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

**** Help Need To Buy For Class At School**

mouth

Recommended Posts

mouth Enthusiast
mouth
Posted

HELP!! MY DAUGHTER'S HOME EC TEACHER CALLED AND WANTS ME TO SEND IN A REPLACEMENT FOR REGULAR FLOUR!!! I HAVE TO HAVE IT TO SCHOOL BY MONDAY!!!!!!!!!!! DOES ANYBODY KNOW OF A GOOD PRE-MADE MIX THAT CAN BE BOUGHT IN THE STORE????

HELP!!!!!!!!!!!!!!!!!!!!

THANX,

LYNN

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

Celiac.com Sponsor (A8-M):


StrongerToday Enthusiast
StrongerToday
Posted

Pamela's!! You can try the flour blend or the baking mix works well too.

Nantzie Collaborator
Nantzie
Posted

Yea, I'd say Pamela's would be the best premade mix - you're looking for the Baking and Pancake Mix. Already has the Xanthan Gum in it.

Ev - I haven't seen just a basic flour mix from Pamela's. Is there something new out or are you using the Wheat Free Bread mix as a flour mix?

Nancy

Guest lorlyn
Guest lorlyn
Posted

My husband bought last night from Whole Food store from the gluten-free pantry Beth's gluten-free all-purpose flour. I hope you find something :rolleyes:

blueeyedmanda Community Regular
blueeyedmanda
Posted

If you have grainlessbaker products near their all-purpose flour is good.

Juliet Newbie
Juliet
Posted

Pamela's is great, but be sure to realize it already has baking powder in it, so if you add extra in a recipe, it could be a problem.

Also, for "airier" products, you may want to separate the eggs and whip the whites up to soft or hard peaks, as recommended on the back of the package, then fold them into the rest of the batter. There are good suggestions on the package and website www.pamelasproducts.com that will explain it better.

mouth Enthusiast
mouth
Posted
  • Author
Pamela's is great, but be sure to realize it already has baking powder in it, so if you add extra in a recipe, it could be a problem.

Also, for "airier" products, you may want to separate the eggs and whip the whites up to soft or hard peaks, as recommended on the back of the package, then fold them into the rest of the batter. There are good suggestions on the package and website www.pamelasproducts.com that will explain it better.

Thank you very much!!!!!!! Lynn

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

Celiac.com Sponsor (A8-M):


mouth Enthusiast
mouth
Posted
  • Author
Pamela's!! You can try the flour blend or the baking mix works well too.

Thank you very much, a flour blend is what I am looking for.. All I know is that the teacher asked me to send a replacement for regular flour. Don't know what they are using it for yet.. I'm sure I'll find out.. Lynn

mouth Enthusiast
mouth
Posted
  • Author
Pamela's!! You can try the flour blend or the baking mix works well too.

Perfect!!! just what I was looking for.. LYnn

mouth Enthusiast
mouth
Posted
  • Author
Pamela's is great, but be sure to realize it already has baking powder in it, so if you add extra in a recipe, it could be a problem.

Also, for "airier" products, you may want to separate the eggs and whip the whites up to soft or hard peaks, as recommended on the back of the package, then fold them into the rest of the batter. There are good suggestions on the package and website www.pamelasproducts.com that will explain it better.

Thanks........lynn

mouth Enthusiast
mouth
Posted
  • Author
My husband bought last night from Whole Food store from the gluten-free pantry Beth's gluten-free all-purpose flour. I hope you find something :rolleyes:

Thank you also.......... LYnn

Now I have 2 that I can look for and hope my whole foods has one of them...

mouth Enthusiast
mouth
Posted
  • Author
HELP!! MY DAUGHTER'S HOME EC TEACHER CALLED AND WANTS ME TO SEND IN A REPLACEMENT FOR REGULAR FLOUR!!! I HAVE TO HAVE IT TO SCHOOL BY MONDAY!!!!!!!!!!! DOES ANYBODY KNOW OF A GOOD PRE-MADE MIX THAT CAN BE BOUGHT IN THE STORE????

HELP!!!!!!!!!!!!!!!!!!!!

THANX,

LYNN

THANK YOU ALL FOR ALL YOUR HELP!!!!!!!!!!!!!!!!!!!!!!! :D

LYNN

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 Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.