Questions?

For media or press inquiries ONLY, please contact one of the following PR contacts:

(NOTE: These contacts are only for media/PR inquiries; other topics will not receive a response—please scroll down for the contact form for other topics of communication):

1. Allyson Acker by email at allyson [dot] acker [at] gmail [dot] com; or

2. Kate Burke of Perseus Books by email at Kate [dot] Burke [at] perseusbooks [dot] com.

Live Facebook Gluten Free Baking Q&As

The second Thursday evening of every month, from 8:30 pm to 9:15 pm Eastern time, I am allllll yours on my Facebook page, to answer any and all gluten free baking questions to the best of my ability. No sign-ups necessary. Just show up and ask away! It’s a whirlwind, but I usually get to everyone and I type lightning fast. Be sure to stop by and maybe learn something useful. This is the way to contact me directly (no longer by email, which my amazing assistant, Camille, responds to (see below)).

READER EMAIL GUIDELINES—Please read before contacting as guidelines have changed:

Bread Book Questions

If you have a question about the bread recipes in GFOAS Bakes Bread, please first review the Bread FAQs. There are 21 frequently asked questions and detailed answers to each one. If you do receive a response to your email asking a question that has already been answered, the response will be a link to the Bread FAQs. I’m afraid that we are unable to respond to questions that have already been covered, and most topics have already been covered.

Email Economy (very important)

In an effort to make it more likely that each email sent will receive a response, even if it is just a link to the answer already on the blog, each email will only receive one response. You will no longer be able to ask a question by email and receive more than than one response. One question, one response. We are just trying to keep up, and if too much time is spent corresponding with one reader, others receive no response. Whether sent through the blog form below or directly to the address that is revealed after you receive a reply, repeated emails in a very short period of time will not receive a response beyond the first. This is very important to note.

Who Will Respond

Your email will receive a response from my assistant, Camille. She is writing on my behalf, and she and I communicate often. Plus she’s super smart and kind! If you would like to speak to me directly, I recommend the Live Monthly Gluten Free Baking Q&As on Facebook (see above)!

Your Email Address

Please be extra careful typing in your email address in the required field! If you don’t type it in correctly, we can’t respond – and have no other way of finding you. If you emailed through the form below and never heard back, there is a good chance there was an error in your address, Camille responded and the email came back undeliverable.

Regular FAQs

In addition to the Bread Book FAQs, please see my regular ol’ Blog FAQs. Your answer may already be in there, too.

Product Reviews and Giveaways

I don’t do ‘em! So please don’t offer. If I want to try a new product, I buy it myself. With my own hard-earned moolah. I am not for sale!

 Without further ado, here is the contact form:

*NOTE: All * fields are required.

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