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

I Need Help!

Turtle

By Turtle
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Turtle Enthusiast
Turtle
Posted

Okay...this may REALLY confirm my dumbness for all of you but I need help!

Bette Hagman calls for 1 part this, 1 part that in some of her gluten-free flour recipes...

What on earth is a part??? :blink:

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

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

Need more info please.

If there are four flours in the blend there would be 4 parts. If the recipe calls for 1 cup flour blend you would add 1/4 cup for each part. Does that make sense?

Turtle Enthusiast
Turtle
Posted
  • Author

:blink::huh::unsure: This is what I look like right now so no, I still don't get it. HAHA!

For example:

Bette Hagman's Basic gluten-free Flour Mix says:

2 parts rice flour

1 part potato starch

1 part tapioca flour

Her Bean Flour mix:

1 part garfava bean flour

1 part sourghum flour

1 part cornstarch

1 part tapioca flour

Thanks Andrea for trying to tutor me on this... :)

mouse Enthusiast
mouse
Posted

Lets say that you want to make up a large amount of her flour to freeze so that you have some on hand at all times. The flour that says 2 parts would be 2 cups flour. The one parts would be 1 cup each. For a combined value of 4 cups. Each part is one cup. You can reduce the parts to what you are needing. I hope I did not confuse you more :blink: .

lpellegr Collaborator
lpellegr
Posted

"part" means an equal portion. So if you decide "part" equals "1 cup", then 1 part = 1 cup, 3 parts = 3 cups, 1/3 part = 1/3 cup. If you have a big bowl and you want to make a lot, then 1 part might = 3 cups, in which case 1/3 part = 1 cup. She did this to give you options on what size. I guess if you're into weighing things out, a part could be an ounce or a pound and it would still come out in the right proportions. Heck, you could measure by handfuls or shoefuls or bucketfuls and as long as you had the right number of each, it would come out the same.

Turtle Enthusiast
Turtle
Posted
  • Author

Ohhhhh, now it makes sense! ;)

So my next question is:

Have any of you made up these gluten-free flour mixes to keep "on hand"?

More importantly:

Do you have to keep it in the fridge or freezer or is a really good airtight container okay??

You guys are wonderful, thanks again for all your help. Otherwise no telling what disaster would occur in my kitchen. :lol:

Lisa Mentor
Lisa
Posted

I don't do alot of baking and therefore don't have but little on hand. As I have one pkg of all purpose gluten-free flour, I pks of gluten-free breadcrumbs, and true cornmeal. I put those in zips and keep them in the pantry or in the freezer when it's not full of summer creamed corn or just made brunswick stew.

I just use the flours for graveys and thickening, when I don't use corn starch. gluten-free breadcrumbs are for hamburgers and such and cornmeal is for frying fish and cornbread. My sorry expansion. But, it is what it is.

Hope this helps Turtle. (how, ya doing)

Lisa

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

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted
Ohhhhh, now it makes sense! ;)

So my next question is:

Have any of you made up these gluten-free flour mixes to keep "on hand"?

More importantly:

Do you have to keep it in the fridge or freezer or is a really good airtight container okay??

You guys are wonderful, thanks again for all your help. Otherwise no telling what disaster would occur in my kitchen. :lol:

I make up a modification of Bette Hagman's basic flour mix. I use 3 C Brown Rice flour, 1 C Potato Starch, 1/2 C Tapioca starch and 2-1/2 tsp xanthan gum, sifted 3 times. I store it in the refrigerator, since br. rice flour gets rancid more easily than white rice flour. I store my big container of br. rice flour in the freezer.

AndreaB Contributor
AndreaB
Posted

I keep my big bags in the freezer. For the mix that Annalise Roberts uses I keep it out unless I'm not going to use it within a few weeks. I used to freeze everything but sometimes I would forget to take it out and then I had to wait while it warmed up to room temperature. <_<

Guhlia Rising Star
Guhlia
Posted

I keep all my flours in a drawer in my refrigerator. I bake all the time, so it's nice to have them all together in the fridge. That way I'm sure they aren't going to go bad on me.

When I make up the flour mixes, I generally make huge portions at a time. We go through a lot of flour though now that my daughter and husband are gluten free. I make him pizzas and breads and all the things that he would miss terribly if he didn't have it.

Turtle Enthusiast
Turtle
Posted
  • Author

Okay! Thanks for all the good suggestions. I usually just do what you do Momma Goose (Lisa) in keeping a bag of Bob's Red Mill here, Rice Flour there. But.....i'm learning more gluten-free recipes and it would make more economical sense to mix up a big batch of gluten-free flour to keep on hand.

Thanks again for helping me out and THANK YOU for explaining what a "part" is. That was driving me crazy not understanding what that was. :lol:

Lisa: I'm doing good. Thanks so much for asking. But I miss NC sooooo bad! :(

SC is okay, but it's just NOT home (NC). Hopefully the job angels will shine down on me and bring me home SOON......Hope you're doing wonderful!!

lpellegr Collaborator
lpellegr
Posted

Just for another opinion thrown in, I make big batches of Bette Hagman's original blend and her 4 flour mix and store them both at room temperature and I haven't noticed any problem with them. I wish I had room in my fridge or freezer, but they're too full. I use white rice flour from the Asian market which has a nicer texture so they're not at all gritty.

GFBetsy Rookie
GFBetsy
Posted

Soy flour, Brown Rice flour and nut flours (like almond flour, etc) need to be refrigerated because of the higher fat content. I also keep my potato flour cold. But the rest of them are okay at room temp. I make 12 - 15 cups of flour mix at a time and keep them in my pantry. They've not gone bad on me yet ;)

Turtle Enthusiast
Turtle
Posted
  • Author

Great!!!

Thanks!!! My fridge is not huge so i'm glad to know that the pantry is okay for most!

Gotta go check on my cookies.... :) Thanks again!

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.