Contact

Do you have questions or comments?

If you have questions or comments, feel free to email me. Alternatively, you can leave a comment below or contact me on Twitter or Facebook.

Are you interested in working with me?

I do recipe development, product reviews, giveaways and any other ideas you may have. Please note that I will only do reviews and giveaways for products that I love and that are relevant to cooking, baking, and food in general. If you’re interested, please email me.

I’m looking forward to hearing from you!

Please note that I do not accept guest posts and I’m not interested in articles to link to, infographics or a new advertising network. Due to the number of such emails, I can’t reply to these type of requests. Thanks for your understanding!

145 comments on “Contact” — Add one!

8 comments are awaiting moderation!

  • Laura says
    October 19, 2020 @ 5:42 pm

    I love your recipes (gluten-free and dairy free)!I have already made some of them and it’s always a success.Thank you!
    Do you think it’s possible to post a gingerbread (gluten free and dairy free)? Do you think it’s possible to adapt your gingerbread cookies in a cake recipe? My children love theses cookies
    Thank you

    Laura

    Reply
    • Erin replies to Laura
      October 19, 2020 @ 7:49 pm

      I’m glad that you’ve been enjoying the recipes! There’s not really a way to convert a cookie recipe into a cake recipe. I’m sorry about that! I’ve been working on a gingerbread cake recipe for years (I try every year during Christmas) but haven’t been successful. :/

      Reply
      • Laura replies to Erin
        October 19, 2020 @ 8:31 pm

        Thank you for your quick reply 😊

        Reply
  • Elizabeth pizana says
    October 3, 2020 @ 4:24 pm

    I like yogur recipies,specialy gluten free

    Reply
    • Erin replies to Elizabeth pizana
      October 6, 2020 @ 2:22 pm

      Unfortunately, I don’t have any homemade yogurt recipes. :/

      Reply
  • Lila says
    September 20, 2020 @ 8:44 am

    I made the cookies for the second time and it’s rubbish. The cookies completely fall apart as sand.
    I have no idea where these reviews come from.

    Reply
    • Erin replies to Lila
      September 20, 2020 @ 10:22 am

      I normally bend over backward to help people troubleshoot (even when they’ve clearly done something wrong) but since you weren’t very friendly with your comment, I’m not going to do that. You left this comment on the contact page rather than on the recipe so I don’t know which recipe you made. But since you said you have no idea where these reviews come from, there are clearly reviews for the recipe. What that means is that you messed up. You most likely used the wrong ingredient. I’m guessing you might live outside of the US and have an ingredients issue. But I won’t elaborate. If you had just asked for help instead of calling the recipe rubbish and implying that all the reviewers were wrong and you’re the one person who made them according to the recipe, I would’ve been glad to help. :)

      Reply
      • Xochi replies to Erin
        September 24, 2020 @ 5:47 am

        Good for you. This person was incredibly rude. People need to exhibit better manners online and start behaving like they would in face to face interactions.

        Reply
        • Erin replies to Xochi
          September 24, 2020 @ 8:36 am

          Thank you! I agree. I hate to leave such a comment on my contact page because I don’t want people to think I’m unfriendly (I’m not :)) but it just baffles me that when people see loads of nothing but good reviews, they say that the recipe is wrong and so are all the reviewers. When in reality, they’re the one with the problem. And I’m not sure which recipe she’s referring to, but it’s almost definitely for my paleo chocolate chip cookies (just because that’s where I get almost all of my reviews). There are 800 reader comments on those. But, sure… they’re all wrong. 🤦‍♀️

  • Arlene says
    September 8, 2020 @ 5:41 pm

    Are any of your receipes low carb for diabetics?

    Reply
  • Lina says
    September 3, 2020 @ 8:29 pm

    I tried the cookies as per your recipe, however, they completely melted in oven and now I have this block of cookies… :-( Do you know why this might have happened? Many thanks

    Reply
    • Erin replies to Lina
      September 3, 2020 @ 8:37 pm

      You wrote me from the contact page so I’m not sure which recipe you made. But my first idea is – do you outside of the US? It sounds like it could be an ingredients issue! Assuming you didn’t change anything at all about the recipe.

      Reply
      • Lina replies to Erin
        September 3, 2020 @ 9:33 pm

        Hello Erin, sorry, totally forgot to mention that I am referring to the “Perfect Paleo Chocolate Chip Cookies”. Yes, you are rightI am based in the UK. I did not change anything about the recipe. I will try again with reduced fat to see if that does the trick. But despite all this, I have to say my “cookie bars” :-) taste delicious!!!

        Reply
        • Erin replies to Lina
          September 7, 2020 @ 7:38 pm

          Aaah, sorry for my slow reply! What do you mean with reduced fat? I’m not sure which of the ingredients you could use a reduced-fat version for! I’ve gotten a ton of reviews on that recipe but nobody has ever described that problem. It could be that your scale was off for a moment and you used too much coconut oil. It happens to me sometimes! I’m happy that they were at least delicious!

      • Lina replies to Erin
        September 7, 2020 @ 8:26 pm

        Hi Erin, not to worry. By reducing the fat I meant using a little less oil or butter. That’s what I have done (20g less) and the cookies are perfect!!! When you said that my “failed” first attempt might have been due to me using other brands, I realised that the culprit might have been the almond flour, which tends to be much coarser in the UK (almost like ground almond). This means it has a smaller surface area and hence does not absorb as much of the oil, which made the dough runny. I will try a lot more of your recipes, all of them look amazing! Again, many thanks for your help and all the best, Lina

        Reply
        • Erin replies to Lina
          September 9, 2020 @ 9:05 am

          Oh, great! I’m glad you figured it out. :) I live in Germany and ground almonds is the right stuff to use (at least, German ground almonds = US almond flour! The German product which translates to almond flour is actually deoiled almond flour. That’s a product we don’t even have in the US! That’s the wrong stuff). It’s all super confusing. I made those cookies several times with German almond flour and the result is much different than using Bob’s Red Mill from the US. But they still weren’t a puddle! Thanks for coming back to let me know you found a way to make it work. :)

  • Alyce says
    July 29, 2020 @ 7:32 pm

    Do you have any nutritional information for the paleo peanut butter ice cream. Thank you

    Reply
    • Erin replies to Alyce
      September 24, 2020 @ 8:55 am

      I’m so very sorry for just now seeing your question! It was in spam for some odd reason. I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) I’m currently looking into a way to be able to share the nutritional info in my posts. Sorry for the inconvenience!

      Reply
  • Heidi says
    July 16, 2020 @ 5:37 pm

    These cookies are so good. I did not have Bob’s red mill so used different almond flour. When they first came out of the oven, I was unsure, but they are delicious. I have not found a store-bought one this good. I used monk fruit sweetener, but will try coconut sugar next time, because there will definitely be a next time I make these. I could not leave a rating, but it would be 5 star. Thank you.

    Reply
    • Erin replies to Heidi
      July 17, 2020 @ 10:36 am

      I’m guessing you made the paleo chocolate chip cookies? :) I’m so happy that you enjoyed them and think they’re better than store-bought! Thanks a ton for your feedback. I hope you’ll enjoy them with coconut sugar!

      Reply
  • Nada says
    May 29, 2020 @ 10:22 pm

    Hi Erin!

    I just tried your Perfect Paleo Chocolate Chip Cookies but the batter didnt turn out like yours in the pictures and the first batch of cookies didnt either :(

    So what i did was use dark brown and light brown sugar, and chunky peanut butter. I also used coconut oil and not butter. The batter turned out liquid-ie and the cookies turned out flat and they spread out huge and they don’t hold :( they keep breaking.

    I put the batter in the fridge, hoping that when it cools, maybe the batter will hold better.

    In the meantime, do you have any recommendations? pleasee :(

    Also, i think my coconut oil leaves an aftertaste I dont quite like, do you have any ideas what I can do about that? Or is that normal?

    Thanks in advance Erin! I hope to hear from you soon

    Reply
    • Erin replies to Nada
      May 30, 2020 @ 5:50 am

      Hi Nada! Did you read in the recipe post where it says, “Can I use something instead of almond butter?” I said I’ve tried using peanut butter but didn’t like the results. So I really don’t recommend using peanut butter. And above it says, “I spent 4 years trying to make the below paleo chocolate chip cookie recipe with peanut butter. I didn’t like the results.” So there’s one big issue. Also, was your coconut oil melted or solid? Did you make any other changes? Use a scale to weigh the ingredients? If you don’t have coconut taste, you should always use refined coconut oil instead of the regular unrefined stuff. :)

      Reply
  • Michelle H says
    April 11, 2020 @ 5:58 pm

    Erin I must comment on these Gluten Free Chocolate Cupcakes.

    My daughter is gluten free and desperate for a ‘bakery made gluten free cupcake’. Let me be clear, I can’t bake to save my life, which is why I usually buy gluten free baked goods.

    Thanks to Covid-19, I have been forced to try and bake gluten free goods for my daughter! After many failed attempts to bake a chocolate-y, moist, fluffy cupcake, I experienced success with your recipe!

    Thank you Thank you Thank you for sharing this recipe. These gluten free chocolate cupcakes are hands down, THE BEST recipe, yielding the BEST gluten chocolate cupcakes known to gluten free mouths worldwide! Take that Corona Virus! haha!

    I think the boiling water is the trick. Fantastic Erin! My daughter can’t thank you enough!

    Be well, be safe. And Happy Easter Weekend!

    Cheers,

    Michelle H
    Toronto, Canada

    Reply
    • Erin replies to Michelle H
      April 20, 2020 @ 12:58 pm

      Hi Michelle! I’m so very sorry for my slow reply to your nice review. I don’t get much work time with my little one around all the time now. I’m really glad that you found this recipe and had success with it! And how awesome that your daughter was happy with them. Since you said you’re trying stuff out for your GF daughter, I can highly recommend these paleo chocolate chip cookies for another bakery-style treat. And these gluten-free brownies! The brownies use the same flour as the cupcakes. Thanks a ton for your wonderful comment!

      Reply
  • Zelda says
    April 5, 2020 @ 3:59 pm

    I love your recipes; thank you so much for sharing them. However, I find that I don’t make as many of your recipes as I would like to because the photo of the recipe is not included when the recipe is printed out.

    Would it be possible for you to change this, so that the photo is included. If so, I would be so appreciative.

    Reply
    • Erin replies to Zelda
      April 7, 2020 @ 4:51 pm

      I’m glad you like the recipes! I’m not able to do it (I don’t have that technical knowhow!) and it’s been on my tech person’s to-do list for a while but there’s a lot to get through. I’m sorry for the inconvenience! I’ll ask him again.

      Reply
  • Nathan Light says
    April 2, 2020 @ 7:48 pm

    Hi Erin,

    I tried to send an email contact but cannot tell if it worked so am doing this as well. The problem is that it just stops on the little spinning arrow symbol after I submit the email. Since I tried several times, maybe it has forwarded many to you, but there is no way to tell.

    THanks!
    Nathan

    Reply
    • Erin replies to Nathan Light
      April 7, 2020 @ 4:06 pm

      Hi Nathan! Sorry for my slow reply. I got this comment but haven’t gotten any emails from you. Can you write me at erin@texanerin.com? Thanks!

      Reply
  • Rachel Foster says
    August 12, 2019 @ 3:00 am

    Have you froze these to eat later, say in the winter months? Curious if they are still ok after thawing. The recipe as is, I’d great, by the way. Thank you for sharing.

    Reply
    • Erin replies to Rachel Foster
      August 13, 2019 @ 8:55 pm

      Hello! You wrote your comment on the contact page so I don’t know which recipe you’re talking about. I’m happy you liked the recipe, though. :)

      Reply
  • Sheri says
    May 26, 2019 @ 5:15 am

    Hi Erin can I use whole wheat flour in place of oat flour in the strawberry rhubarb crisp?

    Reply
    • Erin replies to Sheri
      May 27, 2019 @ 9:44 am

      Hello! It’s unfortunately not interchangeable with oat flour. You can make your own oat flour by processing oats in a food processor, coffee grinder or high-speed blender, though. :)

      Reply
  • Cindie says
    January 9, 2019 @ 4:18 am

    Hi Erin,
    I want to make the Chocolate Hazelnut Fudge, but I can’t find toasted Hazelnut butter anywhere. Can you tell me where to find it? Also – the footnote refers to a post to make your own – can you please help me find that post?
    thank you!
    Cindie

    Reply
    • Erin replies to Cindie
      January 9, 2019 @ 7:41 pm

      Hi again! The directions for how to make your own hazelnut butter are in this post, right after the first picture. :)

      Reply
      • Cindie replies to Erin
        January 9, 2019 @ 8:20 pm

        Thank you – I see it now!
        Also, the instructions say
        3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional
        Why not just 1 Cup (111 grams)?

        Reply
        • Erin replies to Cindie
          January 9, 2019 @ 8:32 pm

          Check out Step 2. :) They’re divided. 3/4 cup in the fudge and another 1/4 on top.

  • Valerie Corsiglia says
    October 21, 2018 @ 2:27 am

    Hi there!
    I’m gearing up for a bake sale and I have been assigned with making the gluten-free goodies. I would like to make the maple cinnamon candied almonds, pumpkin cupcakes with healthier cream cheese frosting, coconut flour cookies with chocolate chips, and chewy paleo ginger cookies.

    Do you think these would all hold up well for a bake sale? I’m going to put the cupcakes in boxes and probably use cellophane bags for the rest.

    Thanks for all your great recipes, I really enjoy them!

    Sincerely,

    Valerie

    Reply
    • Erin replies to Valerie Corsiglia
      October 21, 2018 @ 2:09 pm

      Hi! The almonds would be great. You’d need to make the firmer version of the frosting for the cupcakes (see the notes below the recipe). The chocolate chip cookies are super soft on the second day and might stick together a little. I’d recommend the perfect paleo chocolate chip cookies instead. They’d be a much better option for packing up. The ginger cookies would work but think these paleo gingerbread cookies would be firmer and better for packing. Plus there’s a vegan option which should make a few vegans happy. :) I’m happy to hear you’ve been enjoying the recipes! Good luck with the bake sale.

      Reply
  • Violet Ervin says
    August 18, 2018 @ 9:23 pm

    Hi Erin! I just came across your site while searching for a paleo and vegan apple crisp recipe. Yours looks divine; about to make it with my girls :) You look so familiar; did you ever work at a girl scout summer camp on lake Texoma? I think I may have co-counselored with you. Thanks for the recipe!

    Reply
    • Erin replies to Violet Ervin
      August 19, 2018 @ 10:27 am

      Hi there! I hope you all enjoyed the crisp. :) I’ve never worked at a Girl Scout summer camp but I was in Girls Scouts until 5th grade and met a girl named Violet through a mutual friend, Megan. I’m from Plano but Violet was from another suburb. Was that you? :)

      Reply
  • Vivian says
    July 11, 2018 @ 5:48 pm

    I just subscribed to your emailing list (yay!) but I have been using your recipes for a while now. Your grain-free lemon muffins are a go-to family favorite! I was noticing, however, that a lot of your recipes do use things like spelt flour etc.
    I was wondering if you have any Molasses/gingerbread cookie recipes that use almond flour? I didn’t see any, but I might not have been diligent enough. My parents are on the Keto diet, but we cheat sometimes, with things like molasses etc. Thanks for running such a wonderful blog! I will be making your raspberry thumbprint cookies next! (I tried to send this message in a different format, but it didn’t SEEM to work. I am horrible with tech :) So if you see a duplicate, it’s me not trying to be obnoxious. Hi!)

    Reply
    • Erin replies to Vivian
      July 14, 2018 @ 9:49 am

      Thanks for subscribing! :) My blog started off as a whole grain baking blog so lots of the old recipes don’t have any GF options. The last few years, all recipes have been GF or have included a GF option. :) And you’re in luck because I have three molasses / gingerbread cookies that use almond flour! These paleo gingerbread cookies are my favorite. These paleo gingerbread men cookies are fun if you have some spare time to fiddle with rolling out the dough and these paleo ginger cookies are nice but I prefer the first one because the texture is really just like a regular cookie. I hope you’ll enjoy them and the thumbprints! I’d love to hear how they come out.

      Reply
  • Natalie says
    July 11, 2018 @ 4:55 pm

    My cookies did not turn out well! They looked like no bake cookies. still gooey in the middle and looks like they didnt bake, even though i put them in the oven at 350 for 15 minutes! I had these once before and they worked! Not sure what it was this time. Can you think of anything I did wrong. Was the walnut butter not soft enough?

    Let me know!

    Reply
    • Erin replies to Natalie
      July 12, 2018 @ 3:06 pm

      Hi! I’d like to help but don’t which recipe you’re referring to.

      Reply
  • Pat Coleman says
    April 16, 2018 @ 3:54 am

    Do you have a gluten and sugar free paleo chocolate chip cookie

    Reply
    • Erin replies to Pat Coleman
      April 16, 2018 @ 8:46 pm

      I don’t have any sugar-free recipes (all my recipes use natural sweeteners) but I have these chocolate chip paleo cookies that are grain-free and use coconut sugar. Far from sugar-free, though!

      Reply
  • Sharon says
    March 21, 2018 @ 11:05 pm

    Hi! I am so thankful I found you website. Your recipes are not just a healthier alternative that WORKS but they are DELICIOUS too!! Thank you for sharing your recipes. Do you have a cookbook?
    If so what is the name of it?

    Reply
    • Erin replies to Sharon
      March 24, 2018 @ 1:15 pm

      Hi there! What a nice comment. :) Thank you! I’m happy that you like the recipes. I do have a cookbook but it’s about whole grain baking and not GF baking (my focus has changed a bit over the last few years). It’s called The Sweet Side of Ancient Grains. Thanks again for your kind words!

      Reply
      • Pat Coleman replies to Erin
        April 16, 2018 @ 4:34 am

        Where can I find ( the sweet side of ancient grains ) ?

        Reply
        • Erin replies to Pat Coleman
          April 16, 2018 @ 8:48 pm

          You can get it here on Amazon but very few recipes are gluten-free (it’s a whole grain baking book) and none of the recipes are sugar-free. Just mentioning that so you’re not disappointed!

  • Carol Freeland says
    November 26, 2017 @ 10:10 pm

    I was not eager to replace my good old pumpkin pie recipe, but I am currently relegated to a gluten free, grain free, egg free (and nightshade and soy free) life! Your pumpkin pie recipe with the almond crust was SPECTACULAR! Thank you from the bottom of my heart for all of the work you put into creating that recipe. After 3 years I can finally have pumpkin pie on Thanksgiving again.

    Reply
    • Erin replies to Carol Freeland
      November 28, 2017 @ 3:46 pm

      Aww, thank you! I’m so very happy to hear that you liked the pie. It’s great that you can enjoy pumpkin pie now after so many years! Thanks a bunch for your kind comment. :)

      Reply
  • Ruth Lloyd says
    June 17, 2017 @ 3:09 am

    I cannot get into your site. I have tried everything. I so want the pumpkin cupcakes. I was able to get the coupon fromUncle Bob. Help

    Reply
  • Margarita says
    March 15, 2017 @ 4:01 am

    Just want to subscribe to your page 😊

    Reply
    • Erin replies to Margarita
      March 15, 2017 @ 9:32 pm

      Thanks for signing up! I hope you’ll enjoy the recipes. :)

      Reply
  • Anna says
    October 29, 2016 @ 12:29 am

    Hi Erin, I recently saw your recipe for whole wheat pumpkin cupcakes. They looked delicious, and I was planning on making them for a party I’m attending tomorrow night. But today when I tried to pull up the recipe, it said that the webpage couldn’t be found. If you still have the recipe, would you mind sending it to me? :)

    Reply
    • Erin replies to Anna
      October 29, 2016 @ 12:37 am

      Hi Anna! I’m so sorry about that. I reshot the pictures and reposted the recipe on Monday and the old link should be sending you to the new one, which I see now it’s not – thanks for letting me know! I’ll fix that now. Here’s the recipe. :) I hope everyone will enjoy them!

      Reply
      • Anna replies to Erin
        October 29, 2016 @ 5:33 am

        Thank you so much! I’m so glad I’ll be able to make the cupcakes now! They look absolutely delicious and I can’t wait to see how they turn out :)

        Reply
        • Erin replies to Anna
          October 29, 2016 @ 7:58 pm

          No problem! And sorry again. I hope they came out well! :)

  • yashar says
    April 20, 2016 @ 3:18 pm

    you visited 19 countries in Europe but there is something missing there not seeing Turkey which has so much to offer cultural richness,delicous food is ıncredıble no where to find in Europe and 10 thousand years of history wıll take you where ever you want to travel in human history then back to the future….

    Reply
    • Erin replies to yashar
      April 24, 2016 @ 5:57 pm

      It’s on my list! You don’t have to convince me. ;)

      Reply
  • Andrea says
    December 5, 2015 @ 3:07 am

    I came by to enter for a giveaway; got side tracked and so glad I did! I was looking for dairy-free recipes for my kids. It’s a pleasure to visit, I will be back! New Subbie!

    Reply
    • Erin replies to Andrea
      December 5, 2015 @ 3:57 pm

      I’m so happy you found the site! I hope you and your kids will enjoy the recipes. :)

      Reply
  • Inez says
    September 13, 2015 @ 4:28 am

    Just a note on sticking Bundt cakes. I’ve always used butter (I remember when PAM first came out and it was terrible to direct), but I noticed that all the recipes that are specific say to be sure to coat all the the ridges all the way in. I go through the effort to do this and don’t have sticking issues. In fact, coating the butter will reveal if some places were missed (for me in the wider areas, never the ridges) and then I take a skewer or Popsicle stick to dab soft butter in that spot, and then coat it. I’ve only had one cake tear, and that was when my son interrupted me and I apparently turned it out too soon.

    Reply
    • Erin replies to Inez
      September 13, 2015 @ 9:50 pm

      A lot of people are saying that they don’t have issues with butter so I’m thinking that maybe it was just my pan with the issue. I really made sure to get all the nooks and crannies but after the first few cakes, they always stuck! The pan had a lot of scratches in it. I don’t know but maybe that has something to do with it? I’ll definitely try using just butter again! Thanks so much for the tip. :)

      Reply
  • Roxanne says
    June 7, 2015 @ 4:36 pm

    I have been making whole grain and real ingredient changes to meals for years and recently began getting into the gluten free scene due to a family member with a wheat allergy, but I have had dismal luck with baking. I have to tell you thank you for your recipes. They are amazing and exactly what I’ve been looking for! Everything I have tried so far has been delicious. You have a gift!

    Reply
    • Erin replies to Roxanne
      June 7, 2015 @ 8:34 pm

      Thanks so much for your kind words, Roxanne. :) I’m thrilled that the recipes have come out well so far! I also had a terrible time with gluten-free baking at the beginning. I think it was a combination of bad recipes and not really knowing what I was doing. I’m so happy to be over that stage. ;) Your comment made my week so thanks again!

      Reply

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