Contact

ADVERTISERS AND PUBLICITY PROFESSIONALS:

Thank you so much for your interest!  And thank you for checking here first instead of sending me a random email.  Here are some of my current policies/thoughts (as of 1/5/15):

First and Foremost: I DO NOT DO SPONSORED POSTS.  

Advertising on my site: I am currently not interested in advertising on my site.  I might be interested at some point in advertising for a monthly fee (not for a one time fee or a thing or for “exposure.”).

Developing a recipe using your product for “exposure.”:  No thank you.  I am a cookbook writer, which means that I write recipes as my paying job.  Please think of me as a professional, not a game show contestant.

Participating in your giveaway: No thank you.  I do very, very few giveaways and those that I do I choose and pay for myself.

Reviewing things: No thank you.  I don’t like doing reviews–even in exchange for a freebie or in exchange for page views on your site.   Please assume that I’m not interested in reviewing your product.

Reviewing things for your site for “exposure”:  No thank you.

Having Guest Bloggers/Posts on my site: No thank you.  I produce all of my content.  I do not accept guest posts.

Link Exchanges: No thank you.  I don’t do random link exchanges.

Book Review Exchanges: No thank you.  I do very few book reviews and the ones I do I choose carefully.

Participating in your contest: No thank you.  I don’t do contests.  I am a professional writer and recipe developer, not a game show contestant.

Replies from me: If you do not hear from me within 72 hours of contacting me, please take that as a polite decline.

Thank you!!

FOR READERS OF MY SITE:

PLEASE, PLEASE, PLEASE take a minute to do your homework before asking me a question.  I know it’s easier for you to just ask me, but it takes a lot of time and effort on my part to answer the same question over and over again.  See if your question is answered in the below links before sending me a note.

Questions about flour mixes and if a certain mix or a certain flour will substitute for my mix in my (or your) recipes: Please read the Story Behind My Gluten-Free Flour Mix post and the Answers to/Questions About/Substitution Ideas for my Gluten-Free Flour Mix post before sending me a question about this.  I’m getting a lot of “will this flour/this mix work well in my baking” questions lately–I’ve answered this in my posts several times over. :)

* Questions on how to troubleshoot recipes or substitute ingredients?  Check the Tips/FAQs page before emailing me.  Many of your questions will be answered there.

* Have a recipe you’d like me to create or adapt?  Feel free to ask, but I can’t guarantee that I can do this or do it on your timeline.  I tend to get really busy at random times and therefore, I’m not super reliable when it comes to this. :)  Also, I tend to be the most busy (like you) around holidays.  So if you need to ask a question about a holiday dish, please do so well in advance of the holiday and not the day before. :)

* Want to know if I have a particular recipe on my site? Use the “Search This Blog” box on the right side of the page to do a search on my site.  Or go to my Gluten-Free Recipes page (above) to do an alphabetical search of my recipes.

Questions about your particular health concern (e.g., diabetes) and whether or not my recipes would work for it: I am not a medical doctor, so I can’t address questions of a medical nature.   FYI: my flour mix has a slightly higher glycemic index rating than regular all purpose wheat flour, so it’s not any different than using wheat flour.

CONTACT ME:

IMPORTANT NOTE: Please don’t make me jump through hoops to answer you.  I won’t be able answer to email addresses that require me to login and answer a bunch of questions to prove I’m not a spammer.

Thanks!

–Jeanne