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

Favorite Gluten Free Flour Blend?

joyfulmommyofmany

Recommended Posts

joyfulmommyofmany Rookie
joyfulmommyofmany
Posted

I am pretty new to this.

I am thinking of getting better batter, pamelas baking mix or sunflour mills whole grain mix.

Or anyothers that are favorites out there.

I can't stand any of the ones that have beans in it like bobs red mill and another one I can't think of the name of it so it can't have beans in it.

I am looking for two different kinds one that is great for christmas cookies so like a white flour blend and then another for whole grain recipes like whole grain bread.

Is there any that you have as a favorite?

I was going to order Better Batter and more of the Sunflour mills whole grain mix. I did test it out on pumpkin bread and it was soooooo good!! and it was whole grain. :)

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

Celiac.com Sponsor (A8-M):


coffeetime Explorer
coffeetime
Posted

I really don't like Bob's Red Mill, it has a off taste to me. I keep two different ones on hand--Namesta All-Purpose and Pamela's Baking and Pancake Mix. I now use Pamela's exclusively for cookies, muffins, and cakes with Namesta for breads. I made blueberry muffins and gingersnap cookies over the weekend and none of our guest knew the difference. I haven't tried Better Batter as it's not available at the stores I shop at but if I run across it I am definitely going to give it a try.

missmellie Newbie
missmellie
Posted

Pamela's is good, but be careful if you can't handle dairy. Some of her products contain dairy. I didn't read and discovered it the hard way.

mommida Enthusiast
mommida
Posted

I like Tom Sawyer. (It has gelatin in it, which is great for us because we are egg free too. Not for vegans though.)

Better Batter is good.

I like Gluten Free Pantry's flour mix. It used to be easy to find around my area. I don't know why it hasn't been in the stores lately.

As for mixing your own blend, double check with the recipes.

I do love Pamela's for the package recipes.

love2travel Mentor
love2travel
Posted

I never use purchased blends but do my own thing. My favourites include millet, buckwheat, teff, corn, sweet potato, garfava, amaranth, sorghum, coconut and almond flours. Of course they have different properties. I often like to add flaxmeal to breads, pizza crusts and crackers for more fibre.

mushroom Proficient
mushroom
Posted

I use sorghum a lot. I have a blend of two parts sorghum to one part brown rice, one part whie rice/tapioca that I use a lot.

Archived

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

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


  • Member Statistics

    • Total Members
      127,998
    • Most Online (within 30 mins)
      7,748
    Kay k
    Newest Member
    Kay k
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By knitty kitty · Posted

      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      I would continue with your gluten challenge for another 2-3 weeks with the increased intake of gluten as outlined above.  You now say if you were confirmed to have celiac disease you would be even more strict about avoiding cross-contamination whereas in your first post you said, "Previously for many years 10+ I have been on a strict gluten free diet." Those statements seem to contradict one another. The celiac community as a whole understands that to be "on a strict gluten free diet" necessarily involves significant attention to cross-contamination. If you have not been strict with regard to CC up to now, it is difficult to say how that may have compromised your recovery and contributed to ongoing symptoms. Yet, even a significant reduction that falls short of gluten free can yield negative test results.
×
×
  • Create New...