Suite of Sweets—Free For All Cooking with Coffee Cake

On my Out and About page, you’ll find the next installment of Suite of Sweets for Sweethearts with a review and giveaway of Jules Shepard’s new cookbook, Free For All Cooking, and a sweet recipe from her book. (It’s not chocolate!) Find it all here.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


7 Responses to “Suite of Sweets—Free For All Cooking with Coffee Cake”

  1. Wendy on February 25th, 2011 11:30 am

    I posted this to my blog.

  2. Valerie @ City|Life|Eats on February 25th, 2011 4:34 pm

    Hi Shirley, it has been too long since I commented on your blog, but I read every post :)

    I wanted to share something with you that might interest you – I consider you a wonderful gluten-free advocate and would like your opinion on this. Recently, I was at Whole Foods and saw a product labelling that really really bugged me: there was a Vegan Worcesteshire Sauce that has Gluten-Free* on it – since I read labels religiously, even if the item says Gluten-Free on the front, I start reading and see wheat protein as a flavor enhancer on it. Then I read what the Gluten-Free* means – ie the * means that the product contains under 20PPM of gluten. Now I get the importance of testing for gluten, but it really bugged me that this product had any wheat protein in it, no matter how tiny, and said it was tested at under 20PPM. Btw, here is the product: – how do they know every batch will test below the threshhold? I like the idea of products being tested for gluten (especially gluten-free flours, since, you never really know if they are truly 100% gluten-free) but i feel like if the item has wheat protein, then it should not be labelled gluten-free. THat is going to cause all sorts of misinformation. Anyways, off my soapbox. Clearly you can tell what my opinion is – to me testing for gluten is about ferreting out gluten content in non-gluten items, but that’s just me. Would love to hear your thoughts :)

    • Shirley on February 25th, 2011 11:32 pm

      Hey Valerie–First, thanks for always being a gfe reader! :-) Second, the situation you’ve stated IS acceptable under the proposed FDA guidelines for the “gluten-free” label. You can of course read the actual wording of the proposed guidelines at the FDA site here and/or you can read a Q & A that addresses this issue over at Tricia Thompson’s (Gluten-Free Dietitian) blog on Like you, I don’t like this factor of the regulations at all. I was part of a discussion the other day re: what folks really want “gluten free” to mean. Tricia Thompson did a survey with results and her thoughts here. Tiffany Janes discussed the results over at here. I commented there. I’d love for you to read that article and weigh in as well. I’ll tell you that the main “take-away” that I have from all of this info is that it’s more incentive than ever to eat real food and use that real food to make recipes. I know what’s in an apple. I know what’s in my green beans, and so on. To be honest, I was heartened by the results of Tricia’s survey. It shows that people really want gluten free and if there can be peanut free products, then why can’t there be truly gluten-free products? That’s my two cents, dear. Thanks for asking! I appreciate you sharing your experience and alerting us to this issue. Maybe this discussion warrants a separate post.


  3. cheryl on February 28th, 2011 1:47 pm

    What an important discussion…and I think most people want gf to mean strictly gf–and the wheat starch and etc. ‘made’ gf makes people uncomfortable.
    It certainly makes me uncomfortable!

    • Shirley on February 28th, 2011 11:15 pm

      Hi Cheryl–Thanks so much for your input! I think those who are not worried about gf meaning strictly gf mistakenly believe there are safe amounts of gluten that can be consumed. I don’t trust experts to tell me that, manufacturers to stick to limits, etc.


  4. Heather on February 28th, 2011 7:10 pm

    I recently made some candied orange slices for Sophie and my husband, and then I dipped some of them in chocolate for my husband. It was a really pretty presentation and they liked them too… plus the peels have lots of bioflavonoids! Your blog is great Shirley as usual. I don’t go on the computer much anymore and I stopped facebooking, but your blog is a truly inspiration to the gluten-free communiy and I wanted to let you know :)

    • Shirley on February 28th, 2011 11:37 pm

      Hi Heather–It’s so wonderful to see you again! Those candied orange slices sound fabulous. Must make some for all of the bennies, including those bioflavonoids (didn’t know!)

      I’ve missed you very much in the blogosphere and elsewhere, so it’s nice to know you’re posting some on your blog again. Love reading what you and Sophie are up to!

      Finally, you’re so generous with your kind words, Heather—thank you so much. I can’t tell you how much I appreciate you saying that. Thank you … truly.


Leave a reply

Related Posts with Thumbnails