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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Ring Ding/yodle
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8 posts in this topic

This is my idea:

Rebecca Reilly has a recipe for Chocolate Genoise cake - a chocolate cake baked in a jelly roll pan.

I'd like to bake that, fill it with buttercream icing (just Crisco, powdered sugar, a little water and some vanilla). Then I'd like to roll it up jelly roll fashion. After that, I want to slice 1" circles from it. Then I want to dip each 'disc' into a chocolate for the chocolate coating.

I'd consider this a cross between a ring ding and a yodel.

question: What do I do for the chocolate coating?

I bought some Silk brand soy creamer. It's not bad, better than soy milk, anyway. I was thinking to make a ganach with it (we are dairy free). Well, wouldn't ya know, there is a recipe for chocolate truffles right on the carton! I made the recipe, it was good. But the chocolate truffles were a tad too soft, even while refrigerated. So, what would you do for chocolate coating that'd be firm enough (for ring dings)? Could I just melt the chocolate chips and just not add the cream? Or would that be TOO firm? Any ideas?

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I think that just the chocolate chips would work- I buy the gluten-free pretzels and dip them in melted chocolate chips and they are good. Good luck with the attempt! :)

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You could try adding a few drops of oil, or crisco. Don't use any "milks", they have too much water in them.

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Adding a little bit of coconut oil would work well too. It will harden with the chocolate and give it a nice texture.

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This is my idea:

Rebecca Reilly has a recipe for Chocolate Genoise cake - a chocolate cake baked in a jelly roll pan.

I'd like to bake that, fill it with buttercream icing (just Crisco, powdered sugar, a little water and some vanilla). Then I'd like to roll it up jelly roll fashion. After that, I want to slice 1" circles from it. Then I want to dip each 'disc' into a chocolate for the chocolate coating.

I'd consider this a cross between a ring ding and a yodel.

question: What do I do for the chocolate coating?

I bought some Silk brand soy creamer. It's not bad, better than soy milk, anyway. I was thinking to make a ganach with it (we are dairy free). Well, wouldn't ya know, there is a recipe for chocolate truffles right on the carton! I made the recipe, it was good. But the chocolate truffles were a tad too soft, even while refrigerated. So, what would you do for chocolate coating that'd be firm enough (for ring dings)? Could I just melt the chocolate chips and just not add the cream? Or would that be TOO firm? Any ideas?

I make this killer frosting type stuff that is almost the consistency of the chocolate on yodels.

All you need is a box (8 squares) of Baker's semi-sweet chocolate and a tub of Cool Whip. I don't think CW is dairy free, but I know there are dairy free brands out there.

You simply melt the cool whip and chocolate in the microwave and stir it until smooth. You could pour it over your treats or dunk them (the stuff is fairly liquidous (my new word) when warm and sets semi-firm when at room temp - hard if you put it in fridge).

Now i want a yodel! :P

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I make this killer frosting type stuff that is almost the consistency of the chocolate on yodels.

All you need is a box (8 squares) of Baker's semi-sweet chocolate and a tub of Cool Whip. I don't think CW is dairy free, but I know there are dairy free brands out there.

You simply melt the cool whip and chocolate in the microwave and stir it until smooth. You could pour it over your treats or dunk them (the stuff is fairly liquidous (my new word) when warm and sets semi-firm when at room temp - hard if you put it in fridge).

Now i want a yodel! :P

Baker's Chocolate has 'milk solids' in it, so my dd can't have that. Cool Whip has caseinate in it, so that's out, too. What brand of whipped topping is actually dairy free? Where do you get it? Each brand at my local grocery stores have caseinate. I've heard of something called Hip Whip - a soy whipped cream. Where on earth do you get it?

So, the topping you make is just like the coating of a ring ding? Not mushy, not too hard?

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maybe im just lazy, but why go through all that work when cinderella sweets makes gluten-free ring dings and yodles.

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maybe im just lazy, but why go through all that work when cinderella sweets makes gluten-free ring dings and yodles.

Where do you get cinderella sweets? Are they expensive?

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