Rita has moved us to our own domain – http://www.gfedge.com/ which is labeled
The Gluten Free Edge (without a hyphen). Please join us there!

If you are subscribed by email:
Rita has reset the address pointer and it should be OK.

If you are using an RSS feed:
you will need to grab the new one and delete the old one.

It looks exactly the same over there
except for a new recipe post for Clara’s Brown Sugar Pound Cake.


Rita and Mom (Gretchen)

Rita and Mom (Gretchen)



  1. Hey Mom & Rita,
    Love your blog! I am also gluten intolerant as is my daughter. I’m a bit more extreme in that I am also intolerant of dairy, eggs, soy and do better without commercial yeast. I have created breads that are very edge-y as they are free of all those things and are based on a sourdough technique I was able to sort out after much trial and error. I now teach bread baking classes and sell my manual from my website. It is very rewarding to share my knowledge with others in my situation.

    when you have a moment, check out my blog and website:

    sharon a. kane

    • gfedge said

      Hi Sharon,
      You have some great ideas. It’s been almost 50 years since I tried to make sourdough and you have inspired me to 1) write about that incident and 2) possibly try again using your techniques. Rita and I also have friends that are intolerant of other ingredients and we try to reach out to them on an individual basis. Thanks for sharing!

      • Thanks for the reply. Let me know how your sourdough bread turns out!


  2. […] it was also a significant anniversary date of that memory.    The trigger was a comment posted here by Sharon at Art of Gluten-Free Sourdough Baking. The anniversary was the day I went into labor […]

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