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Flour Master List


queenofhearts

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queenofhearts Explorer

I love baking but since going gluten-free I've been a little irritated by the way the authors all want you to have their flour blends on hand, instead of specifying measurements for the recipe you're making. I'm a bit of a cookbook slut, not content with one author or one blend, so I decided I needed to make up a master list of all the flour blends I used. I taped it to the inside of my cabinet door, so that when I'm using a recipe I don't have to flip back to the flour recipe before I make what I'm making. I have all different amounts so that I don't have so many leftover bits of flour to contend with. (From 1 cup to 12 for each recipe.)

If anybody would like a copy of this, pm me with your e-mail address & I'll send you one. It has blends from Bette Hagman, Carol Fenster, & Annalise Roberts. It makes using their cookbooks much simpler!

Leah

p.s. PLEASE REMEMBER TO INCLUDE YOUR E-MAIL ADDRESS IN THE PM.


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Ursa Major Collaborator

I'd love your lists! PM on the way. Thanks for offering, that's sweet of you.

Jestgar Rising Star

Leah,

This is an incredible list! Thank you so much for compiling it!

J

luvs2eat Collaborator

I'd love to have it too! I've found A. Roberts blend easiest to use and w/ really good results! PM on the way.

queenofhearts Explorer

I'm really glad so many folks are interested in the flour list! I must not have been clear in my first message, though, because a lot of you are not including your e-mail address in the pm, & I don't know how to attach a Word document to a pm, so--

PLEASE REMEMBER TO INCLUDE YOUR E-MAIL ADDRESS IN THE PM.

...Or if somebody knows a spiffy way to attach a Word doc to the pm, that would be handy to know!

Thanks,

Leah

chrissy Collaborator

a cookbook slut??!!!! LOL!!!LOL!!!

i'd love your list.

queenofhearts Explorer

Slight complications! My e-mail is doing strange things today. I have sent messages to everyone who pm'd me but many of them are stuck in my outbox for some inexplicable reason. I hope the list will get to you all eventually. Please know that I haven't forgotten you!

Leah

p.s. Chrissy, did you pm me with your e-mail address?


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chrissy Collaborator

i did PM you with my address----i'll do it again just in case.

ebrbetty Rising Star

thanks for the kind offer..i'll pm you :D

chrissy Collaborator

did you get my PM?

queenofhearts Explorer
did you get my PM?

I thought I'd responded to all but I'll double check!

I thought I'd responded to all but I'll double check!

Weird, Chrissy, it's not there... unless you used another name or something?

chrissy Collaborator

i PM'd you again------the other night i realized i had PM'd myself by accident. LOL!!

queenofhearts Explorer
i PM'd you again------the other night i realized i had PM'd myself by accident. LOL!!

That's a good one! Just sent the list.

emcmaster Collaborator

Leah, just wanted to say thanks so much!

queenofhearts Explorer
Leah, just wanted to say thanks so much!

You're most welcome, & congratulations on your newlyweddedness! I trust you had a gluten-free cake!

chrissy Collaborator

thanks!! you put a lot of work into this list.

Cheri A Contributor

Thanks SO much for putting this together. I printed it out and taped it in my pantry cabinet! :D

hineini Enthusiast
I love baking but since going gluten-free I've been a little irritated by the way the authors all want you to have their flour blends on hand, instead of specifying measurements for the recipe you're making. I'm a bit of a cookbook slut, not content with one author or one blend, so I decided I needed to make up a master list of all the flour blends I used.

OMG, I'm a cookbook slut too! A non-monogamous one, at that!

au natural Newbie
I love baking but since going gluten-free I've been a little irritated by the way the authors all want you to have their flour blends on hand, instead of specifying measurements for the recipe you're making. I'm a bit of a cookbook slut, not content with one author or one blend, so I decided I needed to make up a master list of all the flour blends I used. I taped it to the inside of my cabinet door, so that when I'm using a recipe I don't have to flip back to the flour recipe before I make what I'm making. I have all different amounts so that I don't have so many leftover bits of flour to contend with. (From 1 cup to 12 for each recipe.)

If anybody would like a copy of this, pm me with your e-mail address & I'll send you one. It has blends from Bette Hagman, Carol Fenster, & Annalise Roberts. It makes using their cookbooks much simpler!

Leah

p.s. PLEASE REMEMBER TO INCLUDE YOUR E-MAIL ADDRESS IN THE PM.

I would love a listing of the flour blends. My e-mail is banjobear@sbcglobal.net thank you so much!!

Do you know what the title of annalise cookbook is!!!

Tay Newbie

Please send me the flour list. I tried my first cake last weekend and it was flat, no lift at all. Tasted yummy though!

queenofhearts Explorer

Just looking out for your privacy folks, you should probably PM me with e-mail addresses rather than including it in the reply, unless you want it to be public. Remember this board can be googled.

Leah

Annalise Roberts' book is titled Gluten-Free Baking Classics.

nina Rookie

I would love your flour list,I have made my own litle mesurment on each recepie I made so I do not have left over flour,but somthimes I am not shure about it i am so used to metric and cups are confusing me.

THANK YOU so much!

Nina

  • 1 month later...
AndreaB Contributor

Leah,

I pm'd you. :)

chrissy hill Newbie

I would love the list of flour mix recipes! My e-mail address is chrissy19702002@yahoo.com. Thanks!

2Boys4Me Enthusiast
I would love your flour list,I have made my own litle mesurment on each recepie I made so I do not have left over flour,but somthimes I am not shure about it i am so used to metric and cups are confusing me.

THANK YOU so much!

Nina

The nearest cup/ml measures are:

1 cup = 237ml (people converting from imperial would use a 250ml measure)

3/4 cup = 177ml

2/3 cup = 158ml

1/2 cup = 118ml (people converting from imperial would use a 125ml measure)

1/3 cup = 79ml

1/4 cup = 59 ml

1/8 cup = 30 ml

1/16 cup = 15 ml

1 tbsp = 3 tsp = 15ml

(tbsp=tablespoon tsp=teaspoon)

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  • Posts

    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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    • trents
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    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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