Ep 199 Gluten Free Blogger to Author

November 17, 2021 /

Let’s start the blog with the show notes for this Episode –

On this episode I have the pleasure of speaking with Taleen Benson blogger and cookbook author.  Taleen started her blog after her husband was diagnosed with a condition that required a gluten free, egg free diet.  Taleen has a loyal following for her blog called “Just As Tasty”, and she was encouraged to write a cookbook of gluten free, egg free recipes.  The book, called “Just as Tasty, Gluten-free and Eggless Baking Through the Seasons” is available for purchase on Amazon.  Taleen explained the process of writing her own cookbook as well as having it available with Amazon print on demand.  She was kind enough to send along her recipe for Molasses Cookies

Makes about 18 cookies

1 ¾ cups (259g) gluten-free flour blend

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon fine sea salt

½ cup (113g) unsalted butter, room temperature

⅔ cup (133g) light brown sugar, packed

⅓ cup (113g) unsulphured molasses

1 tablespoon Bob’s Red Mill Egg Replacer, mixed with 2 tbsp water

½ teaspoon vanilla extract

¼ cup (50g) granulated sugar, for rolling

  1. Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside. 
  2. In a small bowl, whisk the flour, baking soda, cinnamon, ginger, and salt together. Set aside. 
  3. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until smooth. Add the molasses, prepared egg replacer, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. 
  4. Roll balls of cookie dough, measuring about 1 tablespoon per cookie, then roll in the granulated sugar. Arrange on the prepared baking sheets, about 2 inches apart. Use your hand to press down on each one to flatten slightly. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 10 minutes before removing. 

Notes:  Once mixed with water, the egg replacer must sit for 1 minute to thicken. If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Email – acdnceliacpodcast@gmail.com

Celiac Kid Stuff – https://www.celiackidstuff.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Most people have never contemplated writing a cookbook.  Getting a publisher, signing a contract, committing to deadlines, working with editors to choose the photos and layout of the content – it all seems like so much work.  Yes, money can be made by the author and publisher, depending on the popularity of sales, which depends on many variables and a great deal of effort on everyone’s part. 

There has always been an option to self-publish a cookbook.  Many of us are familiar with community cookbooks from church or charity organizations or maybe even CCA Chapters.  These have always been go-to’s for me as they represented tried and tested family favourite recipes.

The idea that, just like writing a blog and being responsible for content, photography and branding, someone can write a cookbook, and only have it printed as it’s purchased, is revolutionary.   In years past, self-publishing meant receiving, storing and selling cases of books from your garage or basement. 

Although the technology has made the publish on demand scenario possible, it doesn’t diminish the herculean effort required to bring all the creative aspects together to make a book.  There are options to do everything yourself, or employ other creative individuals such as photographers, editors and graphic artists to help with the heavy load.  Taleen set an ambitious timeline of publishing in eight months.  I can’t imagine how all that work was done in her free time, how all the recipes were tested and re-tested, how all the photos were taken and chosen.  Then comes the job of promotion – having something for sale and selling it are two very different things.

Taleen reached out to me as part of her marketing plan for the book.  I found her collection of recipes, being both gluten and egg free were unique.  The more I found out about her self-publishing journey the more interest I had in speaking with her.  Looking back on our conversation, I realize that self-publishing for the on-demand market is something within reach for many, but only a few will actually have the combination of skills to make it successful.