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 Want Pop Tarts!


wdwmaggie

Recommended Posts

wdwmaggie Rookie

I tried to make pop tarts, but it did not turn out at all!!! I dont understand the gluten-free dough wont roll and it sticks to everything! Anyone know how to make good and easy pop tarts?


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



Celiac.com Sponsor (A8-M):



Guest nini

I use the Gluten Free Pantry's perfect pie crust mix and while they aren't EXACTLY like pop tarts they are close enough to satisfy the craving. (I use parchment paper and rice flour for rolling) and I use jelly for filling, I make a glaze with powdered sugar, vanilla and milk

mamaw Community Regular

I use the pop tart recipe from this website in the listed recipes. Kids loved them. I used different jellies (dickinson brand with no sugar) & then I did some with brown sugar & cinnamon. If you can't find the recipe please pm me & I'll get it to you.

mamaw

Mtndog Collaborator

OMG- I would KILL for a poptart!!!!!!!!! One of my students was eating one in class yesterday and i aws practiically drooling!!!!!!!!!!!! I looked for the recipe on this site but didn't find it. If someone has it could you post the recipe or the link. Yes!

wdwmaggie Rookie
OMG- I would KILL for a poptart!!!!!!!!! One of my students was eating one in class yesterday and i aws practiically drooling!!!!!!!!!!!! I looked for the recipe on this site but didn't find it. If someone has it could you post the recipe or the link. Yes!

heres the link for the pop tart recipe! Im going to attempt at it again! https://www.celiac.com/st_prod.html?p_prodid=955

wdwmaggie Rookie
I use the Gluten Free Pantry's perfect pie crust mix and while they aren't EXACTLY like pop tarts they are close enough to satisfy the craving. (I use parchment paper and rice flour for rolling) and I use jelly for filling, I make a glaze with powdered sugar, vanilla and milk

I am going to try the pie crust mix, it sounds easier than the recipe on the website! Thank you!

mamaw Community Regular

I thought the recipe on this site was easy... Am I gettin better at this gluten-free baking???Thanks that made me feel good !!!


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



Celiac.com Sponsor (A8-M):



  • 2 years later...
hannahp57 Contributor

where can i find garfava bean flour? are there any substitutes that would work well?

JennyC Enthusiast
where can i find garfava bean flour? are there any substitutes that would work well?

Anything that has a high protein content should work well. You could try fava bean flour, garbanzo bean flour, soy flour, or sorghum flour. I think that out of those sorghum and fava bean flours taste the best. Sorghum tends to turn light colored baked goods brown and has less protein than fava bean flour. :)

mamaw Community Regular

Bob's Red Mill makes the garfava flour.

hannahp57 Contributor

thanks for those tips. Anyone know any good substitutes for almond or flax meal?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748

    ashley94261
    Newest Member
    ashley94261
    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

    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.