I have a very special post today for you all, I hope you will all enjoy it very much!😀
A couple of weeks ago, I was contacted by Lorna Foreman’s publisher, asking me to host this wonderful writer on her virtual blogging tour!
You know how big bands tour the world, leaping from city to city? Well, Ms Foreman is leaping from site to site, promoting her new book, Wheat Watchers and guess what, Go Bake Yourself is hosting her today! YAY!😀
At this point, I hope I am building up some hype for you but the big question is – Who is Ms. Foreman? Do you know? Yes, no, maybe? Well, look who just walked into the studio because it is time to meet her – Enjoy!
Oh, and before I forget, I hope you also enjoy the giveaway as part of this😉
About Lorna Foreman:
Writer and artist, Lorna Foreman, has been a journalist for over ten years, writing on the arts. As well, she is a regular contributor to Fifty-Five Plus magazine, having written her column, The Rest is Best since 1998. Lorna wrote, produced and hosted 30 half hour programs entitled Welcome to My Studio for the local community television channel. She is also a contributor to the online newspaper, Cornwall Free News and is currently working on two children’s books.
Wheat Watchers is primarily for Celiacs and Gluten Intolerant people and it is her first cookbook. She has also written When Life Becomes Real, a compilation of 11 years of her columns. Lorna lives in Cornwall, Ontario with her two cats who are not gluten intolerant but like watching her cook just in case she has something for them. She works with a business partner giving workshops that deal with making changes in your life, something people resist and need to understand how to make into an adventure.
Ok, so writer extraordinaire, lots of experience and above all, a Foodie like the rest of us, which makes her even better! She has overcome her gluten-free intolerance deliciously, not only beaten it but made it a good thing, evident by all the delicious recipes compiled in her newest recipe book, Wheat Watchers!
But what is the hype about this book? Isn’t it just like any other Gluten-Free Cookbook?
Hahahahahaha… No. It is much better because these recipes have been tried and tested, loved and improved upon and put together with easy instructions. Go Lorna!
About Wheat Watchers:
**A note by Lorna Foreman
On the practical side, “Wheat Watchers” came about when I was told I was possibly a Celiac – or at best – gluten intolerant. That was in 1996 and it was a shock.
I did wonder if I would ever enjoy eating again. Besides the problem with wheat, I am mildly lactose intolerant which presented a double whammy. Little did I know what an adventure I was undertaking – and adventure it was – and still is.
In 1996 trying to stay away from gluten, especially in a small city, was a real challenge. But I am always open to new directions and I set off to assemble a new library of cookbooks. I was dismayed at the dearth of cookbooks dealing with gluten free diets so the obvious thing was to write my own. That is how this cookbook was born.
I spent most of a year translating ordinary recipes into “Lorna Approved” ones. I also invented some of my own. They are a result of much trial and error since it is not always possible to just exchange gluten free flour for wheat flour. Textures had to be taken into consideration as well as what keeps batters together.
My late husband was the cook in our family as I professed to ‘hate cooking’.
He helped considerably with some of the dishes, but the baking was strictly my responsibility. After all it is the desserts that give the Gluten Intolerant and Celiacs the most grief.
After vowing to my mother how I would never bake, she must be dancing and laughing “up there” when she sees me having such a good time in the kitchen. I had a lot of fun over that year and still challenge myself to discover or translate a new recipe.
I am sure you can relate to her experiences which led to writing this book, especially of course, if you yourself have been diagnosed with a Gluten Intolerance. But for anyone out there who suffers from an allergy or intolerance, Lorna is such a wonderful example of someone who not only overcame it but used it to enhance her lifestyle!
That is pretty inspiring to anyone🙂
And can you believe this lady at one stage was a self-professed cooking-hater – oh how her times have changed! With a lot of effort and strength, Lorna has created a range of recipes which have flavour and cater to her needs!
And now… drum roll please… I present to you the very lady herself to share an exclusive recipe and incredible story – Ms Lorna Foreman!!!
I must admit it was somewhat of a shock when my doctor diagnosed me as possibly suffering from Celiac Disease. He wasn’t positive as I did not want to have a biopsy done and in 1996 I had not learned that there was a blood test you could have. I should add that years later I took the blood test and it was determined that I was not a Celiac. Whew! However I was gluten intolerant.
What I did was try the elimination technique. I would eliminate wheat and products containing gluten from my diet for two weeks (symptoms disappeared). Then I reintroduced them and sure enough, the symptoms returned. No matter whether a Celiac or just gluten intolerant, it meant doing away with offending products. Anyone who is a Celiac knows that where I could ‘cheat’ if I were so inclined, a Celiac cannot.
Living with it? Well once I decided that was the route I was going to take, I had to convince my husband, who was the primary cook in our marriage, to be extra careful. He loved cooking and was very good except he also loved to use things like cream of mushroom or cream of celery soup. Definitely no-nos. You see I did not like to cook. At the same time as I was going gluten-free, my husband discovered he was diabetic. He was more than slightly discouraged and he turned all the cooking over to me. So living with it was a little edgy as I needed to learn not only to cook and bake gluten-free but eliminate foods that diabetics could not eat. Always felt it was karma.
I did not have children and my heart goes out to people who have families that protest the changes in their meals. Creating two different meals is not necessarily an option so I can only hope that you with families can convince them to at least try. Some of the meals are no problem….but pizza? Oh where is that wonderful crust that we associate with a good pizza? Gone out the door. Some of the gluten-free substitutes aren’t bad but just aren’t the same. Sigh!
Baking is the hardest area. There are many different cuisines that do not contain wheat products or other items containing gluten; Thai cuisine, Chinese, Korean to name a few. Different diets were good: Paleo and raw food being some. But at some point we all want to eat muffins or make a birthday cake.
But despite not liking to cook and bake I decided to produce a cookbook. I like adventures and this was certainly a different form of adventure. I promise you – I did have my expert cook friends test every recipe before it went into my book.
Convincing my husband that everything I made would still be delicious (I crossed my fingers there) just taste a little different from what we were used to was an interesting undertaking. Then I went through my cupboards and tossed all offending products into a big box. I list those items in my cookbook. My friends were the lucky recipients of these items. Had to go out and replenish the pantry but at least I didn’t have anything to tempt me.
Any change can be difficult. I convinced myself that cooking was really a wonderful creative endeavour (I am an artist as well so came up with some interesting scenarios) and going gluten free was a wonderful experience. I also convinced myself that my body was lucky because so many of the products that people are becoming intolerant to are often the very ones that are tampered with to increase productivity. Therefore, I would be much healthier. That is the biggest motivation I can think of. It is amazing how we can, with a different perception, change our habitual way of thinking.
For my baking I use rice and soy flours and while I have experimented with almond and coconut flour, I prefer the first two. Kamut and Spelt flours can be tolerated by some of us who are just intolerant but are no-nos for a Celiac.
I use quinoa and millet and have several main course recipes using them. Brown rice I use a lot. And thank goodness I can get brown rice spaghetti. I must have been Italian in a previous life because I love pasta. Fortunately I go to a local Italian restaurant who will cook my own brown rice pasta for me whether it is spaghetti or fettucine. I stay away as much as possible from the ready made gluten-free products. Now that I have learned to like cooking, I prefer knowing exactly what goes into my dishes.
My inspiration comes from two sources – one is to stay healthy and the other is trying to make food that is delicious. At first I used to apologize to friends when they came for dinner…..”sorry,” I would say, “this isn’t the real pasta….” Then I realized you really couldn’t tell and anything else was just a different recipe as far as they were concerned.
If I could wiggle my nose and suddenly be able to eat anything I wanted that contained gluten, would I? Nope. I love the slightly different taste that quinoa and millet adds to recipes. And once I realized that those cakes were just not going to rise up quite as high as the ones made with wheat flour, I just got used to it.
I’d like to share my very, very favourite cake recipe!
Gluten-Free Carrot Cake
By Lorna Foreman
- 1 cup rice flour
- 1 cup soy flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp allspice
- 1/2 cup orange juice
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots
- 1/2 cup drained pineapple bits
- 1/4 cup raisins
- Sift flours, sugar, baking powder, baking soda, salt, cinnamon and allspice into a bowl.
- Add juice, oil, eggs, carrots, raisins and drained pineapple and mix well.
- Pour into greased 9″ x 13″ cake tin. (I actually use an angel food cake pan with the center tube insert which makes an attractive display on a cake dish).
- Bake in preheated 350F (180C) oven for approximately 50 minutes until lightly brown and tester comes out clean.
- Top it with (homemade or store bought) cream cheese frosting. Yum!
I made a carrot cake once. It was pretty soft, moist and delicious but there was no way it would cater to a gluten-free person. I had no idea how to change it either. But now, I am thinking, even though I do not have Celiac disease, that I would LOVE to try this cake. It looks so crumby and incredibly delicious. And that cream cheese frosting on top makes it just right.
Using rice flour, soy flour? Not only is it creative but I bet the different flavour it adds would be ridiculously delicious! And now, I am sure we can use these substitutes in other cakes and experiment for ourselves, just like Lorna! Thank you so much! I know that I speak not only for myself, but for everyone introduced to you today that we have learnt a lot from you!
To Find Out More:
- Follow Lorna on Facebook: https://www.facebook.com/LornaForemanAuthor?fref=ts
- Visit her website to keep up to date: http://lornaforeman.com/about-lornas-books/
But the fun is not over yet, not at all!
Lorna generously sent me a copy of her incredible gluten-free cookbook and guess what everyone, I am going to be giving it away to one lucky reader (internationally!!!) Whether you are gluten-free or are intrigued to try a new diet type, or if you just want to eat delicious food, here are some ways to win her wonderful cookbook:
- Comment on this post
- Like Lorna’s Facebook Page and leave an additional comment
- Like Go Bake Yourself’s Facebook Page and leave an additional comment
If you win, you could potentially be enjoying recipes like:
- Pineapple Upside Down Cake
- Decadent Fudge Dessert
- Cream of Carrot Soup
- Vegetable Noodle Salad
and many more!😀
This giveaway closes on the 25th of May, and on the weekend, whatever the post, I shall be announcing the winner! So be sure to get in your chance!
But WAIT, there is even more! If you want another additional chance at winning the cookbook, I am not the only one holding this contest! First, second and third winners will win an autographed copy of Lorna’s cookbook! Just press this link and hold onto that hope!
And now, it really is all that there is😉
Hope you all enjoyed this incredible post and thank you again Lorna, for stopping by! And I hope you have a hugely successful blog tour!