Experiments continute with great results - spring rolls

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?