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Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes.
609 backers pledged $19,079 to help bring this project to life.

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Yikes, so it's been two months since my last update... I know I said I'd aim for once a month. My bad!  I've been hard at work developing the book - forgive me?

Wow, a lot has happened in the past two months... let me hit on some of the highlights.

- I'm almost finished the main dishes chapter, and am now focused on breakfasts, appetizers, and desserts.  We're doing a "breakfast for supper" week right now, because I was really getting annoyed at having to wait for photography before eating breakfast on the weekends!

Yesterday I bought a waffle maker for the chapter. Never owned one - man, they're fun.  If you don't have one, get one for when you get the book. There will be three recipes - a basic, a fermented yeast one, and a cornbread one. Even if I don't manage to come up with a *perfect* bread recipe (I have really, really high standards)... even the basic one (last night) was so good, I'd use it as a bread substitute for sandwiches. It's just MILES above anything else - soft, tender, and GOOD even when room temp!   I'm guessing tonight's sourdough one will be even better as a bread! (We're making BLT sandwiches out of them for the shoot!)

Later this week, it's crepes and English muffins.  I think the English muffins will be tricky to get right, but I think I can do it!

What else can I report on?

I'm probably about 2/3 done the development, but a lot of what's left is the most difficult stuff. I haven't started on sandwich bread, for instance.

The photos are coming along nicely. It's nice to see staunch "anti-gluten-free" friends salivate over it all!

We're really hitting the mark for my goals for the book. All along, I've said that if I'm going to do this, it's not going to be "almost as good as the real thing", it's got to be as good or better.  The "or better" is happening with a LOT of them.  When used properly, the GF flours just add so much in terms of flavour.   As examples, even if my gut heals... I'll never make regular chocolate chip cookies again.  My chewy recipe for the book is so ridiculous... yeah. Regular flour can't keep up.  I can't see my husband (who's not gf) ever wanting full gluten calzones again, because my gf version completely wrecked him for anything else.

The cookies. SO good.
The cookies. SO good.

Let me go through the pics to remind myself of some other highlights...

Oh! I can add pics to these updates! Why didn't I notice this before?! Let me go and add a couple. These are quick pics, not the final ones for the book.

Here are the perogies:

 These are particularly noteworthy because I managed to not only make them taste and feel like the real thing, but the dough was a breakthrough. You may have seen the photo on my Facebook page... It can roll out paper thin - I took a pic where you could clearly see my fingers behind it, with it draped nicely. Beautiful stuff!

Here's a pretty pic of the gf doughnut holes I made a couple weeks ago.. I felt like I was at home with a box of my very own Timbits. So good!

 Oh, and there will now be another bonus recipe in the book. It was kind of a freak thing.

We were shooting the fried chicken recipe, and fried chicken is just so... brown and kinda boring, when it comes to photos.  We decided to make some coleslaw.. and to jazz it up so it added a punch of colour to the photo. 

I made up a recipe on the spot, mostly focusing on the COLOUR... and damned if it wasn't the best coleslaw either of us had ever had!  Luckily, I'd written it all down as I went.  We'll be sharing that recipe in the book! :)

 I think that's about all I can think of, without going down a full rundown of everything in the past two months. Basically, it's all going well! We're actually running a bit ahead of schedule because our success rate is running higher than we expected.

I'm still not receiving any notifications about messages, etc on Kickstarter for some reason, though all my settings say I should be. 

Once again, if you'd like more (mini!) updates, be sure to "like" our Facebook page!

lloyd kelly, Kelly Bader, and 20 more people like this update.

Comments

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    1. Marie Porter 5-time creator on March 14, 2014

      The way I'm developing the recipes, I won't really be able to post one for another month or so.

      Right now, they're lists of ingredients and quick notes - not full recipes. It's not til I'm done developing, that I'll start doing them up as complete recipes.

      It just makes it a lot easier when it comes to editing, formatting, etc. If I write up all the recipes together, there are less issues about consistency, etc. "Sugar" is referred to the same way, formatting is all consistent, etc.

      It'll make my life easier, and let me put out the book faster than if I write up all of the complete recipes as I go, then have to go back and make sure everything's stylistically consistent.

    2. Missing avatar

      Ruth Parvin on March 12, 2014

      Sure wish you would leak us an EASY to make yummy recipe to whet our appetites, so to speak.

    3. Missing avatar

      Garrett Durst on March 11, 2014

      If these photos are "quick ones" I honestly have no idea what to expect from the final ones. These look fantastic. I bought this for a friend who is gluten free (I'm not) but looking at that fried chicken pic I think I picked the perfect book for her.

      On a side note; I'm glad to know that you are doing a dessert section in this book too. When I pledged, I got the two book deal with your other non gluten free book and I was going to give them both to her (her husband isn't gluten free either and loves sweets more than her) but I'm glad she'll be able to have something too!

    4. Allen Campbell on March 11, 2014

      It sounds like you've been incredibly busy! And I'm thrilled to know things are going as planned. :-)
      I'm (not so) patiently waiting for the book to be finished! I mean, fried chicken? Perogies? Honest to goodness COOKIES???? (Okay, I don't need the cookies, but that's beside the point.)

      Best of luck to you, and continued success!
      (And if you miss an update, don't stress - recipes like these MORE than makes up for a missed update or three!)

    5. Dawn McCormack on March 11, 2014

      Now I wish I'd gotten two so I could gift one

    6. Heidi Jameson (deleted) on March 11, 2014

      Oh. My. Goodness! My mouth is watering just looking at the pictures! I'm so excited to begin the GF journey with these recipes!

    7. Eden
      Superbacker
      on March 11, 2014

      I didn't know what to expect when I backed this. I mostly wanted to support a gf cookbook and thought it would be a fair deal if I got a few decent recipes. Looking at these pictures has got me totally excited to try everything in the book! Great work.