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  1. I am really new to this as I was just diagnosed as Celiac about 2 months ago. I am the mother of 7 and like you am intersted in providing GOOD FOOD at a reasonable cost. Many of the things I find in my local store are expensive and still not good to the taste buds. So I started experimenting. I started using my regular recipes at home for chocolate chip cookies and muffins and just replaced the regular flour with the Bobs Red Mill flour. I test baked a few cookies, adjusted by adding a little more flour (the first batch were tasty but more flat than we normally eat them) and they turned out great! In fact, my husband could barely tell the difference between the gluten free and the regular chocolate chip cookies! Now I can't say I'll continue to have that luck with everything I bake, but each recipe that is successful is just one more link to feeling a little more normal. I have always baked from scratch with recipes handed down from my grandmother and couldn't see giving that up. Now I don't feel like I have to! At least not completely. I did also purchase the xanthan gum and followed the instructions on the back of the bag for baking with it. I wish you the best of luck!
  2. So I've just been diagnosed with Celiac by biopsy and am trying very hard to convert over to the "glutten free" side. It's harder than it looks! I thought with all these friendly faces here waiting for me, it would be a happy place. But for now, not so much. Does anyone have any suggestions on which all purpose flour blends give the best results with your previous recipes...your pre-celiac passed down kinda recipes. The ones I still wanna eat!! or are there mixures I can make myself and use in the same way...as a substitute for the flour I would usually use? What should I expect to be different? Can I make it taste close to what it did before? Any advice from you Pros would be appreciated and welcomed! Thank You!!! Have a great day!
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