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.