Comments on: Understanding & Choosing Gluten Free Flours, Part 1: Density http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/ Fabulous Food Made Healthier - gluten-free and refined sugar-free Sat, 18 May 2013 15:40:52 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Amy http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-33644 Amy Fri, 21 Sep 2012 15:51:56 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-33644 @Ellen Palser, Congrats on the health improvements! My experience has been that as long as we continue to focus on solutions, they come to us. It is just a matter of time. Thank you for you kind words about my blog. It is a true passion of mine and a labor of love. It feels good to know it helps others.
Hugs,
Amy

]]> By: Ellen Palser http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-33607 Ellen Palser Wed, 19 Sep 2012 17:22:24 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-33607 My pain specialist recently had me read ‘WHEAT BELLY’ and go on a gluten free diet. While it hasn’t changed my pain, I am now considerably lighter, and my juvenile diabetes and asthma have improved immeasurably. Along with this I have suffered from gastro-parisis and was on stomach tube feeding for 2 years. This is much improved as well. I came accross your website in an old Reader’s Digest and enjoy your recipes. I will continue to look you up often. I was interested to read about the nut flours, as I have a bad nut allergy, so will now avoid them. Keep up the good work – we need you!
Sincerely Ellen

]]> By: AmyK http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-16665 AmyK Sat, 09 Apr 2011 00:14:59 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-16665 Hi Amy, I just came across you site and am very excited. My daughter has celiac disease and eating gluten free for the last 3 years. Although I cook GF pretty well, I have not had much success with baking breads and would have loved to have been part of your gf baking class. Will you be doing any again soon and online? Or do you know of any in the Southern California area? My daughter is considering this as a career and she and I would love to get more experience baking.

]]> By: Tonya Weathers http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-14974 Tonya Weathers Mon, 07 Feb 2011 03:20:17 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-14974 I was cleaning off my counter and was about to throw away Plano Profile Magazine and happened to puruse thru quickly and happened upon your article – The Sweet Secret. I don’t want to sound weird, but I feel like you and I are destined to be friends! A year ago I started a journey after seeing a chiropractor. She told my husband and myself to stop eating sugar and gluten. It has been a challenging year to try and figure out how to adjust recipes and find solutions that taste good that my two teenagers will actually eat, too. I am sooooo excited to try your recipes!!!!!! Do you still have any spots left for your baking class tomorrow night at Plano Rec Ctr? I hope so!! I will contact the phone numbers to get a login and try to register. I feel like this is a turning point in our life and what I’ve been looking for to help me figure out how to be successful with gluten-free/sugar-free eating. I’m on a cloud!!!

]]> By: Chris http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-10916 Chris Thu, 11 Nov 2010 01:40:26 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-10916 @Amy, I don’t find a website for MyPyramid.org, but there is one for MyPyramid.gov, is that what you meant? However, I went to MyPyramid.gov, and their database did not have either sorghum or millet. I did, however, find nutritiondata.self.com, which had sorghum, millet, teff, rice flours, and quinoa. It has nutritional content, protein analyzation, and glycemic index. I think it would be interesting to put together a table comparing the different flours’ nutritional properties and protein makeup.

Also, the website food.com will let you enter and save recipes and gives you a nutrional analysis of the whole recipe.

Keep up the good work! I am 9 months into the gluten free thing but still feeling like a novice.

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