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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.