Grain-Free, Sugar-Free & Hunger-Free
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Teresa West says
September 22, 2014 at 11:50 pm
Love your work and appreciate your efforts more than you know.
I am looking for a sandwich bread recipe you posted earlier in the year using a Lodge L5WS3 Pre-Seasoned Cast-Iron Wonder Skillet, 5-inch from Amazon. I ordered it then never got around to making the bread. Now I want to make it and cannot find the recipe. I have looked through both of your books and searched your site. Can you help?
Karen Kingsbury Russell says
September 26, 2014 at 1:13 pm
Your two cookbooks arrived a week ago and we are LOVING them … Just wanted to tell you – one author to another – that you are truly helping people!!! I’d love to hear from you! Blessings, Karen Kingsbury
September 26, 2014 at 3:22 pm
Melissa: Was browsing your site several nights ago and came across pages of christmas gift ideas, mostly in jars. It included tags, recipe cards, etc. Cannot find it again. Can you tell me how to find those pages again. Patti
September 26, 2014 at 8:09 pm
Here you go Patti: https://satisfyingeats.com/cookies/10-affordable-no-bake-christmas-and-holiday-gifts/
September 26, 2014 at 9:45 pm
wow! thank you for the 10 affordable no bake christmas and holiday gifts..This is so great!!
do you have the amounts if you were making say 5 to 10 each of the chocolate chips cookies, dough, cranberry cookies, better than red lobster biscuit mix and candied pecans?
or how did you do it just multiply each by 5 or 10 and go from there?
thanks so much for sharing.
those better than red lobster biscuit mix was awesome. My husband and i ate the whole batch..i have to hide some next time!
October 27, 2014 at 1:13 am
Aloha! My sister, who just moved to LA, sent me your site and I can’t wait to try some recipe’s and hopefully order some items.
1.) Do you ship to Maui
2.) Is there any bread that you like “grain free” to buy from the store?
Anyway, I am 46 and gained all my weight 11 yrs. ago with the birth of my daughter! (at least 65 lbs.) So tired all the time and I feel this would be a great way to go! Almost gluten free, but having a hard time finding things here on this small island. 😉 Thinking I may have to start ordering on Amazon?? and……thanks for the update on Stevia! I just noticed that same thing this year by accident. I was comparing another brand to the Kal and saw the added “Maltodextrin.”
Hope to year from you soon! 🙂
Sheila Reese says
October 31, 2014 at 11:07 pm
The search function on your website is not working. I was searching for one of your scone recipes. All of your recipes that I have tried are delicious.
Jan Halsell says
November 21, 2014 at 3:32 am
Two lovely books arrived yesterday..I am so excited to dive into them..and learn how to cook all over again! I have attempted several miserable and expensive experiments with no success on my own. I’d like to thank you Melissa..there are so many people that have come to the realization that a diet won’t fix the problem..You have done all of the heavy lifting, and your recipies speak to me. I feel relief and I feel gratitude for your many talents..I am a fan forever!!
November 22, 2014 at 6:21 pm
You are so welcome Jan! I love getting in the kitchen and I am so glad I can help others! 😀
November 24, 2014 at 2:25 am
I am wanting to try the Cheesecake recipe. However, I don’t know what “5 servings” of sweetener for the crust amounts to. Is that teaspoons? The Contact Section above isn’t operating, so I thought I’d ask here. Thanks!
November 24, 2014 at 2:29 am
Kimberlee, in many stevia bottles there is a very tiny spoon. The KAL brand bottle spoon is about 1/64 tsp… that’s tiny. Sweeten to taste with any sweetener you choose. I hope this helps… this cheesecake is delicious!
Beth G says
December 2, 2014 at 8:24 pm
I have been grain-free, sugar-free since June but have been very hesitant about doing any baking with sweeteners as I really dislike the taste in warm items (coffee/tea). I see you use Stevia in your baked goods. How does this taste in baked goods? Aftertaste?
December 2, 2014 at 11:59 pm
Beth, the key to using stevia is not to use too much. Usually when stevia is cooked, some of the sweetness cooks out. Be sure to try Stevia Select, http://bit.ly/Pure-Stevia-Extract.
January 14, 2015 at 6:27 pm
I was wondering if you take a broad spectrum b vit since you don’t eat wheat?
April 24, 2015 at 3:40 am
I am having such a hard time ordering your baking kit! I have tried EVERYTHING on pay pal to sign up and look for your kit and I can’t seem to get this right. Is there an alternative way to order? I really really want to order the basic kit and i’m getting very frustrated that I can’t 🙁
April 24, 2015 at 5:37 am
Oh no Lexi, I didn’t know there was a problem with it. What is the error message? Please email me at firstname.lastname@example.org and I can send you an invoice!
Lisa Sherman says
May 2, 2015 at 7:48 pm
Hi. I just found your site by accident. Lucky accident! I am on GAPS diet for severe digestive issues and find it really helpful. Your Research and information is terrific. I will be trying Trader Joe’s Organic Stevia ASAP. I have tried coconut sugar but don’t think it is GAPS approved. The organic coconut sugar makes incredible chocolate and fudge.
Thanks for your hard work in researching and giving people access to it.
May 13, 2015 at 6:56 pm
I’m glad you found me Lisa!
November 24, 2015 at 6:30 pm
Love your recipes!, but I haven’t been getting your newsletter lately. Love to see your new recipes!
November 26, 2015 at 6:31 am
Melissa, I wanted to say thank you for providing so many quality recipes on your blog and in your cookbooks – I really appreciate the work that has gone into perfecting the recipes you share. They are truly wonderful. I enjoy both of your cookbooks and many of your recipes are a staple in our home. We actually just made your chocolate cream pie and cheesecake for Thanksgiving tomorrow (we make one of them at almost every holiday or birthday celebration). It reminded me how much I love your blog and your recipes. There are very, very few grain-free, sugar-free recipes out there that actually taste good and have the right consistency – yours are among the precious few. Thank you for your work!
January 19, 2016 at 10:59 pm
Hi, I haven’t been getting your newsletter/blog in along time! and I didn’t cancel & it’s not in my spam folder. I would really love to get your new recipes!.
May 12, 2016 at 1:56 pm
Hi, I love your recipes and newsletter!, but I haven’t been getting your newsletter in a while now!, would love to receive new recipes and your newsletter, please!.
May 14, 2016 at 7:49 pm
Hi, really love your recipes!!, but I haven’t been getting your newsletter/blog lately, would love to get your new recipes & info!!.
June 4, 2016 at 12:18 am
I love your website!
I was just wondering id you would be willing to share your cholesterol levels before and after the diet. I have high cholesterol and am looking for a diet to help.
December 2, 2016 at 9:20 pm
Are all your recipes Wheat Belly (Dr. Davis) compliant?
December 6, 2016 at 2:47 am
Laurel-Heather Milden says
April 15, 2017 at 4:01 pm
I want to make your cheesecake recipe for my Niece’s birthday. I noticed that you say to add 1/2 t stevia to the filling. That seems so little. I have not used stevia I use splenda. Would I need more splenda as stevia is stonger? I looked at other recipes and they call for 1 and 1/2 cups of favorite sweetener. Splenda is not my favorite necessarily I just have it already. thanks….
April 15, 2017 at 4:04 pm
Stevia is very concentrated. If using Splenda, you’re probably going to want to start with like a half to three fourths of a cup and then taste. Add more if needed. I hope you enjoy! Also, for the baking time, using Splenda may increase the time needed in the oven. So don’t worry if it needs an extra 10 or 15 minutes. Just keep an ion it. Enjoy!
Suzie Bell says
January 12, 2018 at 9:41 pm
I am following the THM program and was so excited to see our Cheesy Garlic biscuit recipe. I don’t currently have
almond flour but I do have THM Baking Blend and Briana’s homemade baking blend. Would you think either of these could be used in place of the almond flour?
Your recipes look fantastic!
May 21, 2018 at 1:11 pm
YOU HAVE NO IDEA WHAT A BLESSING IT IS TO FIND YOUR WEBSITE. MY SON WAS JUST DIAGNOSED WITH CSID -Congenital Sucrase-Isomaltase Deficiency (CSID) is a rare disorder that affects a person’s ability to digest certain sugars and starch. Going over your recipes I find a lot that I can use. Thank You so much.
Susan Courtney says
January 7, 2019 at 11:34 am
Your Best Grain and Sugar-Free Birthday Cake has been my go-to cake recipe for years. I even made my son’s wedding cake using it (Double recipe in two sheet-cake pans topped with a no-bake Swiss Meringue Buttercream and edible flowers). But I do have uneven results, sometimes. You mention that you weigh ingredients for accuracy, but you don’t give the weights. Could you add those to the recipe, please? I spent a long time Googling trying to find the recipe again (I’ve been working from one I’d printed out, which is now very full of spill stains). You might want to find a way to tag your recipes so search engines find them more readily. Theyre SO good and you deserve a wide following!
January 7, 2019 at 10:31 pm
Hey Susan, thank you for your feedback. I’m so glad you have enjoyed the recipe! Yeah I wish we bake like they do in England and on the great British baking show, weigh everything but that’s just not the standard here. I’ve been doing that more for myself but I know that most people in the states don’t own scales. The next time I bake this, I’ll definitely put the weights. There’s a post somewhere on my blog about how much almond flour weighs in my recipes.
I wonder why you couldn’t find the recipe. The Internet frustrates me most days, LOL.
I just searched Google and it popped up but here is the link: https://satisfyingeats.com/cakes/the-best-grain-free-sugar-free-and-low-carb-birthday-cake-also-dairy-free-version/
I’m curious to know, what sweeteners do you use? And how much? Do you have any pictures of your creations you could share? I’d love to see them!
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