New Book will be in ereader format

The new book is coming along nicely. I have completed structure for the book, and will be releasing it in epub format soon. Will be available from smashwords, as well as lulu.com. I have added a nice section on improving pancake batter using chia.

Book Status

My new book is coming along nicely. I am up to 85 recipes (including some never before published recipes AFAIK) including raviolis (yes, raviolis!), bagels that don't taste like sand, and an every day bread that you can cut without it exploding! And it also doesn't taste like the saraha. I also include 'how to' sections on cooking and equipment evaluations etc.

Good Gravy

Making gravy can often be very frustrating, since you can't use flour (wheat) that is, and the premade stuff always has wheat in it.

Well the great thing about gravy is that is basically dry stuff, fat, and water. I have found that the dry stuff really doesn't matter. Here is one way to make good gravy.

1/4 c. white rice flour (or less if you don't want as much gravy
Meat drippings of 1 roast (chicken, roast, etc)
1-2 c. water
20 grinds pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/8th tsp. dill

On a burner set to medium heat, combine the rice flour and the meat drippings until they are well mixed. There should be no dry residue left over, and the mixture should be thick. Add remaining ingredents and water. Stir on medium heat until the mixture thickens, stirring constantly. If the gravy seems to thick, just add a little more water, too thin, let things evaporate.

FYI: Putting the water in prior to making the 'fat and flour' mixture (called a rue) will result in lumpy gravy.

Other ideas for the 'dry' part of the

My first post

I saw other types of people who had taken 'gluten free' plus their gender. So I tried 'glutenfreeguy, (taken) glutenfreeboy, taken, but GlutenfreeMale (I kind of like that it is almost androgynous!) I am A "FreeMale". Which is true. I am single, and 'free' from having to live the horror of wheat encrusted living.