Anyone have some gluten free baking reccommendations?

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Sulma
Regular Member


Date Joined Apr 2008
Total Posts : 366
   Posted 1/18/2009 5:04 PM (GMT -7)   
I can't find a single thread where we have a collection of gluten free carbs that people recommend.
Maybe we could list some here?

I've been eating Bob's Red Mill cornbread mix, made with sorghum flour and cornmeal. Sorghum has gained the rep of being completely free of gluten. The stuff is actually quite good. I'm thinking about buying a big bag of sorghum flour off Vitacost and try to find a baking pan with bun molds, so I can start making my own gluten free buns for hamburgers and sandwiches.

LupnerRN
Regular Member


Date Joined Sep 2008
Total Posts : 350
   Posted 1/18/2009 5:42 PM (GMT -7)   
Hi Sulma,
  I really like the Bob's Red Mill all-purpose flour mix (gluten-free). We, my husband, made some chocolate chip cookies with it, and they were good. They stuck to the sheet alittle, so you need to spray with pam.  I haven't tried the cornbread mix yet, but it sounds yummy!
 
I have a couple gluten free cookbooks that are good and they have different flour mix recipes.  I really like the sorgham flour too, it's texture seems close to wheat flour.   Most of the gluten free bread products I find in stores are almost all rice flour, which I don't care for the texture.  One of my cook books suggested to buy all the individual flours and make your own mix. That it's cheaper than buying the Bob's Mix. 
 
I have been shopping at Whole Foods Market here in CA. If one's not by your house you can go online.  They have all the different flours.  You need to get Xanthum Gum also when using GF flours.
Also Trader Joe's has alot of GF items.
 
I'm really hoping that this gluten-sensitivity is temporary from the Lyme. We'll see with time I guess?
 
Lisa
11/07 symptoms start
7/4/08  IGenX LD positive,gluten sensitivity,low magn, low WBC's,+yeast/bacteria/tapeworm/roundworm, EBV,HHV,CMV,Parvo,
7/25/08 started on Biaxin
9/08 IGenX co-infections neg, but probable Bart, Bab, Erhl
11/08  Biaxin,Plaquenil,Cipro, Artemisinin,3 probiotics,Transfer Immune, Bcomplex,MultiVit,omega3,magnesium,
 


Sulma
Regular Member


Date Joined Apr 2008
Total Posts : 366
   Posted 1/18/2009 7:08 PM (GMT -7)   
LupnerRN said...
Hi Sulma,
I really like the Bob's Red Mill all-purpose flour mix (gluten-free). We, my husband, made some chocolate chip cookies with it, and they were good. They stuck to the sheet alittle, so you need to spray with pam. I haven't tried the cornbread mix yet, but it sounds yummy!



I have a couple gluten free cookbooks that are good and they have different flour mix recipes. I really like the sorgham flour too, it's texture seems close to wheat flour. Most of the gluten free bread products I find in stores are almost all rice flour, which I don't care for the texture. One of my cook books suggested to buy all the individual flours and make your own mix. That it's cheaper than buying the Bob's Mix.



I have been shopping at Whole Foods Market here in CA. If one's not by your house you can go online. They have all the different flours. You need to get Xanthum Gum also when using GF flours.

Also Trader Joe's has alot of GF items.



I'm really hoping that this gluten-sensitivity is temporary from the Lyme. We'll see with time I guess?



Lisa


All-purpose flour? I wonder if it's sorghum flour. So would say it tasted like ordinary wheat flour when you baked your cookies? I agree that the rice flour wasn't so good. I gave it a good shot, but it never grew on me at all.

LupnerRN
Regular Member


Date Joined Sep 2008
Total Posts : 350
   Posted 1/18/2009 7:26 PM (GMT -7)   
Yes,
"Bob's Red Mill all purpose baking flour". It's a mix of: garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour.

The cookie dough had a weird after taste, but tasted normal after baking. (I've been having altered taste for a while, so might be just that).

I just remembered I made a carrot cake with it too. And it turned out great! The Red's flour can be used cup per cup of wheat flour, but you add the Xanthum gum as a gluten substitute. It has the directions on the flour bag. Super easy!
11/07 symptoms start
7/4/08  IGenX LD positive,gluten sensitivity,low magn, low WBC's,+yeast/bacteria/tapeworm/roundworm, EBV,HHV,CMV,Parvo,
7/25/08 started on Biaxin
9/08 IGenX co-infections neg, but probable Bart, Bab, Erhl
11/08  Biaxin,Plaquenil,Cipro, Artemisinin,3 probiotics,Transfer Immune, Bcomplex,MultiVit,omega3,magnesium,
 


Razzle
Veteran Member


Date Joined Aug 2007
Total Posts : 4399
   Posted 1/19/2009 12:12 AM (GMT -7)   
GF Recipes:
http://www.livingwithout.com/recipes.html
http://www.ener-g.com/Recipe/

GF Cookbooks:
http://gflinks.com/#cbooks

Other GF links:
http://www.gflinks.com/
http://www.gfmall.com/
-Razzle
Chronic Lyme Disease, Gluten & Sulfite Sensitivity, Many Food/Inhalant/Medication Allergies & Intolerances, Asthma, Gut issues (dysmotility, non-specific inflammation), UCTD ("Secondary Lupus-Like Syndrome"), Osteoporosis, Anemia, Lymphopenia, intermittant Pancytopenia, chronic malabsorption/malnutrition, etc.; G Tube; Currently TPN-dependent.
Meds:  Zofran, Pulmicort, Heparin (to flush PICC line), IV Cipro (for G-tube site infection).

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