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!!


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 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 “healthier” than using wheat flour.


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.