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Shiba

Member Since 03 Jul 2006
Offline Last Active Apr 20 2008 11:12 PM
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Topics I've Started

Huge Bubble At The Top Of My gluten-free Cakes

29 September 2007 - 12:38 AM

I have managed to make a great gluten-free sponge cake, and also a gluten-free chocolate roll.

Texture and taste is great, BUT the cakes rise a lot, leaving a huge bubble between the top and the body of the cake. So when it's cooled, it collapses a bit (not a problem) and then the top tends to lift away. This means that when I unroll the chocolate roll to fill it, most of the top stays on the baking paper, no matter how much I've dusted it with icing sugar. Likewise with the sponge, so icing it is a big hassle.

Does anyone know why this is happening? I mean, am I beating the eggs too much, or is htere something I should add?

TIA

Shiba

How Long Do Your Symptoms Last?

08 January 2007 - 01:26 AM

My celiac hubby was glutened a week before Christmas.
He still has the diarrhoea. As prior to being gluten-free he rarely had any gut problems, we are struggling to understand why he gets this, and also why it is lasting so long.
Is having D for this long 'normal' when people get glutened?

We also cannot work out how long it takes for symptoms to appear if he is glutened, let alone work out where the gluten comes from!