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Best Gluten Free All-purpose Flour

happyslob

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happyslob Rookie
happyslob
Posted

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!

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mamaw Community Regular
mamaw
Posted

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
JennyC
Posted

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
WW340
Posted

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
jlid2103
Posted

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
mbrookes
Posted

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
love2travel
Posted

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!

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sa1937 Community Regular
sa1937
Posted

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

Archived

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  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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