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

Flour

Boss'Wife

Recommended Posts

Boss'Wife Rookie
Boss'Wife
Posted

Hi all, Can anyone tell me if the gluten free multi-purpose flour is the same as the gluten-free all Purpose flour ? I just can't see buying 5 different bags of flour, I did recently purchase a bag of multi-purpose for $ 20 ( ugh ) but some of the recipes I have came across say all purpose? I am so Corn-Fused :rolleyes:

Thank you for any help it's greatly appreciated !

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Hi all, Can anyone tell me if the gluten free multi-purpose flour is the same as the gluten-free all Purpose flour ? I just can't see buying 5 different bags of flour, I did recently purchase a bag of multi-purpose for $ 20 ( ugh ) but some of the recipes I have came across say all purpose? I am so Corn-Fused :rolleyes:

Thank you for any help it's greatly appreciated !

I'd say they're probably basically the same thing except, of course, that each manufactuer has their own blend of flours and starches. Some already contain xanthan gum and others do not. What brand of flour did you buy?

Boss'Wife Rookie
Boss'Wife
Posted
  • Author

I'd say they're probably basically the same thing except, of course, that each manufactuer has their own blend of flours and starches. Some already contain xanthan gum and others do not. What brand of flour did you buy?

Pamelas baking and pancake mix. It's a multi-purpose

sa1937 Community Regular
sa1937
Posted

Pamela's Baking & Pancake Mix is not the same as all-purpose gluten-free flour. It really is a mix and I absolutely love it! One of my favorite products. I buy it on the subscribe-and-save plan on Amazon (6 bags at a time although mine are the smaller bags).

Have you used it yet? Besides making pancakes and muffins, it is my go to mix for making delicious banana bread. There are lots of recipes on her Open Original Shared Link.

Poppi Enthusiast
Poppi
Posted

I buy a few bags of Pamela's Pancake mix every month and although I keep meaning to use it for other things it always gets used up making pancakes. It really does make the best pancakes.

I like Namaste Flour Blend for my AP flour but I've started mixing my own as well.

For what it's worth, 5 bags of flour isn't a lot for a gluten free kitchen. I have several different store bought flour blends/mixes (various varieties of Pamela's, Namaste, Kinnikinnick and Gluten Free Pantry) and at least 15 individual types of flours/starches for mixing my own blends (rice, brown rice, glutinous rice, amaranth, sorghum, corn starch, potato starch, potato flour, tapioca starch, arrowroot starch, corn flour, masa harina, almond meal and I know there are a few more in there).

You will learn what you like and need over time.

Takala Enthusiast
Takala
Posted

The labels intend to mean roughly the same thing, a type of gluten free flour blend that is alleged to be able to work as a substitute for wheat flour..... but.....

they are all different, and they don't really all sub exactly one - for - one the same way.

Just as there is bread wheat flour and cake flour and whole wheat flour, these blends are going to react a bit differently, depending on what the mixture is, higher in starch or protein, and what the recipe is. Plus, they make take more or less liquid, and need to bake at a higher or lower temperature. Some people have studied this, and can explain the theory of starch proportions in better detail, like at the Gluten free Girl blog.

Plus, the reason some of us have more than one bag of gluten free flour, besides liking to experiment, is that we are either disliking something in the blends, or allergic to something in the blends, or we are not good with high starch content, or we have recipes that call for certain characteristics.

If I had to recommend a starter bag, I'd go with the Pamela's, it tastes pretty good and is versatile, if you can handle all the ingredients in it.

A lot of people don't like the Bob's general all purpose, because it has bean flour in it. This stuff needs to be refrigerated in storage, or it goes rank tasting. I don't mind garbanzo flour, but I make my own mixes with it.

I use a lot of higher protein content, whole grain, seed, or nut types. These bake at lower temperatures. And I don't like flax very much at all, while other people seem to think it's tasty, which puzzles me, but then again, I put garbanzo bean flour in things.

Some brands have a good blend, but then you have to use just their recipes.

mommida Enthusiast
mommida
Posted

If you find a flour blend that you can have then it has to work well for that particular recipe.

Like Tom Sawyer gluten free flour mix has gelatin in it and works better for us because it has to be egg free too. The gelatin helps hold the recipe together even though I am using a different substitute for the egg. (gelatin can be used as an egg substitute)

Yup I've got soo many different things around here for gluten free baking it's crazy. It really is a lot of experimenting and experience. Sometimes the first thing I do with new recipes is take a bite sized piece and mash it to check consistency. Then I take some and freeze and thaw it to see how it holds up.

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
      131,979
    • Most Online (within 30 mins)
      7,748
    volivier
    Newest Member
    volivier
    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

    • trents
      Outgrow celiac?

      By trents · Posted

      @Riley, on this forum we sometimes get reports from people with similar experiences as you. That is, their celiac disease seems to go into remission. Typically, that doesn't last. At age 18 you are at your physical-biological peek in life where your body is stronger than it will ever be and it is able to fight well against many threats and abuses. As Wheatwacked pointed out, absence of symptoms is not always a reliable indicator that no damage is being done to the body. I was one of those "silent" celiacs with no symptoms, or at least very minor symptoms, whose body was being slowly damaged for many years before the damage became pronounced enough to warrant investigation, leading to a diagnosis. By that time I had suffered significant bone demineralization and now I suffer with back and neck problems. Please, if you choose to continue consuming gluten, which I do not recommend, at least get tested regularly so that you won't get caught in the silent celiac trap down the road like I did. You really do not outgrow celiac disease. It is baked into the genes. Once the genes get triggered, as far as we know, they are turned on for good. Social rejection is something most celiacs struggle with. Being compliant with the gluten free diet places restrictions on what we can eat and where we can eat. Our friends usually try to work with us at first but then it gets to be a drag and we begin to get left out. We often lose some friends in the process but we also find out who really are our true friends. I think the hardest hits come at those times when friends spontaneously say, "Hey, let's go get some burgers and fries" and you know you can't safely do that. One way to cope in these situations is to have some ready made gluten-free meals packed in the fridge that you can take with you on the spot and still join them but eat safely. Most "real" friends will get used to this and so will you. Perhaps this little video will be helpful to you.  
    • Wheatwacked
      Outgrow celiac?

      By Wheatwacked · Posted

      @Riley., Welcome to the forum.   It was once believed that Celiac Disease was only a childhood disease and it can be outgrown.  That was before 1951, before gluten was discovered to be cause of Celiac Disease, also called Infantilism.  Back then Cileac Disease was thought to be only a gastro intestinal disease, once you  "outgrew" the colicky phase, you were cured. You were so lucky to be diagnosed at 5 years old so your developing years were normal.  Gluten can affect multiple systems.  The nervous system, your intellegence. The muscules, skeleton. It can cause neurological issues like brain fog, anxiety, and peripheral neuropathy.  It can cause joint pain, muscle weakness, and skin rashes. Epilepsy is 1.8 times more prevalent in patients with celiac disease, compared to the general population. Because through malabsorption and food avoidances, it causes vitamin D and numerouus other essential nutrient deficiencies, it allows allergies, infections, poor growth, stuffy sinuses and eustacian tubes. There is even a catagory of celiac disease called "Silent Celiac".  Any symptoms are explained away as this, that or the other thing. Gluten is one of the most addictive substances we consume.  Activating the Opiod receptors in our cells, it can numb us to the damage that it, and other foods are causing.  It has become socially acceptable to eat foods that make us feel sick.  "There's a pill for that".   It is generally accepted that n fact you are weird if you don't. The hardest part is that if you don't eat gluten you will feel great and think why not.  But slowly it will effect you, you'll be diagnosed with real diseases that you don't have. You'll be more susseptable to other autoimmune diseases.  As you read through the posts here, notice how many are finally dianosed, after years of suffering at older ages.  Is it worth it? I think not. Perhaps this book will help:  Here is a list of possible symptoms:   
    • Riley.
      Outgrow celiac?

      By Riley. · Posted

      Hi! Im Riley, 18 years old and have been diagnosed for 13 years.. the testing started bc I stopped growing and didn’t gain any weight and was really small and thin for my age.  I got diagnosed when I was 5 and have been living gluten free since, in elementary and middle school it was hard for me and I kept contaminating myself bc I wanted to fit in with my friends so so badly. I ate gluten secretly at school and mostly regretted it 30 minutes later.  I’ve had symptoms like diarrhea, nausea, headaches, stomachaches, threw up a lot and was really emotional.  In 2022 I really started working on myself and tried to stay gluten free and if I did eat gluten I wouldn’t tell anyone and suffer in silence.  Last year in July I begged my mom to let me „cheat“ one day bc I just wanted to fit in… I ate a lot of different stuff, all the stuff I missed out on in my childhood like nuggets, pizza and all that.. I didn’t have symptoms that day and was doing really fine My mom and I wanted to test how far we can go and said we would test it for 12 weeks to get my blood taken after to see if I’m doing good or if symptoms start showing  As a now 18 year old girl who finally gained a normal weight and doesn’t get symptoms I’m to scared to get tested/my blood taken cuz I finally found comfort in food and it got so much easier for me and my family.  A year and 4 months later i still didn’t get any symptoms and have been eating gluten daily.  I’m scared to get tested/my blood taken cuz what if I’m actually not fine and have to go back to eating gluten free. Any tips to get over that fear and „suck it up“ cuz I know I could seriously damage my body… sorry if I seem like a idiot here… just don’t really know what to do :,)
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      There is much helpful 'truth' posted on this forum. Truths about Celiac Disease are based on scientific research and people's experience. Celiac disease is inherited. There are 2 main Celiac 'genes' but they are variations of one gene called HLa - DQ What is inherited when a person inherits one or both of the DQ2 or the DQ8 is a predisposition to develop celiac disease after exposure to a environmental trigger. These 2 versions of the DQ gene are useful in diagnosing  celiac disease but there are about 25 other genes that are known to influence celiac disease so this food intolerance is a multigenic autoimmune disease. So with so many genes involved and each person inheriting a different array of these other genes one person's symptoms may be different than another's symptoms.  so many of these other genes.  I don't think that much research on these other genes as yet. So first I wrote something that seem to tie together celiac disease and migraines.  Then you posted that you had migraines and since you went gluten free they only come back when you are glutened. Then Scott showed an article that reported no connection between migraines and celiac disease, Then Trents wrote that it was possible that celiacs had more migraines  and some believed there was a causal effect. You are each telling the truth as you know it or experienced it.   
    • tiffanygosci
      Aldi Pueblo Lindo Yellow Corn Tortillas

      By tiffanygosci · Posted

      Another annoying thing about trying to figure this Celiac life out is reading all of the labels and considering every choice. I shop at Aldi every week and have been for years. I was just officially diagnosed Celiac a couple weeks ago this October after my endoscopy. I've been encouraged by my local Aldi in that they have a lot of gluten free products and clearly labeled foods. I usually buy Milagro corn tortillas because they are cheap and are certified. However, I bought a package of Aldi's Pueblo Lindo Yellow Corn Tortillas without looking too closely (I was assuming they were fine... assuming never gets us anywhere good lol) it doesn't list any wheat products and doesn't say it was processed in a facility with wheat. It has a label that it's lactose free (hello, what?? When has dairy ever been in a tortilla?) Just, ugh. If they can add that label then why can't they just say something is gluten free or not? I did eat some of the tortillas and didn't notice any symptoms but I'm just not sure if it's safe. So I'll probably have to let my family eat them and stick with Milagro. There is way too much uncertainty with this but I guess you just have to stick with the clearly labeled products? I am still learning!
×
×
  • 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.