Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Nut Free, Gluten- Free Flour

6 posts in this topic


I am new to this site and tried to find this topic in one of the other threads and couldn't seem to. Hope this is not repetitive.

I am looking for a good all purpose gluten free flour that is also nut free. I have been wheat free since 2008, after a diagnosis of a wheat allergy. However, with the continuation of many symptoms I have recently (6 months ago) eliminated all gluten. I was diagnosed with a tree nut allergy a few weeks ago. I have not been doing any baking, and am now looking to do some Christmas baking. I know that people often use a variety of flours mixed, but I am not sure what the ratio for that mix would be. I had used the Bob's Red Mill all purpose flour previously, but see that it is possibly CC. Any suggestions? I am in Halifax, Nova Scotia and so am somewhat limited in my retail options.



Share this post

Link to post
Share on other sites

Ads by Google:

Hi HaliGirl,

I have celiac and my daughter is allergic to tree nuts and peanuts. I use Kinnikinnick flour for baking. This is a Canadian company and their facility is tree nut and peanut free. Their website is They sell brown rice, white rice flours, tapioca starch, potato starch, xanthum gum etc. etc. Everything you need to begin your baking adventure. The products are readily available in my local health food store.

I use the basic flour mix as follows:

2 parts rice flour (white or brown)

2/3 parts potato starch

1/3 part tapioca flour.

Hope this helps.


Share this post

Link to post
Share on other sites

Hi again,

I forgot to mention that Kinnikinnick does mail order and I also remembered another company called Duinkerken who are based in PEI. They are also peanut/tree nut free facility. I found this flour in my local Sobeys (I live in Calgary, Alberta), and they also do mail order.

Hope this helps.


Share this post

Link to post
Share on other sites

Oh, what a bummer about the tree nut allergy. :(

You can successfully bake with almost any sort of gluten free flour mixture, if you tweak the recipe enough.

3 way mixtures, one third of each, work well, such as:

rice flour /corn starch/ tapioca

rice/ potato starch / tapioca

rice / corn starch / potato

rice / corn or potato starch / arrowroot starch instead of tapioca

These are for things such as you would be using white regular flour for, such as cakes, cookies, and typically are available at regular groceries.

The simplest thing to do is to just take the equal weight of each, and mix them together in a big zip lock bag, to store in the refrigerator.

You would then add 1/2 to 1 teaspoon of zanthan gum per cup of gluten-free flour mixture used in the recipe.

If you get more adventurous, you can try adding other types of gluten free flour substitutes, such as sorghum, buckwheat, teff, quinoa, amaranth, millet, to your recipes, say anywhere from a 1/3 to a 1/4 of the total amount used. I will take two of these heartier grain types and mix them together, to store them, to save time when adding them to a recipe.

In a pinch, even a 2 - way mixture of corn starch flour and rice flour works, or tapioca and potato.... Any allergy can be adapted to.

If you have trouble shopping locally, there is always mail order. :)


Share this post

Link to post
Share on other sites

You can order this flour online.



Share this post

Link to post
Share on other sites

Thanks for the information everyone.

I have eaten Kinnikinnick breads and other products before, but I was not sure how the flours should be combined. I think I can find most of the flours at local stores.

Has anyone tried Namaste all purpose flour? It is available here and it is tree nut free.


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

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • Easy Soy-Mirin Glazed Salmon (Gluten-Free)
      If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare. View the full article
    • Mexican?
      Chipotle is one of my favorite places to eat, but it is a 50/50 chance of having a reaction due to cross-contamination.  Yes, they graciously make an effort to be gluten-free and will change gloves.  BUT, before that they used gloves and handled flour tortillas and then used same gloves to reach into the lettuce and cheese--voila--cross-contaminated food.  Changing gloves for you does not avoid this cross-contamination problem.  I started having reactions and my daughter advised me to avoid all the corn products there because of what she read on their website about allergens--so no more chips, or crispy taco shells, or corn.  I also avoid the green salsa and the pico de gallo--not that I am aware of cross contamination but she never eats that there and she has been successful at not having reactions, so that is what I do now and have had much success. Here is what I get:   burrito bowl with either white or brown cilantro lime rice, grilled veggies, black beans, barbacoa, red salsa, cheese, sour cream, guacamole, and lettuce on top.  So GOOD! and so far, safe for me.
    • I'm actually scared to go to the doctor and could use some advice
      Hi Elle.   To be honest, to this day I am not sure if I actually had zoster sine herpete.  It was one of several suggestions by bewildered doctors.  What I can tell you is that I had to have MRIs  because one doctor thought I might have trapped nerve in my spine and I thought it would reveal something dreadful being the sort of person who gets weird nerve sensations - and it didn't reveal a thing.   It was unsettling to have symptoms like that for so long but what made me think my brother in law might have been right was because the worst of the symptoms lasted a year which I gather is pretty typical (but don't panic, because they can go a lot faster!)   My nutritionalist told me that if we get run down we are more prone to shingles so that is something to watch. Easy to say (and I'm speaking to myself here!) try not to spend too much time by yourself worrying about these things because anxiety never helps with nerve pain. I found that rest was very beneficial so I would recommend you try to get as much of that as you can.  Also, someone suggested a warm bath for 20 minutes with some Epsom salts.  That helped too. As I say, just one reason you might be getting this pain but I would continue with the investigations and perhaps mention the pain to your doctor and ask if it could be shingles.      
    • Rudy's Not Gluten Free
      Rudy's is one of my favorite places to eat, but you do have to be VERY careful due to cross-contamination.  I always get the cutter's choice brisket, some form of potatoes (new potatoes or baked potato), pinto beans, 3-bean salad and use generous slathering of their regular BBQ sauce, not the Sissy Sauce.   My daughter has gotten sick a couple of times dining with us at Rudy's, but we have narrowed down the culprit to cross contamination.  She usually orders the stuffed baked potato, gets brisket (chopped up)--not the chopped BBQ, and asks them to use a new plastic knife to  cut open the potato.  They use tissue to pick up the chopped meat and put it on the potato which also comes with sour cream, butter/margarine, and grated cheddar cheese.  They have always been very courteous about accommodating us.  This has eliminated my daughter from having reactions.  (The regular metal knife had been used on bread.)  I also reach over the tray as it is being filled and place one of their paper tissues over my meat or potato so that when they place my husband's bread slices or sandwich (made with regular bread), crumbs won't get on my food.  I am so thankful for Rudy's--it is so good--and with taking these precautions, I believe it is relatively safe.  
    • I'm actually scared to go to the doctor and could use some advice
      Thank you, squirmingitch. I'll pass that on to Mom, too. Cristiana, did they ever determine what caused your nerve pain or do you now think it was related to Celiac? That form of shingles sounds awful (well, any form sounds awful - my mom's had it 3 times!) and fortunately I do not think that's what's ailing me.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      Kind Regards,
      · 2 replies
    • 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. Thank You,
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member