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Thanks so much for stopping by! You can find me on Instagram, Facebook & Pinterest by clicking the links below. I’d love to connect! If you have any questions, need support to make a dietary change, or have any comments regarding our recipes, please reach out anytime with the comments links below.  

Hi, I'm Trish

It’s so lovely of you to visit my world kitchen! My families dietary needs were enough TURMERIC ME CRAZY, but NO MORE! 

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9 Responses

  1. I could only find brown rice flour for you sorghum sourdough recipe . is it ok to use the brown rice flour instead of the white rice?

    1. Hello Bridgett. I’m sorry to hear you’ve had a hard time finding white rice flour. It is often found in the asian or international aisle of grocery stores if your nearest grocery has one.

      Brown rice flour is actually a whole grain flour so it is not the ideal substitute for white rice flour. White rice flour has a higher starch content than brown rice flour. We add starches to improve the moisture retention in the dough, and improve the crispiness of the crust. Using brown rice flour, a whole grain, will change the ratio of whole grain flours to starchy flours. I would suspect that this will lend a loaf that has a little less rise & is slightly more dense. With that being said, I would still give it a try! I often use brown rice flour & sorghum flour together as they create a lovely blend!

      My suggestion: Either a) replace some of the white rice flour with brown rice (35g) & replace the last 30g with more starches (tapioca, potato or arrowroot) or b) use one of my alternate substitutions for all of the white rice four: Millet Flour
      Cassava Flour, Oat Flour or Tapioca Flour (aka Tapioca Starch).

      I hope this helps. Please let me know if you have any further questions ♥︎. I hope you love the sorghum loaf!

      Sincerely,
      Trish

  2. Hi

    I am contacting you on behalf of Giejo Magazine as turmericmecrazy.com has been chosen for a feature in our Spotlight section where we write about great entrepreneurs and their business stories with a view to inspiring others.

    Here you can get a flavour of the features: https://shopgiejo.com/category/business-news/

    Please let me know at your earliest opportunity as we have a very short window for this feature.

    Many thanks

    Elizabeth
    Giejo Magazine

    1. Hello Elizabeth,

      I have to apologize for my lack of reply to your note. It was hidden in my spam folder. If the opportunity to be featured comes up again, please let me know and I will keep an eye out for any messages from you.

      Sincerely,
      Trish

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  4. Hello;

    I have just discovered your Facebook page and through that your webpage.

    My challenge to increase my baking repertoire for 2 gluten free daughters, as well as corn free for one of them.

    I have a pretty good bread recipe (Canadian Living) to which I add wild rice, cranberries, sunflower chia & pumpkin seeds, pine nuts and flax.

    My next challenge to find a GF dough suitable for making cinnamon buns. So it has to have sufficient “body” to be rolled out, rolled, cut, handled into a pan and hold shape as it rises and then bakes.

    Do you have and thoughts on this challenge, or a suitable recipe?

    I have recently watched a cooking show where mashed potatoes were added to a non-GF cinnamon bun dough recipe. This addition resulted in a remarkable light & airy dough. That would be an interesting addition to a GF cinnamon bun recipe.

    Great that you are chasing and publishing recipes and GF knowledge.

    1. Hello John,

      Thank you for your note. I emphasize completely with your challenges with your daughters dietary restrictions. It truly takes commitment as a parent to learn how to bake gluten-free, but it sounds like you are embracing the challenge with open arms! How wonderful that they have such support!

      The Canadian Living bread recipe with your the add-ons sounds amazing! Would you be willing to share your adaptation to the recipe with our community? I’d be happy to share it here if you would.

      As for cinnamon buns, you are speaking my language! We have a family tradition that is long standing, where we bake cinnamon buns, rather than a cake, for our birthdays. I do have a gluten-free recipe with cream cheese icing (corn & gluten free) that I have adapted. In fact, I am making it this weekend, for our neighbours birthday. I am planning to try something a little different this time. I’d be happy to share the recipe as soon as I have it finalized. I can post a quick recipe this weekend on the website. I’ll let you know when I post it. I will also send out an email when I post new recipes to my subscriber list if you’d care to subscribe.

      In the meantime, my Crazy Good Gluten-Free All-Purpose Flour is a lovely blend to use for cinnamon buns if you’d like to give it a try! You can find it here: How to CREATE your own Gluten-Free Flour Blend

      I also love the idea of adding mashed potatoes to the dough. I have seen this done when making spring roll wrappers. Perhaps it’s worth a try in my recipe!

      Thanks for reaching out!

      Sincerely,
      Trish

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