Dear Jules,
I just wanted to tell you that your flour mix is the absolute best!!! After many attempts at using many premade mixes and a wide variety of other flour types it was a great delight to discover your mix and use all your recipes in the cookbook. They are the best. No longer do I fret that I do not have access to good items that are freshly baked to enjoy for breakfast, coffee, tea and other times. For a long time baker this has been wonderful. And my husband reaps the benefits with glee!

Thank you, thank you, thank you!!!

Diane B.
Fellow Celiac

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First, a little praise: I've been enjoying your recipes immensely! My family has been gluten-free for about a year (I have celiac, my kids are gluten -intolerant, hubby's just along for the ride). Your cookbook is one of the newest, and best, additions to my ever-expanding cookbook shelf.

Your matzoh recipe was a real life-saver this Passover -- I tried the $40 per box gf oat matzoh last year and gagged my way through Passover!

Thank you so much.

Sue L.
Orange, CT

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Jules:
Just wanted to let you know that I think the English muffins are GREAT! I made mine in the little miniature cake pans by Wilton. Sliced them, popped them in the toaster and they were delicious. Thanks for coming up with the recipe.
Wilma

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Jules,

Thanks so much for your amazingly swift reply with coveted English Muffin recipe. I actually got a bit teary at your thoughtfulness, and then excited that I will have Eggs Benedict a.s.a.p!

My little sister lives in Silver Spring,MD. She gifted me with your book, and three bags of your mix this past Thanksgiving. Using All Purpose Nearly Normal GF Flour Mix, my children made all the desserts for the family gathering of eighteen. Major success with the substitution, and my happiness because I could eat everything. The baked goods inclusive of cookies, pies, cakes, easy bake oven cakes, scones, and cheese wafers were all wonderful.

I LOVE to bake as well, and I am thrilled that I can continue baking with great success using your mix. Using your cookbook mix recipe, I do whip up a batch to keep on hand these days. I am glad to know that I'll be able to buy a package perhaps locally soon though. It'll be nice for travel and vacations.

Thank you again for your kindness.

All the best,

Deb in Raleigh

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Hi Jules
I want to say thank you for putting your flour mix on the market! I can't wait to receive my first order! It will make everything so much easier!!!

Again, Thank you!!!
Tanya P.

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I am a Pediatric Gastroenterologist in Philadelphia and take care of quite a few patients with Celiac Disease (I diagnosed 3 children with CD in the past 2 weeks alone). As such, I'm always looking for good resources to recommend to families. After reading your cookbook, I quickly added it to my list of recommended resources; I have created a "getting started" resource list that I give to my newly diagnosed patients as part of a counseling session and have included your book and website on that list. I just wanted to email you to tell you how great I think it is!

So, thank you! I would be honored to be included in your testimonial section!

Warmly,

~Rose C. Graham-Maar, MD MSCEPediatric Gastroenterologist, Philadelphia, PA

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"With this book titled: Nearly Normal Cooking™ for Gluten-Free Eating, Jules is closing the gap between celiac and non-celiac cuisine to reach the holy grail of handing to the celiac community the pleasure of eating as a routine activity. Many of her recipes can be found in regular cookbooks, even if few people realize they can be served to people embracing a gluten-free diet. With this book, Jules offers both humor and help for others sharing in the gustatory limitation of CD."

~Dr. Alessio Fasano, M.D.

Medical Director, University of Maryland Center for Celiac Research; Professor of Pediatrics, University of Maryland School of Medicine; and Director, Pediatric Gastroenterology & Nutrition, University of Maryland Hospital for Children.

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"I am thrilled with your cookbook. It is written in a very personal way, that makes me want to try the recipes. Your acknowledgements to your family and medical professionals convinced me that this book was put together with care. The forward to the book, written by Dr.Fasano, is wonderful explanation of Celiac and the medical obstacles faced in enjoying a gluten-free (GF) diet.

Your introduction is humorous and accurate in its telling of the woes we Celiacs face trying to have a "nearly normal" diet. Your explanation of Celiac Disease, followed by the do's and don'ts of GF living, and all of the other tips found in your book are valuable references that I will refer to often. I was so pleased to find so many "normal" recipes in the book, not just GF recipes. That means I can refer to one cookbook for all of my baking and meal planning.

The VERY BEST part of owning your book, is finding you! I have posted questions to your e-mail address and have gotten personal responses within an hour! That support is fantastic to me. Thanks!!!

I hope you will post all or part of my comments, as they come from the heart."

~Marcia, from Maryland

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"Thank you so much for the best gluten free cook book ever. The sour cream muffins are the BEST! I make them and freeze them. I have one in the morning. I have also made your chocolate chip cookies. I freeze those 4 at a time. If I am out for a while or at work, I grab a pack."

~Anne Marie, Parkton, Maryland

"Shepard's trademarked 'All Purpose Nearly Normal Gluten-Free Flour Mix,' [is] a combination of softer starches and flours that mimic the taste and texture of whole-wheat flour. The chocolate chip cookies are
undetectable in their gluten-free qualities - you'd never know the difference. The scones are fluffier than their whole wheat-based
counterparts, but as Shepard promised, they are packed with flavor and offer texture without being dry. And the pizza dough is a nice surprise, chewy yet soft, rising just enough to make it a respectable gluten-free
facsimile. Mister Mighty Appetite agreed that Shepard's version could be made in mixed company, satisfying both sides of the gluten fence."

~Kim O'Donnel, trained cook, food journalist, cooking instructor and the creator and host of "What's Cooking," a weekly live chat on washingtonpost.com. She also writes a recipe column for an Atlanta newsweekly and appears weekly on Washington Post Radio in Washington. Her article on Jules, "A Local Gluten-Free Baker's Mix Gets Into the Market," was printed in the Washington Post Food Section, August 8, 2007, and her blog featured a story the same day on Jules entitled
"Gluten-Free Adventuring".

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Dear Jules,
Thank you so much for putting together such a great book. I have 6 books on wheat free cooking and most of the recipes are barely eatable. Your book makes cooking for the family so wonderful. I have been able to make foods for my daughter without feeling like the whole family now has to suffer. I did not want to make special meals just for her. My goal was to make it wheat free without anyone really knowing it was a special meal. Thanks to your book I can cook anything almost and make it taste good. You mix of flours is the BEST sub I have ever found for regular flour. The other books use fava bean which tastes pretty gritty. Thank you, thank you! Sincerely,
Kimberlee W., Vancouver, Washington.

Dear Jules,
I just wanted to tell you that your flour mix is the absolute best!!!   After many attempts at using many premade mixes and a wide variety of other flour types it was a great delight to discover your mix and use all your recipes in the cookbook.   They are the best.  No longer do I fret that I do not have access to good items that are freshly baked to enjoy for breakfast, coffee, tea and other times.  For a long time baker this has been wonderful.  And my husband reaps the benefits with glee!

Thank you, thank you, thank you!!!

Diane Bryant
Fellow Celiac

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Hi Jules - I attended your recent cooking class in Columbia, Md in early July and enjoyed meeting you and purchasing your new book. I have tried your pizza crust and LOVED it; in fact my youngest daughter has asked me how soon I will make it again. I have also tried your breakfast bread and the rice con queso recipes - both of which were quite enjoyable. Tonight, I'm looking forward to making your rice and mushroom quesadillas along with the breadsticks! ts been a long time since I did any home cooking - something I always enjoyed doing before the "attacks" of Celiac disease. So, thank you, thank you, thank you for giving me back my greatest form of relaxation!

Believe me, the other books for gluten free cooking don't come anywhere near the delicious taste your cookbook has brought home again.

Sincerely,

~Donna, Pasadena, MD

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"Jules,

Thank you for responding to my previous email regarding types of rice flour. I ended up getting plain rice flour this time, and your mixture works great! I would be happy to be one of your testimonials.

The most challenging part of being diagnosed Celiac has been my lack of cooking experience. I have always prepared our family meals using "a box of this and a can of that" and we often grab a quick bite from restaurants. However, with my diagnosis last month our lives have forever changed, and I can already say it is for the best. (Who knew?!?!) 

My family loved your Mexican Lasagna. My husband kept saying, "put this in the favorites list" and my picky eating children had no trouble cleaning their plates. For the first time ever I made brownies from scratch using your recipe. My family is thrilled with them and we have been racing each other to finish off the frozen stash. We had your Breakfast Cake on Sunday and I'm making your Rice Con Queso tonight. I cannot believe I am looking forward to making dinner! Your cookbook is doing more for me than helping me heal from Celiac....it is improving the quality of my family's mealtime, despite my inexperience in cooking.

Thank you from the bottom of my heart."

~Annella, St. George, Utah

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Dear Jules,
My search has finally ended!
Your all purpose nearly normal gluten free flour mix has almost changed my life. Wow....real flavor!! Now I have something to look forward to for breakfast. First of all, thank you so much for sharing this. You could have kept it to yourself ;>)

My friend saw an article about you in the Washington Post and sent it to me. I ordered our book immediately from Amazon and proceeded to make the monkey bread. It was amazing. Today I toasted it for breakfast. I will look forward to breakfast from now on. My mixer is excitedly waiting for the next recipe. I will let all my gluten intolerant friends know about your book as well.

Again,
Many thanks, Marcia Reed

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