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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.

Wonderful White Cake Recipe
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4 posts in this topic

I have to brag on this cake. Got it from a link on this site. This is sooooooo good. It's really a white cake, but it is great. We ate the first pan. Second cut into slices and froze. They only take about 30 mins. to thaw out. So good.

I actually used only 1 cup of sugar because the batter was so thick. This was a "taste better the next day" recipe.

I also printed out some of the comments. I followed one person's advice to mix the flour and milk together first. Then mixed up the other dry ingredients.

Gluten-Free Yellow Cake

By: Amy

"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

Rate/Review | Read Reviews (120)

Ingredients

• 1 1/2 cups white rice flour

• 3/4 cup tapioca flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 3 teaspoons baking powder

• 1 teaspoon xanthan gum

• 4 eggs

• 1 1/4 cups white sugar

• 2/3 cup mayonnaise

• 1 cup milk

• 2 teaspoons gluten-free vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Nutritional Information

Amount Per Serving Calories: 154 | Total Fat: 6g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Comments:

I adjusted the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour.

I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.

I took another reviewers suggestion and added the milk to the rice flour while I combined the other ingredients. It lost 90% of it's graininess. Great suggestion.

This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon, strawberry etc). I only use the Jello powder that calls for boiling water.

We did alter the flour a bit -- 1/2 c brown rice flour, 3/4 cup white rice flour, 1/2 cup sorghum flour, and 1/2 c tapioca flour. Thank you for such a great recipe.

I followed the suggestions of previous reviewers and added 1/3 cup more sugar and 1/2 cup unsweetened coco powder to make chocolate cupcakes. I cooked them for about 19 minutes. Perfect!

Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and can usually buy small packages for under $2 at health food stores). Cake turned out fine, except my batter was thin and I had to pour it rather than spread it!

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thanku!!! will definitely try... and i prefer white cakes to yellow :P

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Just curious, It sounds like it would be a yellow cake if you use whole eggs. Maybe I'm crazy since it is almost 4 in the morning and I'm at work. :huh::P:lol:

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Just curious, It sounds like it would be a yellow cake if you use whole eggs. Maybe I'm crazy since it is almost 4 in the morning and I'm at work. :huh::P:lol:

Mine was pretty white. All white. I used whole eggs.

Both pans sank a little in the middle, also, but once cool, it didn't seem sunken as much and didn't affect the taste.

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    • Weird Reaction
      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
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