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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / I am new to this forum
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    I am new to this forum

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    Tue Jan 30, 2007 4:08 pm
    Semi-Experienced "Sous Chef" Poster
    I was just looking at some of the dates on this forum and wondered if the same "gluten-free" cooks still came here a lot and talked with one another. I have a few questions. PC
    Queen Bead
    Tue Jan 30, 2007 4:48 pm
    Experienced "Head Chef" Poster
    Hi there,
    I'm new to RecipeZaar too, but I've been cooking gluten-free for almost 20 years. Can I help you with something?
    Tue Jan 30, 2007 5:23 pm
    Semi-Experienced "Sous Chef" Poster
    I do wonder about gluten free self rising flour. I have never seen any on the market and usually the recipes are from GreatBritian that call for it. Do you make your own. I rarely used it when I used wheat flour, so I am not an expert at this. I am not yet used to creating my own flours, but have several mix brands that I am fond of. They are quite expensive, however. What have you found to be the best bread flour? I have a mix I like and use it in a bread machine. Very happy with it, but miss the days when I made everything from scratch.
    Queen Bead
    Tue Jan 30, 2007 6:52 pm
    Experienced "Head Chef" Poster
    I've never used self raising flour, either regular or gluten-free, so I'm not sure what proportion of leavening agent it usually has.
    I find a blend of flours works best. I blend my own, and although it is still a bit more expensive than wheat flour, it's not as pricey as premade mixes. It's Gluten-Free Rice Flour Baking Mix.
    I make my own mix for the bread machine. It makes enough for about 6 loaves. I just mix up a big batch of the dry ingredients, and then to make a loaf, add the eggs and liquids to one loaf's worth of the mix. I'll check to see if someone else has posted this recipe, and if not I'll post it and let you know.
    I have a lot of recipes I want to post, but I'll have to pace myself, as I have to get to work sewing my daughter's wedding dress. icon_biggrin.gif Having specific requests like this helps me set my priorities.
    Queen Bead
    Tue Jan 30, 2007 6:55 pm
    Experienced "Head Chef" Poster
    Oops. Wrong link. That's a good flour blend too - almost the same as mine, but with brown rice flour. Here's the correct link. Gluten-Free Flour Blend
    Tue Jan 30, 2007 8:27 pm
    Semi-Experienced "Sous Chef" Poster
    Thanks for the bread mix recipe. I will try it soon. How exciting for you and your daughter. When is the wedding? Is she planning a big one or small?
    Queen Bead
    Tue Jan 30, 2007 9:47 pm
    Experienced "Head Chef" Poster
    I'm in the process of posting the bread recipe. I need to figure out if I can use one recipe # as an ingredient in another recipe.
    The wedding will be a modest size, planned for July 21, 07. It may end up being rescheduled, as I'm waiting for a double lung transplant. I've had a long time dream of making her wedding dress, so even though I don't have much stamina, I really want to give it a try. I've got 171 days to work on it. icon_smile.gif We're going shopping for fabric tomorrow. Whee!
    Wed Jan 31, 2007 8:28 am
    Semi-Experienced "Sous Chef" Poster
    I will add you to my prayer list. I am sure your fingers will just fly through all the fabric as you make the dress. I will pray that your stamina meets the challenge. Best of luck to you. Oh, and the recipe can wait. You have other things that need to get done. Peggy
    Queen Bead
    Wed Jan 31, 2007 10:33 am
    Experienced "Head Chef" Poster
    Thank you, Peggy. I cherish everyone's prayers. They are what keep me going. Reality is that I can only spend so much time on my feet each day before I need to sit and put my feet up. I've been doing a lot of knitting over the last couple of years, so organizing my recipes on RZ is a good break for my overworked fingers. icon_biggrin.gif I have my little nest in the living room, with knitting and laptop close at hand. And usually a cat or two to make sure that I sit and rest!
    Is it you or a family member that needs the gluten-free diet? It sounds like you have fairly good access to ingredients. What country are you in?
    Wed Jan 31, 2007 2:02 pm
    Semi-Experienced "Sous Chef" Poster
    I am the one. It has been about 18 months since I actually diagnosed myself. The doctors were at a loss. At first I only had the rash, Dermatitis Hepetaformis. May I say it is the evil of the 2. I had the symptoms for over 4 years. They just kept getting worse and never better. And once I was diagnosed, I had a friend who had been living the GF lifestyle for 11 years. I had good support. I live in Dallas. We have great sources here. Almost everything I see in magazines, internent, etc, I can find in a store. Even restaurant choices are good. PF Chang's of course is the easiest. Where are you located? Do you have a PF Chang's close by? Everytime I set out a great meal I tell my husband I want to open my own gluten free restaurant. (LOL, I really don't want to have to work that hard!) And now, I am going to the kitchen to modify a recipe I saw for Cherry Almond Muffins.
    Queen Bead
    Wed Jan 31, 2007 6:07 pm
    Experienced "Head Chef" Poster
    My main symptom was fatigue. It wasn't until some routine blood work came back asking if I'd had my spleen removed, which I hadn't, that the doctor started looking. It was such a relief to find out there was a cause for my fatigue, and that there was a way to help it. All that time I'd been thinking I was just being lazy!
    I'm in Calgary, Alberta, Canada. We're both in cowboy country! icon_smile.gif There's fairly good access to gluten-free supplies, and it seems to be increasing all the time. Superstore (mega grocery store) recently put in a health food aisle with a great selection of gluten-free. There's just an occasional ingredient that I have to go to the health food store for. Oddly enough, the main one that I can't get at the grocery stores any more is potato starch. Both grocery chains that I shop at carry Bob's Red Mill, and they used to carry both the potato starch and the potato flour. For some reason they stopped carrying the starch. So it's not that the starch is unavailable, I just have to send my husband farther to find it.
    There is an Italian restaurant near us that offers gluten-free pasta. Last year a restaurant opened that is all gluten-free - Splittz. We hadn't gotten around to trying either one, and over the last 6 months I've found eating out too tiring.
    As for the restaurant idea, I'd probably go more for the bakery route! icon_lol.gif Me and my sweet tooth! Not serious though. I've done the home based business owner thing (custom skating costumes) and it's more burden than freedom. Maybe you could start a once a month dinner club with some other celiacs?
    Anything other than the bread recipe that you've been hunting for?
    Wed Jan 31, 2007 6:21 pm Groupie
    Hey Peggy!

    When you get done modifying those Cherry Almond Muffins, I'd love to see the recipe! Thanks. Lori
    Wed Jan 31, 2007 8:28 pm
    Semi-Experienced "Sous Chef" Poster
    right now I am good. I will gather all the ingredients for your recipe the next time I shop. Do you think a bread machine is best or by hand? I have done both. Machine is certainly easy, tho.
    But the skating costumes sounds so fun. My husband and I both teach. I teach 1/2 days in public school and 1/2 day at home. He is full time here. Our practice is limited to students with dyslexia. We have a lot of fun doing it together.
    Rest up and I hope this finds you full of energy tomorrow for wedding plans. P
    Queen Bead
    Wed Jan 31, 2007 9:25 pm
    Experienced "Head Chef" Poster
    The recipe is specifically for the bread machine. Except for an occasional fancy dessert, I'll go for 'easy' every time! icon_smile.gif
    The skating costumes were a lot of fun, especially the beading! When I decided I'd had enough, I reduced it to just sewing for my son and his ice dance partner. He moved out east to train shortly before I got sick, so I don't make his costumes any more.
    I think it's great that you're able to help dyslexics. Now that it's a recognized problem, so many people are able to get the help they need to succeed in life.
    My daughter and I got all the wedding dress fabric today. Yippee! The dress has a colored panel down the back, and we found the most gorgeous 2 tone duppioni silk. We had hoped to make the bridesmaids dresses out of the same, but the supplier had none left and it was a one time order. I'm sure we can find something that will work with it.
    I was thinking maybe we could exchange e-mail addresses so that we're not filling up the forum with non-recipe related stuff. icon_smile.gif
    What's Cooking?
    Wed Jan 31, 2007 11:13 pm Groupie
    Hi everybody ::::waves hello::::
    Does anyone have a GF bread recipe that doesn't require sugar or artificial sweetneer and that can be made without a bread machine?
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