Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Mock Whipped Cream Frosting (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.

    0

    User Feedback

    Recommended Comments

    This was very good. I wouldn't use this instead of whipped cream though. It's too sweet and rich. It's like a fluffy version of butter cream frosting.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James
    ¼ cup salad oil ( I use olive oil )
    1 beaten egg
    ½ cup milk
    1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum
    ¾ cup sugar
    2 teaspoon baking powder
    dash of salt
    Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.
    * Spicy Topping:
    Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground glute...

    Scott Adams
    A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.
    Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
    Blend together:
    2 ¼ cups gluten-free flour mix
    3 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    1 teaspoon salt
    In a large bowl beat together:
    4 eggs
    1 2/3 cups sugar
    1 Cup canola oil
    1 teaspoon gluten-free vanilla
    Add flour mixture, alternating with
    1 Cup pineapple juice
    Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for ...

    Scott Adams
    This recipe comes to us from Paula Santos.
    4 tablespoon gluten-free margarine
    3 eggs
    2 cup sugar
    14 oz. rice flour
    3 tablespoon corn starch
    1 cup milk
    1 tablespoon baking powder
    1 tablespoon vanilla sugar
    Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder nag gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.

    Destiny Stone
    The following gluten-free carrot cake recipe is truly a traditional cake. Full of some of the most common allergens like, dairy, eggs and nuts. I tend  to experiment  with new recipes by replacing ingredients I can't tolerate, with ingredients I can. For example, many recipes allow you to substitute eggs with applesauce. The nuts can be left out-for those allergic to nuts, and the cream cheese can be substituted for dairy-free cream cheese. When substituting however, ratios will be different and it is a good idea to know what ratio of applesauce (for example) equals 4 eggs. Ratio quantities will also greatly depend on your taste buds, but if this recipe i...