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

Bob's Red Mill gluten-free Flour & Mixes...


OhLaDeDa

Recommended Posts

OhLaDeDa Newbie

Ok, I'm new to all of this. I've been looking through the posts trying to get an idea of products, etc. The only gluten-free items I've tried so far are the gluten-free flour and gluten-free pancake mix from Bob's Red Mill. Silly me, didn't look closely at the pancake mix ingredients and found out rather quickly that it has corn in it. I'm allergic to corn also. I've made cookies and biscuits with the gluten-free flour and it wasn't bad. I did notice a little bit of a grainy texture in the things I made. So, finally, my question is... Is the texture common among all the gluten-free products or was it just the brand I chose?

Thanks for your input!


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



Celiac.com Sponsor (A8-M):



Johnny Cool Rookie

We're new also, husband (whose username this is) was just diagnosed by biopsy a couple weeks ago. So far I've tried rice flour in two instances, cheese sauce, and corn bread, and they both turned out well. I like the softness and finer texture it has. We haven't gotten to Trader Joe's or Whole Foods yet, so hopefully when we do we'll find other things. We tried a new Super Wal Mart 'cuz somebody on here said they had an entire gluten-free aisle, but apparently the one in Madison, WI is not one that does.

The other things we found were certain breakfast cereals, he likes to have cereal in the morning, and some frozen entrees for when he can't find something to make himself for lunch. My plan is to make soups on the weekend and keep them in the fridge for him to heat up for lunch too. We just got back from vacationing in Florida on Christmas Eve, and that was tough on him. The biggest problem for him is adult beverages, now that he can't drink beer. I found some Red Bridge for him, but when we go out it's hard for him to find something to drink, he doesn't like the soda out of a gun bars always have, and he can only tolerate so much vodka and cranberry juice!

I'm going to peruse this thread for more tips too. I've been on Adkin's for years, so it's not a problem for me to cook without wheat, but it's going out that will be the problem for us. :(

melrobsings Contributor

For 99% of things it's a brick and grainy. It's hard to get things just right. I have found making my own flour mixes is BY FAR the best, and most cost efficient way to go about things. Not to mention if you are allergic to almost everything you don't have to worry about reading labels as much. Welcome to brickbread land! ;)

OhLaDeDa Newbie

Thanks for the replies. Since I started this thread I've been doing A LOT of reading. I'm going to try to find a good blend and just do it myself. So if you have any suggestions please feel free to share!

Welcome to brickbread land! ;)
Oh, thank you so much! :)
melrobsings Contributor

ANYTIME!!!!

I have found that Bette Hangmans works best for me thus far.

it's:

2 parts rice flour

2/3 part potato starch

1/3 part tapioca flour

for those of you who are like me and really bad at math:

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

I have also thrown in a handfull of almond flour to the stash to get almond flavor in there, it works but makes it more "bricky" and chewy.

I have also tried bettes potato flour mix:

3 3/4 cups rice flour

3 cups tapioca flour

2 1/4 cups potato starch

there is also her featherlight mix: (good for baking)

3 cups rice flour

3 cups tapioca flour

3 cups cornstarch

3 tbs potato flour

I also throw in a teaspoon or 2 of xanthan gum. FYI xanthan gum seems like it will break the bank but you only use a tiny bit and a bag should last you a month or 2.

For cookies I only use rice flour, it's CHEAP and does fine, but only for cookies.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748

    jude T
    Newest Member
    jude T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.