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Cheese Cake #2 (Gluten-Free)

This recipe comes to us from Sharon Marcus.

Flour mix:

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1 cup brown rice 2/3 cup tapioca starch
2 teaspoons xanthan gum
¾ cup sweet rice flour
1 ¼ cups white rice flour
1/3 cup corn Starch
¼ cup potato starch flour

Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume.

  • Part A:
  • slightly less than ¾ cup vegetable margarine.
    2 ½ cups flour mix
    2 teaspoons gluten-free baking powder
    ½ teaspoons salt
    2 eggs
    ½ cup sugar

Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside.

  • Part B:
  • slightly less than 1 ½ cups milk margarine
    1 cup sugar
    2 eggs
    3 Tablespoons vanilla sugar

Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.

2. Part A:

  • 2 eggs, separated
    1/3 cup sugar
    2 teaspoons lemon juice
    1 teaspoon grated lemon peel

Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and ½ teaspoon gluten-free baking powder. Pour in greased pan and bake about 10 min at 375 degrees

  • Part B:
  • 750gm soft white (spreadable) cheese
    4 eggs, separated
    1 cup sugar
    1 large lemon (juice and peel)
    1 heaping tablespoon corn flour (cornstarch)

Beat whites with ½ of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add ½ of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with gluten-free cherry or strawberry pie filling and then store in fridge. Hag sameach!

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Me too. I had numerous chest x rays as I couldnt shake colds off and they always progressed on to my chest. Barely happens since my diet change

You make a good point i'll be sure to watch out. My mom is coming with me shes not gluten free I'll have her try the stuff that may be contaminated and tell me how it is :b hahah

I have been thinking that I need to change my diet and this article has only confirmed it. I eat quite a lot of gluten-free 'treats' at the moment, cakes, chocolate etc. I rationalise by the fact I dont drink or smoke and have a restricted choice so I 'deserve' a break, but I guess my choices are leading in a bad direction. Maybe I'll have a go at making some better choices...

Love reading this story as it is rare (I think) to find someone else with the swallowing issues! Hate that this is your experience however! My daughter also has the swallowing issues and it got so severe (we had no idea about Celiac) that she had to do intensive therapy to learn how to swallow again. It got better but never resolved. Once she went gluten-free it got way better though a recent exposure to oats caused it to flare up again. Do you mind me asking - Has your swallowing issues 100% resolved being gluten-free? Does it ever actually go away and stay away or will it always pop up from time to time?

I will say what everyone else says and get tested again with the endoscope and biopsy to confirm, you will need to be on gluten for 12 weeks for blood test 2 weeks for endoscope at least a slice of bead a day. The thing about celiac is many symptoms can be quite minor, hell even before I had my MAJOR symptoms show I had some of the other issues show up in my every day life and I just thought it was normal. Regardless if you keep eating gluten with celiac disease it will slowly eat away at your body internally til it does become a problem. Celiac is a autoimmune disease that reacts to the gluten proteins, and has misdirected attacks on your own body internally by mistake trying to kill the gluten. Now the damage can lead to all kinds of other auto immune diseases, random allergies, food intolerance, and even cancer. I suggest if you do have it, stay on the gluten-free diet, your just basically changing brands there are many gluten-free food versions of everything now days. Be thankful you got this early, I developed issues with dairy, corn, peanuts, and a whole list of others along with another autoimmune disease Ulcerative Colitis that makes it so I can not eat sugars or carbs or my intestines swell. Getting on a gluten-free diet before your damage progresses will not only keep you healthier for longer, and let you live a pretty normal life but also save you from this pain and very limited diet if the damage progresses too much. As to your fatigue, you changed over to gluten-free diet, you stopped eating a bunch of the Fortified foods, and depending on the route you took of either whole foods ore more processed foods. You could be eating to many empty carbs, starches, and not enough nutrients. OR if you took the whole foods approach you be lacking in your daily calorie intake or not the right ratio of nutrients. You might have to supplement a few of them.