I wanted to let you know I suffered a series of health challenges over the past six months, mostly purely coincidental. One of them was dietary. I have had to go gluten-free and corn-free in addition to sulfur-free. I have structural issues in my digestive tract that are making digesting those two foods into the most exquisitely painful experience.
So, from here on out, I will still be posting sulfur-free recipes I find or create (and I have a lovely load of them I need to get posted here), but they will also be gluten- and corn-free.
In most cases, gluten-free flour can be easily replaced with regular all-purpose flour or spelt flour to get the same desired results.
Tonight, I'm testing a sponge cake recipe that fits the whole bill. If it's good, I shall be posting it here soon.
Thanks for your patience and continued support.