What I need to know is this :  As a person who needs GFCF cooking resources would you rather have

A:  smaller  and less expensive books of more pointed focus (ie just sauces , dressings and gravies or other focus)

B: A huge broad scope book that covers everything (think Julia Child here) that costs more

Sound off!!!!   I’m trying very hard to put together what people need/want the most and thus have a resource that actually gets used vs. one that sits gathering dust on a high shelf

Actually finding casein free products that taste decent has been a bit more problematic.

Now who’da thunk that there’d be casein in SOY CHEESE for crying out loud?? I mean who the hell eats soy cheese except those sensitive to milk products and vegans??? Almond cheese too.

I want to know which brainiac in product development decided that this was a good idea. Having an ooey gooey melted texture isn’t going to do the company any good if it makes their clients sick now is it?

I also found out my favorite bratwurst from the Alaska Sausage Company (awesome products btw) while being gluten free has milk solids in it. Poop.

A few cool finds though.

Ghee is caesin and lactose free. WOOHOO for butter taste! I think I can add it to baked goods with a non trans fat margarine to get that oh so not duplicable flavor.

Soy yogurt is a pretty good substitute for sour cream or thinned a bit for buttermilk. It also drips out fairly well and can be used as a soft spready cheese like ricotta or sweetened for use in place of marscapone. The drip thing takes longer than with regular yogurt, but oh well.

Hmmmm. Maybe I should think about a cookbook. I’m cooking anyways (always have), I just tend not to write things down. Mayhap I should start…..

EDIT: I have since found that Tofutti brand soy cheese does NOT contain caesin! The Mozzarella sort even tastes ok! I’m going to try out a GFCF lasagne! Tinkyada rice pasta ROCKS!