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

New To Baking gluten-free/questions About Flour

LoriG

Recommended Posts

LoriG Contributor
LoriG
Posted

Hello-

I am BRAND NEW to baking and cooking gluten-free and was wondering: if I have an apple crisp recipe that calls for 1/4c. flour, how do I convert that? What else should I use? I know I am suppose to use tapioca or potato starch etc., right? I guess my question applies to all sorts of baking type dishes. Thanks for your help!

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

Celiac.com Sponsor (A8-M):


Pheline Newbie
Pheline
Posted
Hello-

I am BRAND NEW to baking and cooking gluten-free and was wondering: if I have an apple crisp recipe that calls for 1/4c. flour, how do I convert that? What else should I use? I know I am suppose to use tapioca or potato starch etc., right? I guess my question applies to all sorts of baking type dishes. Thanks for your help!

I am too, but I've been cooking, baking and brewing for a long time and have always been free and easy with substitutions of many kinds. (DH isn't, sad to say...) If I were making an apple crisp, I would use any other kind of flour- so far, in this gluten free exploration, I've used rice, corn and buckwheat. I liked the zucchini bread I made with a combination of those 3 (and yogurt) but didn't like the one with only rice flour (but with eggs) since it fell apart. I think some people avoid buckwheat- and if you don't like the strong flavor, certainly don't use it. Rice seems common.

I plan to try teff, potato starch and ..... oh- quinoa flour if I can get it. "authentic foods" seem to have a lot of choices.

so far I've googled specific recipes, read a bunch to see if I have the ingredients on hand, and if it sounds appealing but haven't made it to the bookstore to browse cookbooks.

JennyC Enthusiast
JennyC
Posted

You will have to use a mix. I have tried two different mixes and I'm not sure which one I like better. Either way, you'll want to use about 1 tsp xanthan gum for each 1.5 cups flour. I like to mix up a lot at once and keep it in a gallon container. It saves a lot of time.

First mix:

3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch/flour

Second Mix:

1 cup white rice flour, 1 cup tapioca starch/flour, 1 cup cornstarch, 1 TBSP potato flour.

Happy Baking.

sickchick Community Regular
sickchick
Posted

I can have oats so I make a crisp topping using wheat-safe oats, cinnamon and brown sugar. :)

Good luck!

Juliebove Rising Star
Juliebove
Posted

When my daughter was first diagnosed, I bought all sorts of flour and tried to make my own mixes. I wound up spending a lot of money and throwing out a lot of flour. Now I just buy the Bette Hagman's mix already made up. I find that works for most things. I also buy sweet rice flour for making gravies.

LoriG Contributor
LoriG
Posted
  • Author
When my daughter was first diagnosed, I bought all sorts of flour and tried to make my own mixes. I wound up spending a lot of money and throwing out a lot of flour. Now I just buy the Bette Hagman's mix already made up. I find that works for most things. I also buy sweet rice flour for making gravies.

Where do you buy the Betty Hagman's mix? I'd rather do that than waste a lot of money of flours. Thanks.

Katydid Apprentice
Katydid
Posted

You can buy Bette Hagmn's original recipe of rice flour, tapioca flour and potato starch through EnerG. but it isn't avilable in most health food stores. You need to get it directly from them. Its called Gluten Free Gourmet Blend.

You can buy Bette Hagman's Featherlite mix, which is rice flour, tapioca flour, corn starch and potato flour under the brand name Authentic and I do find that available in my health food store, or you can order direct from them. (this is the one I keep on hand for my all around substitution)

As other posters have said, if you do decide to mix your own flour combo, its always best to use the finest ground rice flours, which is available at most asian food stores.

Hope this helps.

Kay

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

Celiac.com Sponsor (A8-M):


LoriG Contributor
LoriG
Posted
  • Author
You can buy Bette Hagmn's original recipe of rice flour, tapioca flour and potato starch through EnerG. but it isn't avilable in most health food stores. You need to get it directly from them. Its called Gluten Free Gourmet Blend.

You can buy Bette Hagman's Featherlite mix, which is rice flour, tapioca flour, corn starch and potato flour under the brand name Authentic and I do find that available in my health food store, or you can order direct from them. (this is the one I keep on hand for my all around substitution)

As other posters have said, if you do decide to mix your own flour combo, its always best to use the finest ground rice flours, which is available at most asian food stores.

Hope this helps.

Kay

Thanks so much Kay! That seems to be the easiest route!

LoriG Contributor
LoriG
Posted
  • Author
You can buy Bette Hagmn's original recipe of rice flour, tapioca flour and potato starch through EnerG. but it isn't avilable in most health food stores. You need to get it directly from them. Its called Gluten Free Gourmet Blend.

You can buy Bette Hagman's Featherlite mix, which is rice flour, tapioca flour, corn starch and potato flour under the brand name Authentic and I do find that available in my health food store, or you can order direct from them. (this is the one I keep on hand for my all around substitution)

As other posters have said, if you do decide to mix your own flour combo, its always best to use the finest ground rice flours, which is available at most asian food stores.

Hope this helps.

Kay

Oh - quick question: would I just take her already made up mix and substitute it exactly how the recipe says? For instance, if it calls for 1/4 cup flour, do I just use 1/4 c flour? Thanks.

Katydid Apprentice
Katydid
Posted

Yes, that's what I do....and when substituting in a regular recipe, don't forget to add xanthan gum.

  • 5 weeks later...
Karen VMM Newbie
Karen VMM
Posted

I feel your pain right now. I am usually a good baker, but alas...

I have tried many flours too. You can use soy flour, cup per cup, but it has a heavy taste. :(

Potato flour, that is never a success for me. I even cut the amount in half and it is too much. <_<

I have also started buying premixed flour. I just got my first shipment of Tom Sawyer flour mix. They promise no after taste and you can use it cup for cup. I will post again after I bake something. They even sent recipes.

Good luck on your quest. I will keep you updated.

Karen

Karen VMM Newbie
Karen VMM
Posted

I just wanted to let you know that I tried the Tom Sawyer flour for baking tonight. ALthough it was just drop biscuits to which I added garlic and parsley, it was wonderful. It measured exactly as flour, had no nasty after taste, and had a consistency like flour. I am glad that I liked it since I have a case in the freezer. I will continue to buy this flour. The next test, yeast breads. Will update you later. Karen

harrishart Newbie
harrishart
Posted

Ok, so I bought some of the Bob's Red Mill All-Purpose Flour - can I just substitute it for regular flour in recipes? Do I need to add Xantham Gum? If so how much? Sorry for all of the questions - I am new to having Celiac - was just diagnosed in July. Thanks in advance for any help!

  • 3 weeks later...
HiDee Rookie
HiDee
Posted
Ok, so I bought some of the Bob's Red Mill All-Purpose Flour - can I just substitute it for regular flour in recipes? Do I need to add Xantham Gum? If so how much? Sorry for all of the questions - I am new to having Celiac - was just diagnosed in July. Thanks in advance for any help!

Yes you have to add xanthan gum about a 1/2 - 1 tsp per cup of flour and then it is pretty much usable as a substitute for regular flour. It is pretty strong flour though, because it is mostly beans. I would use it when baking something that has other strong flavors to balance it out. For example, in banana bread or pizza dough or some cookies, these have other flavors to offset the bean flour. I bought a bunch of Bob's Red Mill All-Purpose Flour too when I was newly diagnose and my dh is not so big a fan so I had to use it sparingly mixed with other flours so that it wasn't so strong. It took forever to get through all that flour!

I also grind a lot of my own flour and if anyone out there does the same, I'd really like your input on grinding quinoa. Since it has to be rinsed, would I need to rinse it and then let it dry before milling it? Or would rinsing it somehow change the makeup of the grain (i.e. make it soggy or too soft for milling) and render it useless for the grain mill? Or has anyone just tried milling it without rinsing it? And did that work? I would appreciate any help. Thanks!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.