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Turn On The Today Show Right Now!
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14 posts in this topic

Red velvet cupcakes to be specific. :D

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Red velvet cupcakes to be specific. :D

Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

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Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

Yeah it's over now. I turned it on as they were making it, but it looked yummy. I'm going to go searching for the recipe online. BRB.

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Okay, here's what they made: http://today.msnbc.msn.com/id/38455729/ (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

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Okay, here's what they made: http://today.msnbc.msn.com/id/38455729/ (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

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Red velvet cupcakes to be specific. :D

Google Living Without Red Velvet Cake for a recipe. Make cupcakes instead of cake.

Also, www.glutenfreecookingschool.com/archives/gluten-free-red-velvet-cake/ has a recipe using brown rice flour, sorghum, and tapioca flour.

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Go to Hulu.com. The segment is on there.

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There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

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There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

For anyone interested, there is a thread with a link to the Today Show piece--

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I happened to see that Today show. The source person did point out that most Celiacs actually gain weight when they go gluten free. She did not say why, but in my case it was because food was no longer running through me as fast as I could eat it. It stuck around long enough to become fat!

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Oh, I meant to ask: Why did Chelsea have a gluten-free cake ? Does she have Celiac, or is she one who is doing it to lose weight? That's the first I heard about the cake.

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I read that Chelsea has a gluten allergy and she is vegan. It didn't elaborate to say if it was celiac or gluten-intolerance.

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_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

The flour thing might be a problem but many people with celiac have neither sulfite nor lactose problems. The person was making gluten-free cupcakes, not sulfite and lactose free cupcakes. I once saw a gluten-free cooking demonstration and someone from the audience complained that the dishes contained too much salt and fat for her diet. The cook reminded her that this was a gluten-free demo, not a low-fat, low-salt demo.

As for specifying that those three ingredients be gluten-free, I assume the cook didn't think that necessary. Personally, I can't even name a vanilla, cream cheese or food coloring that has gluten. I know we used to be warned about checking artificial coloring and vanilla, but we discovered years ago that those ingredients are in fact not a threat. Cream cheese has NEVER been a suspect ingredient that I know of.

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Good for you, lovegrov. It's so great to see some common sense!

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