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

Namaste To The Rescue!

momxyz

Recommended Posts

momxyz Contributor
momxyz
Posted

I really respect those of you out there who actually concoct their own flour blends and actually use xanthum gum in their baking! I am still new at all this, and as I am working at two jobs, I don't have time to experiment!

So I need fool proof mixes that I can count on.

My local health food store happens to stock several Namase products, so when my daughter and I first started on this venture, their pizza crust mix was the first thing we tried. Now its a staple in my cupboard.

Neither of us were big bread eaters to begin with, and while it was kind of a nuisance not to be able to pack a sandwich for an on the run meal, we found other alternatives. Really, the only reason I bought gluten free breads was to make bread crumbs for some of our favorite suppers! to be honest, their texture, density, and for some brands, something about how they smelled did not inspire me to just eat them!

When the holidays approached, I was like "Oh no! How am I going to make stuffing and cookies and pie dough?"

Namaste's biscuit mix has helped me make great pies and quiches this holiday season. Namaste's flour blend worked very well as a one to one substitution for regular flour in my favorite Christmas cookie recipes.

At Thanksgiving, I made Choebe's foccacia bread mix, and used that bread for my stuffing. It was great. The bread itself tasted great too!

But I had ordered that mix thru a coop, and unfortunately had only ordered one bag. When I did my shopping for today's meal, I couldn't find this particular mix, either at the local store or at Whole foods. But I did find Namaste's bread mix, and made it last nite. So it was ready this morning to make my pork sausage and mushroom stuffing.

You know, when I cut into the loaf, the first thought that went thru my head was that I hadn't had a sandwich in over five months, and I could almost see myself making one with this stuff...

The taste was good (tho I the Choebe was better); it still had a little of that odd tang that I find gluten free breads are prone too. I toasted the slices before I mixed the stuffing, and I could totally see slathering up one with butter. (That will be breakfast tomorrow). I focused on preparing the meal, and the stuffing met with RAVE reviews, even from gluten-eating family members.

This company's products have proved to be very dependable for me! Have others tried them? What are your "tried and true" mixes?

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

Celiac.com Sponsor (A8-M):


ciavyn Contributor
ciavyn
Posted

I'm with you - I haven't had much time to experiment with making my own mixes yet. But so far, what has worked best for me:

Pamela's bread mix is so far my hand's down favorite mix. Super yummy, great for french toast or butter and honey on top. I love it. I would love it even if I could have any kind of bread.

Tom Sawyers blend (already has xanthan gum in it) cut 1:1 with sourghum flour (I use bob's red mill). I add a dash more of xanthan gum, and it makes some AWESOME cookies. No one guessed there was anything different.

momxyz Contributor
momxyz
Posted
  • Author
I'm with you - I haven't had much time to experiment with making my own mixes yet. But so far, what has worked best for me:

Pamela's bread mix is so far my hand's down favorite mix. Super yummy, great for french toast or butter and honey on top. I love it. I would love it even if I could have any kind of bread.

Tom Sawyers blend (already has xanthan gum in it) cut 1:1 with sourghum flour (I use bob's red mill). I add a dash more of xanthan gum, and it makes some AWESOME cookies. No one guessed there was anything different.

thanks for the tips! I was actually looking for Pamelas at Whp;e foods but couldn't find it. I'll be ordering from the coop soon - hopefully they will have it!

ciavyn Contributor
ciavyn
Posted
thanks for the tips! I was actually looking for Pamelas at Whp;e foods but couldn't find it. I'll be ordering from the coop soon - hopefully they will have it!

Check out WalMart or Wegman's. They both carry some of their products sometimes. You can also find it on the website-that-shall-not-be-named.

Ginsou Explorer
Ginsou
Posted

I have had great results with Namaste Spice Cake Mix (made great carrot cake) and their cookie mix. I made chocolate chip cookies from their cookie mix, and they were simply wonderful. I have to admit I have purchased and hoarded their pizza, bread, and all purpose mix and have not tried them yet. The local natural food stores do not carry Namaste, so I have ordered it via mail and gladly paid the shipping. For some reason, the 2 Whole Foods stores that I had access to this summer while traveling also did not carry Namaste, but I found it being sold at Vitamin Cottage.

It's great to be able to mix your own mixes, which I do when I have the time. Since I have so many food allergies, I spend much time cooking everything from scratch, and find myself going on strike for a few days because I'm so exhausted. That's when I like being able to grab a Betty Crocker, Namaste, or other prepared mix.

I tried Tom Sawyer mix and made some bread.....it was just OK. I will try their moist bread recipe next.

Thanks for the hint of mixing sorghum with Tom Sawyer for cookies...will also give that a try.....but not for a few weeks.

Wenmin Enthusiast
Wenmin
Posted

I used Namaste Perfect Flour Blend to make pumpkin rolls, caramel rolls, lemon rolls, coconut rolls and banana cake this holiday season. All were used in a 1:1 ratio with recipe calling for "wheat flour." Everything was wonderful!

momxyz Contributor
momxyz
Posted
  • Author

ooh.... can I have your recipe for that carrot cake? I haven't seen their spice cake mix on any shelf yet, but your recipe would give me reason to hunt it down!

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

Celiac.com Sponsor (A8-M):


Ginsou Explorer
Ginsou
Posted

ooh.... can I have your recipe for that carrot cake? I haven't seen their spice cake mix on any shelf yet, but your recipe would give me reason to hunt it down!

The carrot cake is made from the Namaste Spice Cake Mix.....directions are on the package for a carrot cake variation, gingerbread, and applesauce cake variation. The mix makes 2-9"x9" layers, or 1-9"x13" size. I frosted the carrot cake with frosting made from coconut milk, sprinkled shredded coconut on top. I used my bachelor neighbor as a guinea pig to see what what the reaction would be from a non-celiac. It passed the taste test...great raves...very moist....it will keep for days. I especially like their combination of cinnamon,nutmeg,and cloves in the ingredients.

I noticed the package says for high altitude suggestions, visit their website. I have made this cake at 7200 ft. and 4200 feet with no adjustments and it came out perfect. Their cookie mix came out perfect with no adjustments for altitude, also.

Karina, the gluten free goddess has a carrot cake recipe from scratch that I hope to try.

I made an Annalise Roberts carrot cake that was a bit dry, but that may have been the dry climate and altitude affecting it.

So, for now, Namaste will be my cake mix of choice for convenience.

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. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

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

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.