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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Baking As A Celiac
0

16 posts in this topic

Hello, everyone my name is Sophie and this is the first time in posting anything as I only found this amazing and wonderful site today. 

I have a problem. I have loved baking ever since I was a children and it always brings me joy, But lately ever since I have had to turn to free from things such as gluten-free Flour,  xanthan gum, Soy Milk etc. etc. I have found my baking has just been failing and not working half the time. 
Either the bake with fall flat, not rise, won't cook right. there's always something that goes wrong.

When I was doing normal cooking without any allergies It was all going fine, but now not so much :(

 

Does anyone have any tips of what might be going wrong or any tips for celiac, nut free, dairy free baking. 

 

Thanks 

 

SophieGoodswin 

 

xx

0

Share this post


Link to post
Share on other sites


Ads by Google:

gluten-free baking isn't that off from normal if you can still do egg. Without egg is much more challenging. 

 

Different flours are better for different applications it has been said. I prefer one gluten-free flour (we use King Arthur's and I love it!)  For milk, I usually use hemp for most of my baking.  The difficulty would be butter. We use the soy free Earth Balance BUT it has a higher water content I have found so you need to cut the liquid a lot to make up for that. Or you could go with shortening, again, depends a bit on the recipe.  

 

There are hundreds of gluten-free/DF baking books out there (web sites as well). Just remember that baking relies a lot on chemistry so messing a lot with a recipe can lead to disaster if you aren't following the formula (recipe) just so.

0

Share this post


Link to post
Share on other sites

What flour are you using? What recipes are you using? What are you trying to bake? Sometimes I have some recipes that turn out great and others are less than desirable. I remember the ones that work and toss the ones that don't.

0

Share this post


Link to post
Share on other sites

there is  a  learning curve  to  baking  gluten-free..... Here  are  some  gluten-free  flour blends  that  surpass  others: betterbatter (wwwbetterbatter.org) great  site  !  Jules Flour; tom  sawyer flour, cup for  cup ; King  Arthur, authentic  classic  blend....plus  several more...

For  breading  chicken or  fish  we  LOVE  Domato's  Seasoned  flour... 

Almond  flour  is  a  healthy  sub....

I  don't  do  soy  , many of us  can not  tolerate  soy...  it  also is  a  major  allergen.....a good sub  is  better then milk  or  almond  milk... we  use  almond ...

I too have  always  been a  baker....being  gluten-free  for over  eleven years now the  gluten-free  arena  has  changed  so much, things  have become  much  easier...

We   have been able to  find  subs  for all our  favorite  foods whether it  be  homemade  or  purchased  when time  doesn't  permit  us for  baking  at  home,  if  you  have  favs  please let us know  & we  can help you  with  a  recipe  sub  or tell you  which is  the  best  to purchase....

0

Share this post


Link to post
Share on other sites

There's a flour I use for everything and it's the perfect substitute for regular flour. Baking gluten free is exactly like baking with gluten containing flour. It's called "Namaste Foods Perfect Flour Blend"

It's a mixture of sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthan gum. Literally you can just use this in replace of regular flour in any recipe and it'll come out perfectly. 

 

http://www.amazon.com/Namaste-Foods-Gluten-Perfect-48-Ounce/dp/B001SAXNE6/ref=sr_1_1?ie=UTF8&qid=1402362635&sr=8-1&keywords=namaste+foods+perfect+flour+blend

 

It's expensive but completely worth it. I also have a baking addiction :P

0

Share this post


Link to post
Share on other sites




For anyone just learning gluten-free baking, I highly recommend using a flour blend, and the recipes that the company has developed for it, first.  There are a few companies that make flour blends, and I like the ones that have xanthan gum/guar gum already in them.  My favorite thing to use is the King Arthur Flour gluten-free Baking Mix:

http://www.kingarthurflour.com/shop/items/gluten-free-all-purpose-baking-mix

A while back I was baking for a dairy free friend, and when I wrote them to ask they said this product is top 8 allergen and gluten free.  Of course, it is always good to double check yourself before using.

 

They have a ton of recipes developed for their baking mix, and they include helpful tips that apply to all gluten-free baking, like mixing muffins extra well, versus with gluten muffins you mix until just combined.  It is pretty much a self rising flour, and I have used it in a lot of my old cookies and dessert recipes and treated it like self rising flour (use it in place of the flour and leavener-baking soda, salt, baking powder) with great results.  It is a little more dense than gluten flour, so measure it scant.

 

If you have a bunch of ingredients on hand and want some awesome awesome guidance on flour blends and individual tested recipes, I highly recommend picking up the America's Test Kitchen Bakes Gluten Free cookbook.  Even if you don't use the recipes, the tips and explanations they give in the book are wonderfully helpful.  In gluten-free baking you have to break a few of the rules that are pounded into your head with gluten baking and they explain things very well.

0

Share this post


Link to post
Share on other sites

I know how you feel and have been trying to get used to it too. I have been enjoying using coconut flour. I ended up baking twice last week because it all got ate up! I used regular recipes and used 1/2 c coconut flour instead of 1 cup regular. But you need to increase eggs to 3-4, or about 6 per cup of coconut flour.I made brownies, which were very good, but could have been more moist. I used 4 eggs, but I was thinking maybe 2 whole eggs and 2 whites would make it more moist.

0

Share this post


Link to post
Share on other sites

NPR had an article about the best gluten free flour a while back and they came up with their own recipe, and recommended King Arthur brand. 

Here is the link to their flour recipe which is pretty close to the King Arthur blend.

http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too#flourblend

I personally don't care for the gums - xanthum gum and guar gum. They are super condensed fiber that absorbs liquid, which is why they add to the texture of baked products in positive ways. But during digestion, the same property could result in negative consequences, i.e. constipation. 

I bought a "dough enhancer" product that can be used in similar ways as the gums but is based on tapioca. Haven't tried it yet. Heck, I quit baking entirely when going gluten-free, primarily because I spend so much time cooking already.

0

Share this post


Link to post
Share on other sites

What flour are you using? What recipes are you using? What are you trying to bake? Sometimes I have some recipes that turn out great and others are less than desirable. I remember the ones that work and toss the ones that don't.

I am using gluten-free, Plain flour, gluten-free self rasing flour, Depending on what the recipe calls for. I have tried to make sponge cakes, brownies, cookies etc.

0

Share this post


Link to post
Share on other sites

there is  a  learning curve  to  baking  gluten-free..... Here  are  some  gluten-free  flour blends  that  surpass  others: betterbatter (wwwbetterbatter.org) great  site  !  Jules Flour; tom  sawyer flour, cup for  cup ; King  Arthur, authentic  classic  blend....plus  several more...

For  breading  chicken or  fish  we  LOVE  Domato's  Seasoned  flour... 

Almond  flour  is  a  healthy  sub....

I  don't  do  soy  , many of us  can not  tolerate  soy...  it  also is  a  major  allergen.....a good sub  is  better then milk  or  almond  milk... we  use  almond ...

I too have  always  been a  baker....being  gluten-free  for over  eleven years now the  gluten-free  arena  has  changed  so much, things  have become  much  easier...

We   have been able to  find  subs  for all our  favorite  foods whether it  be  homemade  or  purchased  when time  doesn't  permit  us for  baking  at  home,  if  you  have  favs  please let us know  & we  can help you  with  a  recipe  sub  or tell you  which is  the  best  to purchase....

I would use such things but I am allergic to all nuts as well x

0

Share this post


Link to post
Share on other sites

I am using gluten-free, Plain flour, gluten-free self rasing flour, Depending on what the recipe calls for. I have tried to make sponge cakes, brownies, cookies etc.

 

 

I think she wants to know what brand.  Different brands are made with a different combo of flours.  Some combos seem to work better than others for different baked goods.

0

Share this post


Link to post
Share on other sites

Thank you for everyone who has replied to me. I have brought a few gluten-free cook books (4 of them) and their is things about different flours etc. SO I hope that this might help  me out. xx

0

Share this post


Link to post
Share on other sites

I think she wants to know what brand.  Different brands are made with a different combo of flours.  Some combos seem to work better than others for different baked goods.

Ohh haha thanks, it is Doves Farm flour

0

Share this post


Link to post
Share on other sites

What flour are you using? What recipes are you using? What are you trying to bake? Sometimes I have some recipes that turn out great and others are less than desirable. I remember the ones that work and toss the ones that don't.

It is Doves Farm flour

0

Share this post


Link to post
Share on other sites

I recently used this recipe, It was like real baking!

http://comfybelly.com/2012/06/brownies-using-coconut-flour/#.U5cSsCimUzZ

I really loved the results, they were good but not quite moist enough! I used sugar instead of honey or maple.

I was talking to my sister in law and she suggested using vegetable oil instead of butter to fix the moistness problem.

0

Share this post


Link to post
Share on other sites

I use bobs red mill coconut flour. I love it, plus you use half as much as regular flours. The brownie recipe i posted is made with coconut flour already, so you dont need to do any math, just bake! I would add chips of some sort, chocolate or something.

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
      103,613
    • Total Posts
      918,352
  • Topics

  • Posts

    • A good diet for avoiding type 2 diabetes
      Thank you both so much for your replies.  I like the sound of what's on the menu, cyclinglady! I think I have definitely been straying down the cake aisle too often so will look out for more protein, GFinDC.  Readjusting to fewer carbs is making me feel a bit weird - and from what I read this might be causing the thirst which thankfully is much better today. It is good to know there is a lot I can do about this. My doctor will be doing a cholesterol test too so I may be coming back for more advice!
    • How do you know what's causing what?
      Thanks for the replies guys. I'm not having the endoscopy, or at least I'm not doing the gluten challenge. The wait for an initial consultation with gastro on the NHS where I live is 18 weeks and then another wait after that for the scope. I was so ill and had been off sick so often I was at risk of losing my job so decided to go gluten-free and just stick with it.  Thanks for all the info on other intolerances. I'm guessing lactose is not doing me any favours at the moment. Will defi start keeping a food diary. Thankfully have felt a bit better today - just get scared when the dizziness and stuff starts up again (like yesterday) as it makes me too ill to work or drive. I'm thinking about reintroducing meat at some point when things settle but in the mean time I'm just trying to stick with whole foods (not easy though!). Oh and am on a super high dose of vit d from the doc so hopefully that'll kick in soon! 
    • Blood results - odd
      Hi Kyz My blood ferritin was the same as yours.   I was put on heavy duty stuff by the doctor but it hurt so bad, I got terrible diarrhea (mind you, I was still an undiagnosed celiac at the time) and I won't tell you what other horrid symptoms. Once I was diagnosed another GP put me on ferrous gluconate which you can get over the counter.  She told me to take one tablet with water an hour before I ate breakfast.   It worked a treat - much gentler and a little slower to work than the heavy duty stuff, she said, but my stomach didn't hurt anymore.  Floradix is also pretty good stuff. I'm sorry if you have tried all this and it didn't work but thought I might just mention it in case. Now my haemoglobin is high normal they won't let me supplement - seems you just can't win! All the best Cristiana
    • Blood results - odd
      Hi. Thanks for the reassurance  re B12. You can get over the counter iron in the UK but it's a much weaker form than you can get on pescription and I have never tolerated tablets well, when I was pregnant I had injections and they helped enormously so that's what I was hoping for from my GP- but alas he did not think my symptoms were related to anaemia, he thought infection. But my bloods have come back today with no increased CRP and fine white cell count so I am almost certain it's anemia and B12 deficiency ( I don't supplement this, and think my body can't absorb it so releases it back in to my blood). I was expecting my B12 to be low which is why I was so suprised at the blood reading. either that or my gut has a bizarre ability to hold high B12 and low iron which would be unusal.  I will look at getting my Vit D checked, however have been only stopped taking it about 6 months ago after finishing breastfeeding.  I am hoping to speak to my consultant who can fax my GP and I can get an injection soon, in the meantime I am taking liquid iron ( spartone ) with vit c as it's easier on the tummy. its reassuring to know that odd B12 levels can be seen in celiac as I was initially worried having googled high B12.
    • Favorite Hamburger Buns?
      I haven't found one worth eating. I would like to know the answer. I just eat my burgers bunless. But I haven't found any loaf bread that I like either.  
  • 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
      60,707
    • Most Online
      1,763

    Newest Member
    Ree8080
    Joined