Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Birthday Cake Recipe
0

10 posts in this topic

I'm in need of a birthday cake recipe or good one I can substitute in.

 

Can haves:

-buckwheat flour

-eggs

-vegetables of any sort

-lard

-sugar

-baking soda

-spices

 

Can't haves:

-any other type of flour, including ground nuts

-non-chocolate preferred

-dairy

-grain-based oils

-baking powder

 

 

The only flour I have at my disposal is buckwheat. I usually wouldn't submit someone on their birthday to the strong flavor of buckwheat, but for who it's for, they'll probably like it, provided the recipe is a good one.

 

I've found a recipe involving nut flour that looks good, so I'll go scouring the 1 store left that I have for safe, whole nuts to grind, but I'm not crossing my fingers. Looking for non-nut cake ideas!

 

I've found a meringue topping requires shortening that I think I'll put lard in instead as an icing.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I use the King Arthur recipe for angel food cake, I'm not sure how well such a delicate cake would hold up to buckwheat flour but I suppose it would be worth a try. It is an excellent recipe to give a test run to by cutting in half. Also, when halved, the yolks left over are the perfect amount for Alton Brown's lemon curd for topping. I made this for Valentine's Day and Easter and plan to keep making it every excuse I get. (I do use a flour blend of brown rice, sorghum and.. idk, other crap that has xanthum gum in it I think.) It is a very small ratio of flour to eggs so it may not really have much if any impact on the flavor. If you make the whole recipe, the yolks are just enough to make it into a daffodil cake and the lemon curd.

 

http://www.kingarthurflour.com/recipes/gluten-free-angel-food-cake-recipe

 

http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html

 

There are also plenty of options besides cake. My grandfather is a pie lover and I know plenty of others who prefer pie for their birthdays. Pavlovas are amazing beyond compare and for a party can be made mini if you don't want to be cutting into a large one to serve a bunch of people.

 

If you want ice cream with your cake, freeze a few over ripe bananas. When it is time for cake and ice cream, throw the bananas, broken up, into a food processor, maybe with a few tablespoons of any milk or sub you use if you want it a little creamier, and you have a perfect ice cream. You don't need the milk though, and it is so good and simple you'll be surprised at how much like ice cream it really is. I was for sure.

0

Share this post


Link to post
Share on other sites

Oooh, I forgot about beans! That bean recipe looks really good.... I'll see if I can find any white ones to soak. I'm still on the fence about canned beans, most brands I definitely wouldn't buy, but I might give eden organics a try.

 

I'll use coconut but not coconut flour or dried packaged coconut, or possibly some other form that I think I might have cc. (More and more I feel like I don't have other grain intolerances but rather am simply more sensitive to gluten-corn-only orville reddenbacker popcorn sans margarine seems to be safe...mild symptoms are so hard to figure out). I do have a fresh coconut sitting in my fridge (probably gone bad by now), but not sure I have the tools to grate it.

 

Man, if I get nuts I trust, and can just get the local bean farmer to not put some of the beans in milk bags (my parents did that all the time, never saw a plastic baggie at home), I can cook anything! (Well, I'm in the washing the beans for 10minutes stage right now, last try using those dried beans my tongue got pretty dry, prolly dairy residue. I'll just have to do better for now.)

0

Share this post


Link to post
Share on other sites

If you can have coconut, you can probably substitute rice flour for buckwheat flour.

http://www.celiac.com/gluten-free/topic/89907-gluten-and-casein-free-coconut-cake-with-chocolate-filling/

You can divide the dough in half, bake it in a round baking pan to make a birthday cake. You can also double the filling to have more for decorating. You can use any fruit on top, or just sprinkles. 

0

Share this post


Link to post
Share on other sites




Unfortunately I don't use powdered sugar anymore either, has cornstarch in it. I've tried regular sugar and even superfine sugar in a blender, but it's just not fine enough.

 

I did make that bean cake and it's definitely a keeper, although it was far too moist...will use dried up cooked beans next time. Looked greasy, but it was just liquid.

0

Share this post


Link to post
Share on other sites

Once I didn't have powdered sugar, so I tried to make one. I used my Ultimate chopper for that. That little chopper made superfine powdered sugar.  Later I tried to do that with the  Montel Williams Health master. Same results- very fine. If you have something similar at home, you can try again. In this cake you don't really have to have supper fine powdered sugar. You can use even Domino sugar. You just need to mix the egg's mixtures little longer. The result will be the same- great and easy cake. You can try it one day.  

0

Share this post


Link to post
Share on other sites

Unfortunately I don't use powdered sugar anymore either, has cornstarch in it. I've tried regular sugar and even superfine sugar in a blender, but it's just not fine enough.

I did make that bean cake and it's definitely a keeper, although it was far too moist...will use dried up cooked beans next time. Looked greasy, but it was just liquid.

Try a cooked icing. Won't matter if its powdered or not.

0

Share this post


Link to post
Share on other sites

Have you considered non-cake items such as pavlova, panna cotta or creme brulee?  Or how about chocolate lava cake or flourless cakes?

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,703
    • Total Posts
      921,801
  • Topics

  • Posts

    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
    • Meredith, this is very true. A colonoscopy is for diagnosis of the lower intestine, endoscopy for the upper intestine.  How did your doctor interpret the tests? I suggest you read the link Cycling Lady gave you because it contains a lot of good information. 
    • Sorry, but this product (supplement) is not even certified gluten free.   Seems odd that a product geared to Non-Celiac Gluten Intolerance would not take the extra step of getting certified.   I guess I am a Nervous Nellie, especially after the reports that several probiotics were contaminated with gluten.   https://celiac.org/blog/2015/06/probiotics-your-friend-or-foe/
    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,705
    • Most Online
      3,093

    Newest Member
    imissdonuts
    Joined