Newbie

[Guest jokamo]

Hello! I am new to the forum. I have a friend who has fibromyalgia and has been on a gluten free diet for about 1 week and is feeling soooo much better. She has an extensive family hisory with celiac disease as well. I have lupus and fibromyalgia and she has recommended that I at least try the gluten free diet. My question is: why are there so many different kinds of flour on the market? Why can't I just use the "all purpose gluten free flour" for all my baking needs instead of having to get three or four different flours for one recipe? I can't really afford to get all the "flours". I can't believe how expensive everything is! Despite the expense, I am going to try this diet to hopefully relieve some of my symptoms because I don't want to have to go back on Prednisone and immunosuppresants.

thanks for answering my questions!

Jodi

[darlindeb25]

Jodi, you can use All Purpose Gluten Free Flour for all your baking if you want too. I did and it works well, especially for cookies. Some people just prefer to try different mixes.

Welcome to the forum.

[tiffjake]

Jodi, you can use All Purpose Gluten Free Flour for all your baking if you want too. I did and it works well, especially for cookies. Some people just prefer to try different mixes.

Welcome to the forum.

Ditto. I like Bob's Red Mill gluten-free flour for things like fried chicken. I know some people don't like the taste of bean flour in stuff like cookies/cakes. That kind of stuff just depends on your taste.

[debmidge]

sometimes the mixes might have a blend that suits your tastes and/or needs.

[debmidge]

sometimes the mixes might have a blend that suits your tastes and/or needs.

[kbabe1968]

Jakamo -

Still navigating the flour waters myself....but....I've used white rice flour with pretty okay success with quickbread type things. I bought Gluten Free Pantry's Sandwich Bread Mix and French Bread Mix. The sandwich bread was really good. So was the french bread - i made it into rolls instead so I could make a bunch and freeze them to use later.

Personally I find that gluten-free foods are SO filling. Like, I can't handle more than one slice of bread. I'm sure that's because they are so much more dense that glutened flours. But I mad ethe rolls for roast beef sandwiches yesterday, i ended up only being able to eat half of one roll! next time I'll make them smaller.

I also went to an Indian/Asian grocer this week. The flours were ASTOUNDINGLY cheaper. I bought a 4 lb bag of white rice flour for $2.49!!! Thats 50cents less than the 1 lb package at the healthfood store! EEEK. I also saw a whole bunch of flours that I had never heard of and am investigating. The one that looks most interesting is Gram Flour (not graHm flour) it's actually made from ground chickpeas and has a very high protien content.

I'm still trying to find the "be all end all" resource for the flours and what roll they would each play, etc.

Wanted to say, I have Fibro also, and feel MUCH better on the gluten free diet. I'm not sure it would do anything for Lupus (my mom had SLE) but it might.

Good luck in your testing of this, I hope you feel good soon.

[Guest jokamo]

Hey everyone! Thanks for all the support! I have another question: Is Maltodextrin and oats okay to eat? I see maltodextrin in alot of things that don't have anything in the way of gluten in them. ??????? I sure hope this diet helps with some of the fatigue and helps me lose the weight from the prednisone.

Thanks again!

Jodi