Jump to content

  • 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):

    Celiac.com Sponsor (A1-M):

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

Best Flour For Baking?

Elfunk11

Recommended Posts

Elfunk11 Rookie
Elfunk11
Posted

I was just recently diagnosed with celiacs and have a true passion for baking. I've been looking at different recipes and all of them seem to call for different types of flour (coconut, rice, etc) to replace all purpose flour. Is there a certain type of flour that works better than others or can be used in all recipes as a substitute or is the type of flour specific to each recipe?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

I just use gluten-free "All purpose" flour from Bob's Red Mill.  Costco was selling it.  Now, I find it on sale and stock up.  It seems to be a hassle to have to store other flours.  Perhaps, I will in the future.  In the meantime, what I bake is pretty darn good.  I've converted most of my old recipes to gluten-free.  I find that "spicing up" and adding flavors is best since the flours do have a different taste (no plain butter cookies or yellow cake).  I'm going to try other all-purpose brands when my supply runs out.  

love2travel Mentor
love2travel
Posted

I have 22 different kinds of flour in our freezers as I find very specific attributes for various types of baked goods.  For example, garfava is great when you require the strength of high protein such as pizza crust that you can actually roll out, not just slap down on the pan.

 

So many things are incredibly easy to make gluten free including brownies, cookies, cakes and quick breads.  The trickier things include cinnamon rolls and yeast breads, croissants, English muffins and bagels.  I find making my own blends to be fun, experimental and creative. 

 

My favourites include chestnut, sorghum, amaranth, quinoa, garfava, ivory teff....  Plain white rice, potato and tapioca flours/starches are common but have very little nutritional value so I use those less. 

 

My MIL brought me some King Arthur flours back from the U.S. which I find to be the best AP flour blend if I am not making my own.

luvs2eat Collaborator
luvs2eat
Posted

I made my own blends when I first had to go gluten-free (10 years ago) but am thrilled not to have to store (and purchase!) all those different kinds of flours! Now I'm a huge fan of Better Batter flour that I buy online. I've not tried a lot of cakes or cookies but the pie crusts I make are delicious and the dough rolls out really well.

cyclinglady Grand Master
cyclinglady
Posted

I made my own blends when I first had to go gluten-free (10 years ago) but am thrilled not to have to store (and purchase!) all those different kinds of flours! Now I'm a huge fan of Better Batter flour that I buy online. I've not tried a lot of cakes or cookies but the pie crusts I make are delicious and the dough rolls out really well.

Thanks!  

StephanieL Enthusiast
StephanieL
Posted

If you want an all in one, I swear by King Arthur's AP gluten-free flour!  We have other allergies in our house (nuts and peanuts) so we can't use Bob's.  

jerseyangel Proficient
jerseyangel
Posted

Better Batter is very good.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Heatherjo Newbie
Heatherjo
Posted

I have used Better Batter flour for a few years now. Nothing will ever cook the same as wheat flour, but this comes very close. I have made things with this flour that people do not realize that ut is gluten free. I think that is a major accomplishment, considering when I first started cooking gluten free 7 years ago it was almost impossible to make something that tasted good. I also subscribe to the blogger that uses the better batter flour-she also has 2 cookbooks. I have made a lot of recipes from those cookbooks and love to get her new recipes from the blog. It has made being gluten free and dairy free a lot easier.

TGK112 Contributor
TGK112
Posted

All my baking is done with Bob's Red Mill All Purpose flour with great success ( and with added xanthan gum). I've been able to use all my old recipes - and it's very hard to believe that the banana bread, or muffins... are gluten free.

Darissa Contributor
Darissa
Posted

I have used so many flours out there - Our favorite for almost everything baking wise is Jules Gluten Free Flour (online only ...so worth trying a bag) and her bread mix is like heaven!  So good. I also do like Better Batter and King Arthurs, but I like Jules the best. I have a freezer full of it (I like to bake!).  Good luck! It does get easier!

  • 4 weeks later...
surviormom Rookie
surviormom
Posted

I have used so many flours out there - Our favorite for almost everything baking wise is Jules Gluten Free Flour (online only ...so worth trying a bag) and her bread mix is like heaven!  So good. I also do like Better Batter and King Arthurs, but I like Jules the best. I have a freezer full of it (I like to bake!).  Good luck! It does get easier!

I can second that.  I am no expert, in celiac and gluten intolerance, I am learning every day, but I am an excellent cook/baker, best flour I have found.  It allows me to use many of my old recipes still I just have to swap flour and milk/butter.  I have 4 bags in the pantry right now.  Just made birthday cupcakes with it.  :)

  • 2 weeks later...
Marlie Apprentice
Marlie
Posted

I do not like bob's red mill. It's too gritty. Tried king Arthur and did not like that either. Tried mixing flours but got bored. So far Jules or cup for cup we like best. Better batter I have not tried yet.

GottaSki Mentor
GottaSki
Posted

What are you baking?  Different gluten-free mixes can be better/worse for dif applications.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,127
    • Most Online (within 30 mins)
      7,748
    Steve715
    Newest Member
    Steve715
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      My only proof

      By knitty kitty · Posted

      Just wanted to add that checking B12 and Vitamin D only is not going to give an accurate picture of vitamin deficiencies.   B12 Cobalamine needs the seven other B vitamins to work properly.   You can have vitamin deficiency symptoms before the B12 blood level changes to show deficiency.  You can have "normal" B12, but have deficiencies in other B vitamins like Thiamine and Niacin, for which there are no accurate tests. Take a B Complex supplement with all the B vitamins.  Take additional Thiamine B 1 in the form Benfotiamine which has been shown to promote intestinal healing.  Thiamine Mononitrate found in most vitamin supplements is not easy for the body to utilize.  What makes thiamine mononitrate not break down on the shelf also makes it hard for the body to absorb and utilize.  Thiamine and Niacin B 3 deficiency symptoms include anxiety, depression and irritability.  The brain uses more Thiamine than other organs.  Take the B Complex and Thiamine in the form Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and look for health improvements in the following weeks.
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      Hello, @rei.b, Ehlers Danlos syndrome and Celiac Disease can occur together in genetically predisposed individuals.  Losing ones gallbladder is common with celiac disease. I'm glad Naltrexone is helping with your pain.  Naltrexone is known to suppress tTg IgA and tTg IgG production, so it's not surprising that only your DGP IgG and DGP IgA are high.   Have you tried the Autoimmune Protocol diet designed by Dr. Sarah Ballantyne, a Celiac herself?  The AIP diet helps lower inflammation and promotes intestinal healing.   The AIP diet is a Paleo diet that eliminates foods that can cause intestinal inflammation until you heal on the inside, then more foods can be added back in.  The low histamine AIP diet will help reduce inflammation further.   Histamine is released as part of the immune response in celiac disease.  Foods also contain various amounts of histamine or provoke histamine release.  Lowering the amount of histamine from foods helps.  The body, with help from B vitamins, can clear histamine, but if more histamine is consumed than can be cleared, you can stay in an inflammatory state for a long time. Cutting out high histamine foods is beneficial.  Omit night shades which contain alkaloids that add to leaky gut syndrome found with celiac disease.  Night shades include tomatoes, peppers including bell peppers, potatoes and eggplants.  Processed foods like sausages and gluten-free processed products are high in histamines.  All Grains are removed from the diet because they are inflammatory and provoke histamine release. Blood tests for deficiencies in B vitamins are notoriously inaccurate.  You can have vitamin deficiency symptoms before blood levels show a deficiency.  Blood levels do not accurately measure the quantity of B vitamins stored inside the cells where they are utilized.  The brain will order stored vitamins to be released from organs into the blood stream to keep the brain and heart supplied while deficiency occurs inside organs, like the gallbladder.  Gall bladder dysfunction is caused by a deficiency in Thiamine Vitamin B 1 and other B vitamins.   The eight essential B vitamins are water soluble and easily lost with diarrhea and constipation, and the malabsorption and inflammation that occurs with celiac disease.  Because they are water soluble, the body can easily excrete any excess B vitamins in urine.  The best way to see if you are deficient is to take a B Complex and Thiamine in the form Benfotiamine and look for health improvements in the following weeks.  Most B Complex supplements contain Thiamine Mononitrate which is not bioavailable.  The body has a difficult time utilizing thiamine mononitrate because it doesn't break down easily.  Benfotiamine has been shown to promote intestinal healing.   Remember your intestines are in a damaged, permeable state.  Treat them tenderly, like you would a baby until they heal.  You wouldn't feed a baby spicy bell peppers and hard to digest corn and nuts.  Change your diet so your intestines can heal.   I use a combination of B12 Cobalamine, B 6 Pyridoxine, and B1 Benfotiamine for pain.  These three B vitamins have analgesic properties.  They relieve pain better than other otc pain relievers. 
    • Mari
      My only proof

      By Mari · Posted

    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Sorry, I think I got you mixed up with another poster.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I hadn't been eating gluten free before having the antibody test done. I started eating gluten free after having the test done because the gastro PA told me to eat gluten-free for 6 months. I'm now 3 months in.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.