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

Gross Cookies!

momtok&m

Recommended Posts

momtok&m Explorer
momtok&m
Posted

I just mixed up a batch of Snickerdoodles, got the dough in the fridge and then DD1 and I licked the beaters to "make sure it tastes ok"! Well, surprise, it's GROSS :blink: !!! I have never had this happen before. I ran out of my homemade flour mix so I used Bob's Rd Mill gluten-free All Purpose Baking Flour instead. Am I crazy or did that mix make my cookie dough taste like fish?! I used it once before and didn't like the results but I'm pretty sure it was just a bad recipe (pizza crust I think). So, who uses this mix and what for? I used the last of it and most likely won't buy it again but I'm curious.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I've never noticed that it tastes like fish but after the egg scare, I no longer taste raw dough. Does it taste too "beany"? If so, that's probably why you didn't like it. Did you bake the cookies and see how they taste?

It's not my favorite flour and I really prefer to use separate flours and mix my own.

momtok&m Explorer
momtok&m
Posted
  • Author

We have chickens so the eggs were safe :) I'm thinking it's the bean flours, that must be the way I taste it. I'm going to bake a test batch in a little while, I'm hoping they're okay!

sa1937 Community Regular
sa1937
Posted

They may taste better baked...hopefully! But that still doesn't mean you'll like them or use that flour again.

Roda Rising Star
Roda
Posted

I just mixed up a batch of Snickerdoodles, got the dough in the fridge and then DD1 and I licked the beaters to "make sure it tastes ok"! Well, surprise, it's GROSS :blink: !!! I have never had this happen before. I ran out of my homemade flour mix so I used Bob's Rd Mill gluten-free All Purpose Baking Flour instead. Am I crazy or did that mix make my cookie dough taste like fish?! I used it once before and didn't like the results but I'm pretty sure it was just a bad recipe (pizza crust I think). So, who uses this mix and what for? I used the last of it and most likely won't buy it again but I'm curious.

I don't like Bob's Red Mill gluten free all purpose baking flour at all. It has bean flours mixed in and some people do not like the smell and flavor bean flours impart. It is also possible the flour was rancid. I'd say it was the flour.

Christi1996 Newbie
Christi1996
Posted

I haven't used that mix but I did do the black bean brownies in Living Without using bean flour (garbonzo) and then another batch with sorghum. The bean flour batter smelled absolutely beyond awful. I was making a back to back batch and wouldn't have cleaned the food processor between but the bena flour batter smelled so bad, I didn't think we would be able to eat it.

After it baked though, it smelled just fine and tasted great. My daughter and I couldn't taste much difference between the two batches, and my husband (who doesn't have to eat gluten-free) prefered the bean flour. He said it was a little sweeter.

But the way the batter smelled I would have thought the bean flour batch would go in the trash.

So your cookies may be great after baking.

momtok&m Explorer
momtok&m
Posted
  • Author

DD1 & 2 loved the cookies, DH thought they were good as well. I hated them-no more bean flours here! Then again, I'm pregnant, plus my sense of smell has always been more sensitive then most. I can tell the recipe was awesome so I can't wait to try again with my own flour mix!

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Bob's All Purpose has a lot of garbanzo bean flour in the mix. I'm not fond of the flavor.

Philippa Rookie
Philippa
Posted

DD1 & 2 loved the cookies, DH thought they were good as well. I hated them-no more bean flours here! Then again, I'm pregnant, plus my sense of smell has always been more sensitive then most. I can tell the recipe was awesome so I can't wait to try again with my own flour mix!

I find the bean flour taste really strong. When I first started baking gluten-free I used Bob's Red Mill all-purpose gluten-free flour and I didn't like the taste of anything. Oddly enough all three of my kids and my DH didn't notice anything bad about the taste at all. I think some people are more sensitive to the bean flour taste. I never thought of myself as having sensitive taste buds.

I make my own gluten-free flour mixes now. You can find lots of recipes on the internet. I usually use brown rice flour, tapioca starch, and potato starch for things like cookies.

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. Wheatwacked
      - Wheatwacked replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Have Tru Joy Sweets Choco Chews been discontinued??

      M&M Peanuts. About the same calories and sugar while M&M Peanuts have fiber, potassium, iron and protein that Tootsie Rolls ("We are currently producing more than 50 million Tootsie Rolls each day.") don't. Click the links to compare nutritional values. Both are made with sugar, not high fructose corn syrup. I use them as a gluten free substitute...
    2. Theresa2407
      - Theresa2407 replied to chrish42's topic in Doctors
      6

      Doctors and Celiac.com

      I see it everyday on my feeds. They go out and buy gluten-free processed products and wonder why they can't heal their guts. I don't think they take it as a serious immune disease. They pick up things off the internet which is so far out in left field. Some days I would just like to scream. So much better when we had support groups and being able to teach...
    3. Scott Adams
      - Scott Adams replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Have Tru Joy Sweets Choco Chews been discontinued??

      Some of the Cocomels are gluten and dairy-free: https://cocomels.com/collections/shop-page
    4. Scott Adams
      - Scott Adams replied to chrish42's topic in Doctors
      6

      Doctors and Celiac.com

      Thank you for the kind words! I keep thinking that things in the medical community are improving, but a shocking number of people still post here who have already discovered gluten is their issue, and their doctors ordered a blood test and/or endoscopy for celiac disease, yet never mentioned that the protocol for such screening requires them to be eating...
    5. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      how much gluten do I need to eat before blood tests?

      The rate of damage to the villous lining of the SB and the corresponding loss of nutrient absorbing efficiency varies tremendously from celiac to celiac. Yes, probably is dose dependent if, by dose dependent you mean the amount of exposure to gluten. But damage rates and level of sensitivity also seem to depend on the genetic profile. Those with both genes...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,261
    • Most Online (within 30 mins)
      7,748
    Joanne Ham
    Newest Member
    Joanne Ham
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Have Tru Joy Sweets Choco Chews been discontinued??

      By Wheatwacked · Posted

      M&M Peanuts. About the same calories and sugar while M&M Peanuts have fiber, potassium, iron and protein that Tootsie Rolls ("We are currently producing more than 50 million Tootsie Rolls each day.") don't. Click the links to compare nutritional values.  Both are made with sugar, not high fructose corn syrup.  I use them as a gluten free substitute for a peanut butter sandwich.  Try her on grass fed, pasture fed milk. While I get heartburn at night from commercial dairy milk, I do not from 'grassmilk'.     
    • Theresa2407
      Doctors and Celiac.com

      By Theresa2407 · Posted

      I see it everyday on my feeds.  They go out and buy gluten-free processed products and wonder why they can't heal their guts.  I don't think they take it as a serious immune disease. They pick up things off the internet which is so far out in left field.  Some days I would just like to scream.  So much better when we had support groups and being able to teach them properly. I just had an EMA blood test because I haven't had one since my Doctor moved away.  Got test results today, doctor ordered a D3 vitamin test.  Now you know what  type of doctors we have.  Now I will have to pay for this test because she just tested my D3 end of December, and still have no idea about my EMA.    
    • Scott Adams
      Have Tru Joy Sweets Choco Chews been discontinued??

      By Scott Adams · Posted

      Some of the Cocomels are gluten and dairy-free: https://cocomels.com/collections/shop-page
    • Scott Adams
      Doctors and Celiac.com

      By Scott Adams · Posted

      Thank you for the kind words! I keep thinking that things in the medical community are improving, but a shocking number of people still post here who have already discovered gluten is their issue, and their doctors ordered a blood test and/or endoscopy for celiac disease, yet never mentioned that the protocol for such screening requires them to be eating gluten daily for weeks beforehand. Many have already gone gluten-free during their pre-screening period, thus their test results end up false negative, leaving them confused and sometimes untreated. It is sad that so few doctors attended your workshops, but it doesn't surprise me. It seems like the protocols for any type of screening should just pop up on their computer screens whenever any type of medical test is ordered, not just for celiac disease--such basic technological solutions could actually educate those in the medical community over time.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      The rate of damage to the villous lining of the SB and the corresponding loss of nutrient absorbing efficiency varies tremendously from celiac to celiac. Yes, probably is dose dependent if, by dose dependent you mean the amount of exposure to gluten. But damage rates and level of sensitivity also seem to depend on the genetic profile. Those with both genes HLA-DQ2 and HLA-DQ8 seem to be more sensitive to minor amounts of gluten exposure than those with just one of those genes and those with only DQ2 seem to be more sensitive than those with only DQ8. But there are probably many factors that influence the damage rate to the villi as well as intensity of reaction to exposure. There is still a lot we don't know. One of the gray areas is in regard to those who are "silent" celiacs, i.e. those who seem to be asymptomatic or whose symptoms are so minor that they don't garner attention. When they get a small exposure (such as happens in cross contamination) and have no symptoms does that equate to no inflammation? We don't necessarily know. The "sensitive" celiac knows without a doubt, however, when they get exposure from cross contamination and the helps them know better what food products to avoid.
×
×
  • 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.