2 Ways to Subscribe to Jules’ Blog

12 Posted on October 12, 2010 - by Jules Shepard

Categories: News

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1) Use a Feed Reader. Most blogs use RSS (Real Simple Syndication) “feeds” that can be displayed by what’s known as an RSS or Feed Reader. Some examples of free readers are Bloglines, Google Reader, or most of the newer web browsers (Internet Explorer, Firefox and Safari) have readers built in. If this is something you’d like to explore, you can visit my main feed at http://feeds.feedburner.com/julesglutenfree and select one of the options in the top right-hand corner.

Watch this creative video from Common Craft that explains an RSS Feed in Plain English.

2) Email Subscription. If you’d rather have new blog posts delivered to your inbox as an email, you can easily subscribe here by entering your email address on Feed Burner form. You will get a confirmation email with a link to verify your subscription. Simply click on the link and then each day you will receive one email with the latest posts.

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This entry was posted on Tuesday, October 12th, 2010 at 8:41 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 Comments

We'd love to hear yours!

Sue said: on November 28, 2010

I’m trying to find an email address for Jules…. I’ve looked all over the site and can’t find one. I have some questions I’d love to ask her….

Thanks!
Reply
- Jules said: on November 29, 2010
  
  The best way to reach anyone at Jules Gluten Free is to email support@julesglutenfree.com. Your questions will be routed to the right place that way!
  Reply
Joy Haralick said: on February 27, 2011

Have just subscribed to your blog and am looking forward to it. Have just started using your flour and can once again treat my family, including my grandson with celiac disease, to home-made from scratch cakes and cookies, breads and other goodies. They taste the same or better with your flour as they did with wheat flour.
Reply
- Jules said: on February 27, 2011
  
  That’s fantastic, Joy! Thanks so much for sharing & welcome to our community!!
  Reply
marlene wyrick said: on December 7, 2011

I use either white of brown rice flour for receipes they taste gritty can you suggest a better flour mixture to use?
Reply
- Jules said: on December 7, 2011
  
  Marlene, I agree with you that using straight white or brown rice flour leaves gritty results. I always recommend a blend of gluten-free flours + a binder like xanthan gum. I would certainly urge you to try my Jules Gluten Free All Purpose Flour in your recipes and see the radical difference. My flour is not gritty and it does not have any aftertaste, but it works like a charm in converting recipes to gluten-free!
  Reply
Emily Rardin said: on August 29, 2012

Jules – The link to the email subscription is broken – just thought I’d let you know. I’d like to sign up for your blog posts and it goes to an error message. Thanks-
Reply
- Jules said: on August 30, 2012
  
  Hi Emily, I checked the links and they all appear to be working. Maybe refresh your browser and try again? I hope you enjoy my blog!
  Reply