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

Best Flour For Baking?

sarahelizabeth

Recommended Posts

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).

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

Celiac.com Sponsor (A8-M):


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!

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

Celiac.com Sponsor (A8-M):


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

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748
    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.