Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Pre-Made Mixes Vs. Individual Ingredients
0

5 posts in this topic

I have a question for anyone experienced with gluten-free baking..is it worth it to buy all of these gluten-free flours and baking ingredients individually, or should I just buy the pre-made mixes (they seem like a cheaper deal)? Also, can you recommend any products or recipes that are good? I want to make baked foods that taste like the real version. I am also wondering if it's necessary to buy a bread machine.

 

In particular, I would like to make bread for my mother. She wants to try a gluten free diet but likes to eat bread, specifically raisin bread or blueberry bread. I have no experience with making real bread, let alone gluten free bread. All of the gluten free bread I've tried tasted pretty bad, and didn't compare to wheat bread. I tried to make cinnamon raisin bread with a Bob Red Mill mix package, and it was very heavy. I didn't mind, but my mother didn't like it. She's picky.

 

If anyone knows of a bread recipe or pre-made mix that is light, and tastes close to real bread, I would appreciate if you share it.

Edited by djs89
0

Share this post


Link to post
Share on other sites


Ads by Google:

I haven't made bread yet (used to make bread with gluten all the time...), but I do bake cookies, brownies, cakes, etc.  I use Bob's All-Purpose flour since I purchase on sale and freeze.   I've been baking goodies for my gluten-free husband for 12 years (I'm still a newbie).  I've converted many of my old recipes to gluten-free.  The trick is 1) adding Xanthan Gum (keep in freezer) and 2) season the food item.   The gluten-free flours aren't the same as wheat flour in taste.  I suppose I'll get use to it, like I'm now used to soy products vs. dairy.   I never do plain butter cookies or vanilla cake.  My hubby's favorite is apple spice cake, which allows me to toss in all sorts of goodies (fresh apples, raisins, spices, nuts, etc.).  Top it off with homemade icing and it's great.  I also bake just cupcakes because they'll freeze well and we won't gobble up the whole cake.  Plus, we'll have a variety on hand and I bake a ton before the summer heat sets in.  

 

I always doctor up even a brownie mix adding chips, a bit of sour cream, or instant coffee to mixes.  I use a lot of mixes when visiting family for convenience.  Summer's coming up so try cobblers or crisps, so good with fruit.  Don't forget peanut butter cookies.

 

Today I'm make Chocolate Mayo Cake and I hope it will be a success.  It used to be my daughter's favorite, and I never made a gluten-free version of it since my husband's not crazy about chocolate.  By the way, she's eating gluten-free and likes just about everything.  

 

Keep trying!  

0

Share this post


Link to post
Share on other sites

One of the things to simply accept is that gluten free bread is not gluten bread. It will not have the same texture, or the same taste. It also is not any less "real" because of this. The sooner you accept it for what it is, the sooner you will enjoy it for what it is instead of hating it for what it isn't. I'm not sure what bread you've been trying, but some brands are pretty bad. Others are actually really good.

 

I have not yet tried making yeast breads, only quick breads. I generally don't like to use mixes and bake things from scratch. I don't understand why I should spend between 4 and 8 bucks on a mix to make one thing when I can spend that much on a bag of flour (times however many kinds of flour) and use just a little of each. It is simply way more cost effective to buy flour.

 

As for recipes, I don't have one handy but if I had to recommend a place to start looking I would say head over to glutenfreegoddess. She has never failed me in the past.

0

Share this post


Link to post
Share on other sites

I understand that it's hard to replicate wheat foods. I don't really care much about the taste and texture of most food, but my mother is really picky. Trying to get her to eat new things is difficult. It's like dealing with a picky five year old. :P

 

I'm not sure what is most cost effective, as it seems like buying the special ingredients for baking can be costly as well. Xantham gum, baking powder, tapioca flour, arrowroot starch, yeast, potato starch, sorghum flour, etc. many of the recipes I've looked at require quite a few different ingredients, and they can cost around $5-$10 each for a small bag.

0

Share this post


Link to post
Share on other sites

When you start talking about things that are basic baking supplies, I don't count those as baking expenses and never have. There are more things I need baking powder, spices, things like that in my kitchen for than baking. With the flours, sure you pay whatever for a bag, but it isn't like you are using a whole bag of it for a loaf of bread. Maybe you live where stuff is more expensive but I pay maybe $6 or $7 for the more pricey flours here for a 1 pound bag. You'll find that you will need some flours and starches anyway because in everyday cooking you just need to have flour in the house. I practically burn through tapioca starch, cornstarch and rice flour.

 

I totally get the picky kid thing, my husband is like that. He has to choose between he health and particular foods. Your mother may have to do the same if she has a gluten problem.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,644
    • Total Posts
      918,442
  • Topics

  • Posts

    • Question on posting
      I made an informative video for Celiac Awareness Month that demonstrates how small 20ppm is. Am I allowed to post a vimeo link? Thanks!
    • Celiac Awareness on NBC Nightly News
      http://www.nbcnews.com/nightly-news/video/celiac-disease-affecting-millions-of-americans-often-goes-undiagnosed-692131907739   This was on last Tuesday. So happy that a popular national news program is spreading good information!
    • The US Preventative Services Task Force needs our help - tell them why Celiac screening is important!
      I am so angry. I am all about universal screening for Celiac Disease. It is a tricky disease to diagnose. Your only symptoms may be joint pain, depression, or weak nails, which people will try to cure with medication or a good manicure. With roughly 80% of the Celiac population remaining undiagnosed, universal screening could save thousands of lives. This article popped up in my twitter feed regarding US physicians who are unsure whether universal screening would provide “health benefits” for those who exhibit no symptoms (http://www.reuters.com/article/us-health-celiac-screening-idUSKCN0XU2G6?utm_content=buffer3ed50&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer) First of all, no symptom is a symptom! There is something called “Silent Celiac Disease”, and I personally know several people who have it. They experience no outward symptoms caused by gluten consumption, but their insides are being torn apart. If they eat gluten, they may not feel it, but they are highly at risk for long term complications such as cancer, miscarriages, and osteoporosis, just to name a few. Also, let’s consider the non-GI related symptoms of Celiac. Doctors, how many times does someone walk into your office and say, “Gee, Doc, could you test me for Celiac Disease? I have (insert one of the following)”: asthma bladder infections dental problems dandruff high blood pressure headaches blurred vision leg cramps back pain pale skin brittle nails acne bad bread mood swings ADD Anxiety Depression a short temper night terrors panic attacks irrational anger sinus pressure Those are just a few of the symptoms that people don’t think to associate with Celiac Disease, and I’m sure that you, Mr. Doctor, will not test someone with Celiac Disease if they have dandruff. This is why so many people are undiagnosed! People do not recognize the symptoms and doctors won’t think to give them a blood test. This is why I always say – You cannot know that you do not have Celiac Disease until you get tested. “One concern with widespread screening is that biopsies aren’t risk-free and may confirm cases of celiac disease that weren’t causing problems for patients and didn’t necessarily require treatment, Krist noted.” WHAT?????? First of all, most Celiac screening starts with a gene test or a blood test. That aside, ALL confirmed cases of Celiac Disease require treatment!! Untreated Celiac Disease can cause many problems in the future. “Guidelines for gastroenterologists recommend celiac screening for people with a close relative with celiac and for diabetics who are at increased risk for the disease, Murray said by email.” I was the first person in my family to be diagnosed. 80% of Celiacs don’t know they have it. I would have never been diagnosed if my gastroenterologist said, “Well you don’t have diabetes and no one in your family has it….” No one in my family had heard about Celiac Disease, let alone had been tested for it. And we have all of the tradition GI symptoms. This is not a rare disease. About 1% of the population has Celiac Disease. Take a look at your facebook friends list – have 500 friends? Odds are that you know four or five friends with Celiac. MAYBE one of them will be diagnosed. Maybe. The others will be suffering in silence. “The USPSTF, a government-backed independent organization that reviews medical evidence, issues recommendations that are closely watched by doctors and insurers. This is the first time the USPSTF has weighed in on screening for celiac disease, and the task force will accept public comments until May 30 before releasing final guidelines.” This brought me to the USPSTF website. In their draft, here is what is listed as “Potential Harms” of screening in asymptomatic populations. I’ve included my response: False positive – there are rarely false positives Unnecessary serologic tests and biopsies – umm…only do a biopsy if you have a positive blood test. And what’s so bad about a blood test? Anxiety of complications from testing – I had much more anxiety in my pre-Celiac days, not knowing if I would poop my pants at work. “Some patients with positive serology who do not undergo histologic confirmation may embark on efforts to avoid dietary gluten, which can increase costs and burdens and may result in decreased quality of life” “– I’m glad that you think my life is so terrible. “Limited evidence from long-term followup studies have shown that some persons with biopsy-confirmed celiac disease may never develop symptoms or complications” – I’m not going to risk getting cancer, are you??? The USPSTF is taking public responses to their draft, all of which must be submitted by May 30th. I highly urge you to write in and explain why universal screening is important. My Celiac diagnosis saved my life. If universal screening can do the same for a huge portion of the population – I am all for it. This could be the most important thing you do for Celiac Awareness Month. Read the draft and write to the USPSTF here. http://www.uspreventiveservicestaskforce.org/Page/Document/draft-recommendation-statement150/celiac-disease-screening
    • New to this--first gluttened exp. How to feel better?
      Just adding to what others have said.  It does take some time but it's likely you will start to feel better.  It took me about a year but now I feel great.  A good probiotic might help.  I use one from Synergy that my naturopathic doctor sells at her office.  I have gotten in the habit of emailing restaurants before I try them and have had very good luck.  One owner of a very popular restaurant in my area took the time to reply and said she had Celiac disease (she sent great detailed info about their food).  Many of the people responding will even tell you who to ask for when you come in.  Good luck and hoping you feel better soon.
    • How effective is HD skin biopsy after being gluten free for a year
      i am presuming that the boils were dx as acne inversa, which can have a relationship to celiac in some persons
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,738
    • Most Online
      1,763

    Newest Member
    Ladywolf
    Joined