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From: Benjamin Daymon on 7 Jun 2008 12:32

Hi. My name is Benjamin Daymon and I'm a chef and freelance travel
writer. I'm not an expert on Celiac's by any means, but I have been
cooking for someone with the disease, on a regular basis, for about a
year now.

I have posted a couple recipes-- one for French Toast from scratch and
another for a Chocolate Decadence Cake with Raspberry sauce drizzle.

http://www.associatedcontent.com/article/807719/wheat_free_recipes_french_toast_from.html


http://www.associatedcontent.com/article/806409/gluten_free_recipe_chocolate_decadence.html

I am working on gluten-free recipes for Philly-Style Soft Pretzels and
Blueberry Pie as well.

I always welcome questions and comments. Please feel free to write me at
benjamindaymon
"at" comcast.net

Ben

From: Becca on 17 Jun 2008 17:00
Benjamin Daymon wrote:
> Hi. My name is Benjamin Daymon and I'm a chef and freelance travel
> writer. I'm not an expert on Celiac's by any means, but I have been
> cooking for someone with the disease, on a regular basis, for about a
> year now.
>
> I have posted a couple recipes-- one for French Toast from scratch and
> another for a Chocolate Decadence Cake with Raspberry sauce drizzle.
>
> http://www.associatedcontent.com/article/807719/wheat_free_recipes_french_toast_from.html
>
>
> http://www.associatedcontent.com/article/806409/gluten_free_recipe_chocolate_decadence.html
>
> I am working on gluten-free recipes for Philly-Style Soft Pretzels and
> Blueberry Pie as well.
>
> I always welcome questions and comments. Please feel free to write me at
> benjamindaymon
> "at" comcast.net
>
> Ben

Thanks for the recipes.

Becca

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