Gluten Free Flour

[Roda]

I just started the gluten fee diet after my diagnosis of celiac disease the end of October. I have been doing alot of baking and was wondering everyone's opinion on premixed gluten free flours. The ones that have the xanthum gum etc. allready added. I have been using Tom Sawyer's gluten free flour mix with decent results.

Roda

Diagnosed Oct. 2008 by Iga tTG and biopsy

gluten free since Oct. 30

[mamaw]

Hi Roda

There are several pre-mixed mixes that are excellent....... you already have one. Others are betterbatter,annalise roberts classic blend from Authenic Foods, Domata Living FLour. Also betty hagemans' two flour blends are good.

hth

mamaw

[Morrisun]

I've used Bette Hageman's flour for a couple of years now and I love it. I use it as a "normal" flour substitute and for the most part, the food still comes out good. I use it to fry chicken, make gravy, etc.

[Chrissyb]

I use Pamelas mix for a lot of stuff but I did make Bette Hagmens flour mix today and used it for dumpling and they turned out great..

[Juliebove]

  Morrisun said:

I've used Bette Hageman's flour for a couple of years now and I love it. I use it as a "normal" flour substitute and for the most part, the food still comes out good. I use it to fry chicken, make gravy, etc.

That's what I use too. When we first started out, I made my own blend, thinking it would be cheaper. First I had to buy a big container to store it in, then I had to buy all the different flours. Of course I didn't use them in the same proportions and I always had tons of something left over. Then it would expire and I would throw it out. And I wouldn't have enough room in my already too small cupboard. So now I just buy the pre-mixed and it works out better every way you slice it.