Better Batter

[Guest guest]

http://betterbatter.org/

 

This gf all purpose flour-like mix was just recommended to me by a mama who does

lots

of baking. She swears by it and says it's the best! I'm not sure if you've all

tried it, but

thought I'd forward the link here!

 

Lauren

[Guest guest]

Thank you for the link, Lauren. What have you baked with this

product? It sounds too good to be true!

 

I actually found a recipe on their site for filo dough using this

product --- and that's something I thought was an impossibility

forever on a gluten-free diet.

 

Here's an ingredient list for Better Batter, for those who are interested:

 

[This flour tastes, looks and feels like unbleached all purpose flour

and is meant to be used cup for cup in most regular recipes. Rice

flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

Xanthan gum, Pectin.]

 

~ LaDonna ~

 

On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

> http://betterbatter.org/

>

> This gf all purpose flour-like mix was just recommended to me by a mama who

> does lots

> of baking.

[Guest guest]

I would love to hear more about this from others who use it. We have a big bag

of Bob's Red Mill all-purpose flour mix right now, but I am not crazy about the

smell. I feed it to my son and I notice he isn't eating that much of the stuff

either.

 

--Shawn

 

-

Gracious Hospitality

Saturday, August 16, 2008 12:31 PM

Re: Better Batter

 

 

Thank you for the link, Lauren. What have you baked with this

product? It sounds too good to be true!

 

I actually found a recipe on their site for filo dough using this

product --- and that's something I thought was an impossibility

forever on a gluten-free diet.

 

Here's an ingredient list for Better Batter, for those who are interested:

 

[This flour tastes, looks and feels like unbleached all purpose flour

and is meant to be used cup for cup in most regular recipes. Rice

flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

Xanthan gum, Pectin.]

 

~ LaDonna ~

 

On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

> http://betterbatter.org/

>

> This gf all purpose flour-like mix was just recommended to me by a mama who

> does lots

> of baking.

 

 

 

 

 

[Guest guest]

There is no sorghum flour in the Better Batter mix, which will affect the smell.

There is something unique about it: pectin. That is an interesting additive.

It's an all-natural addition, no problem there; I'm just wondering if that is

what makes something like filo pastry possible. That surprised me too!

 

Deborah

 

 

 

I would love to hear more about this from others who use it. We have a big bag

of Bob's Red Mill all-purpose flour mix right now, but I am not crazy about the

smell. I feed it to my son and I notice he isn't eating that much of the stuff

either.

 

--Shawn

 

-

Gracious Hospitality

Saturday, August 16, 2008 12:31 PM

Re: Better Batter

 

Thank you for the link, Lauren. What have you baked with this

product? It sounds too good to be true!

 

I actually found a recipe on their site for filo dough using this

product --- and that's something I thought was an impossibility

forever on a gluten-free diet.

 

Here's an ingredient list for Better Batter, for those who are interested:

 

[This flour tastes, looks and feels like unbleached all purpose flour

and is meant to be used cup for cup in most regular recipes. Rice

flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

Xanthan gum, Pectin.]

 

~ LaDonna ~

 

On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

> http://betterbatter.org/

>

> This gf all purpose flour-like mix was just recommended to me by a mama who

> does lots

> of baking.

 

[Guest guest]

The better batter website has a recipe for butterfly filo so it would

seem so Deborah.

 

BL

 

On Sat, Aug 16, 2008 at 1:52 PM, Deborah Pageau <dpageau wrote:

> There is no sorghum flour in the Better Batter mix, which will affect the

> smell. There is something unique about it: pectin. That is an interesting

> additive. It's an all-natural addition, no problem there; I'm just wondering

> if that is what makes something like filo pastry possible. That surprised me

> too!

[Guest guest]

What I wouldn't give for some filo. . . . I'd love to hear about it if

someone makes it work!

 

On Sat, Aug 16, 2008 at 4:53 PM, Brenda-Lee Olson <

shalomaleichemacademy wrote:

 

> The better batter website has a recipe for butterfly filo so it would

> seem so Deborah.

>

> BL

>

>

> On Sat, Aug 16, 2008 at 1:52 PM, Deborah Pageau

<dpageau<dpageau%40dccnet.com>>

> wrote:

> > There is no sorghum flour in the Better Batter mix, which will affect the

> > smell. There is something unique about it: pectin. That is an interesting

> > additive. It's an all-natural addition, no problem there; I'm just

> wondering

> > if that is what makes something like filo pastry possible. That surprised

> me

> > too!

>

>

 

 

 

--

" The original pact, the real deal, is with [yourself]: Be honest, dig deep,

or don't bother. "

--Abigail Thomas

 

 

 

[Guest guest]

Well, call me slow, but I couldn't figure out where the recipe is for this

GF bread. I'm very interested in getting the measurements to go with the

ingredients. Yum!!!

 

Linda

----

 

Gracious Hospitality

8/16/2008 1:31:38 PM

 

Re: Better Batter

 

Thank you for the link, Lauren. What have you baked with this

product? It sounds too good to be true!

 

I actually found a recipe on their site for filo dough using this

product --- and that's something I thought was an impossibility

forever on a gluten-free diet.

 

Here's an ingredient list for Better Batter, for those who are interested:

 

[This flour tastes, looks and feels like unbleached all purpose flour

and is meant to be used cup for cup in most regular recipes. Rice

flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

Xanthan gum, Pectin.]

 

~ LaDonna ~

 

On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

> http://betterbatter.org/

>

> This gf all purpose flour-like mix was just recommended to me by a mama

who

> does lots

> of baking.

 

---

 

Our vegan and gluten free recipes are available in the archives for

this group or at the following URL (***Recipes Posted to VGF***):

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

 

[Guest guest]

Pectin would work with the xanthan gum to provide some of the

stick-together-ness needed to replace properties of gluten.

 

Pam

 

On Sat, Aug 16, 2008 at 2:52 PM, Deborah Pageau <dpageau wrote:

> There is no sorghum flour in the Better Batter mix, which will affect the

> smell. There is something unique about it: pectin. That is an interesting

> additive. It's an all-natural addition, no problem there; I'm just wondering

> if that is what makes something like filo pastry possible. That surprised me

> too!

>

> Deborah

>

> I would love to hear more about this from others who use it. We have a big

> bag of Bob's Red Mill all-purpose flour mix right now, but I am not crazy

> about the smell. I feed it to my son and I notice he isn't eating that much

> of the stuff either.

>

> --Shawn

>

> -

> Gracious Hospitality

>

> Saturday, August 16, 2008 12:31 PM

> Re: Better Batter

>

> Thank you for the link, Lauren. What have you baked with this

> product? It sounds too good to be true!

>

> I actually found a recipe on their site for filo dough using this

> product --- and that's something I thought was an impossibility

> forever on a gluten-free diet.

>

> Here's an ingredient list for Better Batter, for those who are interested:

>

> [This flour tastes, looks and feels like unbleached all purpose flour

> and is meant to be used cup for cup in most regular recipes. Rice

> flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

> Xanthan gum, Pectin.]

>

> ~ LaDonna ~

>

> On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

>> http://betterbatter.org/

>>

>> This gf all purpose flour-like mix was just recommended to me by a mama

>> who

>> does lots

>> of baking.

>

>

[Guest guest]

From the mama I know who has baked w/ better batter--I have not personally done

it

yet...She wrote:

 

>>>>>I make my own bread using Better Batter GF flour, which is

for the most part almost exactly like using real flour. I make all the same

recipes I used to make with mostly perfect results (except for shaped breads,

which are a bit different, I haven't mastered those yet.) It is one to one

except for breads and shaped breads and the liquids are on the package and

website. Sometimes if the humidity is high it takes a bit of tweaking.

However, quick breads, cookies, muffins, gravies, anything else that requires

flour is the same and no one can tell the difference when they eat here (I made

scones yesterday, perfect.) I also do pancakes, waffles, et all, with no

detectable difference. I have heard that you do get some differences if you're

using all DF ingredients, but it's still far more palatable that some of the

things I've come across out there.

 

To keep costs down I order their 25 lb bag and have it sent on a monthly

schedule. But I bake a lot.<<<<<

 

I believe the pectin is citris based, just in case any of you all have citris

issues....

 

I'm excited to try it!

 

Lauren

 

 

, " Gracious Hospitality "

<gracioushospitality wrote:

>

> Thank you for the link, Lauren. What have you baked with this

> product? It sounds too good to be true!

>

> I actually found a recipe on their site for filo dough using this

> product --- and that's something I thought was an impossibility

> forever on a gluten-free diet.

>

> Here's an ingredient list for Better Batter, for those who are interested:

>

> [This flour tastes, looks and feels like unbleached all purpose flour

> and is meant to be used cup for cup in most regular recipes. Rice

> flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour,

> Xanthan gum, Pectin.]

>

> ~ LaDonna ~

>

> On Sat, Aug 16, 2008 at 8:55 AM, Lauren <yis4yoga wrote:

> > http://betterbatter.org/

> >

> > This gf all purpose flour-like mix was just recommended to me by a mama who

> > does lots

> > of baking.

>

[Guest guest]

, " Lauren " <yis4yoga

wrote:

>

> http://betterbatter.org/

>

> This gf all purpose flour-like mix was just recommended to me by a

mama who does lots

> of baking. She swears by it and says it's the best! I'm not sure

if you've all tried it, but

> thought I'd forward the link here!

>

> Lauren

>

 

I " know " the person who manufactures this flour through the

Silly Yaks group - lots of people have used it and swear by it.

Personally, I never have because I do a lot of baking and wouldn't be

able to afford it - I can mix up my own flours myself for cheaper, and

I have a grain mill that I got recently that will help with that also.

 

I would like to try it sometime, but at the price it is, it may be a

while.

 

She (Naomi Poe) has lots of recipes on her site, including for

croissants, though I haven't been real successful making them, since I

have to convert everything to vegan in addition to using a different

flour.

 

I would think it would be great for people who don't bake a lot, or

are beginners, or who can afford it. The more you buy the lower the

price is per unit.

[Guest guest]

I could skip the filo itself and go straight to a spinach pie, gluten free, that

someone else made for me!

 

: sally.parrott: Sat,

16 Aug 2008 17:09:22 -0400Re: Better Batter

 

 

 

 

What I wouldn't give for some filo. . . . I'd love to hear about it ifsomeone

makes it work!On Sat, Aug 16, 2008 at 4:53 PM, Brenda-Lee Olson

<shalomaleichemacademy wrote:> The better batter website has a recipe

for butterfly filo so it would> seem so Deborah.>> BL>>> On Sat, Aug 16, 2008 at

1:52 PM, Deborah Pageau <dpageau<dpageau%40dccnet.com>>> wrote:> >

There is no sorghum flour in the Better Batter mix, which will affect the> >

smell. There is something unique about it: pectin. That is an interesting> >

additive. It's an all-natural addition, no problem there; I'm just> wondering> >

if that is what makes something like filo pastry possible. That surprised> me> >

too!> >-- " The original pact, the real deal, is with [yourself]: Be honest, dig

deep,or don't bother. " --Abigail Thomas[Non-text portions of this message have

been removed]

 

 

 

 

 

 

 

[Guest guest]

I use it all the time. It is my favorite.

I make biscuits, bread, make gravy , cookies,cakes,etc with it.

It is great and even my famly that isnt on this diet loves everything I make

with it.

Carolyn Malone

Lampasas,Tx

www.my.tupperware.com/carolynmalone

 

 

Shawn Vogt Sween <shawn_vogt wrote:

I would love to hear more about this from others who use it.

[Guest guest]

I don't mean to rain on anyone's parade, but am I the only one

concerned about nutrition and not just mouth feel/taste? Check out

the numbers. It's air, with calories!! I would rather do without

than eat that as a main food source. Yeah, I eat junk food, but I

would much rather eat a well-balanced, healthy meal and have a brownie

afterward than junk FOR my meal, and a brownie on top of that or do

without the brownie.

Sorry, it just seems like a lot of allergy folks focus primarily on

taste/feel and completely disregard nutrition. I see on another board

a lot of parents feeding their kids tons of gf bread products like

vans waffles on a daily basis as the main part of most meals. When

the numbers look like this, I can't see doing that. We eat a bizarre

diet, maybe, compared to " normal " America, but it's healthy!

Anyone??

Holli

 

 

Ingredients:

 

Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

flour, Xanthan gum, Pectin.

 

Nutritional Information:

Serving size 1/4 c

Calories per serving 99

Calories from fat 0

 

Total Fat 0

Transfat 0

Saturated Fat 0

Cholesterol 0

 

Sodium 4.28 mg

 

Total Carbohydrate 23 g

Dietary Fiber 1 g

Sugars <1 g

 

Protein 1 g

 

Vitamin A 0% Vitamin C 0%

 

Calcium 0% Iron 1%

[Guest guest]

Do you add xanthane or guar gum to your recipes that call for it?

 

I notice that there is xanthane gum in the mix already.

 

It doesn't seem to be available in Canada yet, but with something as good as it

seems to be, it will probably be sooner or later!

 

Deborah

Canada

 

 

 

I use it all the time. It is my favorite.

I make biscuits, bread, make gravy , cookies,cakes,etc with it.

It is great and even my famly that isnt on this diet loves everything I make

with it.

Carolyn Malone

Lampasas,Tx

.

 

 

 

[Guest guest]

Holli, please rest assured that most of us are very concerned about good quality

nutrition on this list. You may notice that many of the recipes posted on this

list are based on fruit, veggies, whole grains and legumes.

 

It sounds like our discussion about this flour mix triggered some upset you have

been building. Perhaps it is just reality that people involved in allergy

groups, are just like people anywhere: everyone has their own ideas about how

they want to address their problems.

 

Personally, I find it interesting to hear about gluten free products. Like

yourself, I too eat a gf vegan brownie or some sort of gf treat on occasion, and

when I do, I like to have it taste good. After all, when it comes to eating a

treat like that, having a good taste and mouth-feel is why we eat it. I am at

peace with that.

 

Have you ever had to feed children? I raised my own daughter on a gluten free

vegan diet. It could be tough at times to get her to eat what I provided after

she started school. Kids rarely care as much about nutrition as about the

experience of eating, and when they see their friends eating various things,

they want them too. I was often under pressure to figure out how to give her

something we would both feel good about, and packaged gf vegan waffles were

sometimes the best compromise I could find.

 

Perhaps it would help you feel better to focus your energy writing on topics

that nurture the nutritional aspects of food and healthy eating, as you

understand it. You know what they say: we catch more flies with honey than

vinegar! You may inspire people to raise the bar of their nutritional awareness

by providing them with inspirational anecdotes of the healing power of healthy

diet, and with gentle encouragement. We all prefer to be treated with respect,

so whenever you suspect a communication is at risk of " raining on anyone's

parade " , perhaps you might instead, choose a sunny approach.

 

Wishing you all the best...

 

Deborah

 

 

 

 

I don't mean to rain on anyone's parade, but am I the only one

concerned about nutrition and not just mouth feel/taste? Check out

the numbers. It's air, with calories!! I would rather do without

than eat that as a main food source. Yeah, I eat junk food, but I

would much rather eat a well-balanced, healthy meal and have a brownie

afterward than junk FOR my meal, and a brownie on top of that or do

without the brownie.

Sorry, it just seems like a lot of allergy folks focus primarily on

taste/feel and completely disregard nutrition. I see on another board

a lot of parents feeding their kids tons of gf bread products like

vans waffles on a daily basis as the main part of most meals. When

the numbers look like this, I can't see doing that. We eat a bizarre

diet, maybe, compared to " normal " America, but it's healthy!

Anyone??

Holli

 

Ingredients:

 

Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

flour, Xanthan gum, Pectin.

 

Nutritional Information:

Serving size 1/4 c

Calories per serving 99

Calories from fat 0

 

Total Fat 0

Transfat 0

Saturated Fat 0

Cholesterol 0

 

Sodium 4.28 mg

 

Total Carbohydrate 23 g

Dietary Fiber 1 g

Sugars <1 g

 

Protein 1 g

 

Vitamin A 0% Vitamin C 0%

 

Calcium 0% Iron 1%

.

 

 

 

[Guest guest]

Same here Deborah. With four teens, three of them boys, nutrition

comes first. But the idea of a product that might make a nice filo

for an occassional treat is something I like to hear about. It

doesn't mean it's what I use every day and honestly we don't have

bread products most days at all ..

 

BL

 

On Wed, Aug 20, 2008 at 9:11 AM, Deborah Pageau <dpageau wrote:

> Holli, please rest assured that most of us are very concerned about good

> quality nutrition on this list. You may notice that many of the recipes

> posted on this list are based on fruit, veggies, whole grains and legumes.

[Guest guest]

It is hard for people to move away from a Standard American Diet and

instead pursue a whole-foods plant-based diet. When they find out

that they are allergic to favourite foods, the focus is often on

replacing it with something as similar as possible. But I think you

will find that many people on this list and others do find themselves

moving from a processed-food diet to a whole-foods dietsimply to avoid

all of the allergens and additives in today's processed food.

 

Our diet is based primarily on Fuhrman's " Eat to Live " and we eat very

few bread or flour-based products. The bulk of our diet is greens,

other veggies, fruit, beans, nuts and seeds, and whole grains. We do

still get some *occasional* treats (dark chocolate, cane-sweetened

dye-free pop, Van's waffles), or I make desserts when we are going out

to a party or something.

 

I make our own bread, buns, pizza crusts, etc. but only one batch a

week, a huge reduction from the amount of breadstuffs we were eating

before going gluten free. And yes, they do have starches in them and

are not just whole-grain (I do grind my own flours, but add other

starches for a lighter product).

 

It can be hard to make the switch, especially if you are new at

dealing with the social pressure.

 

Pam

 

On Wed, Aug 20, 2008 at 2:50 AM, fierce_mink_2000

<fierce_mink_2000 wrote:

> I don't mean to rain on anyone's parade, but am I the only one

> concerned about nutrition and not just mouth feel/taste? Check out

> the numbers. It's air, with calories!! I would rather do without

> than eat that as a main food source. Yeah, I eat junk food, but I

> would much rather eat a well-balanced, healthy meal and have a brownie

> afterward than junk FOR my meal, and a brownie on top of that or do

> without the brownie.

[Guest guest]

I appreciate your point, Holli. You're right, many available products

focus on mouth feel and flavor instead of nutrition. This is true for

both gluten free products and those containing gluten. Each person has

to find his/her place on the continuum. It is important to be doing it

knowledgeably, though, and that is what I see you saying with this post.

 

Thanks for the reminder.

 

Karen

 

fierce_mink_2000 wrote:

>

> I don't mean to rain on anyone's parade, but am I the only one

> concerned about nutrition and not just mouth feel/taste? Check out

> the numbers. It's air, with calories!! I would rather do without

> than eat that as a main food source. Yeah, I eat junk food, but I

> would much rather eat a well-balanced, healthy meal and have a brownie

> afterward than junk FOR my meal, and a brownie on top of that or do

> without the brownie.

> Sorry, it just seems like a lot of allergy folks focus primarily on

> taste/feel and completely disregard nutrition. I see on another board

> a lot of parents feeding their kids tons of gf bread products like

> vans waffles on a daily basis as the main part of most meals. When

> the numbers look like this, I can't see doing that. We eat a bizarre

> diet, maybe, compared to " normal " America, but it's healthy!

> Anyone??

> Holli

>

> Ingredients:

>

> Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

> flour, Xanthan gum, Pectin.

>

> Nutritional Information:

> Serving size 1/4 c

> Calories per serving 99

> Calories from fat 0

>

> Total Fat 0

> Transfat 0

> Saturated Fat 0

> Cholesterol 0

>

> Sodium 4.28 mg

>

> Total Carbohydrate 23 g

> Dietary Fiber 1 g

> Sugars <1 g

>

> Protein 1 g

>

> Vitamin A 0% Vitamin C 0%

>

> Calcium 0% Iron 1%

>

>

 

 

 

 

[Guest guest]

Their site says that they are working on a whole wheat flour replacement as

well--perhaps

it will be more nutritional!

 

Holli, I'd be very interested in gf flour mix recipes you have/make that are

more healthy--

I've *just* made my own that has worked well to make bread made of br rice

flour, potato

starch, sorghum flour and millet flour...I don't know anything a/b 'potato or

tapioca starch'

and would be interested in the nutrional content in it...

 

I'm personally just looking for something I can make basic stuff w/--some sort

of bread,

muffins, pancakes, tortillas (we're corn free), etc....I've never used white

flour in cooking b/

4 being gf (although I never baked much b/4 being gf)--bought lots of whole

wheat/

multigrain stuff in my old glutn filled life...I would prefer not to use w. rice

flour which I

saw is a major ingredient in the bb...

 

Anyway, I'm interested in learning more!! And, the healthier the better! Sorry

to cause

controversy all!

 

Lauren (gf newbie)

 

 

, " fierce_mink_2000 "

<fierce_mink_2000 wrote:

>

> I don't mean to rain on anyone's parade, but am I the only one

> concerned about nutrition and not just mouth feel/taste? Check out

> the numbers. It's air, with calories!! I would rather do without

> than eat that as a main food source. Yeah, I eat junk food, but I

> would much rather eat a well-balanced, healthy meal and have a brownie

> afterward than junk FOR my meal, and a brownie on top of that or do

> without the brownie.

> Sorry, it just seems like a lot of allergy folks focus primarily on

> taste/feel and completely disregard nutrition. I see on another board

> a lot of parents feeding their kids tons of gf bread products like

> vans waffles on a daily basis as the main part of most meals. When

> the numbers look like this, I can't see doing that. We eat a bizarre

> diet, maybe, compared to " normal " America, but it's healthy!

> Anyone??

> Holli

>

>

> Ingredients:

>

> Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

> flour, Xanthan gum, Pectin.

>

> Nutritional Information:

> Serving size 1/4 c

> Calories per serving 99

> Calories from fat 0

>

> Total Fat 0

> Transfat 0

> Saturated Fat 0

> Cholesterol 0

>

> Sodium 4.28 mg

>

> Total Carbohydrate 23 g

> Dietary Fiber 1 g

> Sugars <1 g

>

> Protein 1 g

>

> Vitamin A 0% Vitamin C 0%

>

> Calcium 0% Iron 1%

>

[Guest guest]

>> I don't mean to rain on anyone's parade, but am I the only one

>> concerned about nutrition and not just mouth feel/taste? Check out

>> the numbers. It's air, with calories!!

=========

 

Holli

 

I am with you one hundred percent. that's why we hardly ever eat gf

baked goods. I focus on phytonutrients per calorie.

 

Shez

--http://homeschooledtwins.blogspot.com

[Guest guest]

Karen got my point, I think. It's frustrating that so many products

focus on cravings rather than nutrition. Plus, being as I use these

allergy boards as a resource for finding tasty, healthy recipes for

feeding my son, it can be frustrating that so many product

recommendations are for these kinds of things.

I totally agree with what many of you said about it being an

occasional treat. The recipe on the better batter website for lamb

samosas looked tasty, and a good option for taking to parties this

holiday season. But at least one person commented they use this stuff

a ton, and that surprised me! If this kind of food makes up the bulk

of a person's diet, that person might as well be drinking sugar water

for the bulk of their calories.

I know that the majority of americans eat based purely on what they

like, and don't care in the slightest what kind of nutrition/calories

etc. they are getting, much less how what they eat impacts others or

the ecology. I guess I just hoped from a vegan board a higher

standard of healthy choices. I thought vegans in general put more

thought into what they ate than average americans. It's a dangerous

diet to adhere to without much thought and work.

Holli

 

, Karen Ekkens

<Karen.Ekkens wrote:

>

> I appreciate your point, Holli. You're right, many available products

> focus on mouth feel and flavor instead of nutrition. This is true for

> both gluten free products and those containing gluten. Each person has

> to find his/her place on the continuum. It is important to be doing it

> knowledgeably, though, and that is what I see you saying with this

post.

>

> Thanks for the reminder.

>

> Karen

>

> fierce_mink_2000 wrote:

> >

> > I don't mean to rain on anyone's parade, but am I the only one

> > concerned about nutrition and not just mouth feel/taste? Check out

> > the numbers. It's air, with calories!! I would rather do without

> > than eat that as a main food source. Yeah, I eat junk food, but I

> > would much rather eat a well-balanced, healthy meal and have a brownie

> > afterward than junk FOR my meal, and a brownie on top of that or do

> > without the brownie.

> > Sorry, it just seems like a lot of allergy folks focus primarily on

> > taste/feel and completely disregard nutrition. I see on another board

> > a lot of parents feeding their kids tons of gf bread products like

> > vans waffles on a daily basis as the main part of most meals. When

> > the numbers look like this, I can't see doing that. We eat a bizarre

> > diet, maybe, compared to " normal " America, but it's healthy!

> > Anyone??

> > Holli

> >

> > Ingredients:

> >

> > Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

> > flour, Xanthan gum, Pectin.

> >

> > Nutritional Information:

> > Serving size 1/4 c

> > Calories per serving 99

> > Calories from fat 0

> >

> > Total Fat 0

> > Transfat 0

> > Saturated Fat 0

> > Cholesterol 0

> >

> > Sodium 4.28 mg

> >

> > Total Carbohydrate 23 g

> > Dietary Fiber 1 g

> > Sugars <1 g

> >

> > Protein 1 g

> >

> > Vitamin A 0% Vitamin C 0%

> >

> > Calcium 0% Iron 1%

> >

> >

>

>

>

>

[Guest guest]

can youn give an example of your " bizarre " diet?

 

 

 

 

fierce_mink_2000 <fierce_mink_2000

 

Wednesday, August 20, 2008 1:50:33 AM

Re: Better Batter

 

 

I don't mean to rain on anyone's parade, but am I the only one

concerned about nutrition and not just mouth feel/taste? Check out

the numbers. It's air, with calories!! I would rather do without

than eat that as a main food source. Yeah, I eat junk food, but I

would much rather eat a well-balanced, healthy meal and have a brownie

afterward than junk FOR my meal, and a brownie on top of that or do

without the brownie.

Sorry, it just seems like a lot of allergy folks focus primarily on

taste/feel and completely disregard nutrition. I see on another board

a lot of parents feeding their kids tons of gf bread products like

vans waffles on a daily basis as the main part of most meals. When

the numbers look like this, I can't see doing that. We eat a bizarre

diet, maybe, compared to " normal " America, but it's healthy!

Anyone??

Holli

 

Ingredients:

 

Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato

flour, Xanthan gum, Pectin.

 

Nutritional Information:

Serving size 1/4 c

Calories per serving 99

Calories from fat 0

 

Total Fat 0

Transfat 0

Saturated Fat 0

Cholesterol 0

 

Sodium 4.28 mg

 

Total Carbohydrate 23 g

Dietary Fiber 1 g

Sugars <1 g

 

Protein 1 g

 

Vitamin A 0% Vitamin C 0%

 

Calcium 0% Iron 1%

 

 

 

 

 

 

 

[Guest guest]

My 2 cents:

 

Some are here because of allergies to foods, not lifestyle choice. Some

are here with autistic or challenged kids, who will ONLY eat 3 or 4

foods and have food allergies on top of everything else. It is a

challenge to find GF/hypoallergenic subs for these items they eat. Hey,

my autistic kid at least eats broccoli, but many days he will go on a

jag and eat just waffles (but not Vans, they have soy)...or bread...or

nothing. Getting the kid to eat something, anything on days like that

is so hard that I'm not going to quibble about him eating pancakes for

two days straight, or waffles. It isn't as though he's a typical kid

and just being stubborn. ABA only goes so far and feeding clinics

didn't work.

 

I'm more concerned about my child getting food INTO his body, and less

concerned about phytonutrients. If I were, he'd never eat.

 

 

 

[Guest guest]

Seconded. I'm looking for food my kids can and will eat.

 

I'm really feeling ... lectured to about this. I mean, I'm here

because I want vegan, gluten-free recipes. That's not enough now? I

have to hear about how I'm not eating healthy enough because I use

things like Better Batter? Honestly, I eat a ton of healthy things,

and A LOT better than most people, and this still isn't good enough

for some people. If I didn't rely so heavily on the recipes here,

that would be the last straw, I'd be out of here.

 

Shannon

 

At 11:52 AM 8/21/2008, you wrote:

 

>My 2 cents:

>

>Some are here because of allergies to foods, not lifestyle choice. Some

>are here with autistic or challenged kids, who will ONLY eat 3 or 4

>foods and have food allergies on top of everything else. It is a

>challenge to find GF/hypoallergenic subs for these items they eat. Hey,

>my autistic kid at least eats broccoli, but many days he will go on a

>jag and eat just waffles (but not Vans, they have soy)...or bread...or

>nothing. Getting the kid to eat something, anything on days like that

>is so hard that I'm not going to quibble about him eating pancakes for

>two days straight, or waffles. It isn't as though he's a typical kid

>and just being stubborn. ABA only goes so far and feeding clinics

>didn't work.

>

>I'm more concerned about my child getting food INTO his body, and less

>concerned about phytonutrients. If I were, he'd never eat.

[Guest guest]

Shannon, please don't throw the baby out with the bath water. You are

her to be supported, and I hope that over time you feel that support.

The recipes contributed here didn't arrive magically, but by hours of

dedication and work from some list members. Everyone has a right to

their opinion...and you yours. If there's a way we can be more

supportive, please let us know.

 

LaDonna

 

Sent from my iPhone

 

On Aug 21, 2008, at 1:56 PM, Shannon West <shanwest wrote:

 

> Seconded. I'm looking for food my kids can and will eat.

>

> I'm really feeling ... lectured to about this. I mean, I'm here

> because I want vegan, gluten-free recipes. That's not enough now? I

> have to hear about how I'm not eating healthy enough because I use

> things like Better Batter? Honestly, I eat a ton of healthy things,

> and A LOT better than most people, and this still isn't good enough

> for some people. If I didn't rely so heavily on the recipes here,

> that would be the last straw, I'd be out of here.

>

> Shannon

>

> At 11:52 AM 8/21/2008, you wrote:

>

> >My 2 cents:

> >

> >Some are here because of allergies to foods, not lifestyle choice.

> Some

> >are here with autistic or challenged kids, who will ONLY eat 3 or 4

> >foods and have food allergies on top of everything else. It is a

> >challenge to find GF/hypoallergenic subs for these items they eat.

> Hey,

> >my autistic kid at least eats broccoli, but many days he will go on a

> >jag and eat just waffles (but not Vans, they have soy)...or

> bread...or

> >nothing. Getting the kid to eat something, anything on days like that

> >is so hard that I'm not going to quibble about him eating pancakes

> for

> >two days straight, or waffles. It isn't as though he's a typical kid

> >and just being stubborn. ABA only goes so far and feeding clinics

> >didn't work.

> >

> >I'm more concerned about my child getting food INTO his body, and

> less

> >concerned about phytonutrients. If I were, he'd never eat.

>

>