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Caroline's mommy

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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!

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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.

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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.

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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!! :)

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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

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

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    • trents
      IBS-D vs Celiac

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