Going Gluten-free: Why I went gluten-free, my top gf flours, & a Bob’s Red Mill giveaway

If you’ve been diagnosed with Celiac, you have a wheat/gluten intolerance, or you’re just interested in learning more about how to incorporate more natural gluten-free foods into your diet, this post is for you.  Also, if you’re interested in winning a starter-pack of my fave gluten-free products from Bob’s Red Mill, you’ll also want to stick around.

 

 

My backstory on going gluten-free

I spent much of my childhood & teenage years struggling with “stomach issues.”  It seemed after every time I ate, I had one tummy trouble or another.  Nothing too serious, but the constant discomfort after eating was the norm.

When I went vegan 6 years ago, I felt like a changed woman.  No longer did I experience the nausea, the queasy bloated feeling, or stomach cramps after eating.  I think this was in large part due to eliminating dairy products (that never agreed with me, but it took going vegan to figure that out!), but the dramatic shift to making vegetables, fruits, & other whole plant foods the staples of my diet helped quite a bit, too.

I had a feeling for a long while, though, that wheat/gluten was also something that my body could not tolerate.  After eating gluten-heavy meals, it was not uncommon to experience headaches, sleepiness/lethargy, nausea 3-4 hours after eating (I now suspect it was because once the gluten hits my intestines, it has a hard time processing), stomach cramping, acid reflux & heart burn.  I ignored it.  I loved bread–warm & crusty–too much!

But this past winter, after realizing that Salem (10 months at the time) also has a intolerance, I decided it was time to have the courage to make the change.  Hers manifested itself through severe eczema, diarrhea, & a rash around the mouth.  At the time, I was still breastfeeding which made it even more important for me to eliminate gluten since irritating foods transfer through the milk.  I decided it was time to make the change for my sake & for my daughter.

It’s been over 8 months.  I no longer deal with any adverse reactions after eating.  It’s bliss.

I have, from time to time, indulged in some Fieldroast or seitan, or wheat bread, & I always regret it later.  I’ve learned the hard way–no food is that good, that I want to experience the side effects of eating a food that body does not know quite how to process.

This begs the question, do I think wheat or gluten are bad for everyone?  No.  But I think many people, while not Celiac, have a difficult time processing gluten & could benefit from replacing with gluten-free options.

If you suspect you may have an intolerance, go without it for 2 weeks, then reintroduce into your diet & see how you feel.  If there’s no noticeable difference (it may take some time to pinpoint, trying to figure out allergies or intolerances is not an exact science), most likely you’re just fine eating gluten.  And happy day!  There are so many delicious foods that are made with the stuff, your life will be, in many ways easier because you can eat it.

However, one of the lovely things I’ve discovered since going gluten-free is realizing the sheer number of foods that are naturally gluten-free.  And realizing that nowadays, there’s such a community of support for those who need/want to eat gluten-free.

One of my favorite brands since becoming vegan, & even more so, since becoming gluten-free, is Bob’s Red Mill.  Their products are clean, whole, natural.  I met some of the company’s representatives at BlogHerFood ’12 & was impressed with how much they care about producing quality, organic products.   How much they care about people before profit.  They care about being fair.  And they deliver a bounty of products I just can’t get enough of.  Theirs is a brand I can whole-heartedly endorse.

If you’re new to gluten-free flours, you know you don’t just use one flour.  You use a combo of flours (unless, of course you’re using Bob’s gf all purpose flour mix) which have to be in the right proportions in order for goods to bake properly.  It may seem intimidating (I admit, it is), but after some experimentation, the right ingredients, & some good recipes up your sleeve, you’ll be a gluten-free baking pro in no time.

 

5 Bob’s Red Mill products that I ♥ 

♥  organic buckwheat flour:  Add to pancakes, breads, homemade pastas for a unique twist on old faves.

♥  black bean flour:  Add to thicken soups & dips.  Adds protein, fiber, & earthy, delicious flavor.

♥  organic amaranth flour:  A protein-rich grain-like seed, adds a nutty flavor to baked goods.  Try it in my amaranth banana walnut muffins.

♥  gluten-free all purpose flour:  Replace white flour, cup for cup, with this flour.  Having a trusty, gf all-purpose flour makes taking your old recipes & making it gluten-free super easy.  Takes all the guess work out, since sometimes gluten-free baking can seem more like a science experiment (especially if you’re new to it all) rather than culinary creation.

♥  organic coconut flour: A rich, grain-free flour that has a natural sweetness which makes it especially good in cookies, pie crusts, bars.

 

Want a chance to win these awesome products?  Yes?  Perfect.  Here’s your chance.

I’d love to share with one lucky reader this “starter pack” of my top picks.

Thanks to the wonderful people at Bob’s, I’m able to share some of my favorite products with one of you.

 

ENTER: 

1.  In the comments below answer the following questions:
Have you tried any of these flours?  Which one(s)?
Why are you interested in trying these flours?  Tell me your story.

2.  For additional entries:  

♥  Share the giveaway on twitter or fb.  
For tweets:  Make sure to include the link to this page & my twitter handle @bringjoyj, so I can give you proper credit
For fb:  Make sure to include Bring Joy Blog in your post, as well as the link to this page
♥  Become a follower on twitter &/or like my fb page.
♥  Follow me on pinterest.

3.  You may enter as many times as you’d like.

You don’t need to enter a separate comment to let me know you’ve tweeted about the giveaway or shared on fb, but please use a separate comment below, to let me know if you became a follower on twitter, fb, or pinterest.

I’m going to pick the winner personally, so the more entries, the more personal, the more convincing, the better.

May the best (most-motivated/convincing) reader, win!

 

  Giveaway open through noon, Friday 8/31.
I’ll announce the winner the afternoon of Friday, 8/31.

Make sure to check back  to see if you won.
Winner will have 24 hrs. to send me contact info,
otherwise new winner will be drawn.

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Comments


  1. Pingback: Wellness Weekend August 30-September 3, 2012 | Ricki Heller

  2. Holly
    on August 31, 2012 at 4:32 pm said:

    I have used all of Bob’s GF flours and their GF oats. I love their products. The quality is exceptional. I have been GF for 12 years now and I love to bake for a friend’s son, who has been GF since his first birthday. I have made every one of his Birthday cakes, and a GF option for every birthday party he goes to. I love to see him enjoy food just like his brothers can.

  3. Holly
    on August 31, 2012 at 4:16 pm said:

    I have used all of Bob’s GF flours, and oats as well. They are simply the best! I have been GF for 12 years and so much has changed in that time it amazes me. My greatest joy is being able to bake for one of my friends son who is also GF since a year old and he loves to be able to eat like his brothers!

  4. Rusty
    on August 31, 2012 at 10:09 am said:

    I haven’t tried any of the flours yet (I have a bag of the GF all-purpose that I have yet to dig into…been making too many raw tasty things!), but over the last few months I’ve been having a sneaking suspicion that I may be sensitive to gluten at least on some level. I’ve definitely been feeling better without it, and I can really notice it now when I have a bowl of pasta or other gluten-centered meal. Looking forward to (actually) getting to use this flour and trying more things — always looking for creative challenges in the kitchen!

  5. Jennifer
    on August 31, 2012 at 9:47 am said:

    My partner has been experimenting with changes to his diet for nearly two years, first based on an assumption that it might be gluten causing his stomach ails and now, mostly going dairy-free, too.

    We love to cook, so of course have tried Bob’s Red Mill products for GF baking. The all-purpose flour and the pancake mix are now a permanent staple in our pantry. We made GF graham crackers for a camping trip recently. They were pretty darn good. A little trick we try – because we don’t have the xanthan gum on hand – is to use a little pancake mix in the recipe. As you say, the trick is mixing multiple flours. We’re still getting to the perfect mix!

    But personally, I have enjoyed tremendously eating less gluten/wheat products. Although I am not GF, I now find that when I eat a plate of pasta I just feel unfulfilled. Whole grains and yummy things like quinoa are so much more satisfying, and I’m grateful to have made this change, despite the fact that it was brought about by my partner’s discomfort. Thank you.

    • Janae Wise
      on August 31, 2012 at 5:05 pm said:

      Thanks for taking the time to share your story Jennifer!

  6. Jesse @OutToLunchC
    on August 31, 2012 at 9:13 am said:

    Last min entry! I liked you on facebook http://www.facebook.com/OutToLunchC

  7. Ruth Charnow
    on August 30, 2012 at 10:00 am said:

    Hello Bob,
    Glad September is here again…glad to be back to baking and using your products. I miss the smell of baking and enjoy sharing it with friends and my support group. You make it so easy and reasonable. I am gluten free and would need a GF choice if I am the winning entry. Pleased to be a follower, I wear the shirt and hat whenever I can. The Washington Expo was awesome (I was the volunteer) . I look forward to meeting you again in the future. Are you aware there is a event NFCA Appetite4Awareness Sept. 23 20012 in Philly in Center City? I will be there. Hope to see you then or in the future; 2013 will be amazing too!
    Incidentally, I follow you on facebook and twitter also; always great read!
    Best to you, your family and your company…wonderful GF year ahead!

  8. Jane
    on August 30, 2012 at 8:45 am said:

    Hi Janae, I really appreciated this post because it has me thinking about mine and my husbands diet. See my husband has fibromyalgia and we went to a holistic doctor who had him get off of sugar, it helped with some of his issues, but not all. I think this might be the next step, so I would love to enjoy this giveaway to get started making some gluten free breads and baked goods. I have not tried these items yet, but am looking forward to doing so. Also I am a follower of yours on pinterest.

    Jane

    • Janae Wise
      on August 31, 2012 at 5:06 pm said:

      Jane, going off gluten may help your husband tremendously. The only way to know is try. Thank you for taking the time to share your story!

  9. Stephanie
    on August 30, 2012 at 8:36 am said:

    I haven’t tried those flours yet, but I have tried chickpea and sticky rice flours from Bob and the almond meal from TJ. My mom has celiac and IBS and is a foodie so I try to find ways to replicate her foodie loves in ways that agree with her tummy. I also have symptoms similar to yours and figured why not try gluten free to give my digestive track a break so most of the month I am GLuten free with the exception of PMS week when I will have a little wheat bread or something made with spelt flour.

  10. Joya
    on August 30, 2012 at 7:43 am said:

    I am finishing up my third week of gluten free and I have noticed a big change in the way I feel. My belly doesn’t get bloated after I eat, I don’t have digestive issues, and I have lost about 4 pounds (bonus!).

    I have only tried the coconut flour and loved it. I follow you on Pinterest and “like” you on facebook.

    • Janae Wise
      on August 31, 2012 at 5:08 pm said:

      Awesome Joya! Now go back to gluten & see you feel…. ;)

  11. Alta
    on August 30, 2012 at 7:39 am said:

    I just “liked” your Facebook page also.

  12. Alta
    on August 30, 2012 at 7:29 am said:

    I want to thank you for your website and for this giveaway. I particularly enjoy your recipe posts, and also the ones where you just show what you and your family typically eat , because I am always looking for new vegan gluten free ideas. That said, here is my bid to win. About seven years ago, pregnancy seemed to trigger my already poor immune system to start attacking my body. After two years of mysterious and painful autoimmune symptoms and no significant help from traditional medicine, I went to a conference of doctors who examined me and their consensus was that I was developing a systemic autoimmune disease and that they could do nothing for me but try to treat symptoms with suppression drugs as they came up. This was a very scary position to be in as a young wife and mom. Shortly after, my mom found a book online and encouraged me to order it. It outlined a whole food, low fat , gluten free diet to treat autoimmune problems. I dove right in, and within weeks was dramatically better. That was five years ago, and the diet has continued to keep the symptoms in check. Although I have remained strictly vegan and try to eat whole foods, I added gluten back in a few months after my improvement. It never caused the obvious return of the original symptoms, but I have always felt that I do in fact feel and even look better when I eliminate gluten. It just seems so daunting to be gluten free and vegan. I jokingly say that soon I will just be living on air and water:). So anyway, about 4 months ago I decided to try to eliminate gluten again and I have found, like you, when I slip and eat gluten once in a while, it is just not worth the way it makes me feel. I also am looking to try a gluten free diet for one of my daughters who suffers from eczema. I have typically used Bob’s Red Mill all purpose mix, but have not tried any of the others, and would love the chance to experiment with them! this package giveaway would be a great addition to help me try out some new recipes that would please both me and my little girl:). Thanks!

    • Janae Wise
      on August 31, 2012 at 4:30 pm said:

      Alta, what a lovely story! Thank you for sharing. You CAN be gluten-free & vegan.

  13. Char @ www.charskitchen.ca
    on August 29, 2012 at 5:18 pm said:

    And I’m now following you on Pinterest!

  14. Char @ www.charskitchen.ca
    on August 29, 2012 at 5:17 pm said:

    I already follow you on Twitter, and I now ‘like’ you on Facebook :)

  15. Char @ www.charskitchen.ca
    on August 29, 2012 at 5:16 pm said:

    I just tweeted the giveaway!

  16. Char @ www.charskitchen.ca
    on August 29, 2012 at 5:14 pm said:

    I have only tried the all-purpose flour from Bob’s, and coconut flour from another brand. I also loooove their garbanzo bean flour, but am really curious to try the black bean flour & amaranth! Amaranth is one of my favourite ancient grains :)
    While I’m not gluten-free, I do eat that way most often and do find it easier on my tummy. And quite honestly, I often really enjoy the taste of many gluten-free grains. Thank you for hosting this giveaway! I would love to bake with these :)

    • Janae Wise
      on August 31, 2012 at 4:33 pm said:

      I agree with you Char, I enjoy the taste of so many of the other gluten-free grains. & thank you for tweeting!

  17. kristin
    on August 29, 2012 at 3:20 pm said:

    I have not tried any of them. i would love to try the organic coconut flour.

  18. Ellie@Fit for the Soul
    on August 29, 2012 at 10:44 am said:

    Ommgshhhh I love your story! Not that you had to suffer, but just the fact that you triumphed over GF intolerance. I know I should check with the doctor, but I’ve been trying more GF food in my diet because I’ve been having stomach issues as well for several years now. I know that if I eat too much meat I’ll really get achy, and if I eat a good amount of bread products I get queasy and bloated and I can’t move. But still not always sure! Because SOMETIMES I’m okay for the most part, and I do have my moments when I eat regular flours and then regret it. I know that if I want to go see the doc I’ll have to start eating just like I used to so that the tests don’t show up faulty. by the way, who do you exactly recommend that I see? I know nothing about this! a dietitian, reg. doc? :D

    And I looove those flowers! I’ve tried amaranth flour, buckwheat, coconut flour, but not the rest.

    • Janae Wise
      on August 31, 2012 at 4:59 pm said:

      I would suggest seeing a doctor. A doctor can run the tests necessary to figure out if in fact you are Celiac or if it’s something else. I myself have not been tested, but I don’t suspect I actually have Celiac, but rather an intolerance to gluten. I also suggest doing some research on Celiac disease & gluten intolerance. This helped me immensely in figuring out how to proceed with my own diet. Best of luck Ellie, if you have any questions, feel free to shoot me an email or comment on the blog.

  19. Martine
    on August 29, 2012 at 10:26 am said:

    I use the all-purpose mix regularly as my standard flour. I’m interested to experiment with different flours to make my baked goods more dynamic (and nutritious).

  20. Colette
    on August 29, 2012 at 10:08 am said:

    I started going gluten-free almost two years ago after my husband got very very sick. We were living in the UK at the time (he’s English) and he went to doctor after doctor, test after test, and no one could figure out what was wrong with him! He had always been very healthy and fit, so it was incredibly frustrating and worrying. Finally, he was diagnosed with IBS and one doctor suggested that he try the FODMAP diet (fodmap.com) which involves cutting out all gluten, as well as a number of other things. The results were amazing! He’s back to his old self — and what’s more, he really notices the difference if he does ‘cheat’ or if we didn’t realize there was wheat flour in a sauce, etc.

    As I’m more of the chef in our relationship, discovering that he had this gluten intolerance meant that I had to totally rethink my meal planning and get imaginative in the kitchen. I am SO thankful for websites like yours for inspiring us and showing that life without glutonous goodies is still a life worth living!

    We’ve only just moved back to California (where I’m from) a month ago, and I was thrilled to discover Bob’s RM flours. There’s a lot more variety in these flours than the handful of flour blends I was able to find in the UK. I’ve used his AP flour as well as his amazing Cornbread mix (even my gluten-loving siblings couldn’t get enough!) and am looking forward to trying the coconut and buckwheat flours. I actually feel like I eat better and have more variety in my diet after going gluten-free.

    • Janae Wise
      on August 31, 2012 at 4:42 pm said:

      I am not surprised at all that your husband improved after changing his diet. Miracles can happen when we feed our bodies what they need, & avoid foods that they cannot tolerate. Thanks for sharing your story Colette!

  21. Daisy
    on August 29, 2012 at 10:01 am said:

    Janae, have you had the whole family go gluten-free? Or did you just do it for yourself and your little one? I would definitely like to try gluten-free for a couple of weeks–and I know my 14yo does–but it seems so daunting to do. (I know, I know, I overthink/overanalyze things!) What to eat when you are a solid creature of habit? lol. I guess I’m searching for information on how to do it and with a family that isn’t necessarily interested in doing it. (My brain’s already finding answers. Ah well! I’d still like to hear more about how it was those first two weeks!) My 14yo is showing signs of celiac or just an intolerance (was right on target for all development until now! still under 5ft, gets mysterious stomach issues…), so if I can work on just the two of us and serve gluten-free suppers, I guess that’s all I need to do.

    As for the flours, I think the only one I’ve tried so far is the brown rice flour. “Have Your Cake and Vegan Too” by Kris Holechek has some gluten-free recipes and so far I’ve tried the gluten-free basic vanilla cake, which I didn’t seem able to get cooked enough but the kids still asked for second pieces, so I guess that’s good. lol

    • Janae Wise
      on August 31, 2012 at 4:46 pm said:

      My daughter & I are gluten-free, rest of the family is not. Not so much a biggie. They eat wheat bread, we eat gluten-free. If I’m making dinner, I’ll usually make the whole thing gluten-free unless it’s pizza or something, in which case, I’ll usually make a wheat crust for kids & use a store-bought gluten-free crust for me & Salem. A lot of meals are naturally gluten free (rice & beans! stir-fry, quinoa, etc.). Good for you for trying gf recipes, it takes some practice, but you’ll get the hang of it. & what good kids to eat it up & ask for seconds, I’m sure the cake was delish!

  22. lfwfv
    on August 29, 2012 at 9:48 am said:

    I have been gluten free for almost 4 years now after experiencing increasingly debilitating stomach cramps, bloating, fatigue, brittle hair, and skin problems. It took a while to recover from the damage gluten had done to my body. Now, if i get even a tiny bit of gluten through cross-contamination, i risk malabsorption, weight loss, and stomach problems that can take weeks to resolve. Needless to say, i am very diligent about preparing my own food safely and we basically never eat out.

    I love Bob’s red mill products and frequently order their nutritional yeast, millet, red lentils, and a few other products by the case on Amazon. I have also used their brown rice flour, tapioca flour, and sorghum flour for some baking experiments i attempted last summer when I was trying to gain weight.

    I do very little gluten free baking, mainly because the number of different flours I need to buy overwhelm me, and I also generally eat a very low calorie density diet.

    Well, that might need to change. As you know, i am pregnant–32.5 weeks already! Things are going absolutely wonderfully…baby is healthy and in the 66th percentile so far, all my tests are perfect. That said, i have hardly gained any weight and i am getting concerned that I am going to end up underweight and having difficulty getting enough calories for breastfeeding after the baby/placenta/uterus/extra blood etc. leaves me body. So, i am on a mission to healthfully increase my calorie density. Some whole grain, gluten free baking would be lovely right about now!

    I would be most excited to try the amaranth flour, as well as the GF all purpose mix, as those products are both entirely new to me, and very intriguing :) I have also heard excellent things about buckwheat flour–especially that it’s very versatile, has an excellent nutritional profile, and is sometimes even able to be used solo in GF recipes.

    I have bookmarked so many gluten free baking recipes, and would love to start baking (and eating them to gain some healthful weight) using these flours in the last weeks of my pregnancy and well into my breastfeeding journey!

    Thanks for listening!
    lfwfv

    • Janae Wise
      on August 31, 2012 at 4:40 pm said:

      Tanya, gluten-free baking is a lot of fun. I know it can be intimidating, but now that you’re going to have a little one to bake for & eventually with, even more reason to do it. Also, I never was so hungry when I was breastfeeding. You’re right to be concerned about calories–you’ll need to make sure you’re getting plenty to drink & eat so that you’re body will produce good, quality milk. I’m sure you’ll have no trouble at all.

      I always love hearing from you, thank you for taking the time to comment. (and I’m a bit jealous that you haven’t gained very much weight, as you know, I always gain a LOT! wishing you a happy, healthy delivery soon!). ox

  23. Rachel @ My Naturally Frugal Family
    on August 29, 2012 at 9:32 am said:

    I am dipping my toes in the GF waters…although calculating the various flours for baked goods had definitely scared me. I have spelt and rice flour at home…but don’t REALLY know how to incorporate them in place of regular AP flour.
    I haven’t tried any of these Bob’s flours but I am particularly intrigued by the all purpose, as it would ease my fear of the math (not that I am bad at math I just don’t like to get the mix wrong).
    I gave up meat and dairy a year ago for ethical reasons and to improve my health (I was not sick, but I feel so much better now that I don’t eat those things). It is amazing how good you can feel when you have a good relationship with your food. I do more listening to my body and I keep having a nagging thought in the back of my head that less gluten should be consumed.
    Eliminating meat and dairy has meant that stomach problems, which I was often plagued with, are a thing of the past. I still get headaches often enough and if I kept a log maybe I could find the root cause (gluten…I don’t know).
    I follow you on Twitter (@rachelkyle0402), Facebook (My Naturally Frugal Family) and Pinterest. It looks kind of like I am stalking you, but I promise I really just enjoy your positive attitude and the wealth of knowledge you have to share.
    I sincerely hope that I am the lucky one chosen, but if not the best to whoever is selected.
    May you, and your beautiful family, have a glorious day.

  24. LatashaS
    on August 29, 2012 at 9:31 am said:

    I have never tried these flours before, but I am a huge fan of Bob’s Red Mill foods. My family loves the creative variety his products have to offer. We make pies with the whole wheat pastry flour and would enjoy being creative with this batch of natural alternatives!

  25. Rachel @ My Naturally Frugal Family
    on August 29, 2012 at 9:23 am said:

    I am just dipping my feet into the gluten free arena. I don’t think that I have an intolerance, but I do get plenty of headaches. Eliminating meat and dairy has helped tremendously with stomach issues, weight, and general well being.
    I would love to see what going gluten free could do to add to my healthy feeling.
    I have not tried any of these flours, but I am particularly intrigued by the all purpose. One reason I have been shy about going GF is knowing how to make the proper concoction. If Bob’s can take some of the guess work out limit the amount of time I need in the kitchen so I can play with the kids more…then I am all for it.
    I already follow you on Twitter (@rachelkyle0402), Pinterest, and Facebook (sounds a bit like a stalk you, but I promise I just love to read your positive thoughts and tap you for information from time to time).
    The best to you and your family Janae!

    P.S.
    please pick me :)

  26. Jesse @OutToLunchC
    on August 29, 2012 at 8:49 am said:

    I also followed your pinterest boards http://pinterest.com/outtolunchc/

  27. Jesse @OutToLunchC
    on August 29, 2012 at 8:48 am said:

    I followed you in Twitter https://twitter.com/OutToLunchC

  28. Jesse @OutToLunchC
    on August 29, 2012 at 8:47 am said:

    I’m currently transitioning into a gluten free life style. I have digestion problems and I think eliminating gluten might help. So far I’m 90% gluten free because I still have some organic sprouted spelt flour to use up and it seems like a waste to throw it away. I’m also allergic to Xanthan Gum which makes it impossible to buy almost all packaged gluten free products.

    I have been having fun experimenting with buckwheat flour, almond flour and coconut flour. I’m slowly starting to get the hang of it and I’m excited to post the recipes I’m working on as soon as they are perfected. I have never tried black bean flour, it sounds really interesting and I’m sure its high in protein. I would also like to try amaranth flour because I like the taste of amaranth and having a gluten-free all purpose flour on hand would be very convenient.

    • Janae Wise
      on August 31, 2012 at 4:49 pm said:

      Good for you! I think eliminating gluten may help alleviate your digestive issues. Going 100% gluten-free is really the only way to know. Sorry to hear your allergic to xantham gum. Bummer.

  29. Leanne @ Healthful Pursuit
    on August 29, 2012 at 7:33 am said:

    Oh wait, what? I just read that I had to be convincing and persuasive?

    Please, pretty please, pick me! I go through flours like it’s my JOB. I’ve never tried amaranth flour or all-purpose and would LOVE to take a break from calculating gluten-free ratios for a change. Don’t make my head explode with all that math when all I want is a gluten-free muffin.

    I’ll make a batch in honor of you???

  30. Leanne @ Healthful Pursuit
    on August 29, 2012 at 7:30 am said:

    Fun! I love Bob’s Red Mill products. Believe it or not, I’ve never used gluten-free all-purpose flour, would love to give it a try to make something like muffins or bread where I don’t have to calculate the ratios and worry about it not turning out.

    Love me some coconut flour. Lately, I’ve been adding it to smoothies, or bowls of smashed banana and coconut cream. Delicious!

  31. Jenn T.
    on August 28, 2012 at 9:32 pm said:

    I haven’t tried any of them, but I’d really like to! I’m supposed to be cutting bread/wheat, rice, etc. out of my diet due to weight and health concerns. And man, it is hard!

    • Janae Wise
      on August 31, 2012 at 4:53 pm said:

      Jenn, going gluten-free is so much easier than you might think! There’s a lot of support out there, some really great products (that are popping up all over the place in most unexpected places, like Walmart), & a lot of naturally gluten-free foods.

  32. Angela S
    on August 28, 2012 at 7:30 pm said:

    I’ve used their GF AP flour and brown rice flour. My GF flour of choice is Better Batter. I was diagnosed with celiac 10/08 and a year later went dairy free and another year later went plant based. My body has healed so much during that time. We actually get our bob’s red mill products by the pallet! Last year we ordered like 600lbs of oats, hot cereals and a few other things. We were able to get wholesale pricing, build our food storage and had a few other local people who wanted to get some items as well. It really worked out well. Next year we’ll do it again. I love BRM and how they work hard to make sure I know which of their foods are save and which aren’t.

    • Janae Wise
      on August 31, 2012 at 4:55 pm said:

      Wow! Impressive. Thank you for sharing your story with us Angela. Proof that we diet is a powerful thing!

  33. Audrey
    on August 28, 2012 at 7:25 pm said:

    I like you on FB

  34. Sara
    on August 28, 2012 at 7:25 pm said:

    I follow you on pinterest.

  35. Audrey
    on August 28, 2012 at 7:25 pm said:

    I follow you on Pinterest

  36. Sara
    on August 28, 2012 at 7:24 pm said:

    I haven’t tried any of those flours, I have used the GF pancake mix though, it worked great.

  37. Audrey
    on August 28, 2012 at 7:23 pm said:

    I follow you on Twitter

  38. Audrey
    on August 28, 2012 at 7:22 pm said:

    I have tried buckwheat flour (just ground my own in the blender), and Bob’s coconut flour and all-purpose GF mix. They are great!

  39. Lindsay
    on August 28, 2012 at 6:51 pm said:

    I have tried the GF AP Flour. I am trying to reduce the amount of gluten that I have been eating. Not planning on going GF but greatly reducing.

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