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

Honey And Lemon Cupcakes
0

8 posts in this topic

I had problems with baking powder lately so I found a recipe of a gluten-y cake without the damned ingredient. I adapted the recipe a little and that's what I came up with:

Ingredients:

2 eggs (eggwhites and yolks separate)

3/4 cup of brown sugar

4 tablespoons of lemon juice (for people who can't have Citrus, you could just use water or other kind of watery juice)

1 tablespoong of honey

1 cup of brown rice flour

How to get down to business:

Beat eggwhites until they are stiff and cream-like. Add yolks. After more beating, add the sugar. After the dough is well mixed, add the lemon juice and the honey.

For last, add the flour, bit by bit. The dough is watery. But don't worry, the dough really grows in the oven by pure witchcraft.

Bake on medium heat for 8 to 12 minutes.

This how it went to the oven:

tumblr_mbjij9GU8E1rcshzso1_500.jpg

This is how the lovelies came out:

tumblr_mbjij9GU8E1rcshzso2_500.jpg

I must confess I cheated on the diet and used white sugar instead...

Also, here are the ingredients of the original recipe:

6 eggs

3 cups of white sugar

12 tablespoons of water

3 cups of wheat flour

So enjoy :P

0

Share this post


Link to post
Share on other sites


Ads by Google:

i might try and make those one of these days (sans the lemon juice, i can't stand it).

I wounder if i could turn it into bars? Backing pan? Maybe it'd work?

0

Share this post


Link to post
Share on other sites

It would... I reduced the recipe to a third because I can't have too much of anything, then I turned what I got in cupcakes.

Thrice the recipe, you'll have enough dough for an entire cake (in whatever shape you like).

0

Share this post


Link to post
Share on other sites

Ohhh i'll have to try it then when i get my hands on some flour. :)

0

Share this post


Link to post
Share on other sites

I had problems with baking powder lately so I found a recipe of a gluten-y cake without the damned ingredient. I adapted the recipe a little and that's what I came up with:

Ingredients:

2 eggs (eggwhites and yolks separate)

3/4 cup of brown sugar

4 tablespoons of lemon juice (for people who can't have Citrus, you could just use water or other kind of watery juice)

1 tablespoong of honey

1 cup of brown rice flour

How to get down to business:

Beat eggwhites until they are stiff and cream-like. Add yolks. After more beating, add the sugar. After the dough is well mixed, add the lemon juice and the honey.

For last, add the flour, bit by bit. The dough is watery. But don't worry, the dough really grows in the oven by pure witchcraft.

Bake on medium heat for 8 to 12 minutes.

This how it went to the oven:

tumblr_mbjij9GU8E1rcshzso1_500.jpg

This is how the lovelies came out:

tumblr_mbjij9GU8E1rcshzso2_500.jpg

I must confess I cheated on the diet and used white sugar instead...

Also, here are the ingredients of the original recipe:

6 eggs

3 cups of white sugar

12 tablespoons of water

3 cups of wheat flour

So enjoy :P

This is showing 15 cupcakes are you saying thats how much this recipe makes?

0

Share this post


Link to post
Share on other sites




This is showing 15 cupcakes are you saying thats how much this recipe makes?

No. This was only the first batch. I made 21 really tiny cupcakes :D

But you can always multiply the recipe by two or by three. The original recipe was for an entire cake and I reduced it to a third because of my leaky gut.

0

Share this post


Link to post
Share on other sites

No. This was only the first batch. I made 21 really tiny cupcakes :D

But you can always multiply the recipe by two or by three. The original recipe was for an entire cake and I reduced it to a third because of my leaky gut.

Thanks, I actually want to make less regular sized cupcakes. I guess your 21 would be about 7 regular size ? so that works for me.

0

Share this post


Link to post
Share on other sites

Thanks, I actually want to make less regular sized cupcakes. I guess your 21 would be about 7 regular size ? so that works for me.

7 or something really close to that...

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
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,414
    • Most Online
      1,763

    Newest Member
    Vic40
    Joined