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

Flour

Rowena

Recommended Posts

Rowena Rising Star
Rowena
Posted

I'm a baker at heart, and I love to make cookies. (I do make other desserts too, but cookies is usually what I make.) But as I said in my intro thread I just recently went gluten free. I want to know what kinds of flour are (in your opinion) best to use. There are so many flours out there that I have never even know existed that are gluten free. I hear coconut flour is good in a lot of types of cookies. But what else do you use? Also what is a good general purpose flour? (IE if I wanted to make gravy or use it to thicken a sauce... or whatever.)

(PS a lot of my cookies are chocolate cookies. Do you know of a good cocoa that doesn't have gluten? Or most cocoas usually safe?)

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

Gluten free baking is a bit of a learning experience because you have to reject a good part of what you already know. Gluten free doughs and batters have a totally different consistency and texture than gluten ones and it takes a bit of experimenting to find out what the doughs/batters should look like. Also, the flours all have their own unique tastes and behavior patterns. I think it is best to start out using a basic mix like Pamela's until you get used to this. Then you can try mixes with other types of flours to learn what tastes you like. Then you can start buying the individual flours and experimenting for yourself. It is a good idea to buy yourself a good gluten free cookbook (be careful here because some authors use their own flour mix for all their recipes and if it happens to be a flour you don't like or don't tolerate, the book is a waste of money unless you can find a good sub for that flour). Gluten free baking is all about learning substitutions - for whatever - whether it be certain flours, eggs, milk, butter......

IMHO, bakers don't know what baking is until they have tried gluten free :lol:

Roda Rising Star
Roda
Posted

My favorite is a sorghum blend and substitute cup for cup for regular flour. Since I mix it myself I have to add xanthan gum or guar gum to whatever I am making.

purple Community Regular
purple
Posted

Yup, same as Roda. I like a mix of sorghum, cornstarch and tapioca flour for cookies and muffins. Yum, I love chocolate cookies :D

MelindaLee Contributor
MelindaLee
Posted

I'm realatively new to this too, but I have definately found the sorghum flour/tapioca/corn starch blend to work great. I do have about 10 different flours right now, so I mix a bit. I also like the King Arthur all purpose mix better than Bob's Red Mill. I found I am not a big fan of the bean flours...they taste metalic to me, espeically in cookies. If you google or do the forum search here for cookie recipies, there are some GREAT ones to start with.

sa1937 Community Regular
sa1937
Posted

If you haven't bought any flours yet, I can vouch for Flourless Peanut Butter Cookies. A recipe was posted some time ago or there are several variations on cooks.com. They are so yummy!!!

I also like Pamela's Baking & Pancake Mix. I haven't tried cookies yet but there are a bunch of recipes on their website. Open Original Shared Link I especially like the banana bread. I've printed out, but have not yet tried, the recipe for pumpkin bread. I also made blueberry muffins from the mix.

sb2178 Enthusiast
sb2178
Posted

I like corn and buckwheat flours for flavor. For something more innocuous, I use a little corn with white rice and sorghum flour. And, add couple of tablespoons of starch to any flour blend (excpet for cornbread). Too much sorghum gives me a stomach ache though.

Then there is the whole gum thing... I've mostly been generous with the eggs and ground flaxseed instead.

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

Because I don't do potato or soy, my usual flours or mixes involve brown/white rice and/or tapioca or arrowroot, sorghum, buckwheat, teff and almond, with emphasis on sorghum and buckwheat. I may challenge millet and amaranth later, but not ready yet :P Quinoa and corn are out for me, too.

MelindaLee Contributor
MelindaLee
Posted

Too much sorghum gives me a stomach ache though.

I wonder if this explains my "heartburn" after eating homebaked treats? :blink:

Rowena Rising Star
Rowena
Posted
  • Author

I wonder if this explains my "heartburn" after eating homebaked treats? :blink:

Not sure about sorghum but I know that unless I am takin my omeprazole (and sometimes not even then) I cant eat things with chocolate. Chocolate has a big effect on people with reflux/heartburn...

As for the flour suggestions, sounds good I'll have to try 'em. Currently in my posession I have an all purpose flour from Gluten free pantry, anyone know if this is a good flour?

sa1937 Community Regular
sa1937
Posted

As for the flour suggestions, sounds good I'll have to try 'em. Currently in my posession I have an all purpose flour from Gluten free pantry, anyone know if this is a good flour?

I would describe a "good" flour as one you like that works well in the recipes you use. I think some of these flours are an "acquired" taste as they are so much different than the wheat flour we've all used in the past. And there's definitely a learning curve to baking gluten free, especially breads.

  • 4 weeks later...
Lostfalls Newbie
Lostfalls
Posted

I have heard some good things about the All Purpose flour from Better Batter - just google it and you will find it.... Mostly rice and potato flour but they seem to have a nice combination going for them my friend makes some great stuff with it...

runningcrazy Contributor
runningcrazy
Posted

Orgran flour is great! We've tried lots of flours and a lot of them have nasty aftertastes or just dont turn out well. Orgran works awesomely! Since going gluten free the homemade cookies we make (which are DELISH!) have come out about 10x better than the gluten-ous ones we used to make. It just works perfect. I've never seen it at the normal store where they have some brands, but we get it at a gluten free market, and im sure you could order it off the internet if you need.

luvs2eat Collaborator
luvs2eat
Posted

I got tired of mixing up different flours... I tried several blend recipes. I've just bought Better Batter and have to say it's great. I've made really light, fluffy banana bread and homemade won ton skins. I've not tried cookies cause I've been disappointed w/ any I've made so far, so I just don't bake 'em.

MelindaLee Contributor
MelindaLee
Posted

My favorite premixed AP flour was King Arthurs. Bob's was okay. I tend to do all the mixing and have a variety in my kitchen. But I'm just weird like that :blink:

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. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    3. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    4. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
    5. Scott Adams
      0

      Häagen-Dazs Chocolate Dark Chocolate Mini Bars Recall Due to Undeclared Wheat and Gluten

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,079
    • Most Online (within 30 mins)
      7,748
    Terra33
    Newest Member
    Terra33
    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

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • 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.