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      Frequently Asked Questions About Celiac Disease   09/30/2015

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mystic

Red Mills Gluten free flour soft?

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Hey guys, I bought the expensive flour at Target for $9. When finished making flatbread with it using only a little salt and baking powder, it tastes good but only problem I am finding is it it soft and heavy. Anything I can add to stiffen it a little please? 

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1 hour ago, mystic said:

Hey guys, I bought the expensive flour at Target for $9. When finished making flatbread with it using only a little salt and baking powder, it tastes good but only problem I am finding is it it soft and heavy. Anything I can add to stiffen it a little please? 

I normally just use coconut flour and egg whites for my flat breads....eliminates most carbs also. Seems to work well and holds up nice. I posted the recipe in the recipe section. If you want to use the carby flour and make it stiffer and hardier try adding a bit of psyllium husk powder to it. 1/4-1/2tsp works great for a binders, you mix it in with your dry first before mixing in the wet. Other alternatives try adding a drier hardier flour like a nut based one almond or coconut.

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Thanks! I have been thinking of simply trying Almond flour so I might as well give it a try instead of the Red Mills.

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What if I were to try the Almond flour with just a little salt and baking powder, would the gooey-ness still be there?

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6 minutes ago, mystic said:

What if I were to try the Almond flour with just a little salt and baking powder, would the gooey-ness still be there?

NO, just that will get you a dryish crumbly mess like a dried out muffin or a biscotti. Adding almond to the other flour and less liquid would firm it up. Coconut flour as a solo flour with eggwhites will work, almond requires binders, oils, and a lot of times a mix with another flour....plus the price....coconut flour is like $3-4 a lb and a tiny bit absorbs a huge amount of liquid. Please refer to recipe section for my flat bread. If you need a much tougher version I have been working on a almond and flax version.

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So I would need to buy both the same expensive flour plus the almond flour and use both as per your instructions, is this right? If yes, if I were to bake bread from the same mixture would it eat good?

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23 minutes ago, mystic said:

So I would need to buy both the same expensive flour plus the almond flour and use both as per your instructions, is this right? If yes, if I were to bake bread from the same mixture would it eat good?

Unsure what your going for here honestly, Gluten free baking is a mix of science and a art. I was giving options to take said expensive flour and make it firm up a bit more as that seemed to be your initial question. Other options for firming it up would be using a binder, I just thought adding a hardier flour would help, and I love the grainy texture of almond flour in finished baked goods. There are various flours, etc. of baked goods. personally I do not even cook with grain based flours anymore and avoid carby/starchy ones also SO I am not the best advisor here on this. I do know how to make healthy low carb breads, and baked goods using mixes of nut based flours. Heck before going grain free my bakery seldom even used grain based flours aside from one brownie recipe, we used almond and oat flour for the longest time. We also made some savory breads with bean based flours and used bean bases with oats for cookie cakes, brownies etc. I always had more diabetic and health oriented customers then celiacs.

Personally again, I would never use or suggest anyone to using a starch, and rice flour loaded gluten free flour/baked goods for a daily basis, it is just asking for future diabetes. Fact is most gluten free options for this very reason are MUCH more unhealthy then the gluten counter parts, as they load on starches, sugars, and high glycemic flours to achieve that gluten texture.....treats are one thing but a daily is something else.

You also mentioned in another post about trying to go low carb/sugar, rice flour products and starcy gluten-free blends of flours are the last thing you want. So I keep trying to steer you to low glycemic, and healthier alternatives, sorry if this is seems wrong.

Further thoughts which Red Mills flour are you using If I recall from last I checked their flours the main all purpose used to be a garbanzo and fava bean flour. This would make a heavy bread, no matter what, and makes for good savory corn bread alternative. This was over 3 years ago. I am sorry for not thinking about this first.

IF you wanting a good low glycemic coconut flour look up Nutiva Version on Luckyvitamin cost you like $9-10 for 3lbs, you can also get Nutiva Butter Flavored Coconut oil there which is good for making rich baked goods without the dairy. RedMills Blanched Almond flour is also something to look at. I can send you recipes for, flat bread, keto chocolate cake, savory bread loaf (one I use in my bakery in fact), Lemon bread, garlic cheesy bread/knots, cheese biscuits, dinner rolls etc. all using those flours and all low glycemic and grain free.

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34 minutes ago, Ennis_TX said:

Unsure what your going for here honestly,  I always had more diabetic and health oriented customers then celiacs.

Personally again, I would never use or suggest anyone to using a starch, and rice flour loaded gluten free flour/baked goods for a daily basis, it is just asking for future diabetes. 

Thank you for taking the time to write all of that very valuable info. Strange you should mention Diabetes as I had joined a diabetic forum only a few days ago asking about a diet for that too. My dad is not diabetic but my mom is and at age 74 last year she was put on insulin and seeing that I decided to look into coming up with a diet plan which will address that too so hopefully will prevent me from becoming diabetic.

However, these are my main overall predicaments, let me itemize for uniformity please?

1] Looking at all of the main different diet types like keto, paleo, gluten-free, gundry, pagano e.t.c, if you have just one disease like diabetes then it's relatively simple but when you are dealing with finding a diet for 2 or more diseases as in my case with Psoriasis, Psoriatic Arthritis and then to add diabetes prevention, it's much more difficult. Granted there are some foods which will be good for all but there are some which will be good for one but not the other so it's hard to come up with something for all.

2] Since I have been eating the same foods all of my life now at 57, it's extremely difficult for me to quit cold turkey and go with something totally different. Therefore I am trying to just get a decent start then as time goes by keep filtering out and replacing one thing with another to ease the transition.

3] I have started creating a word file with a proposed starting diet of gluten and dairy free. Next step would be to add sugar free. The dairy free is no issue for me, it's the gluten and sugar free combo which is driving me up the wall and is what I need help with.

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I guess the question I should ask is, is there such a thing as gluten free sugar free bread? Or cereal?

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3 hours ago, mystic said:

I guess the question I should ask is, is there such a thing as gluten free sugar free bread? Or cereal?

Yeah it is called or refereed to as keto bread, I developed my own recipe for my bakery has less then 2gs of net carbs per slice. Cereal...yeah there are two I have seen one is essentially dried up keto bread with monk fruit sweetener cubed up. KNOWFOODS sells it, the other is a type of ketogenic granola type made by Julian Bakery. You can also make hot keto porridge by heating up almond flour, coconut flour or a combination of both in a nut based milk til it thickness up works better if you add and blend in some egg whites and keep stirring til it thickens I often do wiht one coconut flour, almond butter, nut milk, a egg white and sometimes I add in ground flax seed but that makes it super thick and goopy. Is my go to hot meal 2-3times a week for breakfast.

Thing is you make these with nut, and seed flours, egg whites, so there is little to any carbs, offset by high fiber, protein, and fats. Works wonders for managing your insulin lol.

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I think I see the situation now, you are a baker, is this right? If yes, you're lucky. For me, it's finding something store bought to replace replace cereal, bread for sandwiches and flatbread.

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13 hours ago, Ennis_TX said:

Yeah it is called or refereed to as keto bread, I developed my own recipe for my bakery has less then 2gs of net carbs per slice. Cereal...yeah there are two I have seen one is essentially dried up keto bread with monk fruit sweetener cubed up. KNOWFOODS sells it, the other is a type of ketogenic granola type made by Julian Bakery. You can also make hot keto porridge by heating up almond flour, coconut flour or a combination of both in a nut based milk til it thickness up works better if you add and blend in some egg whites and keep stirring til it thickens I often do wiht one coconut flour, almond butter, nut milk, a egg white and sometimes I add in ground flax seed but that makes it super thick and goopy. Is my go to hot meal 2-3times a week for breakfast.

Thing is you make these with nut, and seed flours, egg whites, so there is little to any carbs, offset by high fiber, protein, and fats. Works wonders for managing your insulin lol.

Oooo I have to try that porridge we could use some variety around here for days I don't want to do a big spread, and the days my growing son has an insatiable appetite I struggle to keep the food coming. High fiber low carb yay!

Edited by Awol cast iron stomach
Missing word

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18 minutes ago, mystic said:

I think I see the situation now, you are a baker, is this right? If yes, you're lucky. For me, it's finding something store bought to replace replace cereal, bread for sandwiches and flatbread.

Yeah but before I perfected my recipes I had to buy keto/paleo bread....I reverse engineered my recipe by taking the FDAs Nutritional profile of JulianBakery bread and matching to the ingredient list and playing with proportions in a nutritional calculator til I got it.    Funny thing is, and the FDA called them out on this a few years ago, Julian Bakery actual lies about the nutritional profile and it threw me for a loop and hand me confused for about a year since I could not replicate the recipe. The protein and calorie count is actually higher and the egg white and water ratio on the ingredients are reversed. I adjusted for this and damn almost perfected it. Then I adjusted a bit more for sturdier bread with a bit more binder and less flour to gain a moister and less crumbly bread.
Need links as to where to buy said foods online stores?  These are keto/diabetic and gluten free options

Check out the almond, coconut and seed breads here the sample pack is a great try, they are awesome toasted with a spread
https://julianbakery.com/shop/?fwp_product_categories=bread 
https://julianbakery.com/shop/?fwp_product_categories=granola-cereal
KnowFoods
https://knowfoods.com/collections/frontpage/products/know-better-cereal
https://knowfoods.com/collections/frontpage

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10 minutes ago, Awol cast iron stomach said:

Oooo I have to try that porridge we could use some variety around here for days I don't want to do a big spread, and the days my growing son has an insatiable appetite I struggle to keep the food coming. High fiber low carb yay!

I do not have a set recipe and generally eye ball it, like a soup you mix it up for what you want but this is about it for 1 of my servings
2cups nut milk
2tbsp sometimes heaping coconut flour
2-4tbsp nut butter of choice
1 egg white
Sweetener of choice (I sue stevia, Swerve, or monk fruit often sometimes stir in Lakanto sugar free maple)

(Optional Add a extract to mix it up cocoa, banana, etc. LorrAnn has a huge assortment >.> cookies &Cream and maple are awsome)

Blend the above together and bring to a boil in sauce pot stirring constantly to prevent clumping and burning it will thicken up, WATCH carefully this is very prone to boil over, and setting the egg in it is akin to doing a custards lol very finicky if you do not keep it stirred well.
Nuts/seeds of choice, sometimes I add in a bag of Miracle Rice to add a oatmeal texture at the end
This morning I did it with cocoa powder added in and had to add a bit more milk to it.

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The Julian bakery bread made me shudder just looking at it :) 

The know better cereal with the blueberries looks like something I might be able to work with, appreciate both links!

So will try the almond or coconut flour and gluten free red mills flour mix to make flatbread, would baking bread with that same mix work just by adding yeast?

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6 minutes ago, mystic said:

Again you confuse me and have me banging my head on the desk....you said you want something diabetic friendly low sugar, yet choose one of the spikers. You choose something with rice flours, starches, and sugars in it....OK and the price for that is retarded. Those are cheap flours and almost $10 a loaf same price as the Julian bakery ones per loaf......I do not get it.  What scares you about the Julian I assumed the price at first but it is the same price as the one your looking at. Julian is sold in 3 packs for $29-$30
......I give up sorry. I thought simple ingredients, healthy, low carb. You go for highly processed insulin spikers for the same price. Walking away from this.

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Oh sorry, my apologies, I can see why I confused you by my last link, I am still simply looking at gluten free options, for now, as my current priority is gluten and dairy free diet for the Psoriasis situation. Will test that diet for a few months and then see about substituting for sugar free diet. Appreciate all of the help though!

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Oh hey, Just wanted to say thanks a million for the tip on adding Almond flour, the flatbread this time around turnout great!  First time we tried it came out a little too grainy so this time we added only a little to the Red Mills gluten free flour and it came out just right, appreciate it.

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