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

Advice On A Flour Recipe , Please

pieman

Recommended Posts

pieman Newbie
pieman
Posted

Hi, I'm new to gluten free and I am trying out different flour mixes for baking because it's much cheaper than any of the premade flour mixes. I wanted some suggestions on the best ratio to use in a rice flour/maize flour/potato starch combination (these are the only grains I can get in bulk where I am in new zealand) I was going to try a 2:2:1 mix but is this too much potato starch? Cheers very much.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Hi, I'm new to gluten free and I am trying out different flour mixes for baking because it's much cheaper than any of the premade flour mixes. I wanted some suggestions on the best ratio to use in a rice flour/maize flour/potato starch combination (these are the only grains I can get in bulk where I am in new zealand) I was going to try a 2:2:1 mix but is this too much potato starch? Cheers very much.

First of all, Welcome! I agree that it's tough to find a *perfect* flour mix and it's definitely cheaper to mix your own. I think every cookbook author has their own mix/mixes. Here's a link that gives the recipe for Jules Shepard's Open Original Shared Link mix, which does include corn flour (maize). I don't know if that would work for you.

Can you get tapioca flour/starch or cornstarch? They're pretty easy to come by here in the U.S. but I don't know about N.Z. Hopefully someone from N.Z. will chime in with what they use.

ETA: Your flour/starch ratio sounds too heavy on the flour and too light on the starches, which are usually a mix of starches, not just one.

freeatlast Collaborator
freeatlast
Posted

Cornstarch gives me heartburn, so that wouldn't work for me, but everyone has to experient to see what works for them. I use Bette Hagman's blend sometimes, but lately have used variations mixing different flours and like that better. One poster (20 yrs. gluten-free) said she uses equal parts hazelnut flour, corn flour, and rice flour for her flour. I haven't tried that, but plan to as soon as our new mostly gluten free health food store gets some hazelnut flour.

mushroom Proficient
mushroom
Posted

Where do you live in New Zealand? Is there a Bin Inn in your vicinity somewhere? I find it easy to find tapioca, sweet rice flour, buckwheat, sorghum, quinoa, millet, etc. New World carries a few of these although if you live in a small town maybe not. Since New Worlds are independently owned some are better than others. Try talking to the manager and see what you can persuade him to carry. I have done a bit of arm-twisting at my favourite New World :D If there are any Asian markets around they usually carry tapioca as well as the other rice flours (but not brown rice - white is their "thing" but brown has more nutrition. I cook with sorghum a lot, and use almond meal in baking quite a bit.

By the way, welcome to the board, pieman :)

Archived

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

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


  • Member Statistics

    • Total Members
      132,022
    • Most Online (within 30 mins)
      7,748
    Pesto
    Newest Member
    Pesto
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Scott Adams · Posted

      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      Fighting for a name

      By Scott Adams · Posted

      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Celiac getting dentures

      By NanCel · Posted

      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.