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

  • 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. Scott Adams
      - Scott Adams replied to Butch68's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Guinness, can you drink it?

      This is a very common question, and the most important thing to know is that no, Guinness is not considered safe for individuals with coeliac disease. While it's fascinating to hear anecdotes from other coeliacs who can drink it without immediate issues, this is a risky exception rather than the rule. The core issue is that Guinness is brewed from barley...
    2. MogwaiStripe
      - MogwaiStripe replied to Midwestern's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      Gluten Issues and Vitamin D

      Interestingly, this thought occurred to me last night. I did find that there are studies investigating whether vitamin D deficiency can actually trigger celiac disease. Source: National Institutes of Health https://pmc.ncbi.nlm.nih.gov/articles/PMC7231074/
    3. Scott Adams
      0

      Tahini Swirl Fudgy Brownies (Gluten-Free)

    4. Butch68
      - Butch68 posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Guinness, can you drink it?

      Before being diagnosed coeliac I used to love Guinness. Being made from barley it should be something a coeliac shouldn’t drink. But taking to another coeliac and they can drink it with no ill effects and have heard of others who can drink it too. is this everyone’s experience? Can I drink it? I get dermatitis herpetiformis and don’t get instant react...
    5. trents
      - trents replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      17

      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,213
    • Most Online (within 30 mins)
      7,748
    Gk1414
    Newest Member
    Gk1414
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Guinness, can you drink it?

      By Scott Adams · Posted

      This is a very common question, and the most important thing to know is that no, Guinness is not considered safe for individuals with coeliac disease. While it's fascinating to hear anecdotes from other coeliacs who can drink it without immediate issues, this is a risky exception rather than the rule. The core issue is that Guinness is brewed from barley, which contains gluten, and the standard brewing process does not remove the gluten protein to a level safe for coeliacs (below 20ppm). For someone like you who experiences dermatitis herpetiformis, the reaction is particularly significant. DH is triggered by gluten ingestion, even without immediate gastrointestinal symptoms. So, while you may not feel an instant stomach upset, drinking a gluten-containing beer like Guinness could very well provoke a flare-up of your skin condition days later. It would be a gamble with a potentially uncomfortable and long-lasting consequence. Fortunately, there are excellent, certified gluten-free stouts available now that can provide a safe and satisfying alternative without the risk.
    • MogwaiStripe
      Gluten Issues and Vitamin D

      By MogwaiStripe · Posted

      Interestingly, this thought occurred to me last night. I did find that there are studies investigating whether vitamin D deficiency can actually trigger celiac disease.  Source: National Institutes of Health https://pmc.ncbi.nlm.nih.gov/articles/PMC7231074/ 
    • Butch68
      Guinness, can you drink it?

      By Butch68 · Posted

      Before being diagnosed coeliac I used to love Guinness. Being made from barley it should be something a coeliac shouldn’t drink. But taking to another coeliac and they can drink it with no ill effects and have heard of others who can drink it too.  is this everyone’s experience?  Can I drink it?  I get dermatitis herpetiformis and don’t get instant reactions to gluten so can’t try it to see for myself. 
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
×
×
  • 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.