• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Shauna James' gluten-free Flour Mix
0

9 posts in this topic

I would like to try her gluten-free flour mix formula, but cannot use millet flour. Does anyone have a suggestion for substitutions? Brown rice flour doesn't seem to have any flavor and amaranth I use in small quantities.

I'm interested in hearing what you would use.

Here's the short demo:

http://glutenfreegirl.com/how-to-make-a-gluten-free-all-purpose-flour-mix/

200 grams sorghum

200 grams millet

300 grams potato starch

300 grams sweet rice flour

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Grains/seeds

besan - chickpea/garbanzo flour - buckwheat flour - teff flour - maize flour - masa harina - Quinoa Flour

Tubers/beans

tapioca flour - soy flour - cornstarch - arrowroot - mung bean flour

others

nut meals - coconut flour - fine grind polenta - chestnut flour - water chestnut flour - acorn flour

0

Share this post


Link to post
Share on other sites

Shauna's theory is that there is an optimal ratio of starches/whole grain flours. I wouldn't substitute tapioca, arrowroot or cornstarch for the millet, any of the others would work, depending on the taste you are going for and what you are making. Just substitute the same number of grams.

The problem you get is that if you use something like almond meal or coconut flour is that it absorbs liquids differntly than millet does, so that will affect the end product. Bean flours give things a distinctive taste that some people don't like. Quinoa is useful, buckwheat is good but has a distinct taste/feel,as does teff. I use almond meal a lot in cookies and brownies as I like the taste.

0

Share this post


Link to post
Share on other sites

Shauna's theory is that there is an optimal ratio of starches/whole grain flours. I wouldn't substitute tapioca, arrowroot or cornstarch for the millet, any of the others would work, depending on the taste you are going for and what you are making. Just substitute the same number of grams.

The problem you get is that if you use something like almond meal or coconut flour is that it absorbs liquids differntly than millet does, so that will affect the end product. Bean flours give things a distinctive taste that some people don't like. Quinoa is useful, buckwheat is good but has a distinct taste/feel,as does teff. I use almond meal a lot in cookies and brownies as I like the taste.

Tapioca, cornstarch and arrowroot are all starches, so I don't think they would work. Her formula is 40% (400 grams) wholegrains, 60% starches (600 grams).

0

Share this post


Link to post
Share on other sites

Grains/seeds

besan - chickpea/garbanzo flour - buckwheat flour - teff flour - maize flour - masa harina - Quinoa Flour

Tubers/beans

tapioca flour - soy flour - cornstarch - arrowroot - mung bean flour

others

nut meals - coconut flour - fine grind polenta - chestnut flour - water chestnut flour - acorn flour

Great list! I have some chickpea flour never opened. Hum. That might just work. It's a bean flour, not wholegrain, but still...might work.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Tapioca, cornstarch and arrowroot are all starches, so I don't think they would work. Her formula is 40% (400 grams) wholegrains, 60% starches (600 grams).

That's what I said. I said they wouldn't work.

0

Share this post


Link to post
Share on other sites

That's what I said. I said they wouldn't work.

Another confirmation I need to have my eyes checked!!!!! :lol:

0

Share this post


Link to post
Share on other sites

The way I experiment:

I throw batches of stuff together, make up a pancake batter or waffle and go from there.

0

Share this post


Link to post
Share on other sites

The way I experiment:

I throw batches of stuff together, make up a pancake batter or waffle and go from there.

Totally wonderfully great idea! Thank you.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,433
    • Total Posts
      930,549
  • Member Statistics

    • Total Members
      63,864
    • Most Online
      3,093

    Newest Member
    Shanna
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?
    • Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal.  Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete.  Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!
    • Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work.  While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered.  There are some exceptions, but those are not common.  
    • Exactly what are your allergy symptoms?  Were they IgG or IgE?  Allergy testing as a whole is not super accurate -- especially the IgG.  Were you on any H1 or H2 antihistamines for the last five days  when you were tested?   As far as celiac testing, four days without consuming gluten probably would not impact testing.  
    • I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. 

      Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way. 
  • Upcoming Events