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Old 09-28-2006, 08:09 PM   #1
KimS
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Here are all the sections we used to have. As people create these threads, I will attach the links to the thread.

It would be nice if the opening post of each section was a little intro. to the section and what the reader can look forward to seeing in it. I know this would be hard for newbies to do... but with us oldies... we kind of remember what kind of stuff we had in the old files.

I'll start with the conversion charts thread as an example. Later on, when all the threads have been started and linked, I will come back and delete my notes here so we can have a clean Table of Contents page for our recipes.

If you have any questions, discussion about recipes, requests, etc., please don't post on the recipe threads. Claire was nice enough to add a 'Recipe Discussion Thread' so that our recipe files can stay nice and tidy. Of course, recipe discussions can also take place in new threads but many people who look for recipes don't want to sift through a bunch of discussion, they just want to read through recipes:

Suggestions/Discussion for the Recipe Threads


Food Study Guide


Table of Contents

Baking without Flour

Beverages

Blogs - GF Recipe blogs only please.

Breads, Biscuits and Muffins


Breakfast and Brunch Ideas

Cakes

Conversion Charts

Cookies

Crackers

Dairy Free

Dinner

Donuts

Egg Free

Everything Free (egg free, dairy free, soy free, nut free, etc.)
Please label your title as to the multi-frees that apply to the recipe.
Discussion of acronyms, etc.:

Favourite GF Products

Fermenting Food

Fish Dish

Freeze Dried Camping Meals

Freezer Meals

Grain Free


Holidays


Ice Cream

Kitchen Toys... I mean Tools

Lunch Box Ideas

Mexican

Muffins

Nut Recipes

Nutrition Facts

Oils... The Good, The Bad and the Smoke Points

Pie Shells - see Puddings for fillers

Pizza

Pizza Crust - because it's a whole discussion on it's own

Pot Luck Dinners

Puddings and Pie Shells

Sauces, Seasonings and Salsas

Seafood Recipes

Seasonal Recipes

Snack and Travel Food

Soups and Stews

Stirfries and Stirfry Sauces

Sugar Free (refined)

Vegetarian

Yeast Free
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Kind regards,
KimS
formerly pakisa 100 at BT
01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com)

Last edited by KimS; 01-23-2007 at 01:40 PM. Reason: Adding sections
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Old 09-29-2006, 09:52 PM   #2
valeriemates
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I'm curious if anybody has tried fishing things from Old Braintalk out of Google's cache. Like for example, I tried searching for snack and travel food and found this in Google's cache:
http://216.239.51.104/search?q=cache...2&client=opera

To search for something in Google's cache, type your usual search keywords into Google's search box, then put a space, and then add this:
site:hastypastry.net

Then, in the search results, click on the word "cached." And voila, all sorts of interesting things can be resurrected.

-Valerie
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Old 09-30-2006, 07:46 AM   #3
KimS
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That's how I got the old titles and also the old oils and conversion charts.
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Kind regards,
KimS
formerly pakisa 100 at BT
01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com)

Last edited by KimS; 09-30-2006 at 07:57 AM.
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Old 09-30-2006, 12:01 PM   #4
valeriemates
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Quote:
Originally Posted by KimS View Post
That's how I got the old titles and also the old oils and conversion charts.
Cool!

-Valerie
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Old 06-17-2007, 12:24 PM   #5
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http://gluten-free-blog.blogspot.com
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Old 04-04-2011, 01:31 PM   #7
Jaspar
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Default Gluten & Dairy Free Recipes

Food Sensitivity Journal has lots of recipes - usually about one new per week. My family likes the recipes from here. The recipes are gluten-free & usually dairy-free as well. There are many also egg-free and soy-free so it has been a very helpful site for us.
http://www.foodsensitivityjournal.com/
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Old 06-02-2011, 05:40 AM   #8
mrsD
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Here is an article from NYT interview with a baker from NYC...

http://www.nytimes.com/2011/06/01/di...nes&emc=tha210

She explains how she went about forming gluten free recipes that work.
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