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 Mixes

momxyz

By momxyz
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

momxyz Contributor
momxyz
Posted

hi everyone,

first thanks for previous responses to my posts about making Christmas cookies and a crust for my tart recipe. I have tomorrow off and am making a minor expedition for gluten free seasonal baking supplies. Still haven't tried the Carrot - leek tart recipe yet, and its my mission to do that this weekend, along with trying a batch of press cookies!

I have copious notes from all your suggestions but due to limited time for experimentation have decided to go the route of prepared mixes.

My intent is to substitute a flour mix for the flour called for in my cookie recipes...

Folks have advocated Better Batter and Nearly Normal all purpose flour. I haven't seen these in my local health food store, so I am hoping Whole Foods in Portland carries one of these.

Anybody had success with other prepared mixes as a direct substitute for flour in a recipe?

My local place has just started carrying Namaste Biscuit mix, and the package has a recipe for a pie crust. We've had good luck with Namaste pizza crust mix so I am tempted to try this. Any comments or other recommendations?

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

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

I use Pamela's pancake and baking mix for everything except for yeast doughs. It already has xanthan gum, salt, baking powder and soda it it so I eliminate all of that in the recipe. Also, it has almond flour in it which acts as a fat, so I decrease the amount of butter or oil suggested in the recipe by 2/3. We love it!!

Frances03 Enthusiast
Frances03
Posted

I have a box from whole foods called all purpose baking mix, whole foods brand which is 365 everday value. it contains white rice flour, potato starch, tapioca starch, guar gum and salt. it's manufactuered in a 100% gluten free facililty. I'm about to try it to make cornbread with!

Puddy Explorer
Puddy
Posted

I've had good luck with Gluten Free Pantry flour mix. I purchase it on-line so I don't have to worry about any stores carrying it. I used it for all my Christmas cookie recipes last year with no problem. Makes great Chocolate Chip cookies, too!

homemaker Enthusiast
homemaker
Posted

I like Jules Flour for everything..But with my yeast breads I only use about 1 cup of Jules and add other flours...with a little extra xanthan gum....Even better there is NO grit with JULES flour and it makes fantastic pastry crust...AND pound for pound the cost is cheaper if you buy in bulk with free shipping. You can also order a sample size to check it out....it is $19.95 for 5 lbs of gluten-free Flour and when you calculate what you pay for an itty bitty 2lb box at the health food store...it really ends up being a good value.

For yeast breads I make my own combination in a recipe of Sorghum, Sweet Rice Flour and Jules....

I order it online at 6-5lb bags with a shelf life of 15 months and free shipping

momxyz Contributor
momxyz
Posted
  • Author

thanks everybody!!

didn't end up shopping today as it was a really nice day to do stuff outdoors with hubby... So Saturday it is. I have my list of all your suggestions....

I hear the theme of saving money by ordering online versus retail. But, I like to try a product first before I go that route,so I will be supporting the local economy, checking out my nearby healthfood store, and then heading up to Whole foods....

Once I figure out which product best suits my recipes, I may go the online route. I also can order things through a coworker who participates in a food coop.

BTW, Homemaker, I see you are also from Maine! What region?

Happy baking everyone!

homemaker Enthusiast
homemaker
Posted
thanks everybody!!

didn't end up shopping today as it was a really nice day to do stuff outdoors with hubby... So Saturday it is. I have my list of all your suggestions....

I hear the theme of saving money by ordering online versus retail. But, I like to try a product first before I go that route,so I will be supporting the local economy, checking out my nearby healthfood store, and then heading up to Whole foods....

Once I figure out which product best suits my recipes, I may go the online route. I also can order things through a coworker who participates in a food coop.

BTW, Homemaker, I see you are also from Maine! What region?

Happy baking everyone!

wow another Mainer...I am a few miles south of Bangor...

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

Celiac.com Sponsor (A8-M):


momxyz Contributor
momxyz
Posted
  • Author
wow another Mainer...I am a few miles south of Bangor...

I'm from Scarborough... I believe there are other forum members from the Bangor area!

DMarie Apprentice
DMarie
Posted

You can actually mix up Jules gluten-free Flour Mix. I have the recipe at home. I found it posted with a biscuit recipe of hers a while back. This was before she was mixing her all purpose flour mix and selling commercially. I haven't done a cost comparison to know if it comes out cheaper than buying her mix online. I tend to avoid corn starch - so I don't use her mix (or I sub arrowroot). I keep Annalise Roberts Brown Rice flour mixed up in a big container though - and that one is my all purpose flour mix.

I can post either of those mixes if you like.

homemaker Enthusiast
homemaker
Posted
You can actually mix up Jules gluten-free Flour Mix. I have the recipe at home. I found it posted with a biscuit recipe of hers a while back. This was before she was mixing her all purpose flour mix and selling commercially. I haven't done a cost comparison to know if it comes out cheaper than buying her mix online. I tend to avoid corn starch - so I don't use her mix (or I sub arrowroot). I keep Annalise Roberts Brown Rice flour mixed up in a big container though - and that one is my all purpose flour mix.

I can post either of those mixes if you like.

Oh my ...yes I would love for you to post the flour mix..(jules)....

I have found that I like her flour for some things...only Great for Gravies Pie Crust etc...

but I love her flour in my flour blends that I make up for myself with Brown Rice Flour and White Rice Flour

I also add a cup of her flour to my yeast bread recipe...but using her flour straight up...I have only had luck with certain recipes

There is something in there that pulls my flour blends together ...and adds better texture to my yeast breads

Thanks ...if you could post that recipe that would be great...

DMarie Apprentice
DMarie
Posted
Oh my ...yes I would love for you to post the flour mix..(jules)....

There is something in there that pulls my flour blends together ...and adds better texture to my yeast breads.

This is from her book, "Nearly Normal Cooking for Gluten Free Eating." I also found it posted on the web.

All Purpose Nearly Normal Gluten-Free Flour Mix

1 cup white rice flour

1 cup potato starch

1 cup cornstarch

1/2 cup corn flour

1/2 cup tapioca flour

4 tsp xanthan gum

On the web I found posted her suggestion for substitutes if you are avoiding corn (posted on 3/18/08 in the Washington Post):

1 cup white rice flour

1-1/2 cups potato starch

1 cup tapioca flour

1/2 cup sorghum flour

4 tsp xanthan gum

You mentioned there being a little something in her mix that really helps in your breads. If you are purchasing her pre-made mix - that would likely be the Expandex she adds. Expandex is modified tapioca starch. I have never seen it posted how much Expandex she adds. You can purchase Expandex yourself and add. Heartlands Finest makes this product. I believe the instructions on the bag indicate that you sub out 2 tbs to 1/4 cup of Expandex for Tapioca flour called for in a recipe. I have a bag of it, but have never tried it! But since you mention noticing a difference when using Jules mix - I am going to try using some Expandex in my next loaf of bread! :P Hmmm...just put some biscuits in the oven - will have to try this next time in those as well.

DMarie Apprentice
DMarie
Posted

Oops...correction on the Expandex (I originally said Authentic Foods makes it - they do not). My bag says "Heartland's Finest." You can look up information on this product at: www.expandexglutenfree.com.

Heartlands Finest's website is: www.heartlandsfinest.com.

  • 7 months later...
vanhorn Newbie
vanhorn
Posted

Hi-I've read the praises of Expandex, but I've been unable to find it in Hawaii and it's too expensive to buy and ship to HI. I've seen a lot of how to incorporate Expandex into recipes that don't call for it but I haven't seen how to substitute for Expandex. Does anyone have any idea?

Oops...correction on the Expandex (I originally said Authentic Foods makes it - they do not). My bag says "Heartland's Finest." You can look up information on this product at: www.expandexglutenfree.com.

Heartlands Finest's website is: www.heartlandsfinest.com.

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. NanceK
      - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      11

      My only proof

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron. I wondered how it was possible that I had celiac disease...
    2. knitty kitty
      - knitty kitty replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment. The cow's body builds that Casein protein. It doesn't come from wheat. Casein can trigger the same reaction as being exposed to gluten in some people. This is not a dairy allergy (IGE mediated response). It is not lactose intolerance...
    3. trents
      - trents replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the...
    4. Scott Adams
      - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
    5. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      11

      My only proof

      Hello, @NanceK, I'm glad you're willing to give Benfotiamine with B Complex another go! I'm certain you'll feel much better. Yes, supplementation is a good idea even if you're healing and gluten free. The gluten free diet can be low in B vitamins and other nutrients. A nutritionist can help guide you to a nutrient dense diet, but food sensitivities...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,363
    • Most Online (within 30 mins)
      7,748
    Jawgf
    Newest Member
    Jawgf
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • NanceK
      My only proof

      By NanceK · Posted

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron.  I wondered how it was possible that I had celiac disease without being deficient in everything!  I’m wondering now if I have subclinical vitamin deficiencies as well, because even though I remain gluten free, I struggle with insomnia, low energy, body aches, etc.  It’s truly frustrating when you stay true to the gluten-free diet, yet feel fatigued most days. I’ll definitely try the B-complex, and the Benfotiamine again, and will keep you posted. Thanks once again!
    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      Hello, @NanceK, I'm glad you're willing to give Benfotiamine with B Complex another go!  I'm certain you'll feel much better.   Yes, supplementation is a good idea even if you're healing and gluten free.  The gluten free diet can be low in B vitamins and other nutrients. A nutritionist can help guide you to a nutrient dense diet, but food sensitivities and food preferences can limit choices.  I can't consume fish and shellfish due to the sulfa hypersensitivity and iodine content, and dairy is out as well.  I react to casein, the protein in dairy, as well as the iodine in dairy.  My Dermatitis Herpetiformis is aggravated by iodine.   Blood tests for B vitamin levels are notoriously inaccurate.  You can have deficiency symptoms before blood levels change to show a deficiency.  I had subclinical vitamin deficiencies for years which affected my health, leading to a slow downward spiral.  Because the B vitamins are water soluble, they are easily excreted in urine if not needed.  It's better to have it and not need it than need it and not have it.   Wheat and other gluten containing grain products have vitamins and minerals added to them to replace those nutrients lost in processing.  Manufacturers add cheap vitamins that our bodies don't absorb or utilize well.  Even normal people can suffer from vitamin deficiencies.  The rise in obesity can be caused by High Calorie Malnutrition, where people eat more carbohydrate calories but don't get sufficient thiamine and B vitamins to turn the calories into energy.  The calories are stored as fat in an effort to ration out diminishing thiamine  stores.    It's time to buy your own vitamins in forms like Benfotiamine that our bodies can use well.   Not sleeping well and fatigue are symptoms of Thiamine deficiency.   I'm certain Benfotiamine with a B Complex will help you immensely.  Just don't take them at night since B vitamins provide lots of energy, you can become too energetic to sleep.  Better to take them earlier in your day.   Do keep me posted on your progress!
×
×
  • 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.