Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Cooking From Scratch

Deby

Recommended Posts

Deby Apprentice
Deby
Posted

Just curious as to how many of you cook from scratch:

A) completely mixing own foods from gluten-free flours

B) cooking from mixes

C) Buy all things premade

If C, where do you buy your products and how expensive are they.

The reason I'm asking is I cook all things from scratch because A) I couldn't find a tasty product at the healthfood store. And B) what I did find on line was expensive.

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

Celiac.com Sponsor (A8-M):


Deby Apprentice
Deby
Posted
  • Author

Those emotocons aren't supposed to be there.

Guest PastorDave
Guest PastorDave
Posted

Hey, this is Pastor Dave's wife. We buy some things premade and make some from scratch! I buy pastas premade because I can't make pasta. (I buy a case at a time to get the discount.) I make any breads, rolls, baked goods type stuff and I even grind most of the grains because the flour is so expensive! We have an Amish food store about 30 min away where I can buy five pounds of tapioca for $3.00 and five pounds of soy for $4.00, etc. So I bought a mill and just run them through! They also have potato starch and rice and buckwheat, and many others for great prices.

Anyway, gluten free stuff doesn't have to be expensive if you have time (but then time can be expensive!) I just think the homemade stuff tastes better.

Enjoy your baking!

Christina

Deby Apprentice
Deby
Posted
  • Author

Wow, Christina, those are some great prices. I went to the Asian market and found potato starch for about 85 cents a pound, that's better than the health food store. I just got a catalogue in the mail today from Bob's Red Mill. There are local distributors, Bob's claims, that I can order in bulk from.

I would buy stuff at the store if I could get it fresh and it tasted good. I would pay a premium for that, but these products don't seem to exist here in Denver anyway.

Oh well, back to the kitchen :)

tarnalberry Community Regular
tarnalberry
Posted

I make most things from scratch, but not pasta. I'm a self-proclaimed food nazi, and prefer to make food the way I want it made. I did that before going gluten-free as well, though. :-) Works great for me, and no, I don't spend hours a day cooking. :-D

kabowman Explorer
kabowman
Posted

I make most things from scratch - except for pasta, spaghetti sauce (although that will probably change next summer), and my brown rice bread because I have not been happy with my non-yeast breads at home yet...

-Kate

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,501
    • Most Online (within 30 mins)
      7,748
    Amanda22
    Newest Member
    Amanda22
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Matt13
      Cross-contamination?

      By Matt13 · Posted

      Hi All, I am on gluten free diet almost 1,5 year now and i have question regarding cross contamination.  If you are cross contaminated or unintentionally glutened for example  1-3 day with small stupid things like for instances you drank tea which does not have gluten free sticker) does this mean you will get almost instantly marsh 3b VA or any kind villious atrophy? Thanks!
    • Dr. Elizabeth
      Trader Joe's strikes again

      By Dr. Elizabeth · Posted

      Got so sick from the English muffins as well. I have had no problem with any of the gluten-free products at Trader Joe’s since I was diagnosed with celiac a couple years ago so I was so surprised when I got so sick on the muffins. It had to be the gluten in the muffins because there was nothing else to blame it on.
    • Dr. Elizabeth
      Trader Joe's strikes again

      By Dr. Elizabeth · Posted

    • Soleihey
      Gluten Ataxia and Malabsorption

      By Soleihey · Posted

      @Scott Adams Recently got blood work back and TTG antibodies went from 168.8 to 16.7 and deaminated gliadin was 22 (was not measured the first time). Is this a good start for an 11 month time frame? Just having a hard time with why my symptoms seemed to be flaring up again when my blood work has improved. 
    • dublin555
      Eczema or dermatitis herpetiformis

      By dublin555 · Posted

      I’ve been through something similar recently, and I know how frustrating it can be when nothing seems to work. Based on what you’ve described, it might be worth considering dermatitis herpetiformis, especially with the family history of celiac disease. Testing could give you some answers, and while online kits aren’t as reliable as a GP, they’re a good start if appointments are hard to get. I also found relief through medical cannabis for my eczema, at Releaf, a clinic in the UK that offers eczema medical cannabis treatment. They start with a low dose, adjust weekly, and track progress through online consultations.
×
×
  • Create New...