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

Baking Flour Recommendation?

Grace'smom

Recommended Posts

Grace'smom Explorer
Grace'smom
Posted

Hi there

I know a lot you are great bakers and cooks, and probably create your own gluten free flour mixes from scratch. I have 5 young kids, and can't seem to find that kind of time and space to make a really great flour mix. Can anyone recommend a pre mixed gluten free flour off the shelf? I know Bob's Red Mill makes one; Quinoa is another...what is your favorite, most close to traditional wheat flour to use for baking so that homemade desserts will taste great?! Thank you! Emily

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

Celiac.com Sponsor (A8-M):


seezee Explorer
seezee
Posted

Hi there

I know a lot you are great bakers and cooks, and probably create your own gluten free flour mixes from scratch. I have 5 young kids, and can't seem to find that kind of time and space to make a really great flour mix. Can anyone recommend a pre mixed gluten free flour off the shelf? I know Bob's Red Mill makes one; Quinoa is another...what is your favorite, most close to traditional wheat flour to use for baking so that homemade desserts will taste great?! Thank you! Emily

seezee Explorer
seezee
Posted

If you are looking for flour to make really good cookies, cakes, and muffins, I have tried a bunch and really like one called Domata, Open Original Shared Link - they sell it at the Natural Food Exchange in Reading (I think I saw you live in Massachusetts) - they have a few other brands there that I haven't tried since I stopped at that one. I also like Mr. Ritts, but like Domata the best so far. I am not crazy about Gluten Free Pantry all purpose or Bob's Red Mill. Also, I think King Arthur has a gluten free flour line that should be in supermarkets but I haven't seen or tried it, but it would be great if you could pick that up at a regular supermarket. If you are making savory things then you can mix up some of the healthier stuff like sorghum or quinoa flours.

Tina B Apprentice
Tina B
Posted

I use Bob's Red Mill and use a regular cookie recipe and just add 1 tsp xanthum gum.

These soft gingersnaps come out great with it. It was a regular recipe that stated 2 and 1/2 cups wheat flour. I just substituted.

Gingersnaps

This recipe makes a nicely shaped soft gingersnap.

2 cups of Bob

Mizzo Enthusiast
Mizzo
Posted

IMO: I use Pamela's pancake and muffin mix and I think it's ok. I have tasted muffins made with Namaste flour and think it's much better. However I cannot find it. If you do I would suggest trying the Namaste first. The baker told me she substituted her reg flour recipe cup per cup with the Namaste. It was a yogurt muffin recipe, and they were 3 days old in a tupperware container that was on the counter and they were really good.

Good luck

RideAllWays Enthusiast
RideAllWays
Posted

i use kinnikinnick all purpose blend

Grace'smom Explorer
Grace'smom
Posted
  • Author

Thanks for those suggestions...does this mean I have to add "xantham gum" - I know I'm spelling it wrong - to ANY of these off the shelf flour mixes? Saw that on one of the first posts. Is that to keep it from crumbling apart, and do any of you know if its already added into any of these mixes? Emily

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

Celiac.com Sponsor (A8-M):


Tina B Apprentice
Tina B
Posted

Thanks for those suggestions...does this mean I have to add "xantham gum" - I know I'm spelling it wrong - to ANY of these off the shelf flour mixes? Saw that on one of the first posts. Is that to keep it from crumbling apart, and do any of you know if its already added into any of these mixes? Emily

Bob's does not have it added. I make biscotti with it and without the xanthum gum the logs don't hold together. The xanthum gum binds the molecules together. I get the xanthum gum at Wholefoods also by Bob's. I just dump it into a tupperware and it keeps for a long time. Since gluten is the part of the grain which gives baked goods that springy texture you need the xanthum gum to replace it.

Mizzo Enthusiast
Mizzo
Posted

You should always read the packaging. However, blend flours and recipe packages typically do add it, but things like Brown rice flour or Tapioca starch or Potato starch etc.. do not.

Roda Rising Star
Roda
Posted

Here are two premixed flours I have tried in the past and had decent results. Better Batter flour and Tom Sawyer flour.

bbuster Explorer
bbuster
Posted

If you are looking for flour to make really good cookies, cakes, and muffins, I have tried a bunch and really like one called Domata, Open Original Shared Link

I second the nomination for Domata if you want to buy a premixed, all purpose type of flour. It has an excellent taste, and it has Xanthan gum in it already so you can just sub it for regular flour in most things. And it originates from Missouri, like me!!

Grace'smom Explorer
Grace'smom
Posted
  • Author

I second the nomination for Domata if you want to buy a premixed, all purpose type of flour. It has an excellent taste, and it has Xanthan gum in it already so you can just sub it for regular flour in most things. And it originates from Missouri, like me!!

Thank you everyone! Great input!

scarlett77 Apprentice
scarlett77
Posted

Bob's Red Mill general all purpose uses a lot of bean flours so watch out as using it may induce gas. I have a terrible time with it. I use Pamela's pancake and baking mix for just about everything. It has xanthan gum in it already so it is an easy to grab replacement for a lot of recipes. It does have tiny almond bits in it so the texture may bother some people, but it never bothers my family. The cookie recipe on the bag is wonderful but I suggest you sub out butter for butter flavored Crisco or do half butter and half shortening. You get a much better rise out of cookies that way and it won't spread too thin.

I also use this mix to bread chicken, biscuits, and even for the cheese sauce for mac & cheese.

bbuster Explorer
bbuster
Posted

Bob's Red Mill general all purpose uses a lot of bean flours so watch out as using it may induce gas. I have a terrible time with it. I use Pamela's pancake and baking mix for just about everything. It has xanthan gum in it already so it is an easy to grab replacement for a lot of recipes. It does have tiny almond bits in it so the texture may bother some people, but it never bothers my family.

I agree - everyone in our house hates the taste of bean flours. I will add a tiny amount (like 1 tsp to 3 cups of other flour) to bread, because it helps it hold together.

I love Pamela's - it's great for waffles, cookies, cakes, etc - but I never thought of using it for a lot of things because it has so much "stuff" in it - baking powder, baking soda, buttermilk, salt, almond meal, etc.

Pamela's is great but it is pricey, and I don't get it in large quantities because you have to keep it in the refrigerator. Domata does fine on the pantry shelf. Comparing prices online (without shipping) you can get 4lbs of Pamela's on (Company Name Removed - They Spammed This Forum and are Banned) for $40; for $38 you can get 16 lbs of Domata.

Domata is just a blend of rice, corn, and tapioca flours with Xanthan added, and they grind it super-fine so it's not gritty like the white rice flour I buy separately. I don't know if it's just me, but I think it even smells like regular wheat flour.

scarlett77 Apprentice
scarlett77
Posted

Domata is just a blend of rice, corn, and tapioca flours with Xanthan added, and they grind it super-fine so it's not gritty like the white rice flour I buy separately. I don't know if it's just me, but I think it even smells like regular wheat flour.

Yes, I agree Pamela's is pretty pricey...thank you for the tip on Domata. I may have to try that.

Grace'smom Explorer
Grace'smom
Posted
  • Author

Thanks all...I will try and order the Domata online. I contacted King Arthur flour today regarding their new gluten free mix, but they told me there is not a "list" available yet for where it can be bought, at any supermarkets, and to ask my local food store if they'll consider carrying it. Odd. Maybe they're still looking into the demand to see how many order it directly from their factory. In any event: sure appreciate all of the great suggestions.

Mizzo Enthusiast
Mizzo
Posted

Thanks all...I will try and order the Domata online. I contacted King Arthur flour today regarding their new gluten free mix, but they told me there is not a "list" available yet for where it can be bought, at any supermarkets, and to ask my local food store if they'll consider carrying it. Odd. Maybe they're still looking into the demand to see how many order it directly from their factory. In any event: sure appreciate all of the great suggestions.

Actually I asked my local stop and shop to carry some specific items and they ordered some of them and put it in their organic section with most of their other gluten-free foods. Also my local health food store is usually willing to order any product so long as they have a relationship with them already. I still haven't got Namaste flour but I will keep trying, and I will have to submit a new request for the King Arthur flour .

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.