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Baking With No Starches?


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#1 missy'smom

 
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Posted 10 February 2012 - 06:48 PM

Anyone tried baking with no starches in their blend?

I am allergic to tapioca, potato and corn now:( I can use arrowroot, but find it too strong in flavor to use much of. I had read that maybe sweet rice flour can be subbed, at least for part of the starches and tried that as a sub for a very small amount of the starch in a muffin recipe that had cornstarch in it for the other part and it worked well, but that was the batch that convinced me of my issues with corn :( No flax or almond here either.

Anyone? is it possible? or have I lost all baked goods for the time being? :unsure:
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

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#2 mushroom

 
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Posted 10 February 2012 - 07:01 PM

There is coconut flour, and RiceGuy has a source for sweet potato flour. Are these possibilities?
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

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Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#3 ciamarie

 
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Posted 10 February 2012 - 07:14 PM

I did a ton of searching on here when I was searching for possible recipes for making bread. It's a work in progress. However, I made some text doc's with links to a couple of threads -- here's a blend by RiceGuy with his blend that doesn't have starches:

Here's an example of a blend which I know works:
2 parts teff flour
3 parts sorghum flour
3 parts sweet potato flour

And here's a link for grain-free egg free sandwich rolls, haven't tried them myself though.
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Gluten-free since the end of October 2011

#4 missy'smom

 
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Posted 11 February 2012 - 05:36 AM

Sweet potato flour is possible, I did see something like that in the asian market. Do I want to say it was called Fu Fu Flour? I'll have to loook into it.

I have seen coconut flour but what I've see an low carb/grain-free recipes which have a high proportion of eggs, which doesn't set well with me-too many eggs. I did Low carb baking in the past before the almond and flax allergies.

Thanks for trying ciamarie, that recipe still uses flax and a fair amount of tapioca and some part of me feels like I should not get into coconut too much.
  • 0
Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#5 RiceGuy

 
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Posted 11 February 2012 - 06:28 AM

Sweet potato flour is possible, I did see something like that in the asian market. Do I want to say it was called Fu Fu Flour? I'll have to loook into it.

I have seen coconut flour but what I've see an low carb/grain-free recipes which have a high proportion of eggs, which doesn't set well with me-too many eggs. I did Low carb baking in the past before the almond and flax allergies.

Thanks for trying ciamarie, that recipe still uses flax and a fair amount of tapioca and some part of me feels like I should not get into coconut too much.

According to Wikipedia, Fufu flour doesn't appear to be sweet potato flour. Or it may have other ingredients added. Sweet potato flour may also be called "Harina de Camote".

Coconut flour doesn't function like most other flours. And yes, it is usually paired with a considerable amount of eggs.

I've been working on a number of recipes which you may be able to use, but I'm reserving them for my book. However, I do want to have them tested by other bakers, so if you're interested, and can promise to keep the recipe to yourself, I'd be happy to supply you with something via PM.
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

#6 fantasticalice

 
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Posted 11 February 2012 - 07:11 AM

On the back of Bob's Red Mill Organic Quinoa there is a cupcake recipe using only quinoa flour. Also a carrot cookie recipe on the back of the Amaranth flour using some arrowroot and only amaranth. I have used teff, quinoa, & amaranth interchangeably. I am starting to give lessons in bread baking because I am finding most people are making this too hard! If I have enough yeast I can make anything rise!! I also have a solar oven which really improves the taste of anything! You say nothing about oat? So far so good here with Bob's. This year I am growing a small field of oats, can't wait to see how it turns out. I garden as much as I cook!
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Alice in Gluten-Free Wonderland

#7 missy'smom

 
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Posted 11 February 2012 - 07:42 AM

Thanks for the good reminder alice. I had seen some on the packages and should check Bob's site. These darn allergies, I feel overwhelmed at the moment! Every time I get something good going, the rules change and I have to reinvent everything all over again!
  • 0
Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#8 fantasticalice

 
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Posted 11 February 2012 - 07:51 AM

Thanks for the good reminder alice. I had seen some on the packages and should check Bob's site. These darn allergies, I feel overwhelmed at the moment! Every time I get something good going, the rules change and I have to reinvent everything all over again!


Read my post under Carbs.....
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Alice in Gluten-Free Wonderland

#9 thefreespirit

 
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Posted 11 February 2012 - 11:18 AM

Hi Missy'sMom

Poor you, I do empathise, its not easy being us, is it? :rolleyes:

However, there is hope. Apart from the flours already mentioned there are more:

Banana flour
Buckwheat flour
Carob flour
Chickpea flour - also called Gram or Garbanzo
Millet flour
Quinoa flour
Rice flour
Soya flour

Its trial and error really using these flours, they won't all give the same results. Some of them are stronger in flavour, some heavier and some need to be stored rather carefully. I have never tried banana flour, but I have read somewhere that its best used in a blend. I love Gram flour, but don't use it anymore because I have a real problem with pulses, but it has a great flavour. I find buckwheat useful but will make your baking rather heavy, good in a blend and very nutritious. Nothing to do with wheat by the way, its part of the rhubarb family, so completely gluten free.

Don't give up on your baking. Its fun and very therapeutic I find. It just takes a while to get the hang of a different style of baking, but when you find something you like it will be worth it.

Blessings - FS xx
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January 2012: Dietician confirms status and issues prescription
December 2011: Specialist diagnoses Non-Antigen Coeliac
May 2011 Specialist confirms Wheat Intolerance, possibly non-Coeliac
Blood tests negative so far
Gluten free since April 2011, continuing improvement
Gluten light for many years
IBS 20 years

#10 missy'smom

 
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Posted 11 February 2012 - 02:11 PM

Alice,

I am well aware of the impact of carbs an blood sugar and craving, if that's what you refer to. I don't crave carbs. I managed being insulin deficient and no meds or insulin on low-carb for 2 years. That was without soy, casein and little egg. But 1 by 1 I became allergic to most of my low carb foods so went off LC and on insulin and added back grains because I had so few foods left to eat. I was living off meat and veg and became allergic to most of the veg and the almond meal and flax used for baking etc.I just want some things for convenience and variety and a small treat. With the grains that are dropping out of my diet I am heading back to low carb again LOL, not by conscious choice. But I don't have enough veg. back. Working on gaining a few back that I'd lost a while ago.

FS, thanks. I USED TO enjoy baking. It USED TO be relaxing. I just don't enjoy food much these days as so many things give me symptoms and it is such a chore to keep up and feed myself everyday. I am aware of the many flours out there, been gluten-free maybe 5 or 6 years. Haven't tried a few yet, but have a number in my pantry. Just struggling with no starches. Did find a few on the Bob's site, with single flours or no starches.

Can't have buckwheat, banana, I see FU FU has plantain so that's out. I think I should stay away from the bean flours as well and no soy. All because of allergies.
  • 0
Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#11 Takala

 
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Posted 11 February 2012 - 04:06 PM

Hmmmmmm. You are using Bob's Red Mill brand. You're not actually an "oat reactor," are you ? Because their stuff is cc'd with gluten free oats.

I'm a flax reactor. If I were you, I'd be cautious of the millet, that seems to be another thing that's either got a lot of cc problems or causes allergic reactions.

You could try 1/3 arrowroot, 1/3 sweet potato, 1/3 buckwheat (ask Rice Guy for the brand) and try a flatbread or bun n in cup.

Coconut in flour form is some weird stuff. They ought to market it like powdered Sham-Wow for its water sucking up qualities. I see a recipe sometimes with a lot of it in it, and laugh at the "and now bake it for an hour and a half and test for doneness." Yeah, uhm :P A little bit is okay.

I went lower carb in Nov because of a reaction to a commercially prepared gluten-free baked good I ate, (several times <_< ) and felt a lot better off of baked grains (which I found disconcerting.) Now I am starting to experiment with other brands of flours/mixes.
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#12 mushroom

 
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Posted 11 February 2012 - 04:15 PM

Can you tell me where you order your sweet potato flour, Takala? I would like to try some next summer, maybe bring some back :)
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#13 missy'smom

 
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Posted 11 February 2012 - 05:06 PM

Hmmmmmm. You are using Bob's Red Mill brand. You're not actually an "oat reactor," are you ? Because their stuff is cc'd with gluten free oats.

I'm a flax reactor. If I were you, I'd be cautious of the millet, that seems to be another thing that's either got a lot of cc problems or causes allergic reactions.

You could try 1/3 arrowroot, 1/3 sweet potato, 1/3 buckwheat (ask Rice Guy for the brand) and try a flatbread or bun n in cup.

Coconut in flour form is some weird stuff. They ought to market it like powdered Sham-Wow for its water sucking up qualities. I see a recipe sometimes with a lot of it in it, and laugh at the "and now bake it for an hour and a half and test for doneness." Yeah, uhm :P A little bit is okay.

I went lower carb in Nov because of a reaction to a commercially prepared gluten-free baked good I ate, (several times <_< ) and felt a lot better off of baked grains (which I found disconcerting.) Now I am starting to experiment with other brands of flours/mixes.


I use a mix of brands-Bob's, Arrowhead Mills, and the asian rice flour. I don't eat baked often because I have to bake all my own and don't have that much time or energy. I can no longer eat ANY of the commercially prepared grain based products, except rice chex, rice krispy type cereals and b. rice pasta.

My symptoms are classic allergy symptoms-mouth burning and some general malaise, etc. that is not like my gluten reactions. I did get immediate D with potatoes-not only potato starch.

So far so good with the oats, although I am nervous about losing it. I do us Bob's for them. I reecntly had an endoscopy and colonoscopy with numerous biopsies and they ran antibody test. Everything came back showing perfectly healthy tissue and no antibodies. My GI doc is celiac disease knowledgeable. So everything is pointing to allergies at this point, not cc. Although why I have so many allergies remains elusive. I do "get" the cc and flours issue. I do also "get" that I could have cc reactions and have it not show up on biopsies or labs.
  • 0
Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#14 RiceGuy

 
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Posted 11 February 2012 - 09:23 PM

I use a mix of brands-Bob's, Arrowhead Mills, and the asian rice flour.

Sorry to hear that, as Arrowhead Mills is often contaminated. I found that out the hard way, and it took a really long time to track it down.
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

#15 RiceGuy

 
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Posted 11 February 2012 - 09:27 PM

Can you tell me where you order your sweet potato flour, Takala? I would like to try some next summer, maybe bring some back :)

If Takala has a different source than I do, I'd like to know as well. The only source I know of is barryfarm.com, and they do ship internationally.
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.




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