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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Gluten Free Swiss Roll Cake

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This giant gluten free Swiss roll cake recipe proves once and for all that it’s not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake.

I first published a recipe for gluten free “ho-hos” in 2011. I had been blogging for just over 2 years (a blogging baby!) and I was ridiculously proud of myself for coming up with a copycat recipe for a serious personal favorite treat.

INGREDIENTS
  • 1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 5 tablespoons (25 g) unsweetened natural cocoa powder
  • 1 tablespoon (9 g) cornstarch
  • 1/4 teaspoon kosher salt
  • 4 eggs (200 g, weighed out of shell) at room temperature, separated into yolks and whites
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, melted and cooled
  • 1 tablespoon warm water
  • Confectioners’ sugar, for rolling
  • Marshmallow creme (homemade or store-bought), for filling
  • 14 ounces semisweet chocolate, chopped
  • 3 tablespoons (42 g) virgin coconut oil

DIRECTIONS
  1. Preheat your oven to 350°F. Line a 13-inch x 18-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it aside.
  2. In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to combine. Set the dry ingredients aside. In a large bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously until smooth and pale yellow. Add the dry ingredients to the egg yolk mixture, and whisk to combine. The mixture should be thick but smooth. Set it aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the egg whites and beat on medium-high speed until soft peaks form. Add the remaining 1/4 cup (50 g) of granulated sugar and continue to beat on medium-high speed until glossy peaks form. Add the egg white mixture to the large bowl of egg yolks in two parts. After adding the first part, whisk to combine well. After adding the second part, carefully fold in the remaining egg whites until no white streaks remain. The batter will be fluffy. Pour it into the prepared baking sheet and spread into an even layer with a spatula.
  4. Lay a flat-weave kitchen towel (a tea towel) flat on a large, clean flat surface and sprinkle it generously with confectioners’ sugar. Place the baking sheet in the center of the preheated oven and bake for 12 to 14 minutes, or until the cake springs back when pressed gently. Remove the cake from the oven and, working quickly, immediately turn the warm cake onto the center of the prepared tea towel. Carefully remove the parchment paper from what was the underside of the cake. You now have a bare cake on a sugared tea towel. Fold the exposed ends of the tea towel over the cake and roll it tightly away from you, with the towel. Place the cake, as coiled in the towel, on a wire rack to cool completely. Once the cake has cooled, unroll it on a flat surface and spread the marshmallow creme filling on top of the cake, leaving a 1/2-inch clean border all around the cake. Reroll the cake tightly and place seam-side down, on a wire rack.
  5. Prepare the glaze by placing the chopped chocolate and virgin coconut oil in a small, heat-safe bowl and melting either in the microwave in 30-second bursts, stirring well in between, until melted and smooth or in a double boiler. Allow the chocolate to sit at room temperature briefly until it begins to thicken a bit. Pour the glaze over the top of the cake on the wire rack. Allow the glaze to set at room temperature before slicing and serving.
Recipe Adapted From glutenfreeonashoestring.com

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