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
      104,374
    • Total Posts
      920,570
  • Topics

  • Posts

    • https://www.facebook.com/groups/SingaporeCeliacs/
    • Today was the big day when I went to the GI and this is the first time I have felt heard about and well taken care of.  I told him about the two celiac blood tests  (in my first post) normal, he said that often happens, even with people who do have celiac and he needed to see the report and pictures from my endoscope.    I had filled out the appropriate Kaiser paperwork for Sutter to send all my medical records, but they ended up sending a celiac disease to me with the records, which Sutter said they could not use.  We also talked about gluten sensitivity v. celiac, and he said a lot of people are sensitive to gluten even if they don't have celiac. He said that my symptoms sound like classic IBS, which can be caused by any number of things.  He asked if I would try the FODMAP diet, which limits certain foods and requires no gluten due to what being He said my symptoms sound like classic IBS, which he said can be caused by any number of things, including gluten sensitivity.  He has asked if I would try the FODMAP diet, which has restricted foods as well as no gluten because most gluten products have wheat in them.  So, since I am planning on going gluten free anyway, and I don't want another endoscope or blood tests if absolutely necessary, I am going to try the FODMAP diet and see what happens. I filled a consent form at the GI office today to have all my records sent to him so he can view the endoscope pathology report and photos.  I have an appointment with a Registered Dietician on September 30, and follow up appointment the GI in 4 months. 
    • gluten-free andee, according to an article on celiac.com  that talks about this subject see this link http://www.celiac.com/articles/24406/1/Celiac-Diease-and-Other-Autoimmune-Diseases-Equals-Low-Inflammatory-Diet/Page1.html Quoting the author "In the author's personal experience, a gluten-free diet has many limitations. The reactivity between alpha gliadin and corn, millet, oats, rice and dairy has been denounced as invalid by gastroenterologists and celiac disease researchers. While at a medical school in Missouri, biopsies did not show improvement in villous atropy until all alpha gliadin sources and corn, millet, rice and oats were removed from the diet."  Note this research is two years old but hilites the problem with non-gluten rice protein that you are having. It is the alpha gliadin sources that it causing the cross reactivity you are experiencing when you eat rice protein's. She says quoting "Celiac disease has gotten the most attention in antibody research, but the current data on cross-reactivity of antibodies is allowing a better understanding of gluten sensitivity. Antigen reactivity to alpha-gliadin can trigger immune attacks on many individuals beyond those with positive DQ 2, DQ 8 and TTG test results. She goes on to say "A low inflammatory diet customized to each person through testing for cross-reactivity or elimination diet protocols is needed to restore a state of health and well-being."  which sounds exactly like what you are doing. If you are still having problems after elminating rice a 30 day elimination of all the alpha gliadin proteins might be in order.  Corn is a common reactivity problem I hear with a gluten allergy from my friends as well as the obvious lactose problems that can be common among celiacs.  But rarely do you hear Rice allergy's brought up in context of a gluten allergy. I am glad you are making progress on finding your triggers. Read the whole article for yourself to see if there are nuggets of truth I did not highlight in my response. I hope this is helpful. Good luck on your journey to health. Posterboy,
    • One other thing - you might be able to tolerate some dairy if it's only the FODMAPs problem. I discovered that many cheese such as cheddar have effectively no lactose. And my wife sometimes makes 24 hour yoghurt, which also has effectively no lactose. Those have been fine for my tummy.
    • I'm new to the forum, so this topic may already have been covered....please forgive me, if that's the case.  I am in the beginning stages of guiding the development of a 504 plan to file for my 6th-grade daughter who was diagnosed with Celiac Disease 2 weeks ago. The diagnosis was made with a biopsy. My first question...A 504 is what's necessary....not just the IHCP, correct or no? I have the Physician's Statement & the Medical Evaluation report from our GI specialist. What else do I need to have at the ready? The team has requested we go ahead and write the IHCP & then include it with the 504.  And my second question...What accommodations have others found relevant to include on the IHCP  & 504? I just watched a 504-Plan webinar I found on this forum & it recommends the following: -access to gluten-free food in classroom & cafeteria - excused absence from activities that use gluten-containing foods or materials -  prevent cross-contamination in school food service - use of microwave to heat personal meals -  bathroom priveleges Is there anything I need to consider adding? My daughter does prefer eating school meals rather than packing a lunch from home & I am concerned about special events, overnight field trips etc. My learning curve is steep. What am I missing? Teach me, please & thanks so much! This forum has already helped me tremendously these past few weeks.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,450
    • Most Online
      1,763

    Newest Member
    Chellygirl
    Joined