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

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

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

Nantzie Collaborator

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

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

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

Juliet Newbie

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
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
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
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
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
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
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.

  • 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. - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

    2. - trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Is this celiac?

    3. - trents replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      ttg iga high (646 mg/dl) other results are normal

    4. - trents replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

    5. - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,347
    • Most Online (within 30 mins)
      7,748

    Emhope1107
    Newest Member
    Emhope1107
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Trish G
      Thanks, that's a great addition that I hadn't thought of. 
    • trents
      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    • trents
      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
    • trents
      Another great fiber option is dried apricots. Four of them give you 3g of fiber and I find they don't produce all the gas that some other high fiber options do. They taste good too. Costco sells a large bag of them that are labeled gluten-free so you don't have to worry about cross contamination issues like you might in bulk grocery settings.
    • Trish G
      Wow, that's alot of info, Thanks!!!! I had my intake with Nutrionist where we went over basics and then will have follow up where we will talk about all the questions I've come up with (including the fiber question and so many more). I'll talk to her about the info you provided as well.  Thanks again (newbie here 😀)
×
×
  • 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.