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 Living Flour

Swimmr

By Swimmr
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Swimmr Contributor
Swimmr
Posted

So I was thinking that I'd started a thread one day being extremely frustrated about an all purpose gluten free flour to use with EVERYthing instead of using crazy mixtures. My mother is the experimental one. I'm too impatient and hate failing at cooking, so after several fails I take another trip to my whole foods market in town and start talking to the owner...as I usually do. She's so helpful. I grab a bag of Pamela's as it's the only flour I've liked that can be used for almost anything. They have a baking flour and a bread flour. I was walking down the isle and she and start chit-chatting and she picks up a bag of Domata flour. She says to me, "Try this and if you don't like it after a few recipes, just bring it back...as with anything. You're one of our most frequent customers and we don't want you getting stuck with a product you don't like. I wouldn't recommend it to you if I thought you wouldn't be satisfied."

I said "ok" and left for home.

I've made some amazing chocolate chip cookies and banana bread. The chocolate chip cookie dough tasted AND felt like your normal gluten-filled cookie dough! The banana bread rose DOUBLE it's size in the oven and was just amazing once it had finally cooled.

The best thing? I've been using old Betty Crocker recipes...the ones from a 1979 edition. My mom's old one. Domata is cup for cup of regular flour. It sort of has me questioning what to do with all these crazy gluten free recipes now LOL

The flour is awesome ya'll...no joke...and no substituting this for this or adding this for rise and this for chewiness...or that for this. It's just cup for cup and tastes really really awesome.

Domata living flour. Woohoo, I'm a happy girl now :)

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

Celiac.com Sponsor (A8-M):


freeatlast Collaborator
freeatlast
Posted

Wow. Thanks for sharing that. I'll have to look for that next time I'm in Whole Foods. Have never seen that brand.

I copied the ingredients from their website:

All Purpose Flour

Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum * Rice Extract

All of the above ingredients are Gluten Free & Casein Free and blended masterfully, producing the worlds finest alternative to wheat, barley, rye, and oat flours.

* Xanthan Gum replaces the lack of Gluten and provides structure and elasticity to the flour.

Thanks again :)

Archived

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

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


  • Member Statistics

    • Total Members
      128,972
    • Most Online (within 30 mins)
      7,748
    Isabela24
    Newest Member
    Isabela24
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Worsening oral health with celiac

      By trents · Posted

      The form of the magnesium is important. Go for one that has high absorbability. Most of us opt for magnesium glycinate. Mag citrate is also good. Don't settle for the oxide forms. They aren't absorbed well and tend to have a laxative effect 'cause they just draw water into the colon a' la Milk of Magnesia. Costco is a good place to shop for things like that. Also, good bone and dental health involves vitamin D. Are you taking a dedicated D3 supplement? Have you had your D levels checked? In many ways, vitamin D is turning out to be a master vitamin of human metabolism and celiacs are often low on this one. What was the numerical score on your IGA along with the reference range? I can probably tell you whether it was TTG-IGA by the magnitude of the score. The only other likely option besides TTG-IGA would be Total IGA which usually has scores that range in the hundreds.  I do think it important for you to get a follow-up endoscopy/biopsy to check for healing of the villi. If that isn't happening like it should, you still are not absorbing nutrients well and that could easily explain your dental issues.
    • Jodi Lee K
      Worsening oral health with celiac

      By Jodi Lee K · Posted

      It doesn’t specify if it’s TTG I’m not sure how to tell for that. That would be so sad. We never eat out I try to be so strict. Yes many dental products have gluten! I only use ones that don’t on myself.    No follow up procedure has been done for healing. That is something I will ask about. Thank you for the suggestion.    I don’t take any Magnesium. What would be a good supplement? 
    • trents
      Worsening oral health with celiac

      By trents · Posted

      Is that TTG-IGA that is slightly elevated? That could indicate you are still getting some gluten in your diet. That should be within normal range I would think if you were truly gluten free. As a dental professional have you looked into the issue of gluten in the products they use in your profession? There are threads on this forum and also articles I think dealing with that issue. Have you had a follow-up endoscopy to check for healing of the small bowel villi? Also, are you taking any magnesium supplements for bone and dental health? Very important. It works together with calcium.    
    • Jodi Lee K
      Worsening oral health with celiac

      By Jodi Lee K · Posted

      I’ve had GI issues since I was a baby! They never did any testing and always said diet issues and constipation. Things got a lot worse when I hit 25, eventually got a diagnosis and I am currently 29. Yes, just recently saw my GI doctor in January and things looked pretty good. Very slightly elevated IgA but IgG was good. My ionized calcium is elevated too. I also have hashimotos but my TSH was good. 
    • trents
      Worsening oral health with celiac

      By trents · Posted

      Do you have any sense of how long before your diagnosis the onset of your celiac disease may have been? For most of us, there are years that pass between the onset and finally getting a diagnosis and by that time damage has already been done to body systems. May we ask your age? Also, have you had any follow-up testing since diagnosis to check for celiac antibody levels or healing of the villi?
×
×
  • Create New...