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Let Them Eat Cake - Specific Carbohydrate Diet Cake Recipe
- By Carol Frilegh
- Published 01/3/2008
I am 79 an undiagnosed Celiac, since March 2000. I had chronic sinus infections and fluctuating weight, lost 86 pounds, got pneumonia, and needed antibiotic and Prednisone. I also got MCS and Latex Allergy. Unable to eat without pain, I started The Specific Carbohydrate Diet (SCD). Things began to improve at once. I am not cured but SCD has been effective in managing the Celiac and helped improve my damaged immune system. It is a bit stricter than the gluten-free casein-free diet.
When Marie Antoinette uttered her most famous quote, she didn't have us in mind. Still it's good to know that "Let them eat cake," can be applied to us.
Elaine Gottschall had her daughter treated by celiac specialist, Dr. S.V. Haas over half a century ago. She received few instructions. and she left his office wondering what kind of treats she could feed the child. Suddenly she recalled a friend who baked those classic Viennese tortes made with ground nuts. And thus it came to pass that people on the Specific Carbohydrate Diet got very just desserts, cakes, cookies, muffins, biscotti and meringues that were "gut-friendly" and an absolutely superb cheesecake that takes about five minutes to get oven ready in a food processor!
Below are the ingredients in "Susie's Cheesecake" (That entire gluten-free recipe is elsewhere on this site).
¼ pound gluten-free sweet butter
32 ounces whipped gluten-free cream cheese
16 ounces gluten-free sour cream
2 tablespoons corn starch
1 teaspoon gluten-free vanilla
1 ½ teaspoon lemon juice
Now here is the Specific Carbohydrate Diet version.
I wish someone would make the recipe more difficult as I tend to make the cheesecake often and eat the whole thing over a two day period.
2 cups dry curd cottage cheese
2 teaspoons Frontier vanilla (it's gluten free)
1 teaspoon grated lemon peel
1.2 cup Specific Carbohydrate Diet home made yogurt or filter dripped Specific Carbohydrate Diet yogurt
1/3 cup clear honey no syrup or added sucrose
Combine the yogurt and cheese in a food processor and process four minutes. Scrape sides down. Add remaining ingredients and process just until blended. Pour into a pie plate or loaf pan and bake in a 350F oven, on the center rack for 20 minutes. It will be jiggly. Turn off the oven, open the oven door slightly and allow to cool in the oven one hour or until it is room temperature. Chill at least two hours, but overnight is best. You can swirl in fruit or nut butter or add strong coffee to the batter for variations.
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