Ingredients

Eggs

Q. Are you concerned about the quantity of eggs in your recipes?
A. I see eggs as a good reasonably priced source of protein, which lowers the glycemic index of many of my recipes. If you are allergic to eggs, take a look at my Egg-Free Recipes page.

Soy

Q. Why do you avoid soy?
A. I avoid soy because I cannot digest it.

Grains

Q. When eating gluten free, should all grains be avoided?
A. I think we are all biochemical individuals. I went through several elimination diets to arrive at the eating plan I now follow. My digestive process and energy level are much better without grains, however, I do feed gluten-free grains to my boys.

Oils

Q. Why do you use coconut oil and grapeseed oil in the majority of your recipes?
A. Coconut oil contains lauric acid, a medium chain fatty acid that has numerous health benefits. Grapeseed oil has a neutral flavor that closely approximates the texture and taste of butter in baked goods. For more information, please see my ingredient page for coconut oil.

Altitude

Q. Do I need to adjust the recipes and baking time for various altitudes?
A. Because my recipes do not use yeast, they work well any altitude without adjustment. I have baked them at sea level, 5,000 feet, and 9,000 feet. Both my mother, and mother-in-law, live at sea level, one on each coast and we bake up a storm when visiting.