Gluten Free Mama
Gluten Free ! 100% Tasty

Mama’s FAQ’S

GFM_woman Gluten Free Mama’s Frequently Asked Questions

Does Mama’s Almond or Coconut Blend Flours taste like Almond or Coconut?

No, you cannot taste the almond or coconut. They offer great texture, flavor and nutrition to your gluten free baking. The unique combination enhances the flavor and texture. Even those who don’t like nuts will enjoy this blend.

What is the texture of Gluten Free Mama’s Products?

Gluten Free Mama prides herself in offering flour blends and mixes that have a delightfully smooth, light and non-gritty texture. We use the highest quality ingredients and do not pass the cost on to our customers.

How should I store Mama’s flour blends and mixes?

Gluten Free Mama’s flour blend and mixes have a two year shelf life, unopened. If you are going to use them up quickly they can be stored in an airtight container on counter or in cupboard. If you don’t bake often, you can store them in an airtight container in the refrigerator or freezer.

How much do your flour weigh? I like to bake by weight.  

Mama’s Almond Blend Flour 1 cup = 5. ounces  Mama’s Coconut Blend Flour 1 cup = 5.5 ounces.

Can Mama’s mixes be made dairy free and Egg Free?

Yes they can! Mama’s Pizza Mix: Dairy free-Use milk of your choice (rice, nut, soy) Egg Free-Use 1-2 Tbsp. of honey or 1-2 Tbsp. milk Mama’s Scone Mix: Use Coconut Cream or Milk or any dairy free milk of your choice. Mama’s Pancake Mix: Dairy Free-Use milk of choice (rice, nut, soy) Egg Free- Use ¼ cup applesauce for each egg or ¼ cup yogurt per egg Mama’s Pie Crust Mix: Dairy Free- Use dairy free margarine or shortening Egg Free- Use 1-2 Tbsp. honey or agave to hold it together.

Are Gluten Free Mama’s Flours Organic?

Gluten Free Mama uses organic ingredients whenever possible. Due to the high cost of organic ingredients and being a smaller company that cannot buy in truckload volumes of single ingredients, we are unable to keep our price reasonable by using only organic ingredients. However, our products are all GMO Free, Gluten Free, Soy Free, Dairy Free.

Are Gluten Free Mama’s products GMO Free?

Yes, all of Mama’s products use GMO Free ingredients. We are currently in the process of joining the Non-GMO project.

Are Gluten Free Mama’s products Certified Gluten Free?

Yes, Mama is proud to be certified gluten free through the Celiac Sprue Association. Celiac Sprue Association has strict guidelines and tests to less than 5 ppm where other groups test to less than 20 ppm. You can find out more about Celiac Sprue Association at www.csaceliacs.org

Do I need to add xanthan gum to my recipes that I use with Mama’s Almond or Coconut Blend Flours?

Yes, we do not add xanthan gum to our mixes because Mama feels that each recipe is unique and needs a different amount of xanthan gum. For example, pancakes only need about ¼ tsp. of xanthan gum, where breads tend to need 1 ½ -1 ¾ tsp. of xanthan gum.

What can I use instead of xanthum gum?

You need to have a binder when using gluten free flours. There are some tricks you can do to add extra binding, but it’s a good rule of thumb to need xanthan gum or guar gum. You can use either one in equal amounts. Xanthan gum is often, not always, derived from corn. Guar gum is derived from beans. If you have a corn allergy, then use guar gum. Gluten Free Mama gets our xanthan gum from overseas, and thus it is not genetically modified.

Is xanthan gum toxic?

This is a controversial subject and you will find arguments supporting both yes and no. From what I have read, based on studies done on both rats, dogs and humans, it is NOT harmful, especially in the small amounts we are using in baking. However, at Gluten Free Mama we do not claim to be doctors or nutritionist, we are bakers, so please do your research, ask your doctor and make the best decision for you. Here are some links to good articles I have read. http://chriskresser.com/harmful-or-harmless-xanthan-gum http://blog.fooducate.com/2010/09/23/10-facts-about-xantham-gum-a-very-popular-food-additive/

How much xanthan gum does Gluten Free Mama recommend to use for different recipes?

Pancakes and Waffles ¼ – ½ tsp. Brownies ¾ – 1 tsp. Cookies 1 tsp. Muffin and Cakes 1 -1 ¼ tsp. Breads 1 ½-2 tsp.

Do you ship outside the USA?

Unfortunately, at this time we do not ship outside the US, due to the cost of shipping heavy flours and products. We are working to find affordable rates and avenues to ship outside the US. As soon as we have these in place we will make it widely known on our website and social media links. So stay tuned.

Can you get your products in a store near me?

There is a huge process to picking up new stores, especially chain stores. However, often if you go to your grocery manager and request our products they will bring them in. Independent grocery and health food stores are more likely to bring them in versus chain stores.

What are your shipping costs?

Gluten Free Mama understands that you want to be able to use the best whenever you want. So until we are in mores stores nationwide we have set up a special Flat Rate Shipping Program with very low rates, and all purchase over $50.00 you get Free Shipping. Never run out again, order today. www.glutenfreemama.com

Are Oats gluten free?

This is also a controversial subject. Two different gluten free certification programs GIG and CSA have separate opinions. GIG says that they do classify oats as gluten free if processed correctly, CSA says no they are not safe for celiacs and could contain trace amounts of gluten. Oats are naturally gluten free. Oats could contain traces of gluten if processed in a plant that also processes gluten items or if grown in rotated wheat fields. Certified Gluten Free Oats are gluten free, processed in strict gluten free facilities and grown in oats designated fields. Gluten Free oats are safe for celiacs, but that doesn’t mean that you personally don’t have an intolerance to oats. So if you are having issues with oats and you are using the gluten free ones, it is most likely due to a reason other than gluten.

How do I convert my favorite recipes to gluten free?

This is the most common question we get at Gluten Free Mama. Gluten Free baking and regular wheat baking are two different sciences. With Gluten Free baking you will find that you need either less flour or more liquid in recipes to keep them moist and with good texture. I find that added a little more milk or water to the recipe or adding and extra egg will sometimes do the trick. Often I will use an egg white for extra binding qualities. In cakes and brownies, you will need more liquid or less flour. Breads are not cup for cup exchanges. You must follow a gluten free bread recipe to have success. Recipes that are easy to convert without much changes are cookies, muffins, cake, and pancakes. Here is Mama’s rule of thumb with how much xanthan gum or guar gum to use. Breads: 1 ½-2 tsp. Cakes: 1 tsp. Brownies: ¾ -1 tsp. Cookies: 1 tsp. Pancakes: ¼ tsp. If you have special recipes you want converted to gluten free, please email them to the Mama at GFMrecipes@gmail.com and we will try to convert them for you within 6 weeks. Or try making the recipe using gluten free versions you find in cookbooks or online and get an idea of how the texture will look, how much liquid to dry ratios they are using, and then attempt to make the necessary changes you need to your recipe. If it doesn’t work the first time, don’t be discouraged. Even the best of gluten free bakers have to play around 1-3 times with a recipe before getting it perfected.

I need help converting a family favorite recipes. Can Gluten Free Mama help?

Yes. Send Mama your recipe and she will work on it ASAP. Please allow 4-6 weeks for conversion. GFMrecipes@gmail.com

Do I have to use Gluten Free Mama’s Flour in your recipes?

Gluten Free Mama has created two perfect gluten free flour blends that offer the best texture and flavor to gluten free baking. Of course, since we have created these, they are the gluten free flour blends we recommend using in our recipes. However, if you are unable to purchase our flour blends in a grocery store near you, have them shipped to you, or have a nut allergy, our recipes will work with any gluten free flour blend as long as they do not have xanthan gum included in the mix. Please keep in mind some companies flour blends, not all, are very dense and you may need to adjust the moisture in your recipe if you are finding they are coming out a little on the heavy side, just add 1-2 Tbsp. extra liquid. Please know that there are some flour blend out there that no matter what you make with them, whether my recipes or theirs, they will taste terrible or have a gritty texture. Buying the premium flours you will have more success.

I am new to Gluten Free Living what are my “Must Have’s” in my kitchen now?

Please see Mama’s Must Have List for a Gluten Free Kitchen.

I am allergic to yeast. How can I make pizza crust without it?

In Mama’s cookbook Gluten Free Mama’s Best Baking Recipes, you can use the Easy Italian Dinner Roll recipe, pressing it into the desired size and then adding your sauce and toppings and baking. Delicious!

Do you have a pie crust recipe if I have your blend but not your pie crust mix?

There are recipes on Mama’s blog for some pie crusts, quiche crusts and crisps. In addition, Mama’s cookbook In the Kitchen with Gluten Free Mama has several crust options for you to choose from.

Can the pies made with this mix be frozen? 

You can freeze dough that has already been rolled out into the pan, as well as pre-made pies.  Treat just as you would if you were freezing a non-gluten free pie.

Can I use only half of the mix if I only want one crust? And if so, once opened, how should the mix be stored?

Yes, weigh out 9 ounces of the mix.  Half the other ingredients.  You will need to add an egg white with each batch, or 1 Tbsp. of honey to bind the dough.  Remember you can add more water as needed to form a nice moist ball of dough that isn’t crumbly.

Do we have a recipe for making a GF cream soup?

Yes, the recipe is in Mama’s cookbook In the Kitchen with Gluten Free Mama as well as on the blog under the post: Gluten Free Mama’s Gluten Free Green Bean Casserole.

My bread sinks in the middle, is gummy, or dense. What did I do wrong? Mama has a complete guide to baking gluten free breads on our blog and website. We also have a guide to baking gluten free rolls. Please check out either our Blog: www.glutenfreemama1.com or Website: www.glutenfreemama.com

Can I make your bread recipes in a bread machine?

Yes, please see Mamas Gluten Free Bread Guide for directions.

How do I make gluten free pie crust?

Please see Mama’s Gluten Free Pie Crust Guide on our blog or website. Blog: www.glutenfreemama1.com or Website: www.glutenfreemama.com

Is Coconut considered a tree nut?

Coconuts are a tree nut, but are considered safe for those with peanut and common tree nut allergies. Please read the articles below for more information. It is always a good idea to check with your doctor or nutritionist to see if coconut or other potential allergy foods are safe for you. Article: http://blog.onespotallergy.com/2011/03/is-coconut-safe-for-people-with-tree-nut-allergies/ Article: http://allergicliving.com/2013/06/12/are-coconuts-safe-with-tree-nut-allergy/

I am looking for a product donation or monetary donation to my charity?

Gluten Free Mama support Gluten Free Support groups. If you are a support group, please send Mama your information including: Name of Support Group, Meeting Place and Time, Group Leader and contact information, Address for shipping samples to, and any website links your group has. Please also include any important events you have planned for the year. Email Mama at GFMrecipes@gmail.com

If you have a special request for a donation that is not for a support group, please send requests to GFMrecipes@gmail.com with all of the information necessary. Gluten Free Mama usually does not support financially to groups or events that are not Gluten Free or Celiac affiliated.

Have you heard about GF Make/beauty products?

Will you review my stuff or mention me on FB? Due to the high volume of requests to promote individual sellers of gluten free beauty products or other nutritional supplements, we have chosen not to single out any particular company or person, to be fair. If we especially like a product we may mention it on our blog, but will only specify the brand not the individual seller. However, we do want you to know that we hope that your company grows and that you find success.

 

 

18 Comments

  1. Cindy
    June 20, 2015    

    I made your white bread for brad makers and it is crumby, I added more water as it mixed but it still is crumbly, what do you think I did wrong? I measured accurately, using coconut flour

    • June 23, 2015    

      If you are using straight coconut flour that will happen. You need to use a blend of flour with the coconut, like Mama’s Coconut Blend available at store.glutenfreemama.com

  2. Sonia
    December 21, 2014    

    Thank you for taking the time to answer my questions. I really appreciate it:)

  3. Sonia
    December 16, 2014    

    I bought both the coconut and the almond flour blends before realizing most/all the recipes call for zanthan gum. I’m not going to use it OR guar gum. I’m just not. Did I waste my money buying these flours?

    • December 17, 2014    

      Well, here is the deal if you buy a gluten free flour that has it in it, then you have it, but gluten free baking has to use a binder or it will crumble and fall apart. There are other things you can do to make a binder, by using egg whites, honey, arrowroot starch, but gluten free flour blends do need a binder.

      • Sonia
        December 18, 2014    

        But I’ve made SO many gf bread/muffin/pancakes etc recipes without zanthan gum and have not had them crumble or fall apart. It is not absolutely necessary in all gf baking. I need to figure out a way to use this flour wihout the zathan gum, or I literally just wasted money

        • December 18, 2014    

          If you have used other brands and found a way to make them not crumble, then my brand will be no different. As far as your question about eggs, in my previous response, I did mention that sometimes eggs, particularly egg whites can be used as a binder as well as. Arrowroot starch, and honey. It’s up to each individual person to alter their recipes as needed when they choose to avoid different ingredients for whatever reason.

          • Sonia
            December 18, 2014    

            I have not used other brands. I’ve only used single flours or have combined flours (almond, tapioca, arrowroot, potato, even waterchestnut flour). Combining seems to bring the best results, which is why I was excited to try this flour. I thought it would be an easier way to combine flours and get a great texture. Apparently it’s at a cost. I’m completely bummed

          • December 18, 2014    

            If you have mixed your own gluten free flours and made recipes not using xanthan gum or guar gum then my flour is no different. I am just saying for perfect texture for gluten free you should use a binder. There are a lot of people that choose to leave it out. It’s a personal decision. Use the flour the way you would a blend you would mix.

      • Sonia
        December 18, 2014    

        And what’s wrong with eggs? Eggs are a great binder. Wouldn’t that work in place of the zanthan gum?

        • Sonia
          December 18, 2014    

          That’s the problem. I don’t know how to use them without a specific recipe. I am afraid to “wing it” and waste flour. I need recipes. Are you saying I could use the recipes in the gf mama books and just omit the zanthan gum? I’m sorry, I feel like I’m talking in circles here, but I really just want a real food sub for it. I want the best results possible without using the gums.

          • December 21, 2014    

            Sonia, the flour by no means is a waste. But what you will need to do is search for gluten free recipes on the internet or facebook using the search title “gluten free baking without xanthan gum. Then add up the total amount of flour in the recipe and use my blend, your blend or whatever blend of your choice. Unfortunately, I don’t like the texture or consistency of my baked goods by not using xanthan gum, so I am unable to offer you “non-xanthan gum recipes”. You may certainly try them without it though and see. I know this isn’t what you want to hear, but the truth about gluten free baking is that it really is needed to produce the desired texture. However, I know there are many out there that do not wish to use it, so I am certain there are recipes that are available without it that will work with ANY gluten free flour blend available.

  4. Danna
    December 8, 2014    

    I am trying your espresso choc chip cookie recipe on the Coconut Blend flour bag. It has a note about milk in directions, but no milk listed in ingredients. Please advise.

    • December 8, 2014    

      There is no milk, so not sure why it says milk. Just disregard that and I will make note of it on next bag run.

  5. Stephanie
    November 24, 2014    

    Are wheat & gluten the same thing?

    • Sonia
      December 16, 2014    

      No, gluten is a protein found in wheat, rye, barley, and some oats.

      • December 17, 2014    

        Gluten is only in oats that are processed in the same fields as wheat, rye and barley or processed in the same equipment or facilities as those. But yes, gluten is a protein found in wheat, rye and barley.

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