Haiti Ebook

Okay, so after hours and hours of asking for recipes, designing the ebook, reformatting recipes and researching ways to get it out there and get the money to Haiti, it is here.

First off, I would like to say thank you to every single person who has sent in recipes, tweeted about this, posted on their blogs about this and any other way you may have spread the word.  Now, I can only hope that we get the same response for the actual ebook.  After all, that is what this is about: selling ebooks to donate money to Haiti.

All proceeds will do to the Red Cross.  The Canadian Red Cross that is.  You see, I am Canadian so it only makes sense to donate to this one.  Also, it has been in Haiti for many years, so they will be able to use the funds to help as in the best areas possible.  And here's the really important part: the Canadian Government will match all donations received by February 12th, that are marked for Haiti Relief (as I will be doing to these).  They are matching donations made by individuals as well as those made from fundraisers for Haiti (like this ebook) by schools, businesses, social groups (that is what I believe we are, as blogging is a community of people, in this case coming together around food), etc.

Of course, you may continue to purchase the ebook and donate after the 12th, but getting it matched makes it just that much better!  Also, my parents have agreed to match all donations up to $1000.

I'm utterly exhausted, but also extremely excited and ready to share.  So here it is:  There are 87 recipes contributed by 71 fantastic people.  They are a collection of home.  People from all over the world have provided recipes that bring them comfort.  I have loved looking through them, and can't wait to cook them!  I hope you do too.

In terms of price, the ebook will cost as much as you want it to cost, with a bare minimum of $10.  It is a donation, so that price is adjustable and you can donate as much as you wish!  Whether you purchase it for $10 or $510, I thank you from the bottom of my heart.  All together, we can make a difference.  We can pool our donations and extend a hand to Haiti.

Enjoy this book.  It has been an absolute labour of love.  Best of all, it is for a good cause.

Notes:  Being an ebook, you purchase the PDF file, then can print off as many copies as you wish!


xoxo
Lauren

Twitter, Facebook, and Flickr.

Blog Aid Cookbook

In the midst of creating my own ebook for Haiti (which will be out by the end of the weekend!  Check back =D), Julie asked if I would be interested in contributing to the Blog Aid Cookbook.  Of course, I said yes!  The cookbook has been on sale for a couple of days and has already sold more than 800 copies.  I hope that you will buy one as well.  All proceeds go to Haiti, via the Red Cross and Doctors without Borders.

The book brings together 27 food writers and bloggers.  I'm absolutely honoured to be a part of it.  In fact, the book contains two recipes of mine that are brand-spanking-new.  Never-before seen.  Very exciting!!

The book is being printed by West Canadian Graphics and Blurb.  The system is print-on-demand, so you choose which one you want: hardcover for $50 or softcover for $25, then they print it and send it to your house!  Also, both printing companies are going to match the money raised, up to $10 000.  Then, if you buy it before the 12th of February, the Canadian government will match that!

Both versions of the books are here.  When there, you can look through the previews and checkout some of the book, which happens to be gorgeous.

Not only did Julie put hours and hours of work into it, but designers Beth and Cathryn did as well.  Being in the process of completing the ebook, I completely understand how much work it is, especially in this short amount of time.

The group is amazing as well.  Backseat Gourmet, Blue Jean Gourmet, Celiac Teen (thats me!!), Chef Michael Smith, Christie's Corner, Dana McCauley, Dinner with Julie, Emily Richards, Food for My Family, Food in Jars, Gluten-Free Girl and The Chef, Healthy Delicious, Kitchen Scraps, Lottie + Doof, MattBites, My Baking Addiction, Recipe Girl, Savory Sweet Life, Seven Spoons, Sweet Amandine, Tartelette, Tea & Cookies, The Pink Peppercorn, The Traveler's Lunchbox, Tongue-N-Cheeky, Under the High Chair, and Weelicious.

So, go buy a copy.  The recipes are phenomenal and the cause is fantastic.

Just don't forget about my ebook.  It will be amazing as well.

Note: None of these books are completely gluten-free, but they do contain GF recipes!

xoxo
Lauren

Five Grain Gluten-Free Bread

Bread has never been my thing.  Sure, I enjoyed it warm and crusty speared with a serrated knife at restaurants, but sandwiches didn't entice me.  I did eat them, but not often by any standard.  Likely, this is because bread has a very high gluten content so it wouldn't have been jiving with my system.

Anyways, bread hasn't been something I've missed as a celiac.  At least not that much.  If I really need a bread-type-thing, I use frozen english muffins.  Defrost them and toast them.  Thats it!

This is better.  It may not be perfect, but I ate about a third of the loaf on the first afternoon.  For a non-bread person, that says something.  The next day (kept in an airtight container) it was still good.  Its yummy =D.  I even found it addictive.

This post is linked to Slightly Indulgent Tuesdays.

Five Grain Gluten-Free Bread
An original recipe of Lauren of Celiac Teen.
Ingredients
3/4 cup sorghum flour
3/4 cup tapioca starch/flour
3/4 cup sweet rice flour
1/2 cup millet flour
1/4 cup quinoa
2 tsp xanthan gum
1 packet instant yeast
1 tsp salt
2 eggs, room temperature
2 tbsp honey
1/2 tbsp cider vinegar
2/3 cup warm water
1/4 cup milk
2 tbsp olive oil

Steps
1. Whisk flours, quinoa, xanthan gum, yeast and salt together in a bowl.
2. Combine remaining ingredients and pour them into bread machine pan.  Sprinkle dry ingredients over wet ones.  Set bread machine to gluten-free setting at 1.5 lb loaf and light crust.

Note: With my bread machine, I like to stir the dough, especially at the beginning to make sure that the flours all get incorporated.  You don't necessarily have to, but that's what I do.

Yes.  I like to stir the bread dough.

Isn't it pretty.  Definitely not crumbly either.  Those crumbs you see just happen to be from me dumping it out of the bread maker.  The bits stuck to the side of the pan fell on out!

See those holes?  Tiny as they may be, they are beautiful.

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There are some other big things I have to share:  The Blog Aid Cookbook, spearheaded by Julie, will be available shortly (less than 24 hours!).

My ebook for Haiti will also be available within a couple of days (I'm just finishing it up!).

I don't have much more to say (and need to get editing!).

xoxo
Lauren

Twitter, Facebook, Flickr and Foodbuzz.