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

What Brand Of Gluten Free Flours Do You Buy?


salexander421

Recommended Posts

salexander421 Enthusiast

Up until now I have always mainly bought Bobs Red Mill flours because of their manufacturing practices. It seems though that if I eat too much (even just a sandwich) of something made from their flours I start having "gluten reactions". Just wondering what brands those of you that are super sensitive use? I would love to grind my own but I don't have a way to grind it and not sure if it's more expensive that way or not. If you do grind your own where do you get your whole grains??


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



Celiac.com Sponsor (A8-M):



etta694 Explorer

Can I add a question here? What would everyone's favorite grinder be?

For large amounts? and for small amounts (1-2 cups)?

(Hope you don't mind me sneaking in this question :unsure: .)

dilettantesteph Collaborator

I grind my own. I mentioned my grinder in your other post. I started out just using an inexpensive coffee grinder until I was sure that would be something I wanted to do. It's way cheaper to grind your own than to buy flour.

I get whole grain sorghum from Twin Valley mills. It's on the order form on their website. I used Lundberg rice, though I'm currently off it. For millet my best source was Eden Organic, buckwheat, birkett Mills.

It's important to sort and wash before grinding. I find "other grains" in my whole grains regularly. That's probably why gluten-free flour got me. I guess it's a small enough amount so that it doesn't bother other celiacs. Funny to think that I am sorting through enough grains to find less than 20 parts in a million. I must have sorted through a half million grains or so, based on how many other grains I've come across.

mamaw Community Regular

Idon'tfairwell with BRM flours either. There are ready made flours that are very good..Jules flour

betterbatterflour

meister's flour

tom sawyer flour

authenicflour blend

These are all premium blends ....

if you don't want to grind your own blend....

salexander421 Enthusiast

Thanks everyone for the suggestions! :)

GFinDC Veteran

I got an old Hobart grinder off E-bay. Monster heavy duty thing. A farmer used it to grind corn for his critters. I don't use it much but it would grind an elephant if you cut it up small enough. Not real fine elephant meal, but not to rough either. I used it to grind split peas for flour. Great for instant pea soup. Weighs 50 lbs though, so not a lite weight.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,909
    • Most Online (within 30 mins)
      7,748

    Patty g
    Newest Member
    Patty g
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Gary Libby
      Thank-you I will ask the doctor about this.  This is all new to me I'm feeling ill every day and losing weight is this part of coeliac? 
    • MelissaClinPsyD
      Thank you so much for your response kitty that is helpful to hold in mind. I am also doing a review on lived experiences of coeliac disease so your blog would be incredibly valuable for me to review, please can I have the link to it?
    • knitty kitty
      @Shining My Light, Yes, celiac is spelled differently in Great Britain.  Yes, please do consider us as part of your support circle.   I had a serious Vitamin D deficiency, too.  I learned Vitamin D acts as a hormone when at levels between 78-100 nmol/L.  Mine was in the single digits.  I had been in declining health for years without answers.  I had developed hormone problems and clinical depression among other symptoms.  I corrected my Vitamin D deficiency with high doses to get my level up quickly.  Yes, it's safe.  Here's some studies done on high dose Vitamin D. https://pubmed.ncbi.nlm.nih.gov/34737019/ https://pubmed.ncbi.nlm.nih.gov/39125420/ ...
    • Shining My Light
      @trents I’m pretty sure what I’m left with when separating celiac to other causes is my 10% being a virus. The one I had about 3 weeks before taking this TTG test. Everything I’ve read says type 1 diabetes, rheumatoid arthritis, hepatitis and some viruses are what could cause the elevation. The other blood tests I had I can compare things against.  I’m going to give your article a thorough read. My support in my circle is very small at the moment.  @knitty kitty I think before EGD I would like to do the DNA test. I’m going to start keeping a better journal also.  I’ve read a crazy amount of these “articles” - these two I’ve not seen. Some articles spell celiac differently. Thank you for...
    • Alibu
      @knitty kitty My whole family has migraines and I started getting them at age 19, so I'm not sure mine are related to gluten, although I do feel like obviously the more inflamed my whole system is, the more likely I am to suffer from more of these things.
×
×
  • Create New...