tag:blogger.com,1999:blog-31181998.post1627739869118696937..comments2023-05-13T08:12:09.053-06:00Comments on Gluten-Free Gastro-Gnome: GF DayElwoodCity, Ph.D.http://www.blogger.com/profile/09528802746437208144noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-31181998.post-86344701856163193612008-06-24T20:47:00.000-06:002008-06-24T20:47:00.000-06:00I also wanted to say that your in depth informatio...I also wanted to say that your in depth information about baking has given me the confidence to start playing around with my own baking. I haven't had the confidence to just start mixing random flours before now. I was glad to read about your starch experiments. Also, have you tried buckwheat pancakes? They are a staple breakfast in other countries, although not extremely similar to regular pancakes. sort of a whole-wheat taste.Marisahttps://www.blogger.com/profile/03795097807749739013noreply@blogger.comtag:blogger.com,1999:blog-31181998.post-86777896591746033642008-06-24T20:44:00.000-06:002008-06-24T20:44:00.000-06:00I enjoy reading your blog. Its a nice switch from ...I enjoy reading your blog. Its a nice switch from the usual "look at my pretty pictures" food blog. I found your blog after I read the complete archive of Shauna's. Hers I love. I am a biophysics major at Purdue so you were very close to me when you did your schooling. I love people who mix science and food, because that is what I try to do. I also have gluten intolerance. My favorite quote of yours is when you point out that most blogs say "i dont want something i can't pronounce in my food" and say, " I can pronounce X, but i still don't want it in my food." I said this exact thing awhile back after reading quotes like that on other bloggers sites. Good work, and thanks for the link to H. Mcgee's site!Marisahttps://www.blogger.com/profile/03795097807749739013noreply@blogger.comtag:blogger.com,1999:blog-31181998.post-66921164861511460742007-06-02T05:31:00.000-06:002007-06-02T05:31:00.000-06:00I am new to blogging, food blogging in particular....I am new to blogging, food blogging in particular. I am not new to gluten-free have been for almost 5 years and still not a baker. I think I'm like you, more interested in the ingredients and how things go together. I don't really like following recipes, which makes me a bad baker. You say people don't come to your blog looking for recipes, but I did. Actually, this weekend's discovery of gluten free food blogs started with a search for a muffin recipe, and yours is the one I want to try. So, I think what I wanted all a long was what this post gives, a chemical scientific desciption of the ways these flours and starches work. And I just finally wanted someone to tell me that it was allright to use water instead of milk!!<BR/>Thanks for your blog. I'll tell you how the muffins are.Anonymousnoreply@blogger.com