Finally, my test for strudel dough and phyllo finally worked, not an exact match for the wheat kind, but I can eat this! So adding the recipes to my book, Astoria Mills Gluten Free Baking and Cooking System. Putting on the finishing touches for ya'all. :)

Tell the kids the black bits are witches brew as they probably wouldn’t eat the good for them prunes :) 10 dried apricot halves, 5 whole pitted prunes, 2 teaspoons grated orange peel, ½ cup sweetened condensed milk, 2 teaspoons unsweetened frozen orange juice concentrate, 3 cups icing sugar, 1 cup shredded coconut.

An organic backyard garden! Sounds heavenly doesn’t it?

Every spring I get the hankering to plant a garden. I tried to have a garden in my subdivision home but the top soil was skimmed off by the builders and so although I have dumped bags of peat moss, garden soil, sand and fertilizer on it over the years, the garden is just not what I would call a real garden.

Well I did it; I gave the keynote speech at the Benefits for Women meeting at Caruther’s Creek in Whitby on May 13th about my career as a Photographer, Writer, Artist, and Gluten Free Cookbook Author to other business women like myself. The title was, “Turning Your Passion into Money”
The video has been posted, to watch it click on this link.

Being gluten intolerant makes breakfast cereals a bit hard to come by at times. I have discovered a neat combo that I like and tastes good. You might like to make it too.

I just cook some rice in coconut milk and water, about half and half. Add a little sugar or honey to taste if you like and a bit of nutmeg. Almost like a version of rice pudding without the milk.

1 cup liquid to ¾ cup rice.

Lorette called me up recently and asked me if she could interview me for an article in Gremolata. I of course said yes and when I found out that Lorette is also on a gluten free diet, I brought along some of my Angel Chiffon Cake.
 
We had a wonderful time over a cup of Lorette's delicious herbal tea blend and munched on cake. If you would like to read the article, here is the link.
 

This is an easy and nutritious meal that can be on the table in under a half hour.

Angel Cake

Last week I received a call from Kristine at GlutenFreeda. She asked me to contribute to their Easter Issue which is going to be called ‘Cooking with the Pros’. Awesome! So I had to put my thinking cap on and come up with a new and delectably irresistible dessert!

Light Corn bread
(c) Trina Astor-Stewart

Low fat, Extra Fiber and Nutrition - Easy to make, and it is light and fluffy. A lovely breakfast or snack bread.

Blend dry ingredients together
1 tablespoon blond flax seed & 1 tablespoon Chia Seed –ground in coffee grinder.
1 tablespoon psyllium husk powder (course grind)
3/4 cups yellow corn meal
3/4 cup Trina’s Regular Rice Flour Mix #1
2 tablespoons baking powder
½ teaspoon salt

Many thanks to all of you who have written to me in the last while, glad you are enjoying your new freedom in baking using my easy gluten free baking system.

Just a little planning ahead, make a few mixes and you have the makings of something gluten free and wonderful your whole family will enjoy.