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

King Arthur Gluten Free Mixes

GFreeMO

By GFreeMO
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I was wondering if anyone has tried the King Arthur mixes. The cookie and muffin mixes look great. I like how you can use them as a base and add your own mix-ins. I was thinking of buying some Udi's muffins but I saw these mixes and thought that these might be better. I am tired of buying things and throwing them out so I thought I would ask you all.

Thanks!

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

Celiac.com Sponsor (A8-M):


Mizzo Enthusiast
Mizzo
Posted

IMO

I have used Betty crocker, Pamela's , Namaste and KA cake, cookie and muffin mixes. I find KA superior to all store bought bakery items and all other mixes. Although Pamela's chocolate cake mix, and Namaste muffin mix are both very good.

My only problem with them is that I don't need a 2 layer cake , 2 dzn cookies or a dzn muffins at a time as I don't have a deep freezer and only 1 person in the house has Celiac and mom and dad are dieting. ha!

I am experimenting with using their flour mixed with flax meal and almond/ coconut flour to make smaller batches and healthier items.

pricklypear1971 Community Regular
pricklypear1971
Posted

I use their flour mix and have tried their bread mix. I like the flour mix. It's great if you want a mix without salt (low iodine thing) and without xanthan gum.

Compared to Pamela's I don't like it for pancakes. Hard to beat Pamela's for pancakes and I used the KA recipe on their website.

I liked the bread. Much better than the awful frozen stiff I bought - can't remember what brand. I am trying a Namaste mix today, I'll let you know what I think.

Love KA flour for making chocolate chip cookies. The recipe on the site is FABULOUS. don't know if it's the same as the mix.

pricklypear1971 Community Regular
pricklypear1971
Posted

IMO

I have used Betty crocker, Pamela's , Namaste and KA cake, cookie and muffin mixes. I find KA superior to all store bought bakery items and all other mixes. Although Pamela's chocolate cake mix, and Namaste muffin mix are both very good.

My only problem with them is that I don't need a 2 layer cake , 2 dzn cookies or a dzn muffins at a time as I don't have a deep freezer and only 1 person in the house has Celiac and mom and dad are dieting. ha!

I am experimenting with using their flour mixed with flax meal and almond/ coconut flour to make smaller batches

and healthier items.

I cut the cookie recipe in half and it was great. I cut the pancake recipe in half and it was a flop. Used the bread mix as-is from the box.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have only used their gluten-free multi-purpose flour. It is really great! I make their pizza crust from their blog and the popover recipe on the box. I have read a few reviews on their pizza crust mix and people said it was not as good as the pizza crust made with the multi-purpose flour and the blog recipe. I don't know what the difference is between the two versions but if you are going to try one for pizza get the multi-purpose flour instead of the pizza crust mix. I made the blog recipe once using my own rice flour mix instead of the KA flour and it was still good but not as good as the recipe with the KA multi-purpose flour. The flour seems to be more finely gorund than most gluten-free brown rice flours so you don't get a scratchy/grainy texture.

Open Original Shared Link

Oh and I forgot to mention when I make it I leave out the buttermilk powder and use 1 cup warmed milk-sub (coconut or plain almond)in place of the warm water. I have also just left the milk powder out and used water and it does fine.

StephanieL Enthusiast
StephanieL
Posted

Because we have a long list of other allergies (egg, dairy, all nuts and on) we use them exclusively because they are a dedicated facility! LOVE LOVE LOVE them!!! The customer service is great too!

As for not needing a 2 layer cake, I agree. With the price of the mixes, I can't make them all the time. What I do for my kids (who are the ones who are gluten-free) I make it in a 9x13 pan and frost it. Cut it into serving sized pieces and freeze it! Then when I get a note from school "Birthday party tomorrow" I just go to the freezer and take a piece out for his bag and all is well! I don't think you need a deep freeze. I keep mine for 3 months at a time this way.

Gfreeatx Apprentice
Gfreeatx
Posted

I love their brownie mix! It was the first time I had a gluten-free boxed mix that tasted exactly like the old gluteny brownies I used to eat.

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

Celiac.com Sponsor (A8-M):


fantasticalice Explorer
fantasticalice
Posted

I like to add this to other mixes. It's pricy but worth it. When I don't add it most stuff flops and I've been at this for a few years now. We sure didn't throw out anything made with at least some KAF! Never tried KAF's mixes, I like to do my own. I DO like Pam's stuff but I've tried some really pricy cake mixes, you add enough oil and egg and anything could taste good. I still would like to try Domata Living Flour.....why does this stuff cost so much??!! I really would like to grind my own. Still trying to find 10 people who want to buy a grainmill? Doing the same with a sauna I want to buy!

pricklypear1971 Community Regular
pricklypear1971
Posted

Ok, just finished the Namaste bread.

KA is like white Wonder bread (not as white and gluteny but you get my drift). Namaste is like Roman Meal.

Both have nice rise and texture for gluten-free breads and are yummy out if the oven but KA is "white bread". Depends on what you like, I guess.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Great. Thanks! I will get some tomorrow. :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.