Domata Living Flour
Posted 21 December 2010 - 02:59 AM
I said "ok" and left for home.
I've made some amazing chocolate chip cookies and banana bread. The chocolate chip cookie dough tasted AND felt like your normal gluten-filled cookie dough! The banana bread rose DOUBLE it's size in the oven and was just amazing once it had finally cooled.
The best thing? I've been using old Betty Crocker recipes...the ones from a 1979 edition. My mom's old one. Domata is cup for cup of regular flour. It sort of has me questioning what to do with all these crazy gluten free recipes now LOL
The flour is awesome ya'll...no joke...and no substituting this for this or adding this for rise and this for chewiness...or that for this. It's just cup for cup and tastes really really awesome.
Domata living flour. Woohoo, I'm a happy girl now
-Diagnosed positive for Celiac 5/11/2010!!
-Vitamin D low (last year was deficient), Iodine low, Protein S low. Balance/dizziness not related to Celiac.
-Elimination diet 11-4-2009 and ended 02-28-2010. Tolerating dairy again. Highly intolerant to soy, sensitive to green peas and corn kernels.
"Oh CRAP! Are you SERIOUS??
Posted 21 December 2010 - 06:50 AM
I copied the ingredients from their website:
All Purpose Flour
Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum * Rice Extract
All of the above ingredients are Gluten Free & Casein Free and blended masterfully, producing the worlds finest alternative to wheat, barley, rye, and oat flours.
* Xanthan Gum replaces the lack of Gluten and provides structure and elasticity to the flour.
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
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