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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.

Here Is The Cake That I Promised.
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6 posts in this topic

This cake is easy to make. It's soft, not so sweet and delicious.

Ingredients: 6 eggs, 1 and 1/2 cup of powdered sugar, 1/3 cup of boiling water, 2 Tbsp. of cocoa powder, 1 cup of Bob's gluten free Bread mix, 1 and 1/2 Tbsp. of baking powder (I used measuring spoons and cups). Topping is optional.

Follow this steps:

l. Preheat oven to 385F.

2.Divide eggs to separate bowls- yolks and whites. Add powdered sugar, cocoa and boiling water into bowl with yolks (pure boiling water over cocoa, it will make the cake darker). Mix everything with a hand mixer on high for 3-5 minutes. The mix must change the texture. It should double or triple in size and it will be lighter and fluffy. Set it aside, but you need to work with egg whites very quickly.

3.Mix egg's whites in the other bowl with the hand mixer for 4-5 minutes. Mix until they will turn to snow (one tip: turn your bowl upside down and if the whites are sticking to bowl, the snow is perfectly done).

4.In the bowl with yolks add 1 cup of Bob's bread mix and backing powder, mix it together very good, but use only spatula (I tried with mixer, but the cake wasn't good).

5. Add the snow made from the egg whites in the other bowl and very slowly mix them together. You need to fold, or mix only into one direction and try to cover the egg snow with the flour mix. DO NOT MIX everything very fast! You need to preserve the fluffiness of the cake mix.

6. I used waxed paper inside of my pan (The pan is big and waxed paper is small. Cut two peaces of waxed paper to cover half of pan. Measure width of pan and add 2 and 1/2 inches of paper on each side. Place them on top of pan and make in middle little hole. Place your cake in middle and with one hand press paper down into corners and spread mixture with spatula in it. Repead it with every corner and on the end make the mixture even. It sounds complicated, but it's very easy to do.) You don't need to scrape nothing later and the cake is perfectly done. You can bake this cake in 10x14 pan for 30-35 minutes or in 16x12 pan for 25 minutes, if you like to use higher topping.

7. When the cake is done, let it cool down, take it out of pan and peal of the waxed paper from sides. Turn it upside down on clean surface (clean waxed paper on table, working area, or dish) and peal rest of the paper of. Turn the cake one more time upside down and now you can put topping on top, or just cut it in middle and fill it with jelly.

Topping suggestion: Yesterday I made this:

1. I baked the mixture in 16x12 pan. On top of the cake I put 5 little cups of chocolate soy pudding (ZENSOY), then strawberries from jar to cover all cake (in every inch x inch one strawberry - I bought it in a Polish store, they have them in big jars). On top of them I made whip cream from two small boxes of RICH's whip cream -gluten and casein free (you can find them with the Jewish frozen foods - they have them in my ShopRite)and put it on top of the strawberries. To make the cake more fancy, you can put sprinkles on top, or melt 1/3 cup of chocolate chips (Enjoy Life) with 3 Tbsp. of unsalted margarine or shortening (Earth balance, natural shortening) and when it will cool down, sprinkle it over the whip cream.

2. You can use any fruit in jars, or cans (peaches- it's better to chop them up, crushed pineapple, mandarin oranges), or pie feelings from cans instead of strawberries. Even fresh bananas are perfect in this cake.

3. If you don't like whip cream, or cant find it, then use any pie feeling and top it with melted chocolate, or sprinkle with coconut.

4. If you really don't have any time to do all this, just use 10x14 pan, cut the cake in middle in half, spread jelly on half of the cake, cut some bananas and place them on jelly, then spread jelly on other part of cake and place it on bananas with jelly on bottom. You can cut it and eat it right away.

5. Cut all cake up, make slices 1 1/2 inch x 2 1/2 or 3 inches. Melt 1 bag of chocolate chips with 1 pound box of unsalted margarine or Earth balance, natural shortening on top of water (you need two pots. In one, bigger, put water and another, smaller place inside, just to reach water. Place chocolate chips and butter inside and slowly melt and stir together). Let it cool down, but mix it from time to time. Take each slice of cake and deep in the chocolate mix and place it in the bowl with fine coconut flakes and place them on dish. You can even stuck them up on one plate. It is delicious!!!

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Wow! That looks good. Thank you so much :)

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If somebody will decide to make this cake, please, let me know how did you like it.

P.S.: The picture in my profile is from the cake - option 1.

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I tried to add picture, but I was not succesfull.

2iuuiq1.jpg

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cakes004-Copy.jpg

Option # 2.or 3. - with cherry feeling and mandarin oranges, no whip cream.

cakes005-Copy.jpg

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I tried to add picture, but I was not succesfull.

2iuuiq1.jpg

Photo0030-1.jpg

I was finaly able to add pictures.

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    • Will my doctor test me? So many symptoms...
      Yep, get tested for celiac.  You have plenty of digestive symptoms to indicate it.
    • Weird Reaction
      Hi Richie, It definitely sounds like you got glutened.  Over here in the USA they can't label foods gluten-free if they are made from gluten ingredients, period.  So your barley drink would not be labeled gluten-free here.  A while back I read something about the testing for gluten in foods not being as accurate for detecting barley hordein as it is for wheat gliaden.  So the gluten-free testing (if they do any) that your drink maker does may not be reliable. Celiac disease is an autoimmune condition.  So the immune system starts reacting when it detects gluten and damages the gut lining.  An immune reaction is not like a food poisoning event, where most of the damage is only while the food is actually in your system and then ends.  An immune reaction can continue for weeks to months.  The immune system is really quite serious about protecting our bodies.  And since it is designed to detect and attack micro-organisms it reacts to tiny amounts of gluten. Wheat, barley, and rye are the main gluten grains that affect celiacs.  But some celiacs also react to oat gluten.  
    • Weird Reaction
      Hi Richie,  Glad you are feeling better. I wondered have you been officially diagnosed with coeliac disease? Just wondering as you say you are anaemic, that is one of the symptoms of coeliac disease, along with other general malnutrition. You don't need to eat meat for iron though, you can get it from non-heme foods, like spinach or parsley. Just be careful with the drink with barley, it may be that you only start to have symptoms if you consume a lot of it, but if you have coeliac disease the damage is still been done to your gut regardless of whether you have symptoms or not, which will ultimately lead to malnutrition as well as other things.
    • Weird Reaction
      I think, if all this is caused by glutening, it could be that it takes a while to work its way out of your system. I should explain about what I said about organic broccoli.   I don't have a problem with organic food,  in fact, I buy organic milk and carrots all the time, but I don't want to try organic broccoli in case it is the broccoli that is the problem, not the insecticide.    I meant to ask, are you a coeliac or is it non-coeliac gluten intolerance that you have?   I wonder what sort of support you get in Australia for these conditions once diagnosed?   Here in the UK I think the understanding is that if new gastro symptoms have lasted for more than six weeks it needs to be investigated.   I have found this very helpful advice because I do get odd twinges of pain and sometimes changes in bowel movements (sorry if tmi) but they rarely last more than a couple of weeks.   If they do persist I mention it to my gastroenteroligist and he follows it up.  I recently had a sigmoidoscopy for left sided pain and they found nothing.  Turns out it was to do with lactose intolerance, but I always imagine the worse!    
    • Will my doctor test me? So many symptoms...
      Welcome, @iwillmoveamountain! Of course you are not wrong to pursue getting testing for celiac. My advice is to drop that doctor and find a new one, preferably one who is celiac savvy, and who will listen to you and test you for the disease.  
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