KarenFe

I have spent a year now playing with different flour combinations and am ready to simplify. We have gone through a few bags of Better Batter in the last year and I just ordered several more bags. The other day I made a gluten-filled banana bread recipe and this evening I made the same recipe with the BB flour. Taste wise it was just fine, but I would like...

Thanks for the help. celiac-mommy, the density may very well have been from over mixing. I let that thing mix and mix. I'll try it again with much less mixing and see how it turns out next time. Of course, I'm always for a delicious recipe and would love to try a new one. Thanks!

I made a delicious apple cake substituting, cup for cup, Better Batter for the 3 cups of flour called for in the recipe. Open Original Shared Link While the cake turned out tasty, the density was not what I wanted it to be. I followed the directions on the BB box stating it was a cup for cup substitution, but it was a pretty dense or compacted cake...

Thanks for the replies. I will be on the lookout for all of these, but will start with the Badger brand since I can get that locally at Wegman's. It looks like there are several flavors from which to choose. Thanks again. Here's to hoping a lip balm switch can make a difference.

Along with gluten, I am finally starting to realize that it may be soy that is also bothering me. I use Burt's Bees lip balm and see it has soy. Big bummer since I like Burt's Bees. I want to go completely soy free for a while to see if my symptoms clear up. My issues have been going on for over a year, so I'd really like to figure out what's bothering...

Trader Joe's sells black licorice scotty dogs. In fact, I just ate 5 dogs. They are a bit chewy, but they are really good and have a nice licorice flavor. They sell other licorice, but it's the scotty dogs that are gluten-free. I only know about the black, though, and not the reds.

I'm going to go to Borders tonight for some coffee. I normally get a Cafe au Lait or a Cafe Latte. Tonight I might want to try a mocha or a pumpkin flavored coffee (or whatever they have for fall). Would either of these be ok? Thank you, Karen

I do not have celiacs from the testing my GI did (endoscopy and colonoscopy), but I very well may have a gluten intolerance (from blood tests results). Since going gluten-free, I have not had any headaches. I still have bathroom "issues" and fatigue (probably due to my low iron). So basically I am still trying to figure out what is causing my troubles...

Thanks everyone. I think I'll have flours on the counter, in the fridge, and in the freezer. It will be like a treasure hunt when I need to bake.

I am trying to streamline my kitchen with all the flours I have. Do I store these flours in the refrigerator or can I store them on the counter? Better Batter - I see the counter is fine according to the website, so I have this one covered Brown Rice flour - I understand this one should be refrigerated because it has more oils, so I have this one...

After research here, I am interested in trying BetterBatter flour as well as Jules' Nearly Normal flour. I'm troubled by the Expandex modified tapioca starch, which is an ingredient in the NN flour. We try to eat healthy and I'm a bit hesitant by the "modified" part of the tapioca starch. How do we know what chemicals they the Expandex company uses in...

I use Dr Bronners soap (castille), but not in my hair. I had a blood test back in March or April and everything checked out just fine. I'll double check on it though to make sure my thyroid was checked. I'm pretty sure it was. Thanks for your reply. Karen

I have been loosing loads of hair for many years now. It might have started around the time when I started getting really tired all the time. So maybe around the time gluten started bothering my body. I came across a thread here about hair loss and the possible connection between gluten in shampoo and the hair loss. I am ready to try anything and everything...

mamaw, thank you for your great list of flours and how you use them. As I understand it, you will have various flours and use the one called for in the recipe, correct? Do you refrigerate the flours? I saw on the better batter web site that their flour does not need to be refrigerated. That's a plus since room in the fridge is at a premium. Thank you...

When I started my gluten-free diet in April, I was all gung-ho on mixing flowers and using various flours called for in recipes. Right now we are following the Annalise Roberts mix using brown rice flour, tapioca flour, and potato starch. Now I want to keep things as simple as possible. I may just premix her flour recipe and, if I do, do I have to keep...