Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help With gluten-free Cupcake Recipe
0

9 posts in this topic

My daughter turns 10 Friday, and she wants these gluten-free cupcakes in a recipe book for her class birthday party. That is no problem, but for a birthday cake later that night, she also asked if I could do the cherry recipe. I am not an improv baker, and as expensive as the flours are I don't want to mess up! So what do you think - would this cupcake recipe work for a cake too?

Flour Blend (and if you don't have this- it is SO good for any flour substitute):

1 C. white or brown rice flour

1 C. sorghum flour

1 C tapioca flour

1 C cornstarch

1 C almond or coconut flour

Cupcakes:

1 jar cherries

1 C sugar

2 eggs

1-1/4 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum

1/2 C vegtable oil

1/2 cup soymilk (or other milk)

1 tsp vanilla

mix bake 20 min at 350 degrees

What do you think? Would I use this for a cake recipe too? I wonder what temperature I'd cook it at for how long - 350 for 25 is what another cake recipe says - but that is for chocolate.

And this is from "Recipes for Gluten Free Kids" that a friend got us from Sams. I LOVE this cookbook.

Thank you!

I LOVE this site!

0

Share this post


Link to post
Share on other sites


Ads by Google:

You forgot to mention how much flour :)

0

Share this post


Link to post
Share on other sites

I baked my Gluten Free German Chocolate cake at 350 degree for 35 minutes I set the timer for 25 then added 5 minutes to the timer until I got a clean toothpick. For the icing to give it more of a cherry taste I would go with a white icing with more cherries and juice in it, it turns a light pink but with a little food coloring you can take it to a red or almost any other color. Good luck!

0

Share this post


Link to post
Share on other sites

it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.

I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.

good luck!

jeannie

My daughter turns 10 Friday, and she wants these gluten-free cupcakes in a recipe book for her class birthday party. That is no problem, but for a birthday cake later that night, she also asked if I could do the cherry recipe. I am not an improv baker, and as expensive as the flours are I don't want to mess up! So what do you think - would this cupcake recipe work for a cake too?

Flour Blend (and if you don't have this- it is SO good for any flour substitute):

1 C. white or brown rice flour

1 C. sorghum flour

1 C tapioca flour

1 C cornstarch

1 C almond or coconut flour

Cupcakes:

1 jar cherries

1 C sugar

2 eggs

1-1/4 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum

1/2 C vegtable oil

1/2 cup soymilk (or other milk)

1 tsp vanilla

mix bake 20 min at 350 degrees

What do you think? Would I use this for a cake recipe too? I wonder what temperature I'd cook it at for how long - 350 for 25 is what another cake recipe says - but that is for chocolate.

And this is from "Recipes for Gluten Free Kids" that a friend got us from Sams. I LOVE this cookbook.

Thank you!

I LOVE this site!

0

Share this post


Link to post
Share on other sites

You forgot to mention how much flour :)

Oops - sorry. It is 1-1/4 cup of the flour mix

0

Share this post


Link to post
Share on other sites




it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.

I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.

good luck!

jeannie

Thanks Jeannie - You helped me realize that I should double the recipe for a cake, because this is only for 12 cupcakes. So thank you! I'd love your choc cake recipe when you have time to write it down. - Bobbie

0

Share this post


Link to post
Share on other sites

I baked my Gluten Free German Chocolate cake at 350 degree for 35 minutes I set the timer for 25 then added 5 minutes to the timer until I got a clean toothpick. For the icing to give it more of a cherry taste I would go with a white icing with more cherries and juice in it, it turns a light pink but with a little food coloring you can take it to a red or almost any other color. Good luck!

Great idea on the icing! It will make it a nice pink - perfect for a group of 10 year old girls.

0

Share this post


Link to post
Share on other sites

I have no idea on what to tell you about your cherry cake. I still am just buying Betty Crocker mixes since our diagnosis in December. LOL But, I have one turning 9 on Saturday. My MIL is making a gluten free strawberry cake with cream cheese icing. The funny thing is that my daughter asked for half lime green icing and half pink. So we are having a green and pink strawberry cake! Who says gluten free can't be interesting.

Note: If you ever do just buy the gluten free cake mixes, if you will empty a pack of instant pudding into it (not made) it makes them so yummy! It makes them "heavy" too. Sometimes I can eat a cupcake and still want another one or two or three. These are very heavy and filling! I can stretch them out longer.

Happy 10th B-day to your daughter!

0

Share this post


Link to post
Share on other sites

I have no idea on what to tell you about your cherry cake. I still am just buying Betty Crocker mixes since our diagnosis in December. LOL But, I have one turning 9 on Saturday. My MIL is making a gluten free strawberry cake with cream cheese icing. The funny thing is that my daughter asked for half lime green icing and half pink. So we are having a green and pink strawberry cake! Who says gluten free can't be interesting.

Note: If you ever do just buy the gluten free cake mixes, if you will empty a pack of instant pudding into it (not made) it makes them so yummy! It makes them "heavy" too. Sometimes I can eat a cupcake and still want another one or two or three. These are very heavy and filling! I can stretch them out longer.

Happy 10th B-day to your daughter!

Great pudding tip! Thanks!

And yes - we love betty crocker. I've relied on her cake mixes, and some non gluten-free kids thought it was "okay", but when I made this other recipe before the kids thought it was better than wheat cake. So - you know kids - the last thing I want is for her friends to go "yuck!"

Good luck with the party and that cake!

Happy 9th to your daughter!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,144
    • Total Posts
      919,570
  • Topics

  • Posts

    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,177
    • Most Online
      1,763

    Newest Member
    lolobaggins
    Joined