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

  • 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. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
    2. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
    3. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    4. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    5. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,860
    • Most Online (within 30 mins)
      7,748
    MEK5
    Newest Member
    MEK5
    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

    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
×
×
  • 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.