Well, thankfully David Marc Fischer over at Gluten-Free NYC set me straight and clued me in. Turns out the Wall Street Journal Online (WSJ) had recently written a Review of my Gluten-Free Blog where they were so kind to help others find this resource I have built, and provided the following summary to describe my Blog:
"The Gluten Free BlogThough I don't know the author of the WSJ Online article (a Becky Bright), I surely am glad she found my blog noteworthy and took time to include it in her roundup. I was absolutely thrilled to see that I am making an impact and helping others as I intended. And, if the extra media coverage and exposure helps others locate the Gluten-Free Blog, great! I hope I can live up to reader expectations in the coming months and years and provide more great gluten-free recipes, science news, and related discussion.
This blog by Cleveland-based Mike Eberhart addresses the needs of those who suffer from the digestive disorder called celiac disease and others who just want to maintain a gluten-free diet. Many common foods contain gluten, so those who need to avoid it face many of the same challenges as allergy sufferers.
There are lots of recipes here for gluten-free foods, as well as reviews of gluten-free products and frequent updates on the latest medical news. Mr. Eberhart also encourages readers to share their personal stories and information on products on the blog."
Now, I'll also admit that the increased traffic is nice in that it also helped generate additional gluten-free book sales. I could easily see a definite change in purchases, even while gas prices are high :) Thank you Wall Street Journal!
Certainly I keep hoping that some day a similarly large-readership publication will review my cookbook, since I am still sort of caught in that "you can't reach people until you reach people" phase (aka, a Catch-22), as I have chosen not to sell my book on Amazon.com, Barnes and Nobles, or Borders Books (since their margin-requirements would leave me with nothing). As such, only those people who find my book directly on our website (at my Gluten-Free Desserts site or via this blog), or purchase a copy at one of the several food / diet / and nutrition product retailers around the country that inventory it, will ever have a chance to find out what they are missing. [UPDATE: the Amazon Kindle version is available here now.]
I have been considering, for the Thanksgiving and Christmas time holiday sales push, to perhaps try some of those Google Adsense ads to gain exposure. That way, if people go looking for "Gluten Free Recipes" or whatever in Google, I could perhaps have my book show up on the side of the results as an advertisement so more people could find me; and, I guess my ad could show up on other blogs and websites targeting Celiac Disease. I have no idea how effective those things are at generating new customer traffic, and more importantly orders, but I will probably experiment and find out. Well, enough of that discussion for now.
On to other delicious topics...
UK Yogurt Review
Where does time go? I have planned to review some of the wonderful Gluten-Free food items I found while in Britain a couple months ago, but keep getting onto other things. Not today. I wanted to mention this wonderful Yeo Valley gluten-free organic yogurts I was eating (by the pint!) for breakfast while in the UK. It had to be the best yogurt I've ever had, which explains why I ate it nearly every day for two weeks (I luckily discovered it on only my second day in the country).
Sure, yogurts should be Gluten Free, but you just never know because of added flavorings, colorings, and the like. That's why it is so nice to have a clearly indicated "Gluten-Free" label on the package, as the Yeo Valley yogurts have. Not only is this yogurt incredibly creamy and flavorful and smooth, but it is also:
- Organic and GMO-free (no genetically modified ingredients)
- Full of bio-live cultures, including Lactobacillus, Acidophilus, and Bifidobacterium probiotics - wonderfully delicious bacteria from what I can tell!
- Gluten-Free and suitable for Celiacs / Coeliacs (of course)
- Suitable for all vegetarians, though obviously not vegan