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

Baking

Guest Lindam

By Guest Lindam
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Guest Lindam
Guest Lindam
Posted

I think I have read this somewhere, but can someone tell me how to substitute "our" flours for wheat flours? Is it cup for cup? I primarily use potato starch, corn starch or tapioca flour. Please help!! :D

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

Celiac.com Sponsor (A8-M):


Guest Florida Jean
Guest Florida Jean
Posted

I use it cup for cup, but I never use only one of "our" flours in

a recipe. I keep Betty Hagman's flour "mix" on hand and use that

in my cake recipes. Don't forget to use xanthan gum if you are

baking cakes! That is 1 tsp = 3 cups of flour. Again, it's the

flour "mix" that I speak of...[potato, tapioca, and rice]

I have substituted all of my old wheat flour cake recipes using

the mix and xanthan gum and they come out just as great

as before.

Good luck!

Jean

MichelleC Apprentice
MichelleC
Posted

I use Bob's All Purpose gluten-free flour mix cup for cup, and most often just toss in a tsp of Xanthan gum, no matter how much flour! LOL! It all seems to come out fine, despite my lack of exactness on the X gum.

Bob's has bean flour in it, so the batters/doughs smell kinda funky, but there is no bean flavor at all in the finished product.

Good luck!

Michelle

  • 2 weeks later...
92939 Newbie
92939
Posted

DEAR FLORDIA JEAN, DO YOU MIX THE XANTHAN GUM IN WITH THE FLOUR AS YOU WOULD BAKING POWDER AND SODA BEFORE ADDING THE LIQUIDS

THANKS

NC JEAN

catfish Apprentice
catfish
Posted

92939, I'm not Florida Jean but I can answer that. Yes, you should mix the Xanthan gum with the dry ingredients before adding any wet ingredients or it will clump together.

Sherquilts Newbie
Sherquilts
Posted

Hi there! I baked my first batch of cookies today using my own recipe. I used betty Hagmans 3 flour recipe{rice, potatoe starch,& tapioca} and added zanthan. I used her flour cup for cup and they turned yummy. I couldn't tell the difference. They were chocolate chip by the way and sure were good especially since I haven't had any cookies for 2 1/2 months.

Sheryl

Guest Florida Jean
Guest Florida Jean
Posted

I have never tried cookies. I prefer eating cake or pie.

But....with the xanthan gum, my info states not to use

xanthan gum for cookies. Hmmmmm! How interesting.

Did you use 1 tsp. per 3 C. flour for the cookies?

I will have to give this a try.

Jean

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

Celiac.com Sponsor (A8-M):


Sherquilts Newbie
Sherquilts
Posted

Dear Florida Jean,

Hi there! I am really new to gluten-free but am learning. I bought "The Gluten-Free Gourmet" by Betty Hagman. She recomended 3/4 teasp. Xanthum gum per cup of flour for bread, 1/2 teasp. per cup for flour for cakes, and 1/4 to 1/2 teasp. per cup of flour for cookies. My receipe called for 2 1/4 cup of flour so I used 1 teasp of xanthum gum. Hope this helps. I want to make some bread soon but need to order dough enhancer and egg replacer before I can make it no one close to me sells these items. Good luck with your cookies.

Sheryl

Guest Florida Jean
Guest Florida Jean
Posted

Hi Sheryl,

Thanks for that info.

MUST you make your own bread from scratch?

There is a wonderful bread mix that I found to be about the best and

you don't have to buy all of the flours, etc. etc. And, it comes out just right.

It's Manna from Anna.

glutenevolution.com is her web site.

I ordered my mixes on a Thurs. and it was here on Sat., I think.

Good luck. I will try the cookies, too.

Once again,

Thank you!

Jean

Jo Ann Apprentice
Jo Ann
Posted

Under the topic "All Rice Flour Mix", Connie shared her discovery of using a combination of equal amounts of Asian rice flour, Asian glutinuous rice flour, and American rice flour to produce a baking mix equivalent to regular white wheat flour. Look up this topic on the forum and read about others who have had good success with cookies and cakes. I plan to use this blend to make the next loaf of white bread. According to Connie, it is much easier to use since she has used her old (pre gluten-free) recipes just substituting this 3 flour blend for flour in the recipes. I bake for my 12 yo grandson, and he does not like the flavor of the bean, sorgham, etc. flours. Hope this is helpful to you. Jo Ann

GEF Explorer
GEF
Posted
I plan to use this blend to make the next loaf of white bread

I'd love to hear how it turns out. I read Connie's post on that mixture too and I'm eager to try it on my favorite (gluten) cake recipe. I'm sure I can find the flours nearby.

Gretchen

crc0622 Apprentice
crc0622
Posted

The site referenced below is the BEST for gluten-free recipes. I have mentioned it here before. One of the moderators is a chef, owns her own restaurant and posts - literally - hundreds of recipes. If you only use this website, check out others because each has its own "flavor" or personality.

Open Original Shared Link

There is also good information for newbies on cross-contamination, how to de-gluten your kitchen, etc. etc.

Celeste

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. trents
      - trents replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Have I got coeliac disease

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest...
    2. trents
      - trents replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Have I got coeliac disease

      @Mark Conway, here is an article outlining the various tests that can be used to diagnose celiac disease. By far, the most popular one ordered by physicians is the tTG-IGA. But almost all of these tests are known by different names so the terminology will vary from place to place and lab to lab. The article gives common variant names for each test. In...
    3. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Seeking advice on potential gluten challenge

      Thank you so much @knitty kitty! My feet aren’t dry or ashy and I don’t have a rash that gets scaly. It’s like very itchy/burning vesicles that are symmetrical - on both arms, both legs, etc. They actually feel better in direct sunlight as long as it isn’t really hot or I’m not exercising outside, but gets worse if I sweat (especially if the area is covere...
    4. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Seeking advice on potential gluten challenge

      Welcome, @JudyLou, Your rash sounds very similar to the one I experienced. Mine was due to a deficiency in Niacin B3, although I had deficiencies in other nutrients as well. Celiac disease causes malabsorption of all the essential nutrients, but eating a poor diet, taking certain medications, or drinking alcohol can result in deficiency diseases outside...
    5. Wheatwacked
      - Wheatwacked replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Have I got coeliac disease

      This doctor is obviously under educated about Celiac Disease. Deficiencies that can cause oral thrush (Candidiasis) mouth ulcers: Thiamine B1 B12 Folate Zinc Vitamin C B2 B6 Iron Malabsorption Syndrome is often co-morbid with Celiac Disease causing multiple deficiencies of the essential vitamins...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,152
    • Most Online (within 30 mins)
      7,748
    SinnamonToasty
    Newest Member
    SinnamonToasty
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Have I got coeliac disease

      By trents · Posted

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest you look for another physician who is more up to date in this area and is willing to work with you to get an accurate diagnosis. If, in fact, you do not have celiac disease but you know that gluten causes you problems, you might have NCGS (Non Celiac Gluten Sensitivity). There is no test available yet for NCGS. Celiac must first be ruled out. Celiac disease is an autoimmune disorder that damages the lining of the small bowel. NCGS we is not autoimmune and we know less about it's true nature. But we do know it is considerably more common than celiac disease.
    • trents
      Have I got coeliac disease

      By trents · Posted

      @Mark Conway, here is an article outlining the various tests that can be used to diagnose celiac disease. By far, the most popular one ordered by physicians is the tTG-IGA. But almost all of these tests are known by different names so the terminology will vary from place to place and lab to lab. The article gives common variant names for each test.  In addition to IGA tests there are IGG tests which are particularly useful in the case of IGA deficiency.  
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much @knitty kitty! My feet aren’t dry or ashy and I don’t have a rash that gets scaly. It’s like very itchy/burning vesicles that are symmetrical - on both arms, both legs, etc. They actually feel better in direct sunlight as long as it isn’t really hot or I’m not exercising outside, but gets worse if I sweat (especially if the area is covered up). It’s not usually on the outside of my elbows and knees which seems more typical of dermatitis herpetiformis (unless it spreads there). It tends to first hit the inside of those areas. Interestingly, twice the rash broke out soon after eating an unhealthy meal and having an alcoholic drink (I only drink a few times a year, no more alcohol content than a glass of wine).  So I wonder if there is a connection. I’m halfway considering doing a gluten challenge for a few months to see what happens, knowing I can stop if I have any symptoms, and asking for a full celiac disease panel at the end. I really appreciate your thoughts! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      Welcome, @JudyLou, Your rash sounds very similar to the one I experienced.  Mine was due to a deficiency in Niacin B3, although I had deficiencies in other nutrients as well.  Celiac disease causes malabsorption of all the essential nutrients, but eating a poor diet, taking certain medications, or drinking alcohol can result in deficiency diseases outside of Celiac, too.  Symptoms can wax and wane depending on dietary intake.  I knew an alcoholic who had the "boots" of Pellagra, which would get worse when he was drinking more heavily, and improve when he was drinking less.   Niacin deficiency is called Pellagra.  Symptoms consist of dermatitis, diarrhea, dementia, and death (the four D's).  A scaly rash on the feet and hands and arms are called the "boots" and "gloves" of Pellagra.  Darkened skin around the neck exposed to the sun is Casal's necklace.  Poor farmers with niacin deficient diets were called "red necks" because of this.    Does your rash get worse if you're in the sun?  Mine did.  Any skin exposed to the sun got blistered and scaly.  Arms, legs, neck, head.  Do you have dry, ashy skin on your feet?  The itchiness was not only from the rash, but neuropathy.   My doctors were clueless.  They didn't put all my symptoms together into the three D's.  But I did.  I'd learned about Pellagra at university.  But there weren't supposed to be deficiency diseases anymore in the developed world.  Doubtful it could be that simple, I started supplementing with Niacin and other essential nutrients.  I got better.   One of Niacinamide functions is to help stop mast cells from releasing histamine.  Your allergist gave you doxepin, an antihistamine which stops mast cells from releasing histamine.   Since you do have a Celiac gene, staying on the gluten free diet can prevent Celiac disease from being triggered again.   Interesting Reading: These case studies have pictures... Pellgra revisited.  https://pmc.ncbi.nlm.nih.gov/articles/PMC4228662/ Steroid-Resistant Rash With Neuropsychiatric Deterioration and Weight Loss: A Modern-Day Case of Pellagra https://pmc.ncbi.nlm.nih.gov/articles/PMC12532421/#:~:text=Figure 2.,(right panel) upper limbs.&text=The distribution of the rash,patient's substantial response to treatment.   Cutaneous signs of nutritional disorders https://pmc.ncbi.nlm.nih.gov/articles/PMC8721081/#:~:text=Additional causes of yellow skin,the clinical features of Kwashiorkor.   Hello, @Staticgypsy, I would not recommend cutting so many nutritious foods out of ones diet.  Oxalates can cause problems like kidney stones, but our bodies can process oxalates out of our systems with certain vitamins like Vitamins A and D and Pyridoxine B 6.   People with Celiac disease are often low in fat soluble vitamins A and D, as well as the water soluble B vitamins like Pyridoxine B 6.  Focus on serving your granddaughter nutrient dense meals to ensure she gets essential vitamins and minerals that will help her grow. Micronutrient inadequacy and urinary stone disease: an analysis of the National Health and Nutrition Examination Survey 2007-2018 https://pubmed.ncbi.nlm.nih.gov/36976348/ Multivitamins co-intake can reduce the prevalence of kidney stones: a large-scale cross-sectional study https://pubmed.ncbi.nlm.nih.gov/38564076/
    • Wheatwacked
      Have I got coeliac disease

      By Wheatwacked · Posted

      This doctor is obviously under educated about Celiac Disease. Deficiencies that can cause oral thrush (Candidiasis) mouth ulcers: Thiamine B1 B12 Folate Zinc Vitamin C B2 B6 Iron Malabsorption Syndrome is often co-morbid with Celiac Disease causing multiple deficiencies of the essential vitamins and minerals.  Low or deficient  Vitamin D is almost always found in undiagnosed Celiac Disease. "Over 900 genes have been reported as regulated by vitamin D"  Possible Role of Vitamin D in Celiac Disease Onset  "The overall prevalence rate of vitamin D deficiency was 41.6%, with the highest rate seen in blacks (82.1%), followed by Hispanics (69.2%)."    Prevalence and correlates of vitamin D deficiency in US adults
×
×
  • 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.