Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Quick! Help!

Caroline's mommy

Recommended Posts

Caroline's mommy Rookie
Caroline's mommy
Posted

DD has a party at "school" tomorrow for her bday and they are decorating cupcakes. Which gluten-free cake mix is the best tasting? Also, does anyone know if the tubes of decorative frosting are gluten-free? Thanks in advance!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

I think I did research on the Cake Mate products and they should be clearly labeled.

As far as cakes go, for Chocolate Cake I use Pamela's Chocolate Cake Mix or her Ultra Chocolate Brownie mix and follow the directions on there for cake, For Vanilla cake I use The Gluten Free Pantry's Old Fashioned Cake and Cookie Mix, this mix is awesome, I also use it to make sugar cookies during the holidays.

Jnkmnky Collaborator
Jnkmnky
Posted

I use Pam's as well. I add a cup of flavored yogurt *black cherry gets the most compliments* for an extra flavorful zing. Plus, it makes the cake more moist. Also, I use the brownie recipe rather than the cake recipe because I think the brownie cake comes out more moist than the cake...cake. Also pillsbury chocolate fudge is gluten free. I don't trust the tubes of frosting. Some canned frostings are gluten FULL. Be careful. Even check the one I mentioned.

Smunkeemom Enthusiast
Smunkeemom
Posted

I like Miss Robens chocolate cake mix and I make my own frosting from Crisco, milk, powdered sugar, and vanilla, you can use food coloring to color it.

elonwy Enthusiast
elonwy
Posted

I made the Pamelas chocolate cake mix for a party and people didn't believe it was gluten-free.

Elonwy

2Boys4Me Enthusiast
2Boys4Me
Posted

I made a gluten-free wacky cake that I posted the recipe for somewhere else on the site and it is awesome. Here's the link, it's post #12. I thought it worked best with Carol Fenster's sorghum/corn flour blend. I put in 1/3 cup of applesauce for moistness and used a from scratch butter icing with cocoa. I've made cupcakes as well.

Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted

I also think that The Gluten-Free Pantry Old Fashioned Cake And Cookie Mix is great. It would make good cupcakes, I'm sure. I used it to make a pineapple upside-down cake that was SO good--my husband (not gluten-free) loved it! The texture is not dry or crumbly and it keeps well.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest gfinnebraska
Guest gfinnebraska
Posted

I use all the products made by Dietary Specialties. Their choc cake is out of this world, and the brownies are awesome as well. I love ALL their products!! :)

Open Original Shared Link

SKU: DIET-3

Beanie Newbie
Beanie
Posted

:D

I use the recipe for "G.F. Yogurt Chocolate Cake" and one for

"Gluten Free Yellow Cake" from "lesleycooks.Lame Advertisement", any time I need a cake to take to "mixed" gatherings and nobody knows the difference. People love the chocolate cake especially. My daughter in law uses the cake mixes from "Really Great Food Company" in Malvern, NY. Maybe before next year or another family birthday you will get a chance to try one of these recipes.

Roo Explorer
Roo
Posted

I use the mixes from The Really Great Food Company. Everything I've ever made from them has been great! Cakes, Brownies, Muffins, I order their gluten-free Flour mixture.

I love them.

Roo

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,804
    • Most Online (within 30 mins)
      7,748
    MadiKlumpner
    Newest Member
    MadiKlumpner
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Struggling to get into a good pattern

      By cristiana · Posted

      Since I've been a member of this forum,  I've seen some people write that they have not been able to tolerate corn, and others nightshades - tomatoes, potatoes, eggplant, and peppers (including bell peppers, chili peppers, and paprika).    However, intolerances can be short term, just while you are healing.    So bear this in mind if you start dropping certain foods from your diet - you may well be able to eat them again once you are healed.
    • trents
      Anyone From South Africa

      By trents · Posted

      Welcome to the forum, @Izelle! Normally, the diagnosis of celiac disease involves two stages.  The first stage involves a simple blood test that looks for antibodies that are pretty specific to celiac disease. Celiac disease is an autoimmune disorder that attacks the lining of the small bowel which produces antibodies that can be detected in the blood with tests specifically designed for this purpose. There are a number of these tests that can be run. Some are more specific for celiac disease and thus more reliable than others. The two most common antibody tests ordered by physicians when diagnosing celiac disease are the "total IGA" and the "tTG-IGA" test. At least these two should always be ordered. Here is a an article outlining the subject matter of celiac antibody tests:  If the tTG-IGA levels are 10x normal then it is becoming common practice in some countries to grant a celiac diagnosis on the bloodwork alone. The second stage involves an endoscopy with biopsy of the small bowel lining to look for the damage to the small bowel lining typically caused by celiac disease's inflammatory process over time. This is usually done in response to one or more positives from the blood antibody testing and constitutes confirmation of the antibody testing to eliminate the possibility of false positives. 
    • Izelle
      Anyone From South Africa

      By Izelle · Posted

      Hi there, Please can you tell me exactly how this disease is diagnosed? I am also from South Africa Regards Izelle
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thank you for saying that. That doctor diagnosed me with IBS with no follow-up so the relationship is already concluded. If I pursue diagnosis further I'll request someone else. 
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hey everyone. Thanks again for your suggestions. I wanted to give an update and ask for some follow-up suggestions from you all.  So I did go through all of my food items and stopped eating things that were “gluten free” and switched over to the “certified gluten free” ones (the ones with the g symbol). I also stayed away from restaurants except once and there I ordered something raw vegan and gluten free hoping for the best. I also stayed away from oats and soy and dairy. I've also been increasing my vitamin B complex. I've been doing this for about 12 days and while I know that's not that long, I'm still getting sick. Sometimes having diarrhea. Sometimes getting headaches and having necklaces. Sometimes waking up feeling horrible brain fog. I did go to my GI doc and they did a blood test and found my TtG-IgA was in the negative range (and a lower number than I'd had before). I also had normal levels of CRP. My stool showed no elevation of calprotectin and no pathogens. My GI doc said the symptoms could be related to a gluten exposure or to IBS. I'm keeping a food diary to see if I can narrow down whats going on. I know I have good days and bad days and Im trying to isolate what makes a good day versus a bad day. Generally so far it looks like if it eat something super cautious like raw vegetables that I chopped myself into a salad and almonds, im fine but if I eat something more complex including, say, chicken and rice (even if packaged and certified gluten free or made by me with gluten free ingredients), it may not go so well. I may end up with either a headache, neck tension, brain fog, and/or diarrhea that day or the morning after. Any other thoughts or suggestions? I am planning to start tracking my foods again but I wanted to do it in more detail this time (maybe down to the ingredient level) so are there any common ingredients that celiacs have issues with that you all know of that I should track? I've got dairy, oats, soy, eggs, corn, peas, lentils on my “watch list”. Other things I should add? I'm hoping if I track for another two weeks I can maybe pin down some sensitivities. Appreciate the help and tips. Thank you so much!!
×
×
  • Create New...