Reply #2: I hope you are on the upswing now [View All]

[The empressof all]

I'm more of a cook than a baker only because I need to stay away from wheat as much as possible. I don't have an out and out allergy so I can enjoy small amounts on rare occasions. If I have baked goods in the house I go out of control and binge. Brownies and cookies are a big weakness. I tend to save my wheat allotment for pasta.

I love Indian food and would love to experiment more with making it so I can avoid those Indian resturant dens of sin. (We always buy way more food than we can eat and take home sooooo much) Do you make Saag or Palek Paneer. I've experimented but still can't get the spicing down. I've done a pretty good Paneer with the cheesecloth over the faucet method. Without the spinach though it's just bland curd. I'd love some helpful hints.