Thursday, September 30, 2010

San Francisco Polenta Bread

                                                            Simple, robust cornbread that is moist and flavorful.

1 cup GF flour blend
1 cup polenta
3 t. baking powder
½ t. salt
3 T. agave syrup
1 egg, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter

Preheat oven to 425 F.

Mix all ingredients together. Do not over blend. Pour into an 8 inch pan and bake 25 minutes or until golden. May also be made as muffins, but reduce cooking time by 10 minutes.

Makes: Six servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

 It is available at:

Thursday, September 16, 2010

Tina Turbin articles and reviews as a service to our celiac community...

Tina Turbin, award-winning author and celiac community advocate has recently posted an article from her website that features my gluten free cookbook, ebook, informational website, and blog. I am very pleased to announce, along with Tina Turbin, the release of this information to the celiac community.

Tina discusses and reviews everything from the cookbook’s recipes that she and her testers have been sampling over the past few months, to specific information about the effect of undiagnosed celiac disease upon other autoimmune disease, and the application of the 50 page eBook as a very effective tool for the newly-diagnosed.

The Interview:

Cookbook Review:

Ebook Review:

And Tina is also sharing general information about the website: and

Gluten Free Foodie Heaven Blog:

Thank you for taking a moment to review the interview and the information that Tina is sharing with our community!

Diane B. Jacobs, author
"Delicious! The Very Best of Gluten Free & Wheat Free Cooking”