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

Domata Flour


shanluts

Recommended Posts

shanluts Apprentice

Ok...I own a Party Animals Co. A online childrens party company. We are adding allergy friendly products to the site. The people at Domata Flour mailed me some samples. I am a bit of a skeptic about wheat replacers. So I did not have high hopes. I have yearned for pizza for years!

Well, I am a beliver!! I made pizza for my BRAND new Celiac 5yo daughter. Who remembers her Papa Johns Pizza from last week.......She LOVED it. As a matter of fact, I made it for her then we went to soccer practive. She was in the back seat with a friend and I overheard her trying to tell on me! She said "I am not supposed to have flour but my mom made me pizza tonight". LOL

It was simple to make too.

She also has a seasoned breading that I used to make the most unbelivable chicken tenders. I used the domata seasoned blend....egg with sweet potatos and carrots (baby food, 1 jar total) from the Sneaky Chef book.... and then coated them with rice chex crushed with ground almonds for protein. I cooked them in 2 T of olive oil till brown then baked them the rest of the way. I will be making more of these tonight to freeze.

I am planning to premake some pancakes, chicken and dumplings and bread tonight to store in the freezer.

I hope you all enjoy this as much as us!

Shannon


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



Celiac.com Sponsor (A8-M):



Yellow Rose Explorer

Thanks Shannon!!! I am going to check them out.

Yellow Rose

bbuster Explorer

I use Domata and really like it.

Have not tried it for pizza (I like Bette Hagman's recipe), but it makes the best Tollhouse cookie bars I have ever had! I've also used it for carrot cake, and the biscuits are pretty good too!

shanluts Apprentice

I made bread today with it and had some VISUAL issues (not taste). The thing rose about double the height of the loaf pan in the oven. Then FELL flat when I took it out of the oven. Therefore, It is not sliceable. But My GOODNESS tastes just like white sandwhich bread. Same texture too.! Plus the crust is so flaky. I have eaten about 5 slices now and I was supposed to start back on low carb diet today. (made this for my dd) :)

I am a cookin fool. Probibily the most satisfied I have been since going Gluten Free.

Shannon

larry mac Enthusiast

Sounds good. What are the ingredients?

best regards, lm

horsesjapan Apprentice
Sounds good. What are the ingredients?

best regards, lm

From the Open Original Shared Link, "Rice Flour, Corn Flour, Tapioca Flour, Xanthan Gum"

Nancy

purple Community Regular

Thanks for the tip, I will be watching for it!


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



Celiac.com Sponsor (A8-M):



JNBunnie1 Community Regular
I made bread today with it and had some VISUAL issues (not taste). The thing rose about double the height of the loaf pan in the oven. Then FELL flat when I took it out of the oven. Therefore, It is not sliceable. But My GOODNESS tastes just like white sandwhich bread. Same texture too.! Plus the crust is so flaky. I have eaten about 5 slices now and I was supposed to start back on low carb diet today. (made this for my dd) :)

I am a cookin fool. Probibily the most satisfied I have been since going Gluten Free.

Shannon

Try baking bread with another pan full of water in the oven, a lot of poeple have had good luck with that.

shanluts Apprentice

That is funny. I recently posted that as a tip on here :) I had the pan. Actually I spoke to the lasy who makes it and she said It was too much moisture! It is VERY humid here sooooo I will be trying again today after I pick up my new Kitchenaid mixer....

Shannon :D

  • 3 years later...
jrhanson Newbie

I am wondering if someone could please post recipes that they have using Domata Flour on here? I have been to their website several times and not been able to view any since it is underconstruction. I would love any bread/food recipes as well as treats. I did try to replace cup for cup with this in a recipe I have for pumpkin bars and it wasn't so hot. They turned out ok just not as I hoped. Thanks Jen

kareng Grand Master

I am wondering if someone could please post recipes that they have using Domata Flour on here? I have been to their website several times and not been able to view any since it is underconstruction. I would love any bread/food recipes as well as treats. I did try to replace cup for cup with this in a recipe I have for pumpkin bars and it wasn't so hot. They turned out ok just not as I hoped. Thanks Jen

Just to let you know, these posts are 4 years old. These posters likely aren't still active here. Maybe someone active can help?

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Captain173 replied to Captain173's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Confused with test results

    2. - gailc replied to Yenni's topic in Coping with Celiac Disease
      28

      Anyone Got Sick From Canola Oil?

    3. - Wheatwacked replied to BIg Nodge's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Opinions on my test results/symptoms

    4. - Wheatwacked replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      4

      3 year old gluten intolerance?

    5. - Wheatwacked replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      4

      3 year old gluten intolerance?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,895
    • Most Online (within 30 mins)
      7,748

    The Woanderer
    Newest Member
    The Woanderer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Captain173
      Do you have any links that show studies where NCGS and/or infections have caused high Ttg iga levels.  I've yet to see anything that truly supports this. Everything I've read says the high levels are celiac specific.
    • gailc
      I get coughing and choking from canola oil. I cough up stuff.  Symptom is like bronchitis.  I have gluten intolerance, maybe celiac.  the choking persists for about a week, it simulates a cold.  I got it from the gluten free menu at Outback too, that time I got cramps for 25 hours. the cramps start about 20 minutes after finishing eating.  
    • Wheatwacked
      Many of the symptoms, there are over 200, associated with celiac disease and NCGS are vitamin and mineral deficiencies caused by small intestine damage in the case of celiac disease and food avoidance and the poor nutrittion of the Modern American Diet (MAD) I used to turn the heat on even at 78 degrees.  The 600 mcg of Liquid Iodine helped.  Also good for hair, nails, skin and brain fog.  Another good thing for brain fog is phosphatyl choline.  It is essentil for acetylcholine- a brain chemical. I have familial hyperlipdemia and instead of a statin I got a prescription for Nicotinic Acid, 2000 mg a day.  I was already taking 500 mg a day and was really surprised when my HDL when up to  44 and I began sleeping better and my legs and back are getting more flexible.  In addition after the first few doses of itchiness I get a warm fuzzy feeling Raising your vitamin D is crucial.  Low vitamin D allows the immune system to run amuck. intermittent bouts of fatigue, chills/cold intolerance, and shortness of breath/air hunger (sometimes feels like a hollowness in my chest, hard to describe).  Look at Thiamin deficiency. consistently ran hot, was always cranking the a/c, to someone who wears a down vest.  Any combination of deficiencies in B1, B2, B3, B5, choline and Iodine can cause this.  Likely all of them. After a lifetime of mouthbreathing GFD cleared my sinuses.  Post nasal drip is my first symptom of cross contamination nowaday.  
    • Wheatwacked
      If you mean continueing on Gluten Free my answer is yes.  She showed significant improvement in her behavior and that translates to a happy family.  Do get her tested as sooon as you can.  You might want to investigate genetic testing for Celiac Disease.  Children recover more quickly than adults.  It took my son about 6 months on Nutramigen before going to regular food, gluten free.  Blood tests are not always accurate in very young children. You may be advised to see a gastroenterologist instead of relying on blood tests results. Logic: She is better off gluten than before.  Wheat flour has no nutritional value and has an omega 6: omega 3 ratio of 22:1.  Our bodies do better at 3:1.  Omega 6 causes inflammation. When my son was diagnosed, back in 1976, his doctor recommended my wife and I also go gluten free.  We declined and lived to regret it.  I started GFD at 63 and have spent the last 10 years undoing the damage, some of my symptons went all the way back to my childhood and things I lived with all my life got better.
    • Wheatwacked
      Hi @Nicbent35,             When my son was diagnosed with Celiac Disease when he was weaned, so I understand your frustration.       With improvement so dramatic, it cannot be a coincedence. Get her to the doctor and tell the story and insist on testing.  In the meantime, though, continue on GFD.  Her health is more important than convincing a doctor.  Bring videos of her behaviors if you can.  Even if the blood tests and biopsy prove negative, that is part of the diagnosis process for NCGS and later when she is recovered you can always do a Gluten Challenge.      This is an important time in her developement.  Celiac Disease causes malabsorption syndrome, leading to malnutrition, regardles of what she eats.  Though NCGS may not cause malabsorption, it will affect food choices which can lead to malnutrition.  There may be benifits that an official diagnosis may have, but they don't trump a healthy child.      Get her healthy, then worry about validation later.  Celiac Disease is difficult to diagnosed, especially in children, because doctors look for antibodies in the blood and young children have immature immune systems.  Also you don't mention any gastrologic symtoms and celiac disease is traditionally considered gastrolic only.  Not true.  There are over 200 symptom that celiac disease and the accompaning malnutrion mimics or causes that often causes misdiagnosis and delay in recovery. While at the doctors, ask them about vitamin D deficiency and Iodine deficiency in particular. Milk being the primary source of iodine in the diet, but concerns exist regarding the lower iodine content in organic milk and reduced milk consumption in certain demographics.  Vitamin D deficiency is 40% of the industrialized population and a recent study in the Great Britain showed a wopping 60%, beaten only by some areas of Canada at 70%. And B1, B2, B3, B5 and B6.  Deficiencies in these are common in untreated Celiac Disease and they affect energy production. Are You Confused About Your Celiac Disease Lab Results?
×
×
  • Create New...