Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1):


Archived

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

CeliacInSanDiego

Good Alternative Flours Cookbook?

Recommended Posts

I had given up on most gluten-free products and cookbooks until I found a couple products in the store today that I can eat, mostly based on tapioca, bean flours and such. So, perhaps I should look for a good gluten-free cookbook that doesn't rely on the usual flours, which I can't eat (no rice, corn, soy). Anyone have a favorite? Thanks!


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


Carol Fenster uses a blend of sorghum, bean, potato and tapioca. You may want to check it out. I like the sorghum.

http://www.savorypalate.com/Carols_Flour_Blend.aspx


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

Share this post


Link to post
Share on other sites

Join eNewsletter

I had given up on most gluten-free products and cookbooks until I found a couple products in the store today that I can eat, mostly based on tapioca, bean flours and such. So, perhaps I should look for a good gluten-free cookbook that doesn't rely on the usual flours, which I can't eat (no rice, corn, soy). Anyone have a favorite? Thanks!

.

Hi,

A book you might consider is 'Totally Flour Free Baking' by Dinah Alison.

.

Taken from the inside cover of her book.

.

Dinah Alison catered for her gluten and lactose intolerant daughter for years before an allergic

reaction meant that she couldn't eat any grain or starch.

.

Unable to find any completely flour free recipes for breads and cake, or any ready made products

she started experimenting with ingredients and methods, developing a wide range of recipes

for baked goods as satisfying and delicious as those they replaced.

.

This book is available from Target, Amazon etc at about $32.00.

.

Hope this helps,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

Share this post


Link to post
Share on other sites

Join eNewsletter

Thank you David and Missy's Mom. Those are both excellent suggestions.

David, do you know more about that cookbook? I surfed on it a bit and saw that it relies heavily on almond meal. Can you comment on that and other basic ingredients?

Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

Share this post


Link to post
Share on other sites

Join eNewsletter

Thank you David and Missy's Mom. Those are both excellent suggestions.

David, do you know more about that cookbook? I surfed on it a bit and saw that it relies heavily on almond meal. Can you comment on that and other basic ingredients?

Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel

.

Hi 'CeliacInSanDiego',

Yes you are correct this book uses ground almonds as a direct flour replacement, I have this book

it was a present from my son when I was diagnosed.

.

I tried quite a few recipes from the book, which I found excellent, but it tended to be very costly using

ground almonds (almond meal).

.

I taught myself to bake and now I devise a lot of my own recipes,

all of which are on My Web Space (access via my profile) (direct link from here is against board rules).

.

Before you buy any cook book can you go to your Municipal Library and check them out first ?

.

Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

Share this post


Link to post
Share on other sites

Join eNewsletter

Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel

I don't bake very often but I've used it successfully in a bread recipe and a roll recipie from this site, maybe one other thing. I haven't tried any of Carol's recipies yet. I have been experimenting with subbing sorghum for some of the rice flour in other gluten-free recipes and I like it. My reason for using it is that I want something a little healthier than the rice flours/starch blend.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

Share this post


Link to post
Share on other sites

Join eNewsletter

Thanks, I checked out your recipes, and I'll see if my library carries it.

Rachel

.

Hi 'CeliacInSanDiego',

Yes you are correct this book uses ground almonds as a direct flour replacement, I have this book

it was a present from my son when I was diagnosed.

.

I tried quite a few recipes from the book, which I found excellent, but it tended to be very costly using

ground almonds (almond meal).

.

I taught myself to bake and now I devise a lot of my own recipes,

all of which are on My Web Space (access via my profile) (direct link from here is against board rules).

.

Before you buy any cook book can you go to your Municipal Library and check them out first ?

.

Best Regards,

David


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

Share this post


Link to post
Share on other sites

Join eNewsletter

I don't bake very often but I've used it successfully in a bread recipe and a roll recipie from this site, maybe one other thing. I haven't tried any of Carol's recipies yet. I have been experimenting with subbing sorghum for some of the rice flour in other gluten-free recipes and I like it. My reason for using it is that I want something a little healthier than the rice flours/starch blend.

When you sub the sorghum flour for rice flour in recipes, do you find that you need to change the quantity or anything else? Do you know of a good site that lists the properties of different flours (flavor, texture, rising, etc) and subbing suggestions? I saw a site in another topic, but most of the subs involved wheat flour.

Rachel


Rachel

-------

Diagnosed 4/06 by bloodwork

7/06 positive biopsy

Mother with celiac disease since 1972

Child born 4/05 is still gluten free

Evolving list of other food intolerances:

You name it, I react to it!

Rice, Corn, all tried grains

Soy

Chocolate, Nuts (especially cashews), Coconut

Legumes

Garlic

Blueberries

Many fruits and vegetables, so I rotate

Current Primary Symptoms:

Mouth Ulcers and burning in mouth like I rinsed with acid

Migrating arthritis - moves from hour to hour, day to day

Fatigue

Share this post


Link to post
Share on other sites

Join eNewsletter



Join eNewsletter