My name is Gillian Scianna, I am the editor for the BellaOnline Gluten-free cooking website. I would like this newsletter to serve as a food planner, gather the articles and create weekly menu ideas. Use the recipes as ideas for complete menu's, or compile them together and create your own cookbook.
Subscribe to the newsletter and let start cooking and planning, I will be sending a new newsletter out every Sunday -- that way you have a whole week to plan the weekend menu. I will keep up with the seasons and holidays several months before they are here, that way you can get yourself ahead.
Please feel free to email me questions about anything to do with Gluten-free food, cooking, recipe's and entertaining. I can look into requests, suggestions or anything that you might want to ask. I will do my best to create a newsletter worth reading as I have so many ideas, they pour out just like a cup of tea.
Some of the topics I plan on covering are:
*Planning a Gluten -free dinner party*
*Recipes that help your shape*
*Creating flours for different needs*
*Pumpkin pie with caramel topping*
*The many faces of cheesecake*
*What to do with all that zucchini*
*Rubs for ribs*
*Celebrating life one gluten-free recipe at a time*
*Italian hot chocolate*
*Peppermint fudge sauce*
*Christmas morning french toast*
*Spring time lamb chops*
I want to create a one stop site and newsletter that covers things for people who want to educate themselves on the Gluten- free lifestyle. Every week I will include a food name, just come over to the forum and post a recipe on the food of the week. See how well you do, we will have everyone comment on their favorite idea or recipe, it's like Chopped....forum version.
If you would like to receive the newsletter, just sign up on my article page to the right. Don't forget to set your email preferences to accept email from BellaOnline. I don't want to end up in your spam box, if that all works then lets get in the kitchen and cook together -- you bring the coffee, I will bring the cookies – gluten free of course.