FLOURS I often make my own low-carb flours, which I use…
The Diabetic Pastry Chef Named Top 100 Winner!
I was elated to hear The Diabetic Pastry Chef was named a…
Great News! Diabetic Living® Magazine Features The Diabetic Pastry Chef!
The Diabetic Pastry Chef is featured here in the Winter 2011 issue…
Low-Carb Milk Substitute: Unsweetened Almond Milk
Unsweetened almond milk, with only 2 grams of carbs per cup, is…
Featured in the Chicago Tribune: The Diabetic Pastry Chef!
Special thanks to the Chicago Tribune for featuring my cookbook, The Diabetic…
Good Tip: Adding Moisture to Baked Goods
Using alternative flours can sometimes result in heavier, drier baked goods. However,…
The Diabetic Pastry Chef Cookbook – in Bookstores & ONLINE Stores!
“In The Diabetic Pastry Chef, Stacey Harris proves what I have been…
Two-Ingredient Muffins: Correction
ATTENTION DEAR READERS: The Nutritional Info for the Two-Ingredient Muffins on Page…
The Pittsburgh Tribune-Review Feature of The Diabetic Pastry Chef!
I had a lot of fun giving this interview for The Pittsburgh…