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):

    Celiac.com Sponsor (A1-M):

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

Baking Success

jenvan

Recommended Posts

jenvan Collaborator
jenvan
Posted

Just had to share in case someone else wanted to try this flour... I made some peanut butter cookies last night and they came out perfect! I used my good ol' Better Homes and Gardens Baking cookbook recipe and used Authentic Food's Multi-flour Blend, which you sub with a 1:1 ratio for flour in "old" recipes. If anyone wants to try, the link is below. They cookies taste great, no gfy flour taste, and the texture is just like regular cookies. I will try it in several more recipes...but have been looking for a good easy flour with a 1:1 ratio so I could use my old recipes. :D PS-My dad also used this to make me gluten-free sweet rolls for Christmas and it worked great.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


cgilsing Enthusiast
cgilsing
Posted

Thanks Jenvan! I'll have to try it out!

lonewolf Collaborator
lonewolf
Posted

Yay! Isn't it great to have baking success? I have found that it's best to stick to old recipes from regular cookbooks after finding a good gluten-free flour too.

jenvan Collaborator
jenvan
Posted
  • Author

Liz-

Yeah, I wasn't looking fwd to getting all new recipes! I'll be ready for my cookie exchange this Christmas!

ebrbetty Rising Star
ebrbetty
Posted

happy to hear the came out great. thanks for the link..once I figure out why gluten-free breads and bagels are killing me I may order some lol

  • 1 month later...
jenvan Collaborator
jenvan
Posted
  • Author

Another good experience with this flour. I made chocolate chip cookies using the classic Tollhouse Recipe last weekend...subbed this flour. They turned out great! And Celiacs and non-Celiacs alike both enjoyed them at the party this weekend. Had a non-Celiac take a bag home too! Seemed just like regular cookies...

Judyin Philly Enthusiast
Judyin Philly
Posted

JEN- GOOD MORNING KIDO

I RMEMBEER I ASK YOU BEFORE..THE 1-1 MEANS 'USE THE SAME FLOUR RATIO OF gluten-free FLOUR TO RECIPE? RIGHT..I HAVE THE OLD B/H GARDEN COOKBOOK. NOT BAKING BOOK . ARE THE RECIPES THE SAME.

JUDY

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

Celiac.com Sponsor (A8-M):


ebrbetty Rising Star
ebrbetty
Posted

thanks for the tip, glad to hear the baking was a success

wolfie Enthusiast
wolfie
Posted

Which of the flour blends did you use? was it the 4 bean or the featherlight blend? I think I have the featherlight blend and am anxious to give it a try in some of my old recipes! :)

Thanks!

Nevermind...I see you say the multi-flour blend! See what I get for speed reading? LOL!

Guest gfinnebraska
Guest gfinnebraska
Posted

Hi Jen ~ You didn't add any of the usual stuff that the gluten-free recipes say to add?? Just recipe sub. gluten-free flour? That would be awesome! I am "known" for my cookies, but have never tried them gluten-free. Thanks!!! :)

mamaw Community Regular
mamaw
Posted

I'll have to try that flour too. I do the same thing with the four bean from B Hageman. I wonder which flour is cheaper??????The cost of this stuff is getting way out of hand........

I think the B hageman's was like $12 + for a 2# bag

mamaw

jenvan Collaborator
jenvan
Posted
  • Author

Judy-

Yup, same amount of flour--if 2 cups regular flour, then sub 2 cups of this gluten-free blend.

Kimberly-

The blend I mention above has the mix of flours and the xanthan gum already in it--so no need for 'mixing' your own blend.

Mamaw-

It may be cheaper to make your own blend...but the ease of this one and the success I've had makes me want to stick with it. Was trying to find how much my mix cost on the gfmall and can't find it at the moment...weird :blink:

DingoGirl Enthusiast
DingoGirl
Posted

Jen - I am excited about this news as I miss Tollhouse cookies more than ANYTHING! :)

Susan

Cin Rookie
Cin
Posted

Jenvan,

What is the "mix" of flours. Does the box give you the exact measurements in case we wanted to make our own. I know Bette Hagmans does but I wasnt exactly pleased with hers...or maybe I am just not a great baker. lol

pixiegirl Enthusiast
pixiegirl
Posted

does anyone know if these flours have cross contamination issues with peanuts/tree nuts? It lists them as wheat free (some soy free, whatever) but it doesn't mention nuts. We have found it almost impossible to bake hardly anything because of the issues most mixes and flours have with cross contamination.

Thanks, Susan

jenvan Collaborator
jenvan
Posted
  • Author

Susan-

Not sure about nut CC--you could call or e-mail Authentic Foods--I'm sure they could tell you.

Cin-

Unfortunately the bag doesn't list ratios or amounts...but the ingredients are, in order, Brown Rice Flour, Sweet Rice Flour, Tapioca Starch, Cornstarch, Potato Starch, Xanthan Gum.

jenvan Collaborator
jenvan
Posted
  • Author

PS--I figured out the price for the flour: $10.32 for 3 lbs

Guest Robbin
Guest Robbin
Posted

Jen, Thanks so much for the information!! I have been experimenting and mixing different flours, but didn't care for the reg. Betty Hagman's gluten-free mix. Now, with the ingredients you posted, I figured the ratios of flours and I think the key is the two rice flours and less of the potato starch flour in Betty's mix, so here goes my version--This is based on the ratios in the gluten-free mix and the ingredients you listed, plus guides for xanthan gum:

This makes 9 c. :

3 c. sweet rice flour

3 c. brown rice flour

1 1/4 c. tapioca starch

1 1/4 c. cornstarch

1/2 c. potato starch

xanthan gum- (Betty Hagman's recommendations) for bread-3/4 tsp per c flour, for cakes 1/2 tsp per c. flour, for cookies- 1/4 to 1/2 tsp per c. flour.

I am going to use this tonight for cookies. Thanks again! :)

P.S. I already had these flours, but next time I need flour, I think it will be more economical to buy the mix already packaged if it is that price you quoted here in my town. Less hassle too.

jenvan Collaborator
jenvan
Posted
  • Author

PS--Forgot...the price I quoted is from the gluten-free Mall online.

lonewolf Collaborator
lonewolf
Posted
PS--I figured out the price for the flour: $10.32 for 3 lbs

YIKES! I guess I'm lucky that my flour mix works great for me. I mix it myself, buying brown rice flour in 25 lb. sacks and potato and tapioca in bulk and then sometimes throw in some sorghum flour or Bob's Red Mill gluten-free flour mix and it costs just over $1 a pound.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
YIKES! I guess I'm lucky that my flour mix works great for me. I mix it myself, buying brown rice flour in 25 lb. sacks and potato and tapioca in bulk and then sometimes throw in some sorghum flour or Bob's Red Mill gluten-free flour mix and it costs just over $1 a pound.

Wow, they're REALLY making a profit on it, aren't they? What a shame.

Lonewolf, where do you purchase 25-lb sacks of brown rice flour and potato and tapioca flours in bulk, and how do you store them when you get them home?

Thanks!

lonewolf Collaborator
lonewolf
Posted
Wow, they're REALLY making a profit on it, aren't they? What a shame.

Lonewolf, where do you purchase 25-lb sacks of brown rice flour and potato and tapioca flours in bulk, and how do you store them when you get them home?

Thanks!

I buy the brown rice flour (and other things) through a buying club called Azure Standard that's located in Oregon. I think I paid 55 cents a pound last time. They deliver to the Western US. Our local health food store sells the unopened sacks at 10% off, but it's more expensive than Azure, although way cheaper than the little packages you can buy in most stores. Our HFS also has potato starch and tapioca starch in bulk at about $1.19 a pound and it's located by the dried beans - nowhere near anything with gluten. We put the br. rice flour in 2-3 gallon rubbermaid containers and freeze it until we use it. The starches we keep in plastic bags in the cupboard. I do buy little packages of sorghum flour and Bob's Red Mill gluten-free flour mix when it's on sale at one of the 4 stores that carries it in the area.

Guest Robbin
Guest Robbin
Posted

Wow, Liz, I wish I could find a place like that here in VA. I paid 3.49 for a 20 ounce box of sweet rice flour. The other flours are about the same. I am seriously thinking of trying a little grain mill. The way prices are here, I think it would pay for itself in no time. The Betty Hagman four flour blend I bought was 11.89 for 3 lbs. I went ahead and bought it and I bought the different flours to experiment with. Dh wasn't too thrilled with the grocery bill that week! By the way, the cookies were much better with the tweaking of that blend. Thanks again, Jen. :) I made the tollhouse cookies too and ds loved them.

lonewolf Collaborator
lonewolf
Posted

Wow, I didn't realize how lucky I am here on the West Coast!

bluejeangirl Contributor
bluejeangirl
Posted

I always wondered how to use portions of NG flour blends to equal wheat and I found them today on the web. They are:

For 1 T of wheat flour substitute,

1 1/2 t. cornstarch

1 1/2 t. potato starch

1 1/2 t. arrowroot starch

1 1/2 t. rice flour

2 t. quick cooking tapioca

For 1 cup of wheat flour sub.

3/4 c plain cornmeal course

1 c. plain cornmeal, fine

5/8 c. potato flour

3/4 c. rice flour

So as you can see there is quite a difference in flours.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to AnneBSunflower's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      mystery gluten?

      Welcome to the forum, @AnneBSunflower, I have Hashimoto's, too. I've learned some things that have helped with mine. This study says it's common to find anti gluten antibodies in Hashimoto's. So antibodies aren't necessarily due to gluten ingestion. https://pubmed.ncbi.nlm.nih.gov/31149170/ Take a B Complex supplement and Benfotiamine...
    2. knitty kitty
      - knitty kitty replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      13

      Struggling to get into a good pattern

      @Rejoicephd, Would you consider adding a B Complex to your supplements? I was taking a multivitamin and still became deficient. There's a question as to how well multivitamins dissolve in the digestive system. I found taking a B Complex and Benfotiamine, a form of thiamine shown to promote intestinal healing, very beneficial in my recovery...
    3. knitty kitty
      - knitty kitty replied to kopiq's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      almost a year in recovery - so many questions about to give up

      @kopiq, Your case is not hopeless. Doctors are not required to learn much about nutrition. Celiac Disease causes damage to the lining of the small intestines resulting in malabsorption of essential vitamins and minerals. The eight essential B vitamins and the four fat soluble vitamins (A, D, E, and K) are chemical compounds that our bodies...
    4. Rejoicephd
      - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      13

      Struggling to get into a good pattern

      Thank you @cristiana. Its really helpful to hear your experience, thanks for sharing. 8 years is a long time! And its also good to know that others have experienced worsening before it gets better. I've just started doing the food diary recently, and I'll keep that going. It's at least helping me try to get a handle on this, and also helps increase my...
    5. trents
      - trents replied to junell's topic in Related Issues & Disorders
      1

      Help!

      Yes, the development of additional food intolerances is a common spinoff of celiac disease. To ensure valid testing after beginning a "gluten challenge" you would need to be consuming at least 10g of gluten daily (about the amount in 4-6 slices of wheat bread) for at least two weeks. Many cannot follow through with this regimen, however, as their intolerance...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,650
    • Most Online (within 30 mins)
      7,748
    k3ndra
    Newest Member
    k3ndra
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      mystery gluten?

      By knitty kitty · Posted

      Welcome to the forum, @AnneBSunflower, I have Hashimoto's, too.  I've learned some things that have helped with mine. This study says it's common to find anti gluten antibodies in Hashimoto's.  So antibodies aren't necessarily due to gluten ingestion.   https://pubmed.ncbi.nlm.nih.gov/31149170/   Take a B Complex supplement and Benfotiamine, a form of thiamine shown to promote intestinal healing, and Vitamin C.  This study found a higher rate of thiamine and Vitamin C deficiencies in people with Hashimoto's.   https://pubmed.ncbi.nlm.nih.gov/37278003/   Try cutting back on the amount of iodine in your diet.  Iodine, even in small amounts, can stimulate the thyroid which in turn stimulates the immune system which increases antibody production.   Dairy and eggs are high in iodine.  Switch from iodized salt to Pink Himalayan salt.   https://pubmed.ncbi.nlm.nih.gov/9703374/   Supplement with Selenium, a mineral that helps the thyroid function and calms the immune response in the thyroid.   https://pubmed.ncbi.nlm.nih.gov/37033262/ Hope this helps!  Keep us posted on your progress!
    • knitty kitty
      Struggling to get into a good pattern

      By knitty kitty · Posted

      @Rejoicephd, Would you consider adding a B Complex to your supplements?   I was taking a multivitamin and still became deficient.  There's a question as to how well multivitamins dissolve in the digestive system.   I found taking a B Complex and Benfotiamine, a form of thiamine shown to promote intestinal healing, very beneficial in my recovery.   Some B Complex supplements use Thiamine Mononitrate which is not well absorbed nor utilized by the body.  Thiamine Hydrochloride is better.  Benfotiamine is easily absorbed.  If not needed, the B vitamins are easily excreted. High B12 out of the blue could be masking a lack of other vitamins that work with B12, like Folate B 9, Pyridoxine B 6, and Thiamine B 1. Meats and liver are great sources of B vitamins.  B vitamins are needed to make digestive enzymes that digest protein, fats, and carbohydrates.   Do keep in mind that most gluten free processed facsimile foods are not required to be enriched with vitamins and minerals lost in processing like their gluten containing counterparts.  The more carbohydrates you eat, the more Thiamine is needed to process them into energy instead of storing them as fat.   Hope this helps!  Keep us posted on your progress.
    • knitty kitty
      almost a year in recovery - so many questions about to give up

      By knitty kitty · Posted

      @kopiq,  Your case is not hopeless.  Doctors are not required to learn much about nutrition.  Celiac Disease causes damage to the lining of the small intestines resulting in malabsorption of essential vitamins and minerals.  The eight essential B vitamins  and the four fat soluble vitamins (A, D, E, and K) are chemical compounds that our bodies cannot make, so we must get them from what we eat.  If we're not absorbing sufficient amounts from our food, then supplementing with vitamins and minerals help boost our ability to absorb them.  The B vitamins are safe and water soluble, easily excreted in urine if not needed or not absorbed.  Essential minerals are important, too.  Magnesium and Thiamine make life sustaining enzymes together.   Blood tests for the B vitamins are notoriously inaccurate.  By the time a deficiency shows up in the blood, you've been deficient for a few years. The best way to tell is to try taking a  B Complex and looking for health improvements. Taking a B Complex and Benfotiamine, a form of thiamine shown to promote intestinal healing, helped me immensely.  I also took Vitamin D and Magnesium Glycinate and others. Did your doctor offer any treatment to correct your critically low Vitamin D level?   Mine was lower than yours.  My doctor prescribed the less bioavailable form D2.  Our bodies utilize the D3 form better.  I bought over the counter Vitamin D3 supplements (1000 IU) and took several with each meal.  Taking high doses of Vitamin D to correct a deficiency is safe and very effective at improving health.  I started feeling better quickly.  Vitamin D helps regulate the immune system and lower inflammation, as well as makes hormones. Laying out in the sun cannot correct a Vitamin D deficiency unless you're below the 33rd parallel (on a tropical island with abundant exposed skin for several months).  Ultraviolet rays from the sun destroy the thiamine in the body.  That feeling of lethargy is because the sun exposure broke down thiamine into unusable pieces.  Thiamine and the B vitamins make ATP, the energy currency the body requires to function, to make digestive enzymes, to regulate body temperature, to think, to heal itself.  We need more Thiamine when we're outdoors in hot weather, working or exercising.  Thiamine deficiency doesn't cause heat stroke, but thiamine deficiency can make heat stroke symptoms worse.  We need more Thiamine when we're physically ill or injured or undergoing medical procedures.  We need more Thiamine when we're emotionally stressed or traumatized.  Anxiety and depression are very early symptoms of thiamine and other nutritional deficiencies.   Rashes can be caused by deficiencies in Niacin B3, Vitamin A, or Vitamin C.  Some rashes can become worse with exposure to sunlight.   The B vitamins are needed to make digestive enzymes that will help you digest fat and proteins better.  Meats are an excellent source of B vitamins.  Sweet potato and plantain are high in carbohydrates.  The more carbohydrates one eats, there is a greater metabolic need for thiamine to turn them into energy, ATP. Can your doctor refer you to a dietician or nutritionist?
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you @cristiana.  Its really helpful to hear your experience, thanks for sharing.  8 years is a long time!  And its also good to know that others have experienced worsening before it gets better.  I've just started doing the food diary recently, and I'll keep that going. It's at least helping me try to get a handle on this, and also helps increase my overall awareness of what I'm putting in my body. I will also message my GI doc in the meantime too.  Thanks, it's really helpful to talk through this.  
    • trents
      Help!

      By trents · Posted

      Yes, the development of additional food intolerances is a common spinoff of celiac disease. To ensure valid testing after beginning a "gluten challenge" you would need to be consuming at least 10g of gluten daily (about the amount in 4-6 slices of wheat bread) for at least two weeks. Many cannot follow through with this regimen, however, as their intolerance reactions are just too strong and present too much health risk.
×
×
  • Create New...