Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Am I Crazy?


Auntie-Manda

Recommended Posts

Auntie-Manda Apprentice

I like to make baked goodies & then freeze most of them, and pull out a few cookies or whatever at a time. I'm finding that whenever I freeze & then thaw pancakes (King Arthur brand) or cookies (Betty Crocker mix or King Arthur brand), it tastes grainy. The cookies weren't as bad as the pancakes. I loved the pancakes freshly made, and even as leftovers from the frige, but thawed... yuck!  Am I crazy? Does this happen? It's such a pain in the butt to make just a little, several times. But I'm the only one in my house who eats that stuff- I can't eat all the cookies or 8 servings of pancakes before it goes bad! 

:(


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Authentic Foods
Lakefront Brewery



Celiac.com Sponsor (A8-M):
Holidaily Brewing Co.


kareng Grand Master

Maybe.... Just joking.

Could you make the batter and freeze it in small amounts then thaw and cook? Same with the cookie dough. Portion it out into little unbaked cookies and then bake them later. Pancake batter should keep, maybe a week, in the fridge. I know I have been picky about frozen baked goods in my previous gluten life.

GottaSki Mentor

I make cookies - then freeze.  I find it easier to make them all at once and then put in quart size ziplocks or -- if ambitious the sealer.  They taste great when pulled outta the freeze - or so I am told by my hubby and sons.

 

edited to add....i saw something about batter...pancake, waffle or aebleskeiver batter lasts for AT LEAST a week in the frig.

Adalaide Mentor

I freeze cookies, but I only freeze things that are not from box mixes. I find them to be grainier than made from scratch baked goods are, right from the get go. I haven't had a problem with my cookies. My Christmas cookies are coming out of the freezer still just as good last week as they were Christmas day. I have yet to try this with pancakes or waffles. My husband is a huge fan of my pancakes and waffles whenever I make them and they never last.

Takala Enthusiast

No, you're not imagining it.  You may be one of those people with more taste buds, or even a "supertaster."  (I'm not, but there really are such people, and they don't like a lot of stuff we normals can't detect as well. )  But leftover pancakes are just difficult, I grind my own buckwheat or almonds, and they are very nice fresh and just okay as a refrigeratored leftover, and frozen....  :ph34r:   I make about enough pancakes for 2 to 3 days, max, at a time.  I mean, I have taken old leftover pancakes along with me as my gluten free food, bitten into one when hungry, and seriously wondered how it is I could have had the thing deteriorate in taste in just a few hours to this extent.  :lol:   I don't eat syrup but a few times a year, so .... there it is.  Like a hockey puck with wings. 

 

I would go through your freezer and seriously clean out any old leftovers, which may be contributing to the off tastes and transferring this to the butter or oil in the recipe.  You may want to even... clean the thing. :blink:  Be sure to double bag your fresh items you want to freeze.  As for the texture, you may want to, in the future, experiment with different types of flours and gums or gum substitutes, since the mixes are not quite behaving the same way as regular gluten flour.  You can also try soaking your batters several minutes in the bowl before baking, to soften up the raw uncooked rice flour, which can be notoriously gritty.   I also put a tiny bit of vinegar and a pinch of cumin and a pinch of a sweet spice such as chinese 5 spice mix, or cinnamon or a dash of molasses in almost every baked good, I think this helps with the taste. 

Auntie-Manda Apprentice

Thanks, everyone!

 

Takala- actually, I AM a supertaster!!! My friend told me about that a couple months ago, and said she thought I was one. After looking it up, I'm 90% sure I am one. Crazy that you mention that!

 

I'm pretty new to gluten-free life (1 month as of yesterday!!), and I'm a little overwhelmed ny the idea of making anything from scratch. I'm guessing all the flours are pretty expensive. My mother in law has bought me some mixes, which was very sweet, I thought. I can eat and enjoy the cookies, but I'm just goig to have to make half a box of pancakes at a time. The reason why I asked was because my mother in law just got me some muffin mix, and I'd love to make a gazillion mini muffins and freeze them, but I don't want to ruin them! I don't know what to do- maybe I'll freeze a few and keep the rest out for a  few days, and then try to thaw them & see how they are. Otherwise, my poor family will just have to help me eat them... King Arthur stuff is pretty tasty- I'm sure they won't mind.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,345
    • Most Online (within 30 mins)
      7,748

    Nana3
    Newest Member
    Nana3
    Joined

  • Celiac.com Sponsor (A20):
    Holidaily Brewing Co.


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Little Northern Bakehouse



  • Upcoming Events

  • Posts

    • Ginger38
      Thank you for your kind words and encouragement. This has been the most difficult and confusing journey to date for me, and it has been going on since 2015/2016. The last dietitian I met with works with a lot of celiac patients, so I was excited, but she just thought I should be able to eat gluten free (whatever that may be) stay in a carb count and my diabetes would not be affected. WRONG. I have tried this several times since I crossed over to full blown diabetes, because I get so sick eating gluten that I end up getting frustrated and go back to gluten free to get some relief. I have a continuous glucose monitor so it is easy to see how my body and glucose are reacting to foods...
    • Wheatwacked
      Just like you cannot be a little pregnant, you cannot be a little Celiac.  Here is an article I found that explains what the numbers mean. Are You Confused About Your Celiac Disease Lab Results? Here is another article about the non traditional symptoms of Celiac Disease. What Are the Symptoms of Celiac Disease? I've been taking 10,000 IU vitamin D3 since 2015.  My blood tests every 3 months for 25(OH)D have never gone above 93 ng/ml, even in the Florida summer.  70 - 100 is the body's natural homeostasis level. Surge of information on benefits of vitamin D "“When combined with supplemental magnesium, vitamin D repletion has dramatically changed my practice,” said...
    • somethinglikeolivia
      Interesting! Recent labs I had done did show that I was low in Vitamin D so I just began supplementing, it’s hard to tell so soon but it does seem to have a positive affect! Thanks for the input!
    • Scott Adams
      Your frustration and exhaustion are completely valid, and many in the celiac and gluten-sensitive community can relate to the overwhelming confusion you're experiencing. You’re being pulled in different directions by medical advice that seems contradictory, and it’s heartbreaking that your efforts to feel better are met with so many setbacks. Positive TTG IgA antibodies are not something to brush off, especially when combined with your long list of debilitating symptoms that clearly worsen with gluten exposure. A negative biopsy does not necessarily mean you don’t have celiac disease—it’s entirely possible that damage was missed, especially since biopsy results can vary...
    • Wheatwacked
      While a definitive causal link remains unclear, vitamin D's known role in immune modulation and intestinal barrier integrity suggests that it plays a significant role in the development and progression of celiac disease.  Reduced 25(OH)D levels are associated with celiac disease.  In celiac disease, gluten can damage these tight junctions, and vitamin D may play a protective role in this context. 
×
×
  • Create New...