S
Sue-Zee-Q
Guest
Hello one and all! Season's Greetings to you all. I am a displaced Canadian living in England and have a husband and two daughters. My husband is FANTASTIC in the kitchen with cooking, and my preference is baking. My interest lies in different diet types, such as eat right 4 your type, vegetarianism, candida, gluten free and substitutions along those lines. My favourite type of food obviously is vegetarian, but in that strain, I enjoy Indian food, as well as West Indian (bring on the spices). I also enjoy researching different sensitivities and learning how to cook for people with special dietary needs. I guess that comes from being a vegetarian
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I have information readily available on candida diets, avoiding sugars (refined and natural), and have some basic subsitutions for converting your recipes into 'gluten' free. I also have information available on substituting ingredients in your recipes when you have run out of things, example: cream of tartar, you can use 3 tsps of lemon juice OR 3 tsps of vinegar for each tsp of cream of tartar
I am interested in learning how to convert my current baking recipes into lower fat versions without affecting consistancy. I did an experiment yesterday with sugar cookies and put half the butter in that was called for, and really it seemed to be fine. I will probably start experimenting with my other recipes along that same vein.
Happy Holidays and Happy Cooking/Baking!
.I have information readily available on candida diets, avoiding sugars (refined and natural), and have some basic subsitutions for converting your recipes into 'gluten' free. I also have information available on substituting ingredients in your recipes when you have run out of things, example: cream of tartar, you can use 3 tsps of lemon juice OR 3 tsps of vinegar for each tsp of cream of tartar
I am interested in learning how to convert my current baking recipes into lower fat versions without affecting consistancy. I did an experiment yesterday with sugar cookies and put half the butter in that was called for, and really it seemed to be fine. I will probably start experimenting with my other recipes along that same vein.
Happy Holidays and Happy Cooking/Baking!
