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Best Flour For Baking?

sarahelizabeth

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sarahelizabeth Contributor
sarahelizabeth
Posted

We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

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purple Community Regular
purple
Posted

Under "Products", there is a thread called "nut/peanut free gluten-free flours". It might help with your Q.

missy'smom Collaborator
missy'smom
Posted

If you are just doing a trial for now, you might want to stick with a mix. Namaste makes baking mixes that are free of other allergens besides gluten. I haven't tried their muffin mix but we really like many of their other mixes.

CeliacAlli Apprentice
CeliacAlli
Posted
We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

Bette Hagmans 4 bean flour

lonewolf Collaborator
lonewolf
Posted

I make muffins, cookies, quick breads, etc. with a simple and relatively inexpensive mix. I follow "regular" recipes and almost always have good results. I just made blueberry muffins yesterday (recipe from Betty Crocker) and I'm making crepes for breakfast. Here's the recipe:

3 C Brown rice flour

1 C Potato starch

1/2 C Tapioca starch

2-1/2 tsp. Xanthan gum

Sift together 3 times. Use cup for cup for regular flour. Store in refrigerator.

Kibbie Contributor
Kibbie
Posted

I LOVE Tom Sawyer Flour its pricy but all my Christmas cookies and other family recipies I'm able to substitute it 1 cup for 1 cup and they turn out great.

glutenfreeflour.com

crittermom Enthusiast
crittermom
Posted

I also love the Tom Sawyer flour. I use it for EVERYTHING and everyone in my family loves it as well. Most of the time when friends come over and eat baked goods they say... "this is gluten free, you can't even tell" I am able to recreate everything I made prediagnosis so the kids miss out on nothing. It turns out beautiful cookies and cakes. My extended family prefers it to gluten cake especially the mixes. And as far as coating things it works great too. I haven't used it as a thickening agent, I have always used cornstarch with a little water for that purpose so I can't say anything there.

It is wonderful stuff and I am not sure what I would do without it. They ship quickly and while I agree with the last post, it is pricey it is DEFINITELY worth the money. I can't say enough good things about it. I am actually about to orer my next batch now!

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purple Community Regular
purple
Posted

The first post asks about nut and soy free flours so I am asking for that reason. Is Tom Sawyer flour nut and soy free? I use Bob Red Mill products and they are manufactured in a facility that also uses tree nuts and soy. I didn't know that until the other day, someone posted it. I am not allergic but I want to be aware of it for future reference. Thanks for your input.

Esther Sparhawk Contributor
Esther Sparhawk
Posted
We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

Sarahelizabeth,

If you're just starting a gluten-free diet, one of the mistakes I made early on, was to assume that you can substitute ONE type of flour for wheat flour. I'm not trying to criticize anyone else's opinions about various flours on the market, but I think you'll find you'll need to buy or make a flour that's mixed/blended. For example, if you try to make sugar cookies using just white rice flour, your cookies turn out crisp like fortune cookies. To lighten it up, you need to mix rice flour with tapioca flour and potato starch flour, or something like that.

When you're also paying for day care and training diapers, it's most cost efficient to buy your own flours and mix them. People tried to tell me this when I started my daughter on a gluten-free diet at age 2, and I was pig headed and chose to learn this lesson the hard way, by baking a bunch of icky stuff first. :o If you stick to three basic flours, it's not as complicated as it might seem. :) Best of luck.

crittermom Enthusiast
crittermom
Posted

The ingredients for the Tom Sawyer Flour are as follows:

White Rice flour

sweet rice flour

tapioca flour

xanthan gum

unflavored gelatin

This is the only thing they make so I don't think that there would be a soy or nut problem however it is something you would want to call about to be absolutely sure. 877.372.8800

shanluts Apprentice
shanluts
Posted

Domata and Better Batter are my favorites. The mixing wasnt for mr. I am a convience person. Domata has the BEST seasoning mix for chicken batter and pizza crust mix.

Better Batter makes THE BEST bread. I use the Brioche bread recipe on her site.

Shannon

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
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