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First time with gluten free flour

post #1 of 9
Thread Starter 

I have a close friend who has celiac disease, so she has to avoid gluten. She's also my travel agent and we've traveled together. I've learned a lot about her condition and about ingredients that would be, frankly, dangerous for her to consume. Since I bake a lot, I've been wanting to be able to bake things she can enjoy too.

 

Recently I went to the Gluten Free/Allergy Free Expo in Schaumberg, Illinois with her and had my eyes opened. I learned two things: there are tons of people who have to eat that way (not just because they want to) and some of the food products are quite good- even undetectably different from conventional products. Some are just plain awful, true, but my friend assures me things have come a long, long way since she was diagnosed almost six years ago.

 

I visited the King Arthur Flour booth and got in touch with a person there, which got me interested in trying what they had. Since that's a venerable company, I thought I'd give it a try. I'm not here to shill their stuff, but I was quite impressed with the results of some blueberry muffins I made today. (I'm a home baker recipe tester for America's Test Kitchens; it was their recipe.) They were good enough that my husband didn't think they weren't ordinary blueberry muffins.

 

 

I bake rugelach, too, and just whipped up a small batch of the dough with this same flour. I have no idea how that will work, but I'm eager to find out. 

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post #2 of 9

Pretty muffins Mezz! 

I'm anxious to hear how the rugelach turns out.

We have a lot of customers that ask for gluten free items. 

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post #3 of 9

Mezzaluna, I’ve seen Trader Joe’s brand of Gluten free flour as well as mixes (muffin, brownies, etc.) but never picked one up. 

I have no gluten-intolerant folks in my life, but a friend was saying that it is healthier to go gluten free as much as we can. 

Please let us know how your rugelach comes out too!!

BTW, those blueberry muffins look excellent! I do test recipes for ATK too thumb.gif

post #4 of 9
Can you name the specific product used. One of my daughters closest friends has celiac disease.
post #5 of 9
Quote:
Originally Posted by Mrmnms View Post

Can you name the specific product used. One of my daughters closest friends has celiac disease.

Take a look at: http://www.kingarthurflour.com/glutenfree/

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post #6 of 9
Thank you Pete
post #7 of 9

the king Arthur chocolate cake is very good, too. not dry like most gluten free products are and actually holds up for more than a day. I make 2 layers, fill it with twinkie filling, and glaze with chocolate ganache. just like a big hostess cupcake. satisfies my cravings!

 and it's not great to go gluten free if you don't have to. many gluten free products make up for lack of taste with more sugar and fats, also many are made with white "starches" that really have no nutritional value.

kathee

gluten free for over 7 years now, feel free to ask any questions

and coincidentally I just made blueberry muffins this AM with the same mix, it is very good.

post #8 of 9

i've been using this one for my gluten-free baking without any problems:

 

http://pamelasproducts.com/products/baking-mixes/artisan-flour-blend/

 

been wanting to make a trek across the border to check out Trader Joe's for ages but still haven't made it there 

~MissyD

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~MissyD

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post #9 of 9
Trader Joe's has a brownie mix that my DF picked up and I keep meaning to ask her how they came out. Not that I'm an advocate for mixes, but it works for some , then all the better. Me, I'm a scratch kinda gal. wink.gif
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