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

Bob's Red Mill Gf Flour

Guest barbara3675

By Guest barbara3675
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest barbara3675
Guest barbara3675
Posted

I have just finished my Christmas baking and I made a gluten-free version of everything that I have baked in year's past using Bob's Red Mill Gluten Free All Purpose Flour. I live in remote northern Wisconsin and can find it everywhere I go, so I imagine the rest of you should be able to find it too. I substitute it into my recipes along with xantun gum and things are turning out great. I made three kinds of cookies, two kinds of quick breads and a cake. I will never be without this flour on my shelf. I know it is expensive, but my granddaughter and I are worth it. The two recipes on the back of the package are delightful. The banana bread recipe is very good and you can vary it by using apples or blueberries instead of bananas. I would urge all of you to get some of this and start baking away. Happy Holidays.

Barbara

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

Celiac.com Sponsor (A8-M):


MichelleC Apprentice
MichelleC
Posted

Yes, yes, yes!!!!! I've tried to tell everyone here about this. It is so easy and makes me feel that I can have some of my "old" life back!!

Enjoy!!

M

PS Made gingerbread cookeis with it this weekend! Awesome!

KellyR Apprentice
KellyR
Posted

How do you know how much xanthum gum to use?

Guest barbara3675
Guest barbara3675
Posted

You really don't need all that much, I would say a teaspoon for each two cups of flour you use would be a good place to start.

Barbara

  • 2 weeks later...
kactuskandee Apprentice
kactuskandee
Posted

I love it too, but can't use it all the time...............to much bean flour in it. Then I have to resort to the standard rice/potato/tapioca blend for a while..or include the bottle of Beano with the product made from Bob's gluten-free flour mix. LOL B)

Archived

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

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


  • Member Statistics

    • Total Members
      127,523
    • Most Online (within 30 mins)
      7,748
    Annikamarie
    Newest Member
    Annikamarie
    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

    • trents
      Waiting on biopsy results but wanted opinion on bloodwork

      By trents · Posted

      "Bonus points". I like that analogy!  At this point, the following article might be helpful: Eating out will be the biggest challenge and will present the most threat to avoiding gluten since you don't have control over how food is prepared and handled back in the restaurant kitchen. Become comfortable with asking questions of restaurant staff and requesting that your food be cooked in clean pots/pans/surfaces that haven't been used for gluten containing foods since last washed. In time, you will become more comfortable with taking control in these situations and learn to be appropriately assertive. One thing that will take time for you to get a handle on is how sensitive you are to minor amounts of gluten such as you might get in cross contamination scenarios. Each of us is different in that sense and there is no substitute for personal experience. When in doubt, however, avoid foods that you feel may be significantly cross contaminated. Better safe than sorry. In time, you will develop a sixth sense about these things.
    • Lynnard
      Waiting on biopsy results but wanted opinion on bloodwork

      By Lynnard · Posted

      Thank you!  Yes - labs are above but Deamidated Gliadin was super high, tTG was a weak positive and Immunoglobulin A was way below normal which gives "bonus points" to the positive tests because it can also cause false negative results.  This information confirms my thinking and I really appreciate your feedback!!!  
    • trents
      Waiting on biopsy results but wanted opinion on bloodwork

      By trents · Posted

      By far, the most likely cause of villous atrophy in the Marsh 3 range is celiac disease but there are other possible causes. Did you also have positive antibody tests? My guess is that when you see your physician he/she will declare you to have celiac disease. Of course, the ultimate proof of the pudding will be if you experience definite improvement in symptoms after going gluten free which, since you have now completed testing, you should begin to do.  
    • Lynnard
      Waiting on biopsy results but wanted opinion on bloodwork

      By Lynnard · Posted

      Hi again - I received the biopsy results but haven't had follow up appointment with Dr. yet.  Wondering if you could comment on this: "Duodenum, random, Biopsy (Cold Forceps): MILD VILLOUS BLUNTING WITH PROMINENT INTRAEPITHELIAL LYMPHOCYTES, CONSISTENT WITH SPRUE (MARSH TYPE 3A). See Comment. Negative for Infectious Organisms, Dysplasia or Malignancy. COMMENT: While characteristic, the histologic findings are not diagnostic for gluten-sensitive enteropathy / celiac disease. A number of additional entities can enter into the differential diagnosis of celiac disease based on the histologic features, including tropical sprue, bacterial overgrowth / stasis, unclassified sprue, specific food allergies, many drugs including NSAIDs, olmesartan and immune checkpoint inhibitors, and a wide range of autoimmune diseases including adult-onset autoimmune enteropathy, diabetes, thyroiditis, lupus and multiple sclerosis and occasionally common variable immune deficiency. History of drug take, celiac serologies, HLA-DQ status and response to a gluten-free diet might be a key for a definitive diagnosis" They say "consistent with Sprue (Marsh Type 3A)" and then comment that the findings are not diagnostic for celiac disease.  I thought Marsh type 3 was conclusive (and I know that 3A is the best outcome as it relates to intestinal damage). Is this just normal caveat language or am I missing something?  I had appt scheduled for tomorrow but Dr. is sick and now rescheduled to over a week from now.  Appreciate any insight you can offer in the mean time.  Thanks!!
    • Sicilygirl
      Enegy level extremely low

      By Sicilygirl · Posted

      Hello Scott, I did lose weight at the beginning of diagnosis and I know that it will take time to put on the weight I did lose. I think I have no appetite because this has been a roller coaster of emotions and a Big change on my body and its out of whack mentally and pysically. I think I am just depressed to be honest.  
×
×
  • Create New...