Gluten Free Magazine Issue #3

November 27, 2012 — 1 Comment
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Gluten Free Magazine Issue #3, 5.0 out of 5 based on 6 ratings

Andrew Cordova

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  • Mary-Frances Reavey

    Andrew your recipes and dedication to the gluten free way of life is awesome! Your magazine is full of so much info and food ideas I read it and then reread it and have if sitting on my desktop for easy access. I have one question – I’ve noticed lately that more and more recipes are not only gluten free but dairy free and egg free as well. Luckily I do not have those other allergies, I ‘only’ have Celiac and can’t eat gluten. It’s hard enough to find good tasting GF food without also substituting dairy and eggs – the only ingredients keeping it even close to ‘normal’. Can we somehow have 2 versions of recipes – those that are only GF and those that cover multiple foods that cause trouble? I have found a wonderful flour mixture that can be substitued in my old recipes one for one with wheat flour and that’s what I’ve been doing lately, but I also like new recipes. . .any ideas?