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

Spelt-down (ie: Melt Down)


fighttobreathe

Recommended Posts

fighttobreathe Newbie

Ok, I am a dummy.

I looked up scones online and printed out a recipe from Babycakes for GLUTEN FREE raspberry scones.

Went to whole foods, bought spelt, went home, made scones.

THEY ARE SOOOOO GOOD.

No wonder why, spelt is not gluten free.

I had totally blanked.

Duh.

It's no big deal, i'm still on gluten bc my blood test is tomorrow, so i'm not too upset really, except for the fact that these scones ROCK!!!!!

what can i do to recreate these sans gluten?

teff?

buckwheat?

a mix of thirty different flours????

help.

i love them.

i loved the nutty flavor.

i refuse to make them from some crappy bob's redmill biscuit mix!

HELP ME!!!!!

<3

charlesanne

p.s.

blood tests tomorrow, COMMENCE OPERATION GLUTEN-FREE ONCE AGAIN!

yayayayayay!


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



Celiac.com Sponsor (A8-M):



JNBunnie1 Community Regular

Try sorghum.

DingoGirl Enthusiast

Hmmmm....there are lots of great bakers on here, who will know more than I......

When I make bread (regularly) or tollhouse cookies (hardly ever), I use lots of flours, some flaxseed or almond meal - that adds nuttiness. Also, don't forget the xantham gum, very important!

oh they do sound yummy.....let us know how you do!

:)

lonewolf Collaborator

I make yummy scones that taste like the ones at the fair. I'm at work and don't have my recipe here, but I use a basic gluten-free flour that only used 3 flours instead of 30. And Bob's Redmill flour is gross.

Maybe you could try this flour with your scone recipe.

3 C Br. Rice Flour (Or 1-1/2 C Br. Rice and 1-1/2 C Sorghum)

1 C Potato Starch

1/2 C Tapioca Starch

2 tsp. Xanthan gum

Sift together 3 times before using.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748

    Carol Zimmer
    Newest Member
    Carol Zimmer
    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

    • Jsingh
      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
    • Celiac50
      That sounds so very likely in my case! I will absolutely ask my doctor on my next bone check coming up in March... Thanks a lot! 
×
×
  • 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.