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

Question Regarding Gluten Free Flour


deananga

Recommended Posts

deananga Newbie

Yes, I was wondering is soy flour the same as gluten free flour. My mom has celiac disease and I am trying to make her a desert and was given soy flour when I asked if they had any gluten free flour.


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient
Yes, I was wondering is soy flour the same as gluten free flour. My mom has celiac disease and I am trying to make her a desert and was given soy flour when I asked if they had any gluten free flour.

Hi deananga and welcome! :) Soy flour would be safe from a gluten standpoint--it's gluten-free. There are other gluten-free flours though--rice, tapioca, potato, buckwheat, almond--to name a few. A lot of people find that a mix of gluten-free flours work best. Here are some samples of what I mean--

Open Original Shared Link

Good luck with the gluten-free dessert! How nice of you :)

flagbabyds Collaborator

Soy flour is one of the gluten free flours, but there are others, I would suggest not to just use soy, but rice and other types too, to make it less soy-ey. most desserts do not taste like soy, and that might not be the best flavor of th dessert.

VegasCeliacBuckeye Collaborator

Soy Flour definitely has some bite to it - Blech!

Try a combo of Rice, Potato and Potato Flours.

Molly, why do you have face paint on? Was that a Giants game?? LOL!

GlutenFreeGirlie Rookie

Since you're just getting started, you might try a flour that is already mixed to the right blend. You could try the Bob's mix (www.bobsredmill.com) or Authentic Food's Multi-flour Blend (mentioned in a different thread- baking success) that works well. There are recipes for blended flours. I had a lot of trouble when I first started getting the right combination of flours so my baked goods would come out right. Soy flour alone will have a very unusual flavor and baking will be difficult without a combination of flours. You might try reading the thread about online recipe sites and follow recipes using soy flour at first. I found the flour blends really helped me get a grip on this new way of life, and now I experiment more with individual flours. You'll have to read the ingredients to see if you need to add xanthan or guar gum to the recipe. Again, I recommend finding some basic gluten-free recipes that tell you how much of everything to use to get started. :blink:

Rachel--24 Collaborator

I recommend not using soy as well....a mixture would be better. Bob's Red Mill has a gluten free all purpose flour.

Molly, why do you have face paint on? Was that a Giants game?? LOL!

Yeah Molly!! I actually think I may have seen you at the game. Were you by any chance using crutches? If you were then I passed right by you...if not it was some other very orange girl with a painted face. :)

chrissy Collaborator

bette hagman has a flour blend called featherlight mix that we use alot and have had really good success with-----but don't forget to use xanthan gum. i can't find the book right now, i'll try to post the mix later.

christine


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



Celiac.com Sponsor (A8-M):



ebrbetty Rising Star

heres the Bette Hagman Feather light flour mix

to make 9 cups:

rice flour 3 cups

tapioca flour 3 cups

cornstarch 3 cups

potato flour [NOT POTATO STARCH FLOUR] 3 Tablespoons

I have not made it yet, I can't find potato flour..only potato starch flour..she clearly states they are different.

hope this helps

Betty

chrissy Collaborator

thanks betty--i still haven't found my book.

christine

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,561
    • Most Online (within 30 mins)
      7,748

    lamps
    Newest Member
    lamps
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • petitojou
      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
    • petitojou
      Thank you so much for the information and kind message! Reading this transformed how I’ve been viewing my efforts and progress. Guess there’s still a lot to celebrate and also heal 😌  Yes, I’ve been taking it! Just recently started taking a multivitamin supplement and separated vitamin D! I also took chewable Iron polymaltose for ferritin deficiency 2 months ago but was unable to absorb any of it.  Thank you again! Hearing such gentle words from the community makes my body and heart more patient and excited for the future. 
    • ckeyser88
      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
×
×
  • 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.