Sophisticated Sugarcraft is the name I use when I turn sugar into edible art. Since I began living gluten free, I have created alternative methods for decorating cakes, and preparing classic recipes that do not compromise the gluten free diet.

Desserts are only a portion of the recipes I want to share. From soup, to nuts, gluten free, creative cookery will be explored.
" How to, tips and tricks," will also be included in this blog. Friends who want to contribute a recipe are welcome.

Photo left: Chocolate clay cymbidium orchid.

My philosophy is simple; those who live gluten free deserve as many recipes as creative minds can provide. Like it or leave it; the choice should be yours. Personal taste and dietary restrictions vary from one individual to another: only you can decide what works for you. Please read recipes and labels on food products carefully. The only person who can protect you from the adverse reactions caused by the foods you eat is YOURSELF.

Superheroes are easy to recognize. They amaze us with their talent and brighten a room with their presence; actually, there is a little bit of superhero in all of us. Some superheroes find their strength diminished when exposed to gluten. When people gather for meals there can be a combination of, those who can eat whatever they choose, and those who exclude gluten from their diet. Preparing meals to satisfy everyone can be a challenge. No one living gluten free should have to settle for a skimpy salad and sorbet for dessert when everyone else is feasting on scrumptious food. This book contains more than 100 mix and match recipes that everyone can enjoy. 

Click here for Preview of New Cookbook: 

Is Gluten Your Kryptonite? 
Linda M. Malek

         

Those Frustrating Three Pounds

Those frustrating three pounds

Summer is here so I reached for a pair of Capri pants and OMG they must have shrunk since last year. Could it be, I have gained weight? No: I am conscientious about my meals, I live gluten free, I exercise regularly, but wait; the scale agrees with my Capris, I have gained three pounds. This does not sound like a big deal, but I have a motto: if you can’t get rid of, those first two excess pounds, how are you going to get rid of the next ten? “When food is tasty it is hard to resist, but a moment on the lips can become a lifetime on your hips”.

I worked in health care and witnessed first hand the debilitating effects excess weight can have on your body. The more over weight you become the more problems you incur. I watched some of the most wonderful people, including my own mother, struggle with the side effects of over weight. Hypertension, cardiac problems, rising blood sugar, diabetes, joint issues, and the worst of all, diminished vision: from diabetic retinopathy.

People would never have guessed that my mom and I were mother and daughter. Mom was short and round, and olive complexioned, where as I am tall, thin and fair. Mom loved to savor the taste of food, it was her addiction: she just couldn’t refuse a second portion of anything she enjoyed. Her love of food caused diabetes, hypertension and strokes that eventually caused her death. I vowed never to allow food to ruin my life. The best exercise you can do is push yourself away from the food on the dining table.

It is a fact; metabolism and hormones can influence weight. Homeostasis is the plateau at which the body feels comfortable. You do not have to be pencil thin; your weight should be appropriate for your wellbeing. When the desired weight should be less than the plateau the body is used to, the effort to lose those extra pounds requires diligence. It is no secret; changes in hormones, thyroid function, aging, medications and other factors can impact your weight. If a doctor conducts tests and the results indicate no physical explanation for weight gain then you have to look at your diet and exercise regimen. Your doctor may recommend a visit to a dietician to assist you with the appropriate diet for your needs and goals. There are many diets to choose from and a dietician can help you select the appropriate diet to suit your needs.

In my circumstance there are no health concerns, just my desire not to let my weight snowball and become a problem. I exercise and eat healthy, balanced meals, so how do I get rid of the excess baggage?  It boils down to fewer calories or more exercise. For me, smaller portions are my solution. Eating everything I normally eat, but smaller helpings. I replaced snacks with an apple, pear or a few berries. This is not a quick fix; it took two weeks to shed the first pound, but I did it without suffering hunger pangs or changes to my daily routine. I will continue to cut back my intake until I reach my goal, then I will maintain my weight with reduced potion size.

When it comes to issues with weight you are not alone, there are solutions.

Wedding Cakes, Las Vegas, 2016

Las Vegas weddings require exquisite cakes to complete the event.

Here are some of the latest examples from the master decorators.

A Sneak Peek At Some Of The Recipes In The Book

The words, gluten free, can send shivers down the spines of those who do not live gluten free. The reason for this revulsion is due to the taste and texture of unfamiliar ingredient substitutes in otherwise common recipes. I have always taken the minimalist approach to recipe conversion. Maintain the integrity and taste of the original recipe without the gluten. The most frequently asked question I receive is: what gluten free meals can I prepare that everyone can enjoy? I have compiled some of my most often served recipes, to assist with meal planning. Here are a few of the recipes included in my new cookbook.

Appetizer - Recipes:
Bacon Wrapped Scallops
Chicken Satay & Peanut Dipping Sauce
Disappearing Cheese Ball
Wine & Cheese Pairings

Brunch - Recipes:
Eggs In A Nest
Fresh Fruit & Fruit Dips
Granola Cocktails
Huevos Tostadas

Casseroles & One Dish Meals -  Recipes:
Chili Con Carne
Chinese Lettuce Wraps
Jambalaya
Lasagna with Spinach

Entreé Recipes:
Lobster Tails
Parmesan Encrusted Salmon
Rack of Lamb
Teriyaki Beef

Salads & Side Dishes - Recipes:
Broccoli Soufflé
Cranberry & Orange Relish
Gravies
Western Style Beans

Soups & Sandwiches - Recipes:
French Onion Soup
Potato Leek Soup
Pulled Pork
Tacos with Mushrooms

Sweets -  Recipes:
Apricot Cheesecake
Panna Cotta
Peanut Butter Pie
Pumpkin Bars

WEDDING CAKE TRENDS 2014

Desserts and decorated cakes are my specialty. My decorating skills were honed at the Wilton School. I took classes with Colette Peters to learn how to work with fondant and gum paste.

Director Sandy Folsom taught me how to create realistic edible roses. Master sugar artist, Jing Palasique, taught me how to create lovely flowers from chocolate clay. Chocolatier, Pam Vieau taught me to how to temper and mold chocolate. School coordinator, Lorena Frias-Hernandez, taught me how to decorate cookies, that are too beautiful to eat. I apply my skills to gluten free desserts. 

Trends in cake decorating are always interesting so I am sharing photos from the latest show to fuel your imagination. The theme for this show was, Alice in Wonderland. Theme cakes were entered in competition recognized for grand design and workmanship.

Fondant covered wedding cakes still reign supreme. 

Color is king.

When it comes to romantic elegance, no one does it better than the Knock Shoppe, in Westfield Wisconsin. Their lighted creations are stunning!

Winter wedding cakes, decorated with spring flowers, always seemed odd to me, so I created Winter World of Love.  This cake is covered in snowflakes. Timeless elegance never fades.