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Gluten Free Flour? O_O


kbug

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kbug Newbie

Hey everybody!

I am a newbie and I am a little intimidated, but extremely excited I have finally found what's worng with me! I am wondering what kind of flour I can use to bake with? I'm not sure if I'm sensitive to wheat or not, but I know for SURE I can't eat gluten. I've read online that I could use gluten free flour to bake with? How does rice flour work?

Just curious! and I am so glad I found a forum filled with people like me, celiac disease can be kinda scary and isolating. Yay for forums! :D


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sunnybabi1986 Contributor

Hi kbug! Welcome to the group!

We use Pamela's Baking and Pancake mix for baking most things...you can order it off amazon for less than half the cost at natural food stores. If you use subscribe and save to have it delivered every few months or so you get it even cheaper! We've made delicious muffins, pumpkin bread, banana bread, waffles, and pancakes, and they've all turned out great! The recipes are all on the back of the package.

Eventually, as you get more comfortable with gluten free cooking you may want to find some individual flours, like rice, tapioca, and sorghum flours, and try to make your own concoctions, but if you're looking for a good baking mix/flour mix, Pamela's has a been a godsend to us!

Good luck, hope this helps!

Janie

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    • trents
      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
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      What are your symptoms? What has brought you to the point where you sought celiac disease testing?
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