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

Help With Grain Free Baking

SGWhiskers

Recommended Posts

SGWhiskers Collaborator
SGWhiskers
Posted

I have a friend who has been on a Paleo diet for over a year due to celiac and RA. Every time she tries one of her son's gluten-free treats, she gets gets GI problems (not as bad as a glutening though).

We've been putting our heads together about what might be safer to try reintoducing next time and I thought I would come to you guys for suggestions. She has serum tested positive for walnut and milk allergies, but eats other nuts without problems and includes a little dairy in her diet without GI complaints.

What ingredients are grain free flours that could be used for baking or for thickening. Do you have any basic recipies for her to try once she recovers from her son's gluten free cupcake?

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

Celiac.com Sponsor (A8-M):


ElseB Contributor
ElseB
Posted

Two words for you: Almond Flour! Here's my two favourite almond flour recipes that the gluten eaters in my life even love (sometimes I think they love these cakes more than I do!!!)

CLEMENTINE CAKE

4-5 clementines

6 eggs

1 cup sugar

2 1/3 cup ground almonds

1 tsp baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to 375 F. Butter and line a 9 inch Springform tin.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.

CARROT CAKE

It

missy'smom Collaborator
missy'smom
Posted

I am also dairy-free, due to a casein allergy but I can tolerate goat's milk products. Anyway, all my offerings are low-carb. For the almond flour, this supplier has a dedicated gluten-free facility. Open Original Shared Link

Here are some recipes that I've tried:

Open Original Shared Link

Open Original Shared Link

Here are some recipes/sites that I haven't tried:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Coconut flour is another baking option. I haven't tried it. Including the words low-carb in a search may help.

DanaPete Newbie
DanaPete
Posted

How about Garbanzo or Tapioca Flours. I'm sure there is more. I'm just learning too. So I really don't have any examples to share except for bread. And I didn't have a reaction to these flours. Good luck :)

eatmeat4good Enthusiast
eatmeat4good
Posted

I only use Almond Flour and Coconut Flour.

Love them both and will never go back to grain.

I do have a slice of Udi's bread once in a great while.

The Almond Flour Cookbook by Elana Amsterdam is wonderful.

Made a chocolate cake from that and thought I was in heaven.

She also has a website if you want to try her recipes.

She uses both coconut flour and almond flour in her recipes.

I love her stuff. Very good and simple.

  • 3 weeks later...
precious831 Contributor
precious831
Posted

How about Garbanzo or Tapioca Flours. I'm sure there is more. I'm just learning too. So I really don't have any examples to share except for bread. And I didn't have a reaction to these flours. Good luck :)

Sorry, garbanzo and tapioca flours are not paleo-approved.

precious831 Contributor
precious831
Posted

I'm paleo and also have celiac disease. You can use nut flours. Peanut is not a nut, it's a legume so I believe it's not paleo-approved(I'll have to check again). You can use almond, pecan, hazelnuts, chestnuts, any nut. I usually buy them raw, soak and dehydrate. To make it easy for you, you might just get almond flour.

Also sugar is not paleo approved.

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.