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Member Since 11 Jul 2007
Offline Last Active Feb 14 2014 11:58 AM

Posts I've Made

In Topic: Favorite Gluten Free Cookbook/website/blog

14 February 2014 - 11:58 AM

Store the flours and the Xanthan gum in airtight containers and it will last you a long time!

Especially when stored in the refrigerator, or better yet, the freezer.

In Topic: Best Home Made gluten-free Flour Mixes For Baking

14 February 2014 - 11:27 AM

I'm new here. I'm just figuring out how to live, work, play and eat with a list of food issues that feels encyclopedic. The ones important to baking are gluten, dairy, egg yolks, nuts.

I have been attempting to perfect a homemade flour blend to use cup for cup in my home baking. I have been doing extensive reading and some experimentation, but today am quite discouraged. I made this:


I tried this flour blend:


I Used the basic mix.

Just took the first batch out of the oven, and it's pretty blech. The taste is ok, but I'm unhappy with the gritty nature of the pastry. I did not use the sweet rice flour, I used simple white rice flour from bobs red mill. Is this what caused the gritty texture? Also, I used the potato starch which was an alternative listed in the recipe to corn starch.

Anyone have a tried and true replacement for the flour? Any help is appreciated.

It has been my experience that brown rice flour works excellent for me instead of white rice flour when making my own " from scratch" mix. I've had excellent results with Analise Roberts recipes,  Betty Crocker, and King Arthur mixes and especially Namaste Spice Cake mix. There are many mixes out there, and you will have to experiment with many of them to find what works best for you. It was very discouraging when I had to go wheat,soy,dairy,nut free, and very expensive. Thankfully the internet has many websites now to help you get through this. I cook at 4200 ' altitude in a dry climate 1/2 the year, and at a lower more humid sea level altitude the rest of the year. Give the brown rice flour mix a try, it may work well for you.

In Topic: Help Me Perfect My Breadmaker Bread...

21 December 2013 - 01:27 PM

I've just about given up making bread from scratch....since there are just 2 of us it is easier to buy it....I like Rudi's multi-grain and purchase it when on sale or when I have a coupon.


I do have 2 bread machines, and since I have some Namaste perfect flour blend on hand, will give this a try after the holidays. I made the mom's molasses bar recipe on the package of Namaste and they came out perfect, very tasty. I live at 4,000 ft. altitude and baking bread is a bit of a challenge.


Rather than try to modify your recipe, perhaps you may consider purchasing Annalise Roberts book, Gluten-Free Baking Classics for the Bread Machine. She has several Artisan bread type recipes using oatmeal, teff flour,sesame seeds, flax seed, sunflower seeds, etc.


I have not used any of these recipes, but with the cold weather coming, just may bring out the bread machine and give it a try.

In Topic: Betty Crocker Devil's Food Cake Mix--Soy Free

18 December 2013 - 12:36 PM

I went back to my local supermarket to buy another Devil's Food  cake mix...be very careful....an old box was on the shelf and I almost accidently purchased it. The newer gluten and soy free box has a photo of a cupcake on the front......the old mix has a photo of a slice of cake on it.


I can get away with eating soy lecithin in small amounts, but soy flour bothers me if I eat it more than 2 days in a row. 


In Topic: Bread Crumb Substitute?

27 March 2013 - 05:28 PM

I was just wondering if anyone had any ideas for a bread crumb substitute? In my "normal" baking/cooking I use bread crumbs a lot --- i.e.: black bean burgers, parmesan tilapia, meatballs, etc. Thanks for any input!  :)



Gluten free rice chex cereal ground in a blender also works out well. I toast gluten free bread slices and grind them up to use at a later date...sometimes I add some cornmeal to the blend. Gluten free panko type bread crumbs ($$$)by Kinnikinick also work out well, but I discovered the crumbs were not as fine as I would like, so I tossed them into the blender and ground to a finer blend. For a small amount, a coffee grinder can be used.