Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Domata Living Flour


Swimmr

Recommended Posts

Swimmr Contributor

So I was thinking that I'd started a thread one day being extremely frustrated about an all purpose gluten free flour to use with EVERYthing instead of using crazy mixtures. My mother is the experimental one. I'm too impatient and hate failing at cooking, so after several fails I take another trip to my whole foods market in town and start talking to the owner...as I usually do. She's so helpful. I grab a bag of Pamela's as it's the only flour I've liked that can be used for almost anything. They have a baking flour and a bread flour. I was walking down the isle and she and start chit-chatting and she picks up a bag of Domata flour. She says to me, "Try this and if you don't like it after a few recipes, just bring it back...as with anything. You're one of our most frequent customers and we don't want you getting stuck with a product you don't like. I wouldn't recommend it to you if I thought you wouldn't be satisfied."

I said "ok" and left for home.

I've made some amazing chocolate chip cookies and banana bread. The chocolate chip cookie dough tasted AND felt like your normal gluten-filled cookie dough! The banana bread rose DOUBLE it's size in the oven and was just amazing once it had finally cooled.

The best thing? I've been using old Betty Crocker recipes...the ones from a 1979 edition. My mom's old one. Domata is cup for cup of regular flour. It sort of has me questioning what to do with all these crazy gluten free recipes now LOL

The flour is awesome ya'll...no joke...and no substituting this for this or adding this for rise and this for chewiness...or that for this. It's just cup for cup and tastes really really awesome.

Domata living flour. Woohoo, I'm a happy girl now :)


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



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Wow. Thanks for sharing that. I'll have to look for that next time I'm in Whole Foods. Have never seen that brand.

I copied the ingredients from their website:

All Purpose Flour

Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum * Rice Extract

All of the above ingredients are Gluten Free & Casein Free and blended masterfully, producing the worlds finest alternative to wheat, barley, rye, and oat flours.

* Xanthan Gum replaces the lack of Gluten and provides structure and elasticity to the flour.

Thanks again :)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,632
    • Most Online (within 30 mins)
      7,748

    junell
    Newest Member
    junell
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      I think going back to your GI isn't a bad idea - my visits to the GI did not stop following my diagnosis as I had annoying issues on and off for some time.  Thankfully he is a fantastic GI, with  a great sense of humour, so it wasn't a chore to see him again although I'd rather not have had to, obviously!  But I needed my mind to be put at rest as my symptoms didn't seem to go away overnight as I'd hoped they would.  Initially I recall he recommended I went Dairy Free for three weeks, and he told me it would take that time to see an effect.  At that time, even lactose free milk went straight through me, so it is important, I would say, to even avoid that during a Dairy Free trial. My ongoing symptoms were bloating which did respond a bit to that trial.   However, within about 18 months there was a return to a very sore stomach, plus various aches and pains.   It turned out some gluten was sneaking in with my iron supplement (I was buying Floradix instead of Floravital), but I also think the dishwasher, the oven and eating out were contributors, too. Before my numbers normalised (from memory, about eight years!) I had several follow up appointments and a few more tests, but things gradually did get better.  Having read many accounts on this forum over the years, I don't think it is uncommon for symptoms to get a bit worse before getting better, that was certainly the case with me.  Your gut is damaged so you may well have issues digesting other food in the short term. But do try to be as scrupulously gluten free as you can possibly be as a first step, and I'd definitely try a three week Dairy Free trial.   Your villi because they are damaged are not able to create the lactase required to digest dairy at this time so you may well see some improvement if you come off dairy for a while.  Perhaps keeping a food diary of what you eat, where you eat it, whilst a bit onerous to do, will help identify foods that are causing issues.  For a while, apart from oats, I found peas, lentils and soya products hugely aggravating.  Things should calm down.
    • Rejoicephd
      Thankfully those are normal. B12 was on the low end of the normal range when I first got diagnosed. When I last got it checked, it had come up a lot (455 last time checked).
    • Scott Adams
      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/  I didn't notice any gluten ingredients in Kirkland Almond non-dairy beverage, however it does contain Locust Bean Gum. Some gums may cause IBS-type issues in some people with celiac disease or gluten sensitivity:    
    • trents
      Have you had B12 levels checked?
    • Rejoicephd
      For the past few months, I've been taking several supplements (a multi-vitamin, an iron supplement, a vitamin C supplement, and a magnesium supplement), all of which state that they are gluten free on the label.  
×
×
  • Create New...