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. Kimmy88
      - Kimmy88 commented on Scott Adams's article in Winter 2026 Issue
      8

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      Thanks this is helpful!
    2. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fermented foods, Kefir, Kombucha?

      very interesting thanks for the info
    3. Florence Lillian
      - Florence Lillian replied to lmemsm's topic in Gluten-Free Recipes & Cooking Tips
      13

      gluten free cookie recipes

      More cookie recipes ...thanks so much for the heads-up Scott. One can never have too many. Cheers, Florence.
    4. Russ H
      - Russ H replied to Charlie1946's topic in Related Issues & Disorders
      15

      Severe severe mouth pain

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting...
    5. cristiana
      - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      15

      Severe severe mouth pain

      Hi @Charlie1946 You are very welcome. I agree wholeheartedly with @knitty kitty: "I wish doctors would check for nutritional deficiencies and gastrointestinal issues before prescribing antidepressants." I had a type of tingling/sometimes pain in my cheek about 2 years after my diagnosis. I noticed it after standing in cold wind, affecting...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,915
    • Most Online (within 30 mins)
      7,748
    DRIZZE
    Newest Member
    DRIZZE
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
    • cristiana
      Severe severe mouth pain

      By cristiana · Posted

      Hi @Charlie1946 You are very welcome.   I agree wholeheartedly with @knitty kitty:  "I wish doctors would check for nutritional deficiencies and gastrointestinal issues before prescribing antidepressants." I had a type of tingling/sometimes pain in my cheek about 2 years after my diagnosis.  I noticed it after standing in cold wind, affecting  me after the event - for example, the evening after standing outside, I would feel either tingling or stabbing pain in my cheek.   I found using a neck roll seemed to help, reducing caffeine, making sure I was well-hydrated, taking B12 and C vitamins and magnesium.  Then when the lockdowns came and I was using a facemask I realised that this pain was almost entirely eliminated by keeping the wind off my face.  I think looking back I was suffering from a type of nerve pain/damage.  At the time read that coeliacs can suffer from nerve damage caused by nutritional deficiencies and inflammation, and there was hope that as bodywide healing took place, following the adoption of a strict gluten free diet and addressing nutritional deficiencies, recovery was possible.   During this time, I used to spend a lot of time outdoors with my then young children, who would be playing in the park, and I'd be sheltering my face with an upturned coat collar, trying to stay our of the cold wind!  It was during this time a number of people with a condition called Trigeminal Neuralgia came up to me and introduced themselves, which looking back was nothing short of miraculous as I live in a pretty sparsely populated rural community and it is quite a rare condition.   I met a number of non-coeliacs who had suffered with this issue  and all bar one found relief in taking medication like amitriptyline which are type of tricyclic anti-depressant.   They were not depressed, here their doctors had prescribed the drugs as pain killers to address nerve pain, hence I mention here.  Nerve pain caused by shingles is often treated with this type of medication in the UK too, so it is definitely worth bearing in mind if standard pain killers like aspirin aren't working. PS  How to make a neck roll with a towel: https://www.painreliefwellness.com.au/2017/10/18/cervical-neck-roll/#:~:text=1.,Very simple. 
    • Scott Adams
      gluten free cookie recipes

      By Scott Adams · Posted

      We just added a ton of new recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-cookie-recipes/
×
×
  • 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.