Baking Without Flour Sticky
 

i hope you don't mind that i made it a sticky. i thought it would be easier to find.

Thanks, Curious. This brings up a good point. What all should be stickied??

We had just three sticky's on OBT: useful websites, The Gluten File, and our Recipes index. This makes me realize I should sticky TGF separately so it is more visible, as many lurkers/new members don't bother to open the Useful Website link if they don't know what's in it. . ....I stuck it!

Also, if we ever reorganize our recipes into a single thread or website, that would be a good use of a sticky, and then the baking without flour and others would be incorparated into it at that time.

And since I no longer keep an index of Interesting Threads in The Gluten File, it seems that would also be a good use of a sticky.

It is hard to know when to go full throttle, though, with the status of OBT still unknown. Will we get access to our old data, and other questions, remain unanswered.

Cara

too many stickys on a forum make them look kinda muddled. you don't want anyone to have to scroll to find new posts.

this might be a good thread to discuss what the board wants.

i do have a question. are all the different type of flours homemade or purchased? i have a friend who's daughter has celiac disease. she really struggles with finding foods and cooking for her daughter. i have been printing pages for her since she doesn't have internet. :o i haven't had time to read everything i've printed.

I purchase my flours, as I think most people do, but some people do grind their own flours!

I use mostly brown rice flour, white rice flour, potato starch flour, tapioca flour, and sweet rice flour. I use a lot of Bob's Red Mill flour, but this brings up a good point~ I haven't been able to find Bob's tapioca flour for the last several times I've looked. I keep buying EnerG brand for that.

Cara

That was very thoughtful Curious. Thank you for the kindness.

For recipes, I liked what I did the last time... with the different threads listed on one page. That way, once there's a full complement of threads to add recipes in, there isn't anymore maintenance and it keeps itself relatively sorted. Is everyone open to doing that again? i'd be happy to make up the Table of Contents sheet again... Then that could be stickied.

Can you unsticky the Baking without Flour thread? (Hoping not to seem ungracious toward Curious' effort to make the info. available to everyone.) Or is it stuck forever now?

I thought what Karri Ann did was awesome but then every time someone added a recipe, she'd have to be committed to putting it in the right place. I'm not willing to make that kind of time committment... and didn't like that when she was out of commission then all new recipes could not be included.

I'm glad to see TGF stickied. I always thought it should've been at the other place too.

I wanted to mention that I eat low carb due to diabetes and buy my almond and coconut flour online and it makes great cakes, muffins, ect. Are these flours safe for your conditions? I just discovered coconut flour and love it.:)

Thanks for the info. Junie. They may be fine for us if we can verify that they are not dusted with wheat to prevent clumping.

Where do you order yours?

Should we have a vendor file somewhere?

Junie: Are you aware that diabetes can be secondary to celiac disease? Many d. people don't know this... so I thought I'd mention it. I don't know why doctor's still don't seem to know that they should be testing their diabetic patients for celiac. :/

it can be moved. no problem at all. :) either me or cara can do and make a new sticky when you are ready.

there is a sticky for useful sites and resources. would that work?

Thanks Kim.....so what tests should I ask my doctor to run to find out??
I order 99% of my low carb items from netrition.com and they charge 4.95 no matter what you order, be it 1 lb or 50:)
I also shop at kroger and Food Lion and local health food stores for other items such as sugar alcohols that do not spike my blood sugars or cause GI distress.

I use defatted coconut flour which I buy here: http://www.simplycoconut.com/coconut-products-store.htm

Warning: It is challenging to work with. I found the recipes I got with it often didn't work out well. And there's a pretty strong coconut flavor in everything.

I think the best over all source for gf vending places is:
GLUTEN-FREE FOOD VENDORS

I'll add it to useful websites.

There is a favorite links page in TGF. I'll put that in useful websites, too.

Cara

Junie:

Here's the link to the tests that need to be done: http://jccglutenfree.googlepages.com/diagnostictesting

Thank you very much Kim....I will look into this and take info to my Dr next week:)

I am so glad to see the TGF file in a sticky by itself!:)

Thanks Curious, for stickying the baking thread, but I agree it would be more appropriate to have it bundled in with other recipes if we get that far. There are really only a few of us that bake without flour (I think!). But it may be catchin on!:p

:D i have gotten VERY positive responses from members of my club about the recipes here. i spend a lot of time tweeking recipes to make them low fat...low sugar...low sodium for them. this is totally new to most. a very health conscience choice for all. my kudos to all. i'm looking forward to ALL the recipes.

keep me and cara posted when the new sticky needs to be placed. do y'all want the one unstuck? ( you can still add to it )

Thanks, Curious, for the Baking Thread sticky.

I like Kim's idea with the different recipe threads listed on one page. Karri Ann's recipe file was great, but only one person could maintain it. Since we all add recipes here at some time or other, a self-maintaining recipe sticky would be wonderful.

I like the TGF stickied, too. :)

myst

You know... I think this was once suggested at OBT (possibly by mrsd?).

Should we ask for a Recipe sub-forum?

Each thread could be a food category, and then everyone could enter their recipes as posts within it. We could each keep our own post for our own contributions within each category, or we could add each recipe as a separate post. (I'd prefer to keep all mine together in a single post within each category for easy access of my own...but I think that part is can go either way)

Our recipes wouldn't be alphabetized within the categories, but it would be categorized...and we could "stick" the individual topic categories so those didn't float around after every entry. Should I find out if we can do this? I think we probably can.

What would we call it? Help me here~

Gluten Free Recipes
Gluten Sensitivity/ Celiac Disease Forum Recipes
Recipes
Food

What categories? Help me here, too! Kim, do you have the old index categories.


Meats and Main Dishes
Salads and Vegetables
Gluten Free Breads/Pasta/Rice
Desserts
Appetizers
Snacks

How do we handle other "free's" ... all separate categories?
GF/CF
Grain Free
Flour Free
Egg Free


Then perhaps other topics for ??

Kitchen Cross contamination
Flours and GF cooking ingredients explained
Favorite GF Products (personal recommendations of things we like)
GF Manufacturer Lists (like online lists by Frito Lay, Hormel, etc)
GF Restaurant/Menus (links to those found online)

What do you all think? I've been trying to live one day at a time, but this does beg a bigger question. Was it Claire who talked about hanging the curtains? It is hard to live one day at a time without staying frozen in time, and that doesn't seem right either. It is hard to begin moving forward, even day by day, without thinking about the FUTURE. So, I guess I'll ask...what is everyone else thinking here?

Cara

I don't know if it would be possible, but it would be nice to have the "free" recipes within each catagory (maybe at the bottom). Many of the regular recipes can be modified to be free of dairy, eggs etc. so someone needing an appetizer might start in the appetizer category and eventually get down to find one that will work for them. Unfortunately I need GF, dairy free, egg free, soy free, nut free recipes. I doubt there would be much in a category with that title. However, the rolls I make (based on Cara's bread recipe) would be there. Last night Eric was enjoying a sloppy joe on his roll and he said "this is so good--you should sell it-- I bet you would make a million dollars!" I will try to remember that next time I have to bake.

--Judy

People can also attempt to put headers on the title of the recipe, as being

GF/CF/EF/YF etc?

I suppose some recipes can be posted in a couple categories, too...but that begins to sound very complicated...

The other problem comes with not knowing ingredients of ingredients, or not thinking to add a "free". I've come across a lot of "corn free" recipes that call for "just using safe ingredients" Or dairy free recipes that call for vegan cheese. Sure, you can make it dairy free if you can find a cheese sub; but when you're using multiple subs, it really becomes a new recipe.

In a perfect world (web world?) there would a Miss Robens style search engine, that could catch all the inappropriate recipes. In which case, the best system would have posters label "Needs Dairy, eggs, nuts" at the end.

Like a contains statement at the end of an ingredient list?

I think its really hard to manage the complexities of the various restrictions. I don't know what the answer is!

Cara

I was going to post the old categories here but then thought I might just as well post them in a new thread like we're starting over. I did it because I won't be around for a couple of days and if people wanted to really get moving on it then they can and everyone will know what category titles to use.

Even if we go with separate threads for each person I could put numerous links underneath each title.

Just let me know if you want me to do anything else. I'll have a bit of time to link things on Sunday.

(Ds got a concussion at gymnastics today and so is being watched overnight at the hospital... He's fine, but in Canada to be admitted is fairly serious... )

If we decide not to go this way then it can just sink into the history of BT2. ;) I'll be happy with whatever everyone decides to do. :)

We were cross posting.

So sorry to hear about your son! I hope everything is ok~

Cara

Oh Kim, I do hope all is ok with your DS. Hope it is out of the hospital quickly.

Anne

What will she think of next?!
 

I vote yes! I like your ideas Cara. Plain old "Recipes" sounds good to me. Maybe we could put at the top of the recipes the other allergens that the recipe contains, so you don't have to read through the whole recipe to find them. I'm kinda in the same boat as Judy right now, but I don't expect to find my GF, dairy-free, soy-free, corn-free, nut-free recipe thread anywhere. I'd be kinda cool if there were little symbols you could put in the title of your recipe to indicate the allergens, kinda like the smiley faces.

I don't think it really matters getting all the topics formed up front. It will evolve. And besides, with your super human powers Cara, you can change something if it needs it :D.

Claire

P.S. I think my lack of house decorating gene is linked to my DQ1 genes, but yeah, I was the one who made the comment about the curtains.

recipes
 

Claire - I have no house decorating genes either!!!

Oaky, I admit I am slow, so where are we supposed to post new recipes???