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

Gfcf Baking What Am I Doing Wrong!? :(


highrentsmile

Recommended Posts

highrentsmile Rookie

Ok, everytime I make a gluten free, dairy free, soy free, baked good it comes out with a terrible chemical taste! I suspect it is the oil I am using or the type, I can't figure it out. When I used non dairy margarine in a Gluten Free Pantry Cake mix it worked great, but now I found out I am sensitive to the chemicals in the dairy free margarines. Anyhow, I made a Namaste Cookie Mix today using melted Spectrum Shortening instead of oil in the batter. I tasted the dough after it was mixed and it tasted terrible! It had a horrible chemical taste! I cooked them anyway, and no luck, they came out smelling and tasting chemically. My husband says I am crazy because he can't taste anything... am I? lol I am hoping maybe I am using the wrong type of oil or with the wrong heat variables or something. I can't afford to botch up anymore mixes :( This weekend I have to make GFCFSF chocolate cupcakes and a birthday cake. I have a mix, called Tastefully Gluten Free, and it calls for oil again and I wanted to try a Namaste Cake mix. What oil is best for baking cakes and cookies? And, what brand? What should I use to grease the pan and is parchment paper easier? Please, Help!


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



Celiac.com Sponsor (A8-M):



celiac-mommy Collaborator

Before I switched to Smart Balance oil (which has soy) I just used canola oil which always worked great. I try to use as 100% natural as possible when I'm cooking anything. I love the Namaste spice cake and I've used the canola oil for that too with great results. We're only gluten free, so I'm not sure where to start with hints on any recipes.

I also use parchment paper for all my baking. If you're baking a cake, oil the pan lightly so the parchment will stick and then lightly oil the parchment. For cookies, just straight parchment-no oil.

Ursa Major Collaborator

I will use lard (melted) for a lot of my baking, because of intolerances to most oils. It all comes out tasting great. You may also want to try non-hydrogenated coconut oil. There is a casein free butter out there, I think it is called 'ghee', but have never tried it (I have no idea where to find it).

Mom23boys Contributor

First, never taste the batter of a Gluten-free Casein-free mix before you bake it!! Especially if it has bean flours in it, it is going to taste odd!! Plus, they all tasted off to me for quite a while. Even now, I usually only use bean flours in certain things with stronger taste. I use canola oil and do ok with it.

Many people do use ghee and rave about the results. We do not use it in our house. I just don't trust them to get all the protein out -- some do, we don't. IMO it is kind of like the gluten tests saying that results below a point are OK. Use your best judgement for your body.

Takala Enthusiast

You may have more taste buds than the average person and taste things differently, I don't, but I know some people that do are called "supertasters" because they can taste things other people can't.

I didn't eat dairy for a long time so I got used to using olive oil in everything. And it works, even in baking. There are different types of olive oil which are stronger or milder. Now, if I make cookies, I'll use butter, but coconut oil would also work, or half coconut oil half mild olive oil.

I got the idea from some Jewish recipes which don't use dairy and it works... honey and orange are also used a lot, which tends to mask the flavor. My husband says he can't taste it in cake.

I don't like mixes, to me, most of them do have some sort of wierd, funky taste. Mix a spoon of the mix with just a little water, and taste it first and see if that is where the problem is originating from. And you could heat up some of the suspect shortening, let it cool but still be soft, and taste that, and then try frying a tiny doughball in it of both the mix and then some rice or other gluten free flour, compare tastes, and seeing if it's the shortening. (from your description, I suspect that it is.)

JNBunnie1 Community Regular

I agree with an earlier poster, gluten-free doughs and batter taste really icky, they never taste good before being cooked. I use the spectrum shortening, I love it. If you'e only recently started with the gluten-free baking, give yourself a little time before diving in. Things will taste different, there's no two ways about it. But they can still be good, you just have to stop expecting the wheat taste. I personally am none too impressed with the Namaste products, what I have tried of theirs has been just ok for me. I definitely prefer scratch baking or the Bob's Red Mill stuff. What I've tried of the Gluten Free Pantry stuff has been lovely as well.

For the chocolate cupcakes, the idea of half mild olive oil and half coconut oil is a very good one. And next time you make cookies, I would try not melting the shortening, and using a scratch recipe. Just use a pastry blender to mix in the shortening instead of melting it, I think it would taste better.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,666
    • Most Online (within 30 mins)
      7,748

    bailey1023
    Newest Member
    bailey1023
    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

    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.