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

Yet Another Flour Question

4boysmom

Recommended Posts

4boysmom Apprentice
4boysmom
Posted

I know there have probably been hundreds of flour questions on this forum but....Does anyone have a suggestion for a good already mixed all purpose flour blend? What brand do you use? I know a lot of people mix their own but I 1) do not have room to store a bunch of different flours and 2) do not want to mix my own at this point, but my hubby loves sweets so I need something to bake with. HELP PLEASE!

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

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

We like Pamala's baking and pancake mix.

sa1937 Community Regular
sa1937
Posted

While it's not just a "flour", I really like Pamela's Baking & Pancake Mix. There are a lot of recipes on the website...muffins, pancakes, cakes, cookies, quick breads, etc.

Open Original Shared Link

Sorry I can't help you with an all-purpose flour since I really do have quite a stash of individual flours and they do take up a lot of room. Of course, I've sorta gone off the deep end. tongue.gif

4boysmom Apprentice
4boysmom
Posted
  • Author

I have used Pamela's Baking and Pancake Mix for some things but have been hesitant to use it in large quantities, like for my cookies or cakes. Plus when I use it for muffins they do not seem to have the same rise as with regular flour, is that normal? Do you add baking powder or soda when using it as a replacement in a recipe that calls for AP flour? I did make some Pecan Pie Muffins with it last week that the whole family liked.

I do not think I am fond or Bob's Red Mill Flour due to all the bean flours in it. It is ok for brownies but not really for muffins or cakes in my opinion.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

The only ones I have tried so far are King Arthur's and Bisquick. With the King Arthurs you do have to add Xanthan gum. I've only made their pizza crust recipe but it was really, really good.

I have had good success with Pamela's other mixes--(cake mix, cookie mix, etc) I haven't tried the all purpose mix but everyone seems to like it.

scarlett77 Apprentice
scarlett77
Posted

I have used Pamela's Baking and Pancake Mix for some things but have been hesitant to use it in large quantities, like for my cookies or cakes. Plus when I use it for muffins they do not seem to have the same rise as with regular flour, is that normal? Do you add baking powder or soda when using it as a replacement in a recipe that calls for AP flour? I did make some Pecan Pie Muffins with it last week that the whole family liked.

I do not think I am fond or Bob's Red Mill Flour due to all the bean flours in it. It is ok for brownies but not really for muffins or cakes in my opinion.

I use Pamela's Baking mix as my all purpose. Use the chocolate chip cookie recipe on the bag and use butter flavored crisco in place of butter and you almost cannot tell the difference. The muffin recipe I use was actually a regular recipe from a magazine calling for "pancake mix" and have never had any rise issues with it. Since Pamela's already has xanthan gum in it and I believe baking powder you shouldn't need to add extra. I fill my muffin cups to be 2/3 to 3/4 full. Pamela's has a great website with TONS of recipes. I have used her recipe to make donut holes with the panake mix and they were delicious.

Muffin Recipe:

2- 1/2 c Pamela's pancake mix

1/2c sugar

1 egg

2/3c water

1/4c oil

1-1/2c blueberries (works well with chocolate chips too)

Combine pancake mix and sugar in a large bowl. In a separate bowl whisk together egg, water, and oil. Pour liquid into dry and stir until just moistened. Scoop into prepared muffin cups. You can pat the tops with wet fingertips to smooth out the tops before baking. Bake at 400 degrees for 14-16 minutes.

4boysmom Apprentice
4boysmom
Posted
  • Author

Thank you for the muffin recipe. I am going to try that and try several different variations - like maybe pumpkin and chocolate chips.

I want to try this recipe for Chocolate Covered Cherry Cookies II that has the following ingredients. Do you think I should eliminate or reduce the baking powder or baking soda if I use Pamela's?

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

Celiac.com Sponsor (A8-M):


scarlett77 Apprentice
scarlett77
Posted

Thank you for the muffin recipe. I am going to try that and try several different variations - like maybe pumpkin and chocolate chips.

I want to try this recipe for Chocolate Covered Cherry Cookies II that has the following ingredients. Do you think I should eliminate or reduce the baking powder or baking soda if I use Pamela's?

MelindaLee Contributor
MelindaLee
Posted

The only ones I have tried so far are King Arthur's and Bisquick. With the King Arthurs you do have to add Xanthan gum. I've only made their pizza crust recipe but it was really, really good.

My first attempt after going gluten-free was with King Arthur's. After that I tried Bob's Red Mill. I much preferred King Arthur's. I now am a flour junkie and have lots... :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. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    2. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    4. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
    5. Scott Adams
      - Scott Adams replied to ElenaM's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      I think I am gluten intolerant

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS). 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. Your situation is a classic p...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,906
    • Most Online (within 30 mins)
      7,748
    Dakota4
    Newest Member
    Dakota4
    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

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  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.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • 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.