Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Review Of: Valencia Orange Cake From Starbucks

angel-jd1

Recommended Posts

Tim-n-VA Contributor
Tim-n-VA
Posted

I did have one employee try to give me the one from the display case. At another store the employee told me they were not gluten free if not in the package (I've started just asking for them wrapped to minimize confusion). I didn't try to make the distiction between "not gluten free" and "at risk for contamination".

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 66
  • Created
  • Last Reply
jerseyangel Proficient
jerseyangel
Posted
I did have one employee try to give me the one from the display case.

At one of the locations on Saturday that was out of them, there was one cake in the display case, unwrapped. The woman told me that they were not allowed to sell the one in the case. (I didn't ask, she volunteered that information).

I thought--kudos to them! :)

Gemini Experienced
Gemini
Posted
Perhaps I've been gluten-free for too long, but 290 calories for cake is really pretty reasonable. I can't recall ever seeing a slice of cake in my pre-gluten-free days that was less than that (unless it was clearly a reduced-calorie "diet" food).

It depends....there are many complaints from recovered Celiacs about gaining too much weight and there's only one way to do that....by eating too many calories. I always think I am blessed that I cannot eat the majority of mainstream food that most of America likes to consume. It's an easy way to maintain your weight. While occasional snacks like this are perfectly OK for anyone to eat, most people have trouble with the "occasional" part of it. I have to admit that I rarely, if ever, got anything but tea and coffee at Starbuck's before I was diagnosed so it's unlikely I'll change that habit now. I guess when you compare this cake to the calorie count in some of their larger drinks, it isn't much after all! :P

Gemini Experienced
Gemini
Posted

My husband brought one home for my yesterday and I did enjoy it. My problem with Statbucks is with their new Soymilk, does anybody else have there mochas with soy and have a problem. I usually have a decafe mocha with soy and ever since they have changed the soymilk it make me sick.

[/quote

Chrissy...I called Starbuck's and asked them many questions about the new soy milk. It is 100% gluten free but this only applies to the US and Canada. If you get a soy milk anything at a Starbuck's anywhere else in the world, you'll have to check and verify it is gluten-free. It's most likely that you are getting sick from CC or another ingredient in the soy milk. That is quite common.

Tim-n-VA Contributor
Tim-n-VA
Posted
.... I guess when you compare this cake to the calorie count in some of their larger drinks, it isn't much after all! :P

Stawberries & Creme Frappachino, Venti with whole milk and whipped cream= 750 calories.

The name sounds so healthy. Is that their "worst" drink in terms of calories?

jennyj Collaborator
jennyj
Posted

Since I live in a little rural town and my dd lives in "the city" for Mother's day she went to her local Starbucks and bought 13 of them for me. One was to try when she gave them to me, the other 12 were to freeze and eat when I needed (wanted) one. She's so sweet.

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

Jenny-

That was so sweet of your mom!! You are super lucky!!

-Jessica

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


njbeachbum Explorer
njbeachbum
Posted

i finally picked one up on friday... they didn't have anything in the display case and i asked for it... all of the employees were all confused, then one brilliant girl came out of nowhere with a nicely wrapped gluten-free treat for me. it really was delicious too... i felt like i was eating something that i shouldn't have been eating!

:)

sbj Rookie
sbj
Posted

I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

Hummingbird4 Explorer
Hummingbird4
Posted
I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden
sbj Rookie
sbj
Posted
I happen to be making that cake this weekend for a family party! A friend of mine made it for our book club meeting last month (she picked out a gluten-free recipe just for me, isn't that sweet?). She used Meyer's lemons instead of oranges, but I am going to make it with oranges. Her cake turned out very good. I got her recipe and it's exactly the same as yours, and probably very similar to Starbuck's. I had a Starbuck's cake last week and loved it!

Awesome! Please post and let us know how it turns out. I may need to invest in some almond flour. Thanks for the reply!

latteda Apprentice
latteda
Posted

I had it last night and loved it. The texture is AWESOME. Good for Starbucks. The only thing is I wish there had been more flavor. But then my tastebuds love very bold flavors, so that is probably why. :)

My boyfriend even liked it, and he claims a lot of my gluten-free treats are nasty. :lol:

jerseyangel Proficient
jerseyangel
Posted
My boyfriend even liked it, and he claims a lot of my gluten-free treats are nasty. :lol:

:D My husband said the same thing after trying a bite of mine--he said it had a much better texture than most of my gluten-free baked things.

  • 3 weeks later...
Jestgar Rising Star
Jestgar
Posted
I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden
sbj Rookie
sbj
Posted
Made this.

Absolutely fabulous!!!!!

That is great to hear! I'm still keen to try it but have not yet purchased the almond flour. Was it easy enough to blend the whole stewed oranges?

On the plus side I found an Indian grocer here in Irvine, CA that has an amazing supply of gluten-free flours - I just need to figure out how to use them . . . I am getting a bit better with the flour mixes - using white rice flour plus tapioca starch plus potato starch plus corn starch and getting decent results.

Jestgar Rising Star
Jestgar
Posted
That is great to hear! I'm still keen to try it but have not yet purchased the almond flour. Was it easy enough to blend the whole stewed oranges?

On the plus side I found an Indian grocer here in Irvine, CA that has an amazing supply of gluten-free flours - I just need to figure out how to use them . . . I am getting a bit better with the flour mixes - using white rice flour plus tapioca starch plus potato starch plus corn starch and getting decent results.

I threw a bunch of almonds into the food processor and ground them up. Dumped 'em into a measuring dealy to make sure I had enough. Cut the oranges to get at any seeds and pulsed them in the (unwashed after almonds) processor. Added back the almonds and the rest of the stuff. Poured it into a cake pan and baked for an hour.

  • 3 weeks later...
cyberprof Enthusiast
cyberprof
Posted
I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Haugeabs
      - Haugeabs replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      23

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil. Gluten free but not certified gluten free. Soy free, GMO free.
    2. trents
      - trents replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      @Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even...
    3. Wheatwacked
      - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      23

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      That is the goal, after all.
    4. Wheatwacked
      - Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      34

      Blood results

      Celiac Disease causes more vitamin D deficiency than the general population because of limited UV sunlight in the winter and the little available from food is not absorbed well in the damaged small intestine. Taking 10,000 IU a day (250 mcg) a day broke my depression. Taking it for eleven years. Doctor recently said to not stop. My 25(OH)D is around 2...
    5. Known1
      - Known1 replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing your thoughts. I respectfully disagree. You cherry picked a small section from the page. I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,414
    • Most Online (within 30 mins)
      7,748
    Donna Shields
    Newest Member
    Donna Shields
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Haugeabs
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Haugeabs · Posted

      For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil.  Gluten free but not certified gluten free. Soy free, GMO free.   
    • trents
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By trents · Posted

      @Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even though celiac disease and gluten sensitivity are, technically speaking, not allergic responses, it would seem, nonetheless, appropriate to include "gluten" in that list for the present purpose. That would insure that food companies would be consistent with including this information in labeling. Best estimates are that 1% of the general population, many undiagnosed of course, have celiac disease and more than that are gluten sensitive."
    • Wheatwacked
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Wheatwacked · Posted

      That is the goal, after all.  
    • Wheatwacked
      Blood results

      By Wheatwacked · Posted

      Celiac Disease causes more vitamin D deficiency than the general population because of limited UV sunlight in the winter and the little available from food is not absorbed well in the damaged small intestine.  Taking 10,000 IU a day (250 mcg) a day broke my depression. Taking it for eleven years.  Doctor recently said to not stop.  My 25(OH)D is around 200 nmol/L (80 ng/ml) but it took about six years to get there.  Increasing vitamin D also increases absorption of Calcium. A good start is 100-gram (3.5-ounce) serving of salmon,  vitamin D from 7.5 to 25 mcg (300 to 1,000 IU) but it is going to take additional vitamin D supplement to be effective.  More importantly salmon has an omega-6 to omega-3 ratio 1:10 anti-inflammatory compared to the 15:1 infammatory ratio of the typical Western diet. Vitamin D and Depression: Where is all the Sunshine?
    • Known1
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Known1 · Posted

      Thank you for sharing your thoughts.  I respectfully disagree.  You cherry picked a small section from the page.  I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on labeling issues or concerns with identifying these “ingredients of interest” on packaged food products in the U.S. “People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options,” said FDA Commissioner Marty Makary, M.D., M.P.H. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.” --- end quote Anyone with celiac disease is clearly a stakeholder.  The FDA is encouraging us to share our experiences along with any data to help develop future "policies that will better protect Americans and support healthy food choices".  I see this as our chance to speak up or forever hold our peace.  Like those that do not participate in elections, they are not allowed to complain.  The way I see it, if we do not participate in this request for public comment/feedback, then we should also not complain when we get ill from something labeled gluten-free. Have a blessed day ahead, Known1
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.