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

Subsitutions

Mandy M

By Mandy M
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Mandy M Rookie
Mandy M
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

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

Celiac.com Sponsor (A8-M):


mbrookes Community Regular
mbrookes
Posted

I tried a couple of things (pie crust and biscuits) with disasterous results. Better to stick to the well developed specialty recipes for me.

Tina B Apprentice
Tina B
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

I've done things like gingersnaps and biscotti using gluten-free flour mix. Came out good. You just have to remember to add 1 tsp xanthum gum or they fall apart.

celiac-mommy Collaborator
celiac-mommy
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

Pamela's pancake and baking mix. I sub it for flour, salt, baking powder, baking soda and 1/2 the fat listed in the ingredients. Works in pretty much everything but yeast breads :)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

For things like thickening a sauce or soup or in a casserole or coating food to fry, yes I've had success. For baked goods (especially bread) I don't recommend it. Gluten free baking is very different from gluten baking. It's best to stick with some tried and true recipes until you figure out things like what the consistency of the "dough" should be. I put dough in quotes because many of the things I have tried have been more of a batter or a thick spread than dough. Bread typically doesn't need to be kneaded as much if at all. For example, I made the Open Original Shared Link last week and it was SO good, but when I was putting it in the oven I had doubts about how it would turn out because my dough was more of a batter.

scarlett77 Apprentice
scarlett77
Posted

Pamela's pancake and baking mix. I sub it for flour, salt, baking powder, baking soda and 1/2 the fat listed in the ingredients. Works in pretty much everything but yeast breads :)

I use Pamela's a lot too. It works very well in some recipes. I also use it for gravies, roux, and dredging. As long as you don't mind the almond meal it works very well. I even use it to make mac & cheese. Like above says make sure you omit the baking soda/powder and salt. I've never reduced the fat in my recipes though.

missy'smom Collaborator
missy'smom
Posted

I've had good results with muffin recipes. However, all of them have had one thing in common-oats. I picked recipes that called for a large percentage of oats-maybe 50% and then subbed a sorghum blend for the all-purpose or whole wheat flour. I also added X-gum according to the instructions/chart on the gum package. I figured that with the types of recipes that I picked I would only be changing up half the flours and because the other part-oats(certified gluten-free;)) would remain unchanged, the chances for changing the overall chemistry of the recipe would be lessened. It's worked well so far. That's my plan and I'm sticking with it!

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

Celiac.com Sponsor (A8-M):


Mandy M Rookie
Mandy M
Posted
  • Author

Thanks everyone! i was looking at an everything loaf of bread to make. Thank you for all the advice. Back to looking for a gluten free everything bread! hahaha

Roda Rising Star
Roda
Posted

I've made cookies, muffins, quick breads and cakes with substituting my gluten free blend for the amounts of regular flour. I've had to experiment with the amount of xanthan gum, but other than that the recipes I have made have been really good.

  • 2 weeks later...
KathyW Newbie
KathyW
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

Try using Jules Gluten Free All Purpose flour. It can be used in all of my "normal" recipes with no aftertaste.

Jules also has a lot of great recipes on her website.

www.JulesGlutenFree.com

I tried a couple of things (pie crust and biscuits) with disasterous results. Better to stick to the well developed specialty recipes for me.

If you need help with pie crusts, Jules Shepard has videos that you can watch to help you bake certain recipes.

The videos, pictures and recipes are available for all to see. Just visit www.JulesGlutenFree.com.

She also has a great Thanksgiving Ebook that is available for free right now. Use coupon code: thanks10 at checkout to get it for FREE!!!!

Thanks everyone! i was looking at an everything loaf of bread to make. Thank you for all the advice. Back to looking for a gluten free everything bread! hahaha

Jules Gluten Free is coming out with a bread mix!!!! Woo hoo. I was told it will be available really soon.

All of her other items are great.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,554
    • Most Online (within 30 mins)
      7,748
    Becky 0163
    Newest Member
    Becky 0163
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.