If you are thinking of solar, I would definitely consider induction. It is far more efficient that radiant (conventional) electric cooking. I would also consider a speed oven, typically they pre-heat and "Speed cook" in about 1/4th the time as a conventional oven or convection oven. They are of course much smaller inside and not adequate for any "Large Bird", but I do Turkey Thighs, breasts, etc in mine , all the time, takes about 15 minutes (Including preheat) where as the conventional oven would take about an hour. It is also drawing less power than would a conventional oven during the time it is on---so you save "Two ways"--it is on for a shorter time and drawing less power too! I just did stuffed bell peppers in mine the other nite, I usually use our conventional oven with convection for peppers--usually takes bout an hour (Including preheat), took 15 mins with the speed oven and they came out just as great as had they been done with the large oven. This of course would not take the place of a conventional oven---you still need that for the big bird etc etc, but if you check posts here about Speed Ovens, You will find that folks that have them use them more than their regular ovens. As far as Fridges go, I know Jenn-air (Now a whirlpool product) uses the variable speed compressor---Consumer reports found that the JA was more energy efficient than the well known expensive brand that has 2 compressors. The Variable speed compressor rarely runs at full speed, first it tries to speed up the fan that circulates the air, if it still requires more cooling, then it will start or speed up the compressor but only enough to get the job done--Ie not full on/full off like conventional compressors. Another advantage to the Single compressor Whirlpool models including Jennair, is in the advent of a power failure, the freezer will sacrafice some of "Its cold" in order to keep the fridge at a safe temp (I just experienced a 10 hour power failure Freezer stayed well below freeing, (14F) while the fridge stayed at about 42 (at the end of the 10 hour failure). With a separate compressor/compartment for the fridge--you are limited to keeping what ever "Cool" is in the fridge, and "No help from the freezer--which is normally at (0F) so it can sacrafice quite a bit before it is above 32. A poster here wrote that virtually all (Whirlpool Fridges) use this variable speed compressor but your Husband should be able to find out for sure----and if He does, I would like to know "For Sure" too. Good luck "On the Hunt" Gary

I have a small farm with a gluten free bakery and sell at the local farmers market. Nothing I make has corn syrup, artificial flavors or colors, or weird chemicals. I estimate that of all the visitors we get at the market, 20% buy from me and they are not all celiacs or have a true wheat allergy. Some of my customers have jumped on the bandwagon, so to speak, of the GF fad. They include those with autistic children, or arthritis, cirrhosis, IBS, lupus, or chemotherapy reactions. Many have other allergies that I also create tasty treats without - dairy, eggs, soy, tree nuts, peanuts. Others just say they feel better and I do agree that they are probably looking at what junk they have been eating and are making changes overall to their diet. That is a good thing and we little local farmers are benefiting from that - not the conglomerates. Some people just buy from me because it all tastes good, and don't care if it is GF or not. As for the GF stuff on the shelves that the major food mfg are producing they are using just different chemicals than their regular chemically enhanced wheat based stuff. Truly most are awful. But, having been working on baking GF for 5 years, I have developed quite a few treats that taste good and are equivalent to their wheat counterparts. Because I can eat wheat, what I make has to taste like it does and believe me I have thrown out lots of inedible GF baked goods. However, white GF bread will never, ever taste like Wonder Bread, but there are good tasting white breads while the sourdough and quasi-rye GF breads do taste quite similar to wheat/rye breads and waffles and pancakes are very close, especially when you add pecans. There are also many treats that have been out there for many years that never had wheat in them anyway and are just now being labeled as GF - Pavlova and meringues, Brazilian butter cookies (Maizena), and all candy and fudge. etc. I have a theory that the wheat I ate as a kid in the 40's and 50's was not what is growing in the fields today. Hybridization, chemical fertilization, tinkering with GMO's, and a raft of questionable long term effects of pesticides and herbicides have produced a wheat that is not at all what it once was and genetically has been proven to be just that - not "wheat". Something I tell people who ask what gluten free means is, "All those lovely vegetables, fruits, meats, eggs, and cheese you are buying at the farmers market do not contain gluten so you are already buying gluten free without knowing it. But, when you add bread, cupcakes, muffins, pizza, pasta, sub rolls, beer, and the famous Southern biscuits with breaded fried chicken, you are consuming wheat and that contains the gluten that some people are avoiding by eating gluten-free." I do hope people are becoming more conscious of gluten free eating, if nothing more than to be aware of how much junk is on the grocery shelves and in the restaurant's and fast foods' meals. Gluten free eating out is impossible as there is a lot of cross contamination with wheat in restaurant kitchens - residual on pans and in bowls, and even floating in the air, so it is just not safe for those with celiac disease. Nancy Annie - you will never have a good brownie that is made from black beans. It is just not a good substitute and beans belong in soup and tacos, not treats. My recipe uses cornstarch instead of wheat or beans so try this - GF Fudgey Brownie Recipe Altered from the recipe in the book Ready for Dessert by David Lebovitz Line 8"sq pan with sprayed foil or parchment with overhang on both sides to lift out. Micro 6Tblsp butter with 12oz chocolate chips for 2 min, stir with wooden spoon and micro another 1 or 2 min until partially melted. Stir with spoon to complete the melting - do not over micro or it will be stiff and off tasting. Stir in 3/4 C sugar, 1tsp vanilla extract. Then, beat in 3 eggs just to incorporated. In a bowl mix together 1/3C cornstarch, 1/4C unsweetened cocoa powder, 1/2tsp cinnamon, 1/2tsp salt. (I also add a couple shakes of fine black pepper because I like that tang with all my chocolate treats.) Stir dry ingredients into wet, about 2 minutes, using a wooden spoon not a hand mixer. Option: Add 1C coarsely chopped pecans or walnuts. Bake 350F 20 minutes and check with toothpick - if it looks wet continue baking checking at 5 min intervals until toothpick is mostly dry but don't over bake or they will be hard. Touching the top with fingertips to test does not work with this recipe as it is not springy like cake. Let cool in pan on a rack, then lift out to cool completely before cutting (using a pizza cutter makes nicer edges than a knife). Nancy

Maggie, I think you are on to something..and as FG states, the rate of those diagnosed with Celiac is climbing..Funny that she put the numbers in..very close to the rate of Autism too (and there are some studies on going about the correlation of food related allergies and different degrees and oddities of Autism in children)..I have known for a long time that foods can cause amazing "problems" in an allergic body. Many kids that sport ADD, ADHD symptoms/problems have food allergies and the culprits in many ways are wheat, corn and dairy. The problem I see is, that this wonderful country we live in likes to play with our food supply. Things are tainted that shouldn't be tainted...And next year I will enjoy things that I can't eat right now..because I can grow heirloom varieties organically! and Maggie, I do eat pasta..and serve it to my family. I use brown rice and spelt(spelt is the "ancient" wheat grain) I'm not going gluten free, so I can eat Spelt, because it's a "whole" uncompromised grain.I also eat Oats. I just had a piece of Spelt Toast from TJ's with my homemade Tayberry jam for breakfast. Lastnight I was up alone, hubby was out with the "fellas" and the boys were asleep..I spent hours reading all the Gluten Free Blogs, looking at Gluten Free recipes and sites..There is sooooooo much information! Again, I don't want anyone confused on this subject and as it pertains to me, I'm just learning too...But I can see that in one months time, it's made a considerable difference removing wheat, corn, soy and red meat from my diet (as hard as it is to leave some of those things behind! BEEF!) The pay off is way worth it. I've never felt so commited in my life about something. I've always had the desire to feed my family better, to use as much whole foods as possible, to prepare good foods and treats using the best I could afford. I just never really implemented it as far as I knew I should..Until now..I've made a drastic change, and intend to slowly slip the changes into my families diet as well..They are already sharing in some things with no loss!

I've been following a GF diet for over 11 years now. I remember how daunting the transition into this new world was. It does get easier as time goes by and we adjust to a new way of doing things! It's only been my husband and I in the house, but Mom just moved in. My rules are: colander for GF first, then regular pasta, then to the DW, on the days I don't drag out two colanders. I am the only one who can use the wooden spoons (for my GF cooking). I also keep separate spoon rests set up when I'm cooking "both ways". I've adapted many recipes to be GF, so unless it's pasta, all meals are GF. I generally roast poultry unstuffed now, and bake separate stuffings. We have separate toasters; I keep a separate shelf in the pantry for my pastas, flours, etc, but that's only because I can't find things unless they're organized. LOL We use the same pots and pans and cutting boards and just wash them well with hot water and soap or the DW. I've always been conscientious (ok, a bit excessive) about wiping down countertops, so crumbs aren't usually a problem. My husband has been wonderful about no "double dipping" butter, jelly, PB and the like, but now we're going to have to keep containers of "mine" and "theirs". Having more people in the house does make things a bit more complicated. I love the color coding idea. I follow it at work and will have to move it home. My husband also suggested using a label maker to mark things. I have a Zojirushi bread machine, bought in the "early days" that is working fine. I love the Bread from Anna mix. It tastes good, has some whole grains, holds up well, and acts like wheated bread in sandwiches. Welcome to the club! You're going to feel better and gain a new lease on life. :-)