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

Gluten Free Mama's Almond Flour/coconut Flour

minniejack

Recommended Posts

minniejack Contributor
minniejack
Posted

Has anyone out there tried gluten free mama's almond or coconut flour? I'm thinking about ordering some for myself for a late mother's day present for me. I saw on someone's blog that they were both pretty good, but just wondered if anyone else used it.

Appreciate any pros or cons.

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

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

I haven't tried it yet but when I emailed the company I got a very positive response from the owner. She said they are certified gluten-free through the CSA and test to 2 PPM.

missy'smom Collaborator
missy'smom
Posted

I haven't tried that particular brand but I bake with almond flour as my only flour and am happy with it. This company offers CC free almond flour/meal. Open Original Shared Link

wheatlessAK Rookie
wheatlessAK
Posted

I've used the coconut blend in sugar cookies and banana bread. The cookies had great flavor just a hint of tart tangeness and nice texture. The banana bread was a little gummy in the middle. But the parts that were edible tasted good :) I think the gummy texture was due to the recipe needing a little tweaking.

  • 3 weeks later...
minniejack Contributor
minniejack
Posted
  • Author

I've had the flour and pancake mix for a few weeks now.

The pancakes are really light and fluffy--like wheat ones. The fam and I can't decide whether we like them or Pamela's the best--they're both delish, but different from each other. We liked both better than Kinnikinnick.

The flour: VERY soft. I like that it doesn't come with any gum in it. Sometimes I have problems with xantham gum. I got the cookbook with it and made the most delicious scones/cookies ever--raspberry with white chocolate.

The cookies were soft not crumbly and sat out on the stove for 2 days without any covering (while everyone just walked by and ate them all) and they never did get too hard or fall apart or a weird taste or crumbly. Just really, really good.

Daughter took some to school and everyone at her table tried--the consensus was that they were the best gluten free thing she ever brought for them to sample! These are 15 yrs olds who thought the cookies were better than wheat versions.

The big test is today--I plan on making bread with it using the recipe from the book.

With kids in school and the entire fam having to be on the diet--we really go through the bread--even only making one slice sandwiches for hubby and teenage daughter.

I'm in love with the Schar's bread because of its non-taste, but I noticed last weekend, because of the Memorial Day holiday and we didn't use the bread for four days, that the bread was really hard and the texture had changed. Even putting in the microwave didn't help.

Since I only have 2 Schar mixes left, maybe the family will like this mix.

Cross your fingers! :P

Haven't tried the pizza mix because we still have almost a whole bag left of Domata mix. I'll let you know in a few months. :rolleyes:

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. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,817
    • Most Online (within 30 mins)
      7,748
    sleuth
    Newest Member
    sleuth
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.