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

Jules Gluten Free Flour
0

7 posts in this topic

Hello all,

Just signed up for this forum, so forgive me if this is not posted in the appropriate place! I am an extremely super, super sensitive celiac so my question is directed at other super sensitives. Have any of you tried Jules gluten free flour? If so, did you react to it? I am cooking a Thanksgiving dinner this year and having some flour I can use would be very helpful. I have tried several of the pre-packaged varieties out there and reacted to them. I also make my own rice flour a lot, however it comes out gritty and coarse, and is not useful for baking. Jules website states that they use very strict manufacturing procedures, so it sounds promising. However, at 19.95 per bag, I'd like to have a better idea about whether I will have to throw it out or not! Anyone who has tried it please let me know..Thanks

0

Share this post


Link to post
Share on other sites


Ads by Google:
Hello all,

Just signed up for this forum, so forgive me if this is not posted in the appropriate place! I am an extremely super, super sensitive celiac so my question is directed at other super sensitives. Have any of you tried Jules gluten free flour? If so, did you react to it? I am cooking a Thanksgiving dinner this year and having some flour I can use would be very helpful. I have tried several of the pre-packaged varieties out there and reacted to them. I also make my own rice flour a lot, however it comes out gritty and coarse, and is not useful for baking. Jules website states that they use very strict manufacturing procedures, so it sounds promising. However, at 19.95 per bag, I'd like to have a better idea about whether I will have to throw it out or not! Anyone who has tried it please let me know..Thanks

I usually bake with several flours and have one flour blend in my cupboard which I have also not been satisfied with.....I have ordered Jules Flour and I should be getting my flour next week.....I was on the fence with the price too..BUT when I calculated out what I was paying for my usual Flour Blend it calculated out (with free shipping) to be cheaper, remember her bags are 5lbs and not 2 or 3 like some other flour blends.....She also offers a sample pack for you to try to see if you like it......Jules herself has Celiac so I think she would be very savvy with Cross Contamination Issues. I wanted a good flour blend to make all those Holiday Goodies I used to make without all that GRITTY and COARSE feeling you get from other flour blends. Jules Flour has a special buy 3 5lb bags and get free shipping. SO I thought I would try it!

I will let you know how it works...I do alot of baking so we will see!

0

Share this post


Link to post
Share on other sites

There are several very high end flours that are wonderful. IE: Better Batter FLour: Meister's Flour:Domata Living FLour: Authenic FLour has super fine brown rice or super fine white rice flour. I use this to make Annalise Roberts flour blend for use with her wonderful cookbook. It is the best...Jules FLour blend.

When you buy preblended flours you do not have to add xanthan gum . Plus it is a correct blend, much easier for them to do the math instead of me trying to figure out how much of this or that!

It would be hard to say if you will react even if another sensitive person had success with a flour blend. Not everyone responds in the same way. For instance many on here love Bob's Red Mill but I react to it so I try to avoid that brand but for others its wonderful.

hth

mamaw

If anyone is looking for a stuffing mix that is good Celiac Specialies is a great one , seasoning pack included in separate packaging.

And you can have pumpkin pie without a crust! Just make your favorite filling , grease the pan or dish well add filling & bake. Perfect every time & a way lot less calories. We never eat the crust anyway...

0

Share this post


Link to post
Share on other sites

Thanks for the responses! I think I will go ahead and order the flour and try it out.

0

Share this post


Link to post
Share on other sites

Maybe a new flour mill would be a good idea? I got one recently and it is so much better than the coffee grinder that I was using. I make my own flour blends and that way I can visually inspect and wash the grain first. I have pulled out grains that looked like gluten from millet and corn. If Jules is really pure enough for a super sensitive, it would be worth the $20, it is a lot of work to make flour free of contamination.

0

Share this post


Link to post
Share on other sites




Maybe a new flour mill would be a good idea? I got one recently and it is so much better than the coffee grinder that I was using. I make my own flour blends and that way I can visually inspect and wash the grain first. I have pulled out grains that looked like gluten from millet and corn. If Jules is really pure enough for a super sensitive, it would be worth the $20, it is a lot of work to make flour free of contamination.

dilettantsteph:

Where did you buy your grain mill? that is really scary about the corn. Probably explains why I can't eat cornmeal without a reaction. Thanks!

0

Share this post


Link to post
Share on other sites

Sorry I took so long to answer. I don't come on here very often. I bought a manual grain mill, Country Living. It's not for everyone to manually grind their grain. I really like it though. The first mill came tested with flour. They included a little package of the flour so I could see how fine it was. I freaked when I saw that in my gluten free house! I contacted them and they sent me a new one tested with rice. It was still highly contaminated with gluten and I had to put 12 cups of flour through it until the flour had undetectable amounts of gluten in it. If you get one, I suggest that you take it apart and carefully clean it before use.

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
      104,131
    • Total Posts
      919,521
  • Topics

  • Posts

    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
    • While in Boston I found Cheer's  Bloody Mary mix that says gluten-free on the bottle and have had no issues and  tastes pretty good 
    • I always assumed plain coffee was, but I have seen some controversy online about this. I know someone who is gluten free and only buys whole beans and grinds them herself because she doesn't trust how the grounds are processed.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    Cristina17
    Joined