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

Better Batter Flour Vs Tom Sawyer Flour

Jenny (AZ via TX)

Recommended Posts

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

Which do you prefer?

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

Since my diagnosis the end of Oct. 2008 I have only used Tom Sawyer. I have been pleased so far for cakes, banana bread and cookies. I have attemped some bread but have not had any luck. I think it is me not the flour. However I am expecting in 25 lb of the better batter this week so I will let you know what I think. I ordered it this time for two reasons. It worked out to be around a $1.00 less per lb. and I wanted to try something else.

happygirl Collaborator
happygirl
Posted

We got both around the same time, and prefer Better Batter.

mamaw Community Regular
mamaw
Posted

betterbatter gets my vote

taweavmo3 Enthusiast
taweavmo3
Posted
Since my diagnosis the end of Oct. 2008 I have only used Tom Sawyer. I have been pleased so far for cakes, banana bread and cookies. I have attemped some bread but have not had any luck. I think it is me not the flour. However I am expecting in 25 lb of the better batter this week so I will let you know what I think. I ordered it this time for two reasons. It worked out to be around a $1.00 less per lb. and I wanted to try something else.

Hey! Just curious, how did you get the Better Batter for such a good deal? I really want to try this, but for a 25 lb bag, the price was $60, plus another $40 for shipping. Ouch. I might try the Domata Living flour first, since it's a bit cheaper. But I would love to get Better Batter if the price was better. We are gluten-free family of 6, and I don't bake nearly as much as I'd like to b/c of the price of flour. Right now I use Annelise Roberts' mix, but I would love to be able to buy a premixed all purpose flour to have on hand.

happygirl Collaborator
happygirl
Posted

Are you purchasing it online from www.betterbatter.org? Shipping is not $40 for me. I didn't purchase it, but went through the steps, and shipping was $5.

Open Original Shared Link

Open Original Shared Link

SacGFGirl Explorer
SacGFGirl
Posted
Which do you prefer?

Tom Sawyer all the way! Since I was introduced to it I haven't used anything else. I love it, especially because it already has the xathan gum in it, so I don't have to buy it. Everything I make with Tom's blend comes out fabulous!

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted
Are you purchasing it online from www.betterbatter.org? Shipping is not $40 for me. I didn't purchase it, but went through the steps, and shipping was $5.

Open Original Shared Link

Open Original Shared Link

Yes I purchased it on line on their main site. The 25 lb bag was $60.00 plus an additional $5.00 for the shipping and handling. I order the Tom Sawyer flour from their site and got 15 lb for $51.75 ( three 5 lb bags) shipping cost was included in the price. With shipping the Better Batter works out to $2.60/lb and the Tom Sawyer $ 3.45/lb. I might say that I am very satisfied with the Tom Sawyer, but had nothing to compare it with so I am going to try the Better Batter. After I use up the Better Batter I will order the one I like best. I'm hoping it will be here Thursday. One thing is that the Tom Sawyer ships priorty mail and you usually get it in two to three days, so they have great service! The Better Batter in bulk only ships ups ground and I ordered it last Wednesday.

taweavmo3 Enthusiast
taweavmo3
Posted

I'm a goofball....I was looking at the shipping to Canada, lol. The shipping is only $5 for me. I think I'll give the Better Batter a shot too, there is one option to get two 5 lb bags and a signed cookbook for $45. I luuurve new cookbooks of any kind, so I'm in. Also, if anyone wants me to use their name as a refferal so you can get extra points or %, or whatever it is, just PM me. I figure every little bit helps!

triathjt Newbie
triathjt
Posted

no contest for us - better batter all the way! I find that my baked goods come out moister and less crumbly than when using other flours including Tom Sawyer.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted
  • Author

Thanks for all the replies. Is xanthun gum included in the Better Batter flour? Do most of you buy it from Better Batter or Amazon. Thanks.

I've been using a flour by a local gluten-free baker here and so far things have just been OK. It might be me, but thought I would try another brand.

Against thanks for the replies.

happygirl Collaborator
happygirl
Posted
Thanks for all the replies. Is xanthun gum included in the Better Batter flour? Do most of you buy it from Better Batter or Amazon. Thanks.

I've been using a flour by a local gluten-free baker here and so far things have just been OK. It might be me, but thought I would try another brand.

Against thanks for the replies.

Yes, it has xanthan gum. All the ingredients are listed on their website (www.betterbatter.org) so that you can check them out.

The Kids Folks Apprentice
The Kids Folks
Posted

We've only used Tom Sawyer so far (gluten-free since October 08). None of our gluten friends can tell the difference. My 7 yr old made cookies for a Cub scouts bakeoff and won 3rd prize. The judges had no idea what gluten free meant but absolutely LOVED the cookies!!

candrews Newbie
candrews
Posted

I buy Jules' Nearly Normal Flour--I find it works best and is the best deal: 2 10lb bags for $39 that includes an online cookbook with over 200 recipes! Shelf life of baked goods is longer too, because it has expandex as an ingredient.

Roda Rising Star
Roda
Posted

Well my better batter flour came in this afternoon. I opened it up so I could try it out. I made brownies with it since I have made the same brownies about three times with the Tom Sawyer. Well my husband votes for the better batter. I have to admit I liked the brownies better also. They were not as dense and more cake-like and and no hint of grittiness. The Tom Sawyer had a slight hint of grit. I can't wait to try it out on a gluten-free birthday cake. I have made two with the other, alas they were good but we complained of the cakes being heavy and sitting like a rock in your stomach. I even sifted the flour. So tomorrow I am going to make cupcakes and see. I have my oldest son's birthday coming up and he wants a light saber cake for his birthday(he is not gluten-free but at home he mostly is) and mommy wants to eat some cake too! I'll post back and let you know what I think of the cupcakes.

happygirl Collaborator
happygirl
Posted
I find that my baked goods come out moister and less crumbly than when using other flours including Tom Sawyer.

They were not as dense and more cake-like and and no hint of grittiness. The Tom Sawyer had a slight hint of grit.

That describes our experiences - mainly the crumbs and the grit. All that being said - I still enjoyed TS flours. The differences between TS and BB are fairly minor, but enough for me to have a preference. Its wonderful that we have MULTIPLE really, really good gluten free flours on the market.

lcbannon Apprentice
lcbannon
Posted

I have a recipe very similar to the better batter flour. I use it cup for cup like reg flour-

If anyone is interested I can post it.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted
  • Author

Yes, please post your recipe.

Archived

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

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


  • Member Statistics

    • Total Members
      128,164
    • Most Online (within 30 mins)
      7,748
    Carla Kay
    Newest Member
    Carla Kay
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Kj44
      Testing

      By Kj44 · Posted

      Yes
    • mariamccl
      Help with results

      By mariamccl · Posted

      Hi, 25f who recently had a endoscopy procedure to diagnose celiac disease. Mum and uncle are both diagnosed celiacs. I've had symptoms over the past year - headaches that have become debilitating and frequent, feeling faint and nauseous with high heart rate, diarrhea and constipation, anemia, and recently my periods have become almost non existent. My doctor sent me a letter yesterday saying this " biopsies from the duodenum show some very mild features that could be in keeping with celiac disease but also could be due to other causes". I am waiting on an appointment to see him in the clinic to discuss this but in the meantime I wanted to check if anyone else has experienced this? I was eating plenty of gluten before my camera test and for the past 2 weeks have completely cut it out of my diet and I'm seeing changes in my bowel movements for the first time in my life! Headaches, dizziness etc are still there but maybe it takes longer for them to go away? Any help would be so appreciated -  I feel so lost in this whole process!! 
    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
×
×
  • Create New...