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

bakinghomesteader

Recommended Posts

bakinghomesteader Contributor
bakinghomesteader
Posted

I ordered some of this in hopes of better baking. I LOVE IT! I made a pizza tonight with the recipe that was on the bag and it came out better than my gluten pizza used to. My husband said, "I think I can get used to this gluten free thing." It was wonderful. I am going to make some cookies tomorrow and see how that goes. I am very pleased with this, very much. There is hope.

Stephanie

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

Celiac.com Sponsor (A8-M):


casnco Enthusiast
casnco
Posted
I ordered some of this in hopes of better baking. I LOVE IT! I made a pizza tonight with the recipe that was on the bag and it came out better than my gluten pizza used to. My husband said, "I think I can get used to this gluten free thing." It was wonderful. I am going to make some cookies tomorrow and see how that goes. I am very pleased with this, very much. There is hope.

Stephanie

what is domata flour and what was different about it than rice, sourgum, coconut or the various other flours we use?

Thanks

Debbie

RiceGuy Collaborator
RiceGuy
Posted

Open Original Shared Link is a blend of Rice Flour, Corn Flour, Tapioca Flour, Xanthan Gum.

I'd also be interested in what makes this flour better, as it doesn't sound much different than the usual.

bakinghomesteader Contributor
bakinghomesteader
Posted
  • Author

I'm not really sure. lol. I do know that it is superfine. Also, it is an all inclusive blend that you use cup for cup. I am not sure of the blend measurements, but I tell ya, it's wonderful. I wondered too, because I use those flours before with xanthan gum, but it still came out crumbly or hard, etc. This is different. I just am very happy with it.

RiceGuy Collaborator
RiceGuy
Posted

Doing some quick calculations, I came up with an approximate blend of 1/5 white rice flour, 1/5 white corn flour, and 3/5 tapioca flour. But I can't account for the sodium without adding it, since the flours are all much lower than what they claim on the label.

  • 3 years later...
fantasticalice Explorer
fantasticalice
Posted

I have been reading a lot of posts and here's my question:

WHAT is it that makes Domata and King Arthur's blends work

so well? I have tried to blend my own after mixing the flours,

to get it super fine. I have a $300 food prossesor and it can't

do it. What REALLY gives to getting this stuff to rise? The

Europeans do it really well! I like all those funny, shrink

wrapped breads, so light and tasty. I did a Hodgson Mill

pizza crust last night. It only has 1 gram of sugar, I can't stand

sugar in my bread, uck, and it was great but didn't rise. It

had a packet of yeast that said 25% more and fast rise. After

reading on here last night I decided I should of let it rise for

a longer time. It's the best tasting bread I've done so far, with

olive oil (2 tablespoons) that's the least amount of fat I've seen.

The blend was brown rice, potatoe starch, tapioca starch, yellow corn meal.

That's a 1st for a blend like that but I don't have the fancy books

most of you do. and yes, I've been doing this for awhile (3 years)

Archived

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

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


  • Member Statistics

    • Total Members
      132,022
    • Most Online (within 30 mins)
      7,748
    Pesto
    Newest Member
    Pesto
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Scott Adams · Posted

      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      Fighting for a name

      By Scott Adams · Posted

      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Celiac getting dentures

      By NanCel · Posted

      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.