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Best Flour For Baking?

sarahelizabeth

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sarahelizabeth Contributor
sarahelizabeth
Posted

We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

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purple Community Regular
purple
Posted

Under "Products", there is a thread called "nut/peanut free gluten-free flours". It might help with your Q.

missy'smom Collaborator
missy'smom
Posted

If you are just doing a trial for now, you might want to stick with a mix. Namaste makes baking mixes that are free of other allergens besides gluten. I haven't tried their muffin mix but we really like many of their other mixes.

CeliacAlli Apprentice
CeliacAlli
Posted
We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

Bette Hagmans 4 bean flour

lonewolf Collaborator
lonewolf
Posted

I make muffins, cookies, quick breads, etc. with a simple and relatively inexpensive mix. I follow "regular" recipes and almost always have good results. I just made blueberry muffins yesterday (recipe from Betty Crocker) and I'm making crepes for breakfast. Here's the recipe:

3 C Brown rice flour

1 C Potato starch

1/2 C Tapioca starch

2-1/2 tsp. Xanthan gum

Sift together 3 times. Use cup for cup for regular flour. Store in refrigerator.

Kibbie Contributor
Kibbie
Posted

I LOVE Tom Sawyer Flour its pricy but all my Christmas cookies and other family recipies I'm able to substitute it 1 cup for 1 cup and they turn out great.

glutenfreeflour.com

crittermom Enthusiast
crittermom
Posted

I also love the Tom Sawyer flour. I use it for EVERYTHING and everyone in my family loves it as well. Most of the time when friends come over and eat baked goods they say... "this is gluten free, you can't even tell" I am able to recreate everything I made prediagnosis so the kids miss out on nothing. It turns out beautiful cookies and cakes. My extended family prefers it to gluten cake especially the mixes. And as far as coating things it works great too. I haven't used it as a thickening agent, I have always used cornstarch with a little water for that purpose so I can't say anything there.

It is wonderful stuff and I am not sure what I would do without it. They ship quickly and while I agree with the last post, it is pricey it is DEFINITELY worth the money. I can't say enough good things about it. I am actually about to orer my next batch now!

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purple Community Regular
purple
Posted

The first post asks about nut and soy free flours so I am asking for that reason. Is Tom Sawyer flour nut and soy free? I use Bob Red Mill products and they are manufactured in a facility that also uses tree nuts and soy. I didn't know that until the other day, someone posted it. I am not allergic but I want to be aware of it for future reference. Thanks for your input.

Esther Sparhawk Contributor
Esther Sparhawk
Posted
We are pulling Gluten from my 3 year olds diet for a trial. I am looking for a suggestion for the best flour substitute?? I make him muffins for breakfast every week and they are the only way I can get veggies in him so I don't want to loose them! What would work well?? It needs to be nut and soy free as well (food allergies).

Sarahelizabeth,

If you're just starting a gluten-free diet, one of the mistakes I made early on, was to assume that you can substitute ONE type of flour for wheat flour. I'm not trying to criticize anyone else's opinions about various flours on the market, but I think you'll find you'll need to buy or make a flour that's mixed/blended. For example, if you try to make sugar cookies using just white rice flour, your cookies turn out crisp like fortune cookies. To lighten it up, you need to mix rice flour with tapioca flour and potato starch flour, or something like that.

When you're also paying for day care and training diapers, it's most cost efficient to buy your own flours and mix them. People tried to tell me this when I started my daughter on a gluten-free diet at age 2, and I was pig headed and chose to learn this lesson the hard way, by baking a bunch of icky stuff first. :o If you stick to three basic flours, it's not as complicated as it might seem. :) Best of luck.

crittermom Enthusiast
crittermom
Posted

The ingredients for the Tom Sawyer Flour are as follows:

White Rice flour

sweet rice flour

tapioca flour

xanthan gum

unflavored gelatin

This is the only thing they make so I don't think that there would be a soy or nut problem however it is something you would want to call about to be absolutely sure. 877.372.8800

shanluts Apprentice
shanluts
Posted

Domata and Better Batter are my favorites. The mixing wasnt for mr. I am a convience person. Domata has the BEST seasoning mix for chicken batter and pizza crust mix.

Better Batter makes THE BEST bread. I use the Brioche bread recipe on her site.

Shannon

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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