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

I Used To Make Cakes...now What?
0

12 posts in this topic

I started making cakes last year. I found I really enjoyed the decorating aspect, especially modeling chocolate. I found I might have a real talent for it (lots to learn and practice though) but I am not an enthusiastic or patient baker. In fact, discovering I have celiac a few months ago has been freeing because I no longer have the pressure to make cakes for people who were asking. For my sister's graduation I bought a costco cake(for the BBQ guests) and some gluten free cupcakes (she is also celiac) and used gluten free fondant decorations to personalize them. It was very enjoyable so I think I may skip the baking aspect altogether and not miss it but I want to keep decorating.

My question is, I have frosting tips, modeling tools, cutters, cutting boards and candy molds. I tossed the modeling sponges already and gave away my baking pans because they had a rolled edge I didn't trust. Can I wash these other things well enough to be gluten safe? Or do I need to start over with my collection? I wouldn't be entirely unhappy with doing that but my husband might... I am moving so it will all be packed at least 3 months until we find a new house, does that help?

Thank you

0

Share this post


Link to post
Share on other sites


Ads by Google:

It depends. Can you thoroughly clean them? I scrubbed my pans with Bon ami and soap, sometimes with a toothbrush. Decorating items like push cylinders/frosting bags may be tougher. If you can scrub it, try it. If its dishwasher safe try that. I scrubbed my rolled-edge springform pans with a toothbrush and so far so good.

If you have scratched surfaces thats what you need to look out for.

And you can use box mixes for the cakes. King Arthur makes a fabulous chocolate cake mix.

0

Share this post


Link to post
Share on other sites

Thanks pricklypear1971

1971 was a good year for me too! :) Yes, the items I have chosen to keep I can thoroughly clean. I guess I was not sure if that was enough or if there would be a residue I couldn't see. Anything with a too tight place I can't get to is going to be replaced, like my rotary cutter. I only use disposable bags anyway so that makes that easy. I do have a cylinder tool that will be hard to clean but since it only had fondant in it which I have since found out was gluten free and I never used it when I was baking with flour, I think it is fine. Only used it twice anyway.

0

Share this post


Link to post
Share on other sites

Gluten comes off with soap and hot water... I have some cookie sheets I could replace but since I put parchment on them for baking gluten-free stuff anyway, what's the point? I'll get around to it eventually.

0

Share this post


Link to post
Share on other sites

I would encourage you to continue making your cakes, using the mixes at first until you become more experienced at gluten free baking. One of our forum members has a gluten free cake business baking special birthday (and other occasion) cakes. She makes the most fabulous creations.

0

Share this post


Link to post
Share on other sites




I don't think you need to replace everything. My rule of thumb was that if I could get it clean, I kept it. If not, out it went. But then I had some really ancient pans. So I found an excuse to buy new.

I doubt your frosting tips would be a danger. At least I never made decorator icing that had flour in it.

I kept my cookie sheets as they had only been lightly used and I love parchment paper as cookies don't stick to it.

Prickley's suggestion of using King Arthur gluten-free cake mix is a good one. While I didn't make it, the chocolate cake is to die for!

0

Share this post


Link to post
Share on other sites

I don't think you need to replace everything. My rule of thumb was that if I could get it clean, I kept it. If not, out it went. But then I had some really ancient pans. So I found an excuse to buy new.

I doubt your frosting tips would be a danger. At least I never made decorator icing that had flour in it.

I kept my cookie sheets as they had only been lightly used and I love parchment paper as cookies don't stick to it.

Prickley's suggestion of using King Arthur gluten-free cake mix is a good one. While I didn't make it, the chocolate cake is to die for!

I just checked and they do have a yellow mix, too. That chocolate is GREAT.

I'm going to look for the yellow at Whole Foods next time... I think I looked last time but didn't see it.

0

Share this post


Link to post
Share on other sites

I just checked and they do have a yellow mix, too. That chocolate is GREAT.

I'm going to look for the yellow at Whole Foods next time... I think I looked last time but didn't see it.

Their gluten-free yellow cake mix is a new product.

0

Share this post


Link to post
Share on other sites

Their gluten-free yellow cake mix is a new product.

I am looking forward to being a taste tester :).

0

Share this post


Link to post
Share on other sites

Alright, you have all been so helpful, but now I am hungry for cake too! lol I will check out the cake mixes you have so temptingly recommended.

0

Share this post


Link to post
Share on other sites

I was at Whole Foods today and asked about the yellow mix. The guy said they aren't approved to sell it - I believe that applies to all stores, but anyway, just an FYI.

I may order a box, since I'm not interested in perfecting a yellow cake recipe. I know, lazy - but I just don't bake with grains enough now to care.

I generally do flourless stuff and nut cakes/cupcakes; however, if I need to do something like a birthday cake, etc. I need something that can fool people. Not to mention not spend a fortune of nut/coconut flour for people who don't care what they're eating.

0

Share this post


Link to post
Share on other sites

The BEST cake mix I have found to date is the 123 Gluten free bunt pound cake mix. It is rich and moist like I remember cakes made from scratch. Check it out.

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
      104,132
    • Total Posts
      919,524
  • Topics

  • Posts

    • Now that my initial rage has calmed a tad.... your daughter has to fulfill 4 out of 5 of the diagnostic criteria. Second opinion can do a gene test. If positive, then she will have4 out of 5 of the dx criteria to dx without a positive biopsy. See: http://www.gastro.org/news_items/a-biopsy-should-not-be-required-to-make-the-diagnosis which says in part: The presence of signs and symptoms compatible with celiac disease. Positive serology screening (high serum levels of anti-TTG and/or EMA). Presence of the predisposing genes HLA-DQ2 and/or –DQ8. Histological evidence of auto-insult of jejunal mucosa typical of celiac disease. Resolution of the symptoms and normalization of serology test following the implementation of a gluten-free diet.   Also see: http://www.tenderfoodie.com/blog/2014/5/1/dr-fasano-on-new-gut-autoimmune-research-autism-clearing-up.html She can get a dx after her symptoms resolve on a gluten-free diet!
    • OMG!!!! The doc wants her to get sicker & sicker & do further damage so he can diagnose her? Don't do me any favors doc!!! I'm so spitting med right now I can't even speak! Find a new doc, take the records & get a second opinion. Maybe the next doc will have a freaking brain & dx your daughter. She should be dx'd! This is absurd in the extreme. The very least that should happen is the doc give her a dx now & then in a year or 2 have her do a gluten challenge & do a biopsy all over again but seriously, that would be just as cruel as what he's doing now. He's an ASS!
    • Celiac disease may lead to a host of other inflammatory, gluten-related ... Fortunately, Diet Doc offers gluten-free diet plans which are customized to ... View the full article
    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    georgemathews
    Joined