I'm So Excited!

I'm SO excited for my cookbook, The Secrets of Gluten Free Baking: Delicious Whole Food Recipes, to come out in December. I just received the pdf version of it, and my publishers did an amazing job with it. It's like a beautiful piece of artwork only it's a cookbook. I like that the recipes and directions and pictures of the final product are all on one page. I love the color on every page. Just beautiful! I'm looking forward to the day I can cook from it instead of searching for fifteen minutes through my recipe cards whenever I want to bake something. :)


Candice August 9, 2013 at 6:59 AM  

It sounds AWESOME! Can't wait to see it!

Anonymous July 1, 2014 at 8:49 PM  

Hey Jillayne, I just bought a copy of your book on gluten-free baking and I'm excited to start trying some of the recipes. I am confused on some of your cooking terms though. Some of your yeast bread recipes say to "soften yeast in eggs." I have only ever softened yeast in warm water, and I usually keep my eggs cold in the fridge. Won't cold eggs kill the yeast? How do you soften yeast in eggs?

Jillayne Clements July 2, 2014 at 7:40 PM  

Hi, Thank you for your question. Cold eggs will not kill the yeast, but it is better to use room tempurature eggs. I just soften yeast this way so it's not all crunchy, but it doesn't get all soft and bubbly like it does when mixed with warm water and sugar. Hope this helps. Good luck!