No popular authors found.
Ads by Google:

Categories

No categories found.




Get Celiac.com's E-Newsletter





Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Let Them Eat Cake - Specific Carbohydrate Diet Cake Recipe

Celiac disease has a long and ancient history. The Roman physician, Aretaeus chronicled the very symptoms we associate with it  today and a number of historical celebrities, including royalty were afflicted.

When Marie Antoinette uttered her most famous quote, she didn't have us in mind. Still it's good to know that "Let them eat cake," can be applied to us.

Elaine Gottschall had her daughter treated by celiac specialist, Dr. S.V. Haas over half a century ago. She received few instructions. and she left his office wondering what kind of treats she could feed the child. Suddenly she recalled a friend who baked those classic Viennese tortes made with ground nuts. And thus it came to pass that people on the Specific Carbohydrate Diet got very just desserts, cakes, cookies, muffins, biscotti and meringues that were "gut-friendly"  and an absolutely superb cheesecake that takes about five minutes to get oven ready in a food processor!

Below are the ingredients in "Susie's Cheesecake"  (That entire gluten-free recipe is elsewhere on this site).

Ingredients:
¼ pound gluten-free sweet butter
1 ½
Ads by Google:

cup sugar
32 ounces whipped gluten-free cream cheese
16 ounces gluten-free sour cream
2 tablespoons corn starch
1 teaspoon gluten-free vanilla
1 ½ teaspoon lemon juice
5 eggs


Now here is the Specific Carbohydrate Diet version.

I wish someone would make the recipe more difficult as I tend to make the cheesecake often and  eat the whole thing over a two day period.

2 cups dry curd cottage cheese
3 eggs
2 teaspoons Frontier vanilla (it's gluten free)
1 teaspoon grated lemon peel
1.2 cup Specific Carbohydrate Diet home made yogurt or filter dripped Specific Carbohydrate Diet yogurt
1/3 cup clear honey no syrup or added sucrose

Combine the yogurt and cheese in a food processor and process four minutes. Scrape sides down. Add remaining ingredients and process just until blended. Pour into a pie plate or  loaf pan and bake in a 350F oven, on the center rack for 20 minutes. It will be jiggly. Turn off the oven, open the oven door slightly and allow to cool in the oven one hour or until it is room temperature. Chill at least two hours, but overnight is best. You can swirl in fruit or nut butter or add strong coffee to the batter for variations.

As always, Celiac.com welcomes your comments (see below).


Spread The Word







Comments




Leave a reply:
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

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

Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.

Best Foods or Hellman's on the East Oast is Gluten free. You can make your own too! Easy! http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe I buy any brand of sugar.

Are you sure you do not have fractures? I fractured two vertebrae two months after my celiac disease diagnosis DOING NOTHING!!!! Turns out I have osteoporosis from untreated celiac disease. ? Consider a bone scan.

Be sure to let us know how it goes! Help keep them in business by writing a review on Find Me Gluten Free! Enjoy! ?

I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.