Starting Sunday June 20th from 7 - 9:30pm. Registering for 6 weeks of cooking classes in the Glebe. Cost $200. per person includes food costs. pce@magma.ca for contact

Saturday May 29th - bake sale 5 Regent St - Glebe Garage sale

2010-05-19T13:00:00.003-04:00

Pick up your favourite goodies. Brownies, French puffs, lemon bread, chocolate cupcakes, the best carrot cake the world has ever known, same for the orange cake, sugar cookies, ginger snaps. Pre-order as we expect to sell out. Prices see previous post. See you there.

bake sale results - like WOW

2010-05-11T22:17:00.002-04:00

We did amazing at the bakesale in Hintonberg on Mother's Day despite freezing temperatures. CBC radio host boasted the lemon bread as the best she had ever tasted. Big news was that we did not advertise the products as being gluten free. For those that would have known, there was a spot at the bottom of the menu that said: "mastering the art of g/f cooking" and the blog below it. A few people were actually jumping for joy that all of the yummies were gluten free and nut free. We had stuff for those vegan and those dairy free as well. All met with tremendous success and we sold out of literally hundreds and hundreds and hundreds of baked items in a mere four hours. Thank you to all!!!! Next venue: Main St. Farmer's Market - Saturday May 22. See you there. Pre-order with our email link. Will post the menu soon.

First Gluten-Free Bake Sale

2010-05-02T23:48:00.003-04:00

For the first time ever I am going to be at the Ottawa - Parkdale Market selling baked goods:

"In the past ArtsPark has been visited by more than 3000 people each year. This year ArtsPark will be held once again at the Parkdale Market Park on May 9th (Mother’s Day) from 10:00-4:00. It will highlight the best of the Hintonburg QUAD arts district, including an invitational art show, children’s theatre and art activities, poetry, craft and food vendors and performance by local musicians."

The menu:

brownies $2.sm. or $3.lg.
lemon bread $2. slice
ginger snap cookies $.50
chocolate chip cookies $1.50
sugar cookies $1.
carrot cake with cream cheese icing $3.
vegan chocolate cupcakes with chocolate glaze $2.50

If you are planning on buying more than one item, please bring a container as this is the first time and we are not sure what to expect as far as sales. I gaurantee you they will be the best of anything you have ever tasted and rival any wheat version of the same. A sign up sheet will be available for news letters, notices of the release of the up and coming cookbook and cooking classes and to anyone who is interested in having baking done for them on a regular basis. See you there!!!

Cooking Course April 19th, 2010

2010-04-06T14:52:00.005-04:00

6-8 weeks of fabulous gluten free cooking. Each Monday from 7:00 - 9:30pm. April 19th start. To register contact Susan at 613-276-4462 or send your request to Susan at pce@magma.ca

Course covers everything you could ever need to know about gluten-free cooking. Quiche crust and cakes, cookies, pizza, healthy bread crumb substitutes, white sauce, gravies, etc. New recipes each session. Healthy flours and the importance of nutritionally boosting your baking, etc. Great for new Celiac's, friends of Celiac's, any Celiac and anyone interested in a wheat free, gluten-free lifestyle.

Note:
At the moment we are at 3 people and 6 classes. If we can get 4 people I will do 8 classes. Cost is $200. for the entire course including food costs.

April, 2010 - Cooking Course Registration

2010-03-10T12:16:00.004-05:00

Newly Diagnosed??

2010-03-10T11:50:00.003-05:00

Don't panic. Think of this as an adventure.

If I had to do it all over again from scratch I would make a list of all the whole foods I love and get lots of them in the house. Dried figs, almonds, strawberries, blueberries, cheeses, etc. I would then sort of do a cleanse and eat meals that were simple at first to let my body experience the joy of not having to process a lot of foods it has been processing that have been toxic to it.

I would make sure my meals had really yummy things in them like fresh herbs, sweet potatoes, squash, fresh fish, seafood, yummy steak, chicken, salads with homemade vinaigrettes. Adding ham and chicken and cheese to a salad for lunch makes it hearty and filling for instance...you can take that anywhere. Corn pasta is the best tasting to me, or the tinkiyada brown rice brand.

If I wanted a dessert I would do a flan/creme caramel/creme brule, flourless chocolate cake.
Feel better about being diagnosed now because gluten-free over took whole grains as the leading growth market in food production last year and there is lots available now that was not even 2 or 3 years ago. Relief is in sight.

Go to www.celiac.org as they have a list of things that you can and can not eat. Ketchup is still okay but if you have any French's mustard in the fridge -toss it out. Mustard has hidden gluten in most cases. Maille's Dijon is an acceptable choice. Anything McCormack's puts their name on will tell you if it has gluten or not. Toss out your soy sauce and get one that does not list wheat as an ingredient. Oats you will have to get in a health food store and must be labeled gluten-free - they are rotated in crop growing with gluten crops and seeds are left over in the harvesting that contaminates them. Potato starch makes a great thickener for gravies (use it like you would corn starch - it has better flavour and is a more stable product) and soups.

Buying store bought items can be expensive and disappointing for flavour - although as I mentioned things are getting better. I resent personally having to buy mixes when I never bought them before. Between taste, nutritional content (all those rice/tapioca/corn products have little nutritional value) and cost I have spent 6 years delevoping recipes that really do taste and perform like their wheat counterparts. When my 19 year old daughter who is not Celiac told me that the cakes were turning out better than wheat ones and asked me to makes her "dulce de los tres leches" on her birthday this past year, to me that was a sign that I have triumphed!

I do apologize for not having my ebook available yet. There have been a lot of personal issues going on in the past year that have needed my attention. In the meantime you can contact me to get a lesson summary of one of the classes or if you are in Ottawa, attend a course - it is well worth the 8 Monday's. Although each class 80% of the recipes are different, no one ever returns as they truly understand the fundamentals of creating their kitchen in a totally gluten-free environment and the joy that yields.

All the best. Susan pce@magma.ca 613-234-0849

Why is gluten-free so tricky?

2009-09-03T15:15:00.003-04:00

On Sunday for breakfast, had a craving for quiche. It had been a while since I made quiche so to get a jump on it I made the crust the day before and did what I would have done with a wheat pastry crust (put it in the fridge to rippen for an hour before rolling). Big mistake. Needless to say it had solidified into a cracker type (yes there must be another recipe there - as you say "crackers?" where they good?) hard bite that was to me just bad. I had used part white rice flour, part brown rice flour.

The pastry the next morning was a delight - light, flakey, tender and delicious. I omited the brown rice flour and used only the white rice flour as the rice portion of my flour mix. I did not put the dough in the fridge to ripen, nor did I let it ripen at all. I rolled it and baked it. Just lovely. Look for the recipe in the up and coming cookbook.

Special Occassion Baking

2009-08-18T13:05:00.001-04:00

Do remember that I bake for special occassions if you need a wedding cake, birthday cake or party item, please let me know. All gluten-free of course.

Experiments continute with great results - spring rolls

2009-08-17T13:20:00.003-04:00

One of my friends has asked me if gluten free is more health conscious, more nutritious or good for weight loss. If you are celiac you will most likely find you start gaining weight as you have not been absorbing your nutrients while eating wheat and other gluten. Celiacs also have to be careful to make sure they do get enough nutrion into their diet as rice/corn/tapioca flours are not enriched as their wheat counterparts are. Gluten free can be more nutritious - but you need to chose products made with the more healthly flours from the list. Gluten-free is not a diet to lose weight. It is a diet to gain health for any celiac.

The experiments continue: I was craving a spring roll yesterday - have not had one in nearly 6 years so this craving is not something I am looking to fulfill on a regular basis. I just simply don't like being told I can not have something or that I can not do something for that matter. Those of you who know me well will understand this and smile.

So, I have a really delicious vegetable roti that will be in the cookbook - but it is still not an egg roll/spring roll. I pulled out the rice wraps again and really started to think about the science behind g/f - as I often do. Call me a food geek and you would be correct.

When you make an egg roll out of the rice wraps, they are too thin and absorb too much of the oil regardless of the temp. cooked at. Cooking tip: The higher the temp in frying, the less oil absorbed. I rolled the wrapped spring roll in something else and voila - the perfect egg roll. The batch made 15 of them and there are 3 left at the moment. They were crispy and tender in the middle, just the way I remember them. Taste really great cold, so they could be tossed into a lunch for a special treat. These are the types of tips and tricks that will appear in the cookbook.

Jim has told me he is waiting for recipes to be put up on the website. I am putting together the cookbook for this purpose. I am reluctant to post recipes on the website as recipes are available all over the place and yes I know many of them are free.

Any ideas on this? The tips and techiques I have developed have taken years of kitchen testing and are beyond what I have seen out there. My question of the day is how does one build the library resource for the cookbook and get paid for it, like everyone else does for published cookbooks that take years to compile? Thoughts? Rants? Anything you want to see?

What's in Your Pantry?

2009-08-11T10:25:00.000-04:00

Tell me what's in your pantry. How can all these lovely ingredients be boring?

Here is what's in mine:
amaranth flour ~
white rice flour *
brown rice flour **
Asian rice flour
glutinous rice flour (a.k.a. sweet rice flour) *
rice bran ~

chickpea flour (a.k.a. gram flour, besan flour) * ~
sorghum flour *
buckwheat flour ~
teff flour ~
white corn flour **
yellow corn flour
corn meal *
corn tortilla "masa" mix

corn starch *
potato starch *
potato flour
yam flour
tapioca starch **
tapioca flour (a.k.a. cassava flour)
"Only Oats" regular flake oatmeal ~

xanthan gum
baking soda
baking powder
bird's custard powder

oxo (knorr) beef bouillon in the sachet powdered form (UPC code: 68400 16461 in Canada)
McCormick vegetable bouillon cubes
cocoa powder
sea salt
organic sugar
brown sugar
locally grown honey
Crosby's molasses

apple cider vinegar
white vinegar
olive oil
safflower oil
coconut milk - liquid form, not the thick variety (shake the can - if you can hear it giggling it is the thin kind)
yeast (in the fridge after opening - I just buy it in the jar) - don't worry you will manage just fine with this stuff

* denotes items used more
** denotes items used the most
~ denotes high nutritional value compared to wheat and other flours

The Joy of Gluten Free is about to be born. I am so excited.

Reader Poll

2009-08-10T12:25:00.001-04:00

Upon going gluten-free or attempting to: What food do you/did you miss the most? Please be as specific as possible.

Commitment to Create Cookbook.

2009-08-10T11:11:00.000-04:00

OMG. Here I am blogging!

I am so excited!

My Mission: to organize (have the content), create and publish my gluten-free cookbook.

My "thing": I have secrets. Good secrets. Awesome g/f life-changing secrets!

Inspiration: Most of all my girl-team. thanks Laura, thanks Catherine! You are amazing and I am so thankful to have you in my life. Major inspiration in the last five years: g/f food sucked. notice how that is in the past tense. Sucked.

No more mixes, reliance on pre-packed and mixed flours. Back to life. So much yummy food.

Deadline: Nov. 10th - three months from todays date.