Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Which Brands Of Flours Have The Least "grit"


sullystaub

Recommended Posts

sullystaub Rookie

Hi,

I've been baking with some different flour blends for awhile. I've found that the Bette Hagman 4 bean flour mix produces a really nice tasting cookie, almost as good as "regular" cookies. However it still has a slightly "gritty" aftertaste. I'm wondering if it might be the brands of flour I'm using. I've used the Bob's Red Mill bean flour, Ener-G tapioca & potato starch flours & Goya white rice flour.

Does anyone have any opinions on which flour brands are best? Thanks.


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



Celiac.com Sponsor (A8-M):



Dandelion Contributor

I really like Beth's All-Purpose Baking Flour by Gluten-Free Pantry. Their description is - Description: Use the Gluten-Free Pantry All Purpose Baking Flour blend in all gluten free recipes. To convert any recipe, simply use a cup of all purpose gluten free baking flour to replace 1 cup of regular flour.

jkmunchkin Rising Star

I make my own flour blend using Annalise Roberts recipe. She suggests using Authentic Foods rice flour and I have to say, for me that is the key to "no grit". IMO this is the best flour out there. You can use pretty much any other brand for the other flours, but definately Authentic Foods for the rice flour.

I also really like their pancake mix.

Guhlia Rising Star

I use Kinnikinnick brand flours. You can buy them online at www.kinnikinnick.com. I think they're the finest grit flour I've tried to date. I use them in my normal recipes and they turn out just fine, very normal tasting and normal texture. :)

Guest Michelann

I just went to Alliance Ohio yesterday to a gluten free bakery and asked Kathy what flours are good to use to avoid gritty texture and she uses a mixture with thapioca, and Navy bean flour . Her stuff is very good . I tasted her coffe cake and brownies very good. I don't know exactly what amt to use but also the xanthum gum along with other ingredients usually used in baked goods

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,424
    • Most Online (within 30 mins)
      7,748

    Kermeling
    Newest Member
    Kermeling
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @dmallbee, about 8% of celiacs react to the oat protein avenin like they do to the wheat protein gluten. In addition, there are some cultivars of oats that apparently do actually contain gluten.
    • dmallbee
      I was diagnosed at 18 months old with celiac and lived without wheat, rye, oats, and barley as instructed by my doctor, Dr. Katz at Boston Children's Hospital in the 60's and 70's. I don't agree nor recommend doctors removing oats from restriction, certified gluten-free or not.  I have eaten certified gluten free oats and have had the usual reactions to gluten.  Please reconsider this with newly diagnosed patients. 
    • bold-95
    • Scott Adams
      It's great to hear that the trip went well, and the general consensus I hear about gluten-free travel in Europe, including my own experiences, is that it is much easier done in comparison to traveling and eating gluten-free in the USA. 
    • CJF
      Safely home from my recent trip to the UK. I had zero gut issues while traveling around this pretty country. Our tour leader was very good at making sure the 2 of us with gluten issues on our tour were well taken care of.  We often got our meals before the rest of the group and adaptations to the menu for us were well thought out and very tasty. I just wish restaurants here in the USA took as much pride in making food that everyone can enjoy. Many of the hotels and pubs we ate at had numerous options that were safe for us with wheat/gluten restrictions to eat.  
×
×
  • Create New...