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

Domata Flour

shanluts

Recommended Posts

shanluts Apprentice
shanluts
Posted

Ok...I own a Party Animals Co. A online childrens party company. We are adding allergy friendly products to the site. The people at Domata Flour mailed me some samples. I am a bit of a skeptic about wheat replacers. So I did not have high hopes. I have yearned for pizza for years!

Well, I am a beliver!! I made pizza for my BRAND new Celiac 5yo daughter. Who remembers her Papa Johns Pizza from last week.......She LOVED it. As a matter of fact, I made it for her then we went to soccer practive. She was in the back seat with a friend and I overheard her trying to tell on me! She said "I am not supposed to have flour but my mom made me pizza tonight". LOL

It was simple to make too.

She also has a seasoned breading that I used to make the most unbelivable chicken tenders. I used the domata seasoned blend....egg with sweet potatos and carrots (baby food, 1 jar total) from the Sneaky Chef book.... and then coated them with rice chex crushed with ground almonds for protein. I cooked them in 2 T of olive oil till brown then baked them the rest of the way. I will be making more of these tonight to freeze.

I am planning to premake some pancakes, chicken and dumplings and bread tonight to store in the freezer.

I hope you all enjoy this as much as us!

Shannon

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

Celiac.com Sponsor (A8-M):


Yellow Rose Explorer
Yellow Rose
Posted

Thanks Shannon!!! I am going to check them out.

Yellow Rose

bbuster Explorer
bbuster
Posted

I use Domata and really like it.

Have not tried it for pizza (I like Bette Hagman's recipe), but it makes the best Tollhouse cookie bars I have ever had! I've also used it for carrot cake, and the biscuits are pretty good too!

shanluts Apprentice
shanluts
Posted
  • Author

I made bread today with it and had some VISUAL issues (not taste). The thing rose about double the height of the loaf pan in the oven. Then FELL flat when I took it out of the oven. Therefore, It is not sliceable. But My GOODNESS tastes just like white sandwhich bread. Same texture too.! Plus the crust is so flaky. I have eaten about 5 slices now and I was supposed to start back on low carb diet today. (made this for my dd) :)

I am a cookin fool. Probibily the most satisfied I have been since going Gluten Free.

Shannon

larry mac Enthusiast
larry mac
Posted

Sounds good. What are the ingredients?

best regards, lm

horsesjapan Apprentice
horsesjapan
Posted
Sounds good. What are the ingredients?

best regards, lm

From the Open Original Shared Link, "Rice Flour, Corn Flour, Tapioca Flour, Xanthan Gum"

Nancy

purple Community Regular
purple
Posted

Thanks for the tip, I will be watching for it!

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
I made bread today with it and had some VISUAL issues (not taste). The thing rose about double the height of the loaf pan in the oven. Then FELL flat when I took it out of the oven. Therefore, It is not sliceable. But My GOODNESS tastes just like white sandwhich bread. Same texture too.! Plus the crust is so flaky. I have eaten about 5 slices now and I was supposed to start back on low carb diet today. (made this for my dd) :)

I am a cookin fool. Probibily the most satisfied I have been since going Gluten Free.

Shannon

Try baking bread with another pan full of water in the oven, a lot of poeple have had good luck with that.

shanluts Apprentice
shanluts
Posted
  • Author

That is funny. I recently posted that as a tip on here :) I had the pan. Actually I spoke to the lasy who makes it and she said It was too much moisture! It is VERY humid here sooooo I will be trying again today after I pick up my new Kitchenaid mixer....

Shannon :D

  • 3 years later...
jrhanson Newbie
jrhanson
Posted

I am wondering if someone could please post recipes that they have using Domata Flour on here? I have been to their website several times and not been able to view any since it is underconstruction. I would love any bread/food recipes as well as treats. I did try to replace cup for cup with this in a recipe I have for pumpkin bars and it wasn't so hot. They turned out ok just not as I hoped. Thanks Jen

kareng Grand Master
kareng
Posted

I am wondering if someone could please post recipes that they have using Domata Flour on here? I have been to their website several times and not been able to view any since it is underconstruction. I would love any bread/food recipes as well as treats. I did try to replace cup for cup with this in a recipe I have for pumpkin bars and it wasn't so hot. They turned out ok just not as I hoped. Thanks Jen

Just to let you know, these posts are 4 years old. These posters likely aren't still active here. Maybe someone active can help?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • 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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.