Writing an E-Cookbook
I thought that I would announce that I am in the process of putting together an e-book. Since the diagnosis of wheat allergies in my family, I have trying to convert my old family recipes into wheat-free recipes. My family has been the guinea pigs in this process and they vote if a recipe is cookbook worthy or not. Let me assure you, they are some pretty tough food critics.
My vision for this project is that you will download the cookbook in a pdf file and print it out at home. You can bind it in any format you desire to use. I personally like to use a three ring binder and slip the recipe pages into sheet protectors so that food does not splatter on the pages while I am cooking. But if a page does get ruined, the cookbook is on your computer and you can print out that page again.
Most of my recipes are gluten-free. I decided to include recipes that are only wheat-free; therefore, I am calling my e-cookbook, The Texas Homesteader Wheat-free Cookbook.
Gluten-free cooking is much more restrictive than wheat-free cooking. So many of the people I have met only have a wheat allergy and not Celiac disease, which is an auto-immune disease in which that person cannot tolerate gluten of any kind.
Traditionally, gluten-free cooking does not allow oats, which are not only delicious but also very nutritious. Recently however, cross-contamination of the oats with wheat has been found to be the problem. Some companies are now selling gluten-free oats, which are assured to not be contaminated. Even so, some people still stay away from oats. I am including recipes with oats, which are perfectly fine for someone allergic to wheat. Someone with Celiac disease would just have to decide for themselves if they would want to try the few recipes I have with oats. They know better than I what their bodies can handle.
Grains I do stay away from are spelt, barley, and rye. Spelt is too much like wheat. It is like wheat’s first cousin. Rye and barley contain gluten, and I just don’t use them by preference. On the other hand, I use both brown and white rice flours, sorghum flour, almond meal, cornmeal, buckwheat, and some starches like arrowroot, tapioca, and/or potato.
This cookbook would be great for anyone. You do not have to have an allergy to wheat to enjoy this cookbook. If you know anyone who is allergic to wheat, then you will have recipes to cook when you want to entertain them. Since the holidays are my most stressful time with food allergies because of all the special get-togethers, parties, and holiday dinners, I am including a meal plan for each major holiday. If you are hosting Thanksgiving dinner, you can use my recipes to create a traditional wheat-free fare. All of your guests will be shocked to learn that they ate a wheat-free dinner and your wheat allergic friends or family would be grateful to you for removing their stress.
My recipes are also whey-free (from cow’s milk) and peanut-free because my children have allergies with these foods as well. The e-cookbook is what I already use in my own home. Through trial and error, I converted my family recipes to ones that we could enjoy again. The cookbook includes family favorites like chicken and dumplings, dinner rolls, and green chicken enchiladas.
I will let my subscribers know first when I am releasing the e-book. My first 10 subscribers are going to receive a free copy of the e-book as a thank you for their early support. I occasionally send all of my subscribers e-mails. If you subscribe to Texas Homesteader via RSS feeds, I thank you for your readership; however, I have no way of knowing who you are and how many subscribe in this manner. If you would subscribe through e-mail and not verify the e-mail subscription, then I would be able to count you as one of my subscribers. And, you would still only get my articles via RSS feeds. You would then be treated as a subscriber for any future give-aways.
I hope that you are as excited about the up-coming release of my Texas Homesteader Wheat-free Cookbook as I am. The cookbooks will be very affordable.