Mary, from Living with Food Allergies and Celiac Disease, has tagged me with a Liebster Blog Award!
Liebster is a German word for "Good Friend," and I am so honored that I was chosen by Mary. Each recipient is supposed to pass the award on to five of their favorite blogs, and you will get to see my picks in a second.
First, the rules. To accept this award you must:
1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award to your blog.
4. Have faith that your followers will spread the word and love to other bloggers.
5. Have fun.
And now, my top five blogs:
I know Chris from our local support group, she has written a fantastic cookbook by the same title. She has a great page on getting started on a gluten-free diet. And great recipes that supplement her cookbook.
Trish has a ton of fantastic recipes on her blog, many of which are also dairy-free. Plus, she has a page listing grocery stores that have great gluten-free selections, as well as restarants in the area (and reviews of those restaurants). I always look at her page before heading to Salt Lake.
Bethany is another Utah blogger, and has great links for local stores, blogs and resources, along with some excellent recipes.
I've already adopted Cassidy for the Gluten Free Blogger Event. I really love her blog. She has loads of great recipes, all gluten and dairy free, along with most being soy-free and grain-free, too!
Another local blogger, she has some excellent recipes (not all dairy-free, but quite a few can be adapted). She also has had some good tips and reviews on products that have helped me out.
All of the above sites deserve recognition for all of their work on their blogs and for sharing their stories. If you have time, please go and visit their blogs to show them some support.
Again, thank you, Mary, for thinking of me as a recipient of this award.
An intriguing issue is the impact of the change in baking practice from sourdough to brewer’s yeast monoculture. Up to the mid nineteenth century, the only method used to leaven bread dough was sourdough – a complex mix of bacteria and yeasts. This meant that wheat gluten was exposed in a prolonged fermentation to proteolytic enzymes which significantly altered its structure. There is literature suggesting that at least some people with gluten sensitivity can tolerate sourdough bread.
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