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
      104,640
    • Total Posts
      921,551
  • Topics

  • Posts

    • Hi Kasia2016, Yes, celiac disease symptoms can vary widely.  Some people have no symptoms, we call that silent celiac.  Other have difficulty walking (gluten ataxia), skin rashes (dermatitis herpetiformis), and thyroid disease (Hashimoto's thyroiditis).  The list goes on and on.  GI symptoms can vary widely too, from mild symptoms at times to severe symptoms.
    • Hi egs1707, Welcome to the forum! Irene is right, you should not be gluten-free until all testing is completed.  The celiac disease tests are checking for immune system reactions and damage, and when you go gluten-free that starts to decline.  So the tests may not show the true immune reaction that is going on or the normal damage.  They may not show any damage in fact and you could get a false negative diagnosis.  You body starts healing and out the window go the test results.  Your doctor gets an "F" grade if they told you to go gluten-free now. But you aren't alone in having a doctor who doesn't understand the celiac disease testing process.  Many of them are woefully ignorant of proper testing for celiac disease.  That why the current estimate is somewhere in the range of 85% of celiacs in the USA are undiagnosed.  It doesn't help when doctors screw up the testing themselves.  Or refuse to test people.  Which is also far too common. I was vegetarian for 5 years.  I am not anymore and don't recommend it.  It is hard enough living gluten-free and finding safe food to eat and adequate nutrition for healing a damaged body.  I used to eat a lot of soy products when I Was vegetarian, but now soy makes me physically sick.  We can sometimes develop reactions to foods we eat a lot of while our guts are inflamed IMHO.  Soy is not a healthy food anyway from my reading. I can't do dairy now but may people who start out lactose intolerant end up being able to eat dairy after they have recovered. The best advice I can give is to avoid as much processed food as you can, and eat mostly whole foods you cook yourself at home.  When you do cook, cook big, and freeze the leftovers.  That way you can quickly take a small portion of food out of the freezer and reheat it.  Being celiac it is more important to learn how to cook.  Unless you are wealthy all those gluten-free processed foods add up quick.  Plus gluten-free processed foods often are lacking in fiber and vitamins. You'll want to watch out for vitamin deficiencies also.  Since celiac disease damages the villi in the small intestine, the vitamins and minerals etc are not digested and absorbed well.  So celiacs can be low on vitamin D, calcium,  and one other one I forget.  Vitamin B-12 may be low also ( it is important for nerve health).  Then there are some vitamins that vegetarians tend to have problems getting enough of also to consider. Adjusting to living with celiac disease means adjusting to a new diet and some lifestyle changes.  There's lots of us that make that change every year though, it's not impossible.  You will most likely end up eating better, more nutritious food than many of your peers.  And you will avoid a pletora of additional health concerns that can come along with untreated celiac disease. Learning to cook can be an adventure and you may enjoy it once you start.  you may find your taste in foods changes once you have been gluten-free for a while too. Recovery from celiac disease can take some months.  The immune system is very serious about protecting us and doesn't give up quickly.  Also it always remembers so it will react to even small amounts of gluten.  I live with gluten eaters at home and I do fine.  I just am careful about rinsing dishes off and so forth before using them. There is a Newbie 101 thread at the top of the coping with forum subsection.  It may provide some helpful info.  
    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined