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

Best Gluten Free All-purpose Flour


happyslob

Recommended Posts

happyslob Rookie

Hi everyone,

I just picked up a bag of Kinnickinnick (sorry if I spelled that wrong) Celiac Flour blend, and I can't wait to give it a try. Have any of you tried this one? Have you had fairly good results? Or do you prefer Bob's Red Mill Gluten Free flour?

I haven't had a piece of cake in a LONG time (I was avoiding white flour for a year and half before ten days ago when I figured out that all flour was making me sick.) So I can't wait to experiment! Any links to great gluten-free cake recipes (especially chocolate) would also be fantastic.

Thanks again all, you're great!

Christina

P.S. I've started a new blog about my new gluten-free life at: Open Original Shared Link - I posted a delicious Veggie Chili recipe today that I made up last night. Really REALLY yummy for anyone in your family, whether they're gluten-free or not!


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

Hello

I use three flours that I love..... Betty hageman four bean flour,, Annalise Roberts blended flour from Authenic Foods.Or you can mix your own. She also has a wonderful cookbook I recommend called " Baking CLassics" it has wonderful cakes & much more..The other flour I use alot is Betterbatter flour already mixed . I use my old wheat recipes only changing the flour to this.... it is on sale now ......

Open Original Shared Link

Alot of people love this flour because you don't hav eto add anything toit.

mamaw

JennyC Enthusiast

I buy many Bob's Red Mill products, but I despise their gluten free flour mix. It has garbanzo bean flour which my family dislikes. It has a very strong bean taste in my opinion. Pamela's makes a pretty good flour mix and is available at many health food stores.

I cook and bake a lot so I make my own flour mix:

1 cup cornstarch

1 cup tapioca starch/flour

1 cup rice flour

1 TBSP potato starch.

I buy my flours in bulk and make up about 12 cups at a time. You can also buy in bulk at amazon and Bob's Red Mill.

WW340 Rookie

My current favorite all purpose flour mix is Syvan Border Farms. It has performed wonderfully in everything I have tried. I add tapioca flour to it for some things like bread and pizza dough. I buy it in bulk at amazon .com.

I don't care much for the Bob's redmill all purpose flour either, but I think it is more the grainy texture that I object to rather than the flavor.

  • 4 years later...
jlid2103 Newbie

Hi Everyone - I am new to being "gluten free" and am trying to learn about the different flours, especially all-purpose. Has anyone heard of cup for cup (c4c)?

The ingredients are: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.

Thanks,

Jen

mbrookes Community Regular

I use Cup-4-Cup (William Sanoma) all the time. I subistitute it directly for regular flour. Recently I have made pie crust, cheese straws and fritcake cookies that all turned out great. The only draw back is the price, but I only do a lot of baking at the holidays so it is not a real problem.

love2travel Mentor

Hi Everyone - I am new to being "gluten free" and am trying to learn about the different flours, especially all-purpose. Has anyone heard of cup for cup (c4c)?

The ingredients are: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.

Thanks,

Jen

Yes, I have heard great things about it but cannot get it where I live. It is a pretty typical mix with the extra bonus of milk powder.

My favourite blends are those that do not use a lot of white rice flour as I like to use those that contain nutrients. Rather than purchase blends I make my own. Favourite starches of mine are sorghum, amaranth, garfava, purple yam, millet, ivory teff, quinoa, fine brown rice, chickpea, yellow corn flour and buckwheat. I will post my favourite blends a bit later today when I have more time...

If you try c4c let us know how it behaves!


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



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

Did you hear that Cup4Cup is having a Open Original Shared Link! Maybe you can enter it and win!!! :D

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. - cristiana replied to Dizzyma's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

    2. - trents replied to Dizzyma's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

    3. - Dizzyma posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,920
    • Most Online (within 30 mins)
      7,748

    MLSpade
    Newest Member
    MLSpade
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • cristiana
      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK.  Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs.    If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend you join Coeliac UK, as they provide a printed food and drink guide and also a phone app which you can take shopping with you so you can find out if a product is gluten free or not. But one thing I would like to say to you, no matter where you live, is you mention that your daughter is anxious.  I was always a bit of a nervous, anxious child but before my diagnosis in mid-life my anxiety levels were through the roof.   My anxiety got steadily better when I followed the gluten-free diet and vitamin and mineral deficiencies were addressed.  Anxiety is very common at diagnosis, you may well find that her anxiety will improve once your daughter follows a strict gluten-free diet. Cristiana 
    • trents
      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      very interesting thanks for the info  
    • Florence Lillian
      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
×
×
  • 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.