Jump to content

  • 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

Help With My Daughter's 5Th Birthday Cake!

CeliacMommaX2

Recommended Posts

CeliacMommaX2 Enthusiast
CeliacMommaX2
Posted

I'm trying to figure out what to make her cake with.  She wants a "vanilla" cake.  Should I use Pamela's "classic vanilla cake mix" or Betty Crocker's yellow gluten-free cake mix?  Or is there a good recipe out there that you'd recommend (she's also dairy free right now).  I just want her to have delicious cake for her first gluten-free birthday!

 

Thank you for your help!

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

I vote for Pamela's. The Betty Crocker is fine in a pinch (nice to have it in most grocery stores), but it is all rice flour, so it is grainy in my opinion. You can also buy Pamela's flour blend and make a full-sized cake (two layer) from scratch. It is pretty easy! Sub coconut oil for butter or use shortening (trans fat....but it is her birthday) or that Earth Balance soy margarine (I think that is the brand).

Celiacandme Apprentice
Celiacandme
Posted

Happy Birthday to your daughter! I don't have any other suggestions. I realized looking at this thread that I've never heard of Pamela's brand. I'll have to look for it. I live in an area where there are Wegmans grocery stores and their line of gluten free baking products are so good. Especially their brownies. I tend to grab those if I need to whip up some brownies for my children. I'll have to look for Pamela's brand and check out the cake! I'm sure her first gluten-free birthday cake will be just perfect!

Lisa Mentor
Lisa
Posted

King Arthur is pretty good, too.  Not sure if it's dairy free, though.   But I think the chocolate cake mixes are much better than the Vanilla mixes.

Alwayssomething Contributor
Alwayssomething
Posted

I am not sure how to copy a website to this, but a really good dairy free, gluten free vanilla cake I have made is from the Primalpalate.com   It is the coconut cake, it sounds like it would be strong coconut flavor but it is not and it is very good.   I bought the premade frosting and have used other flavors that what she suggest with no problem.  It is my go to when I take cupcakes to work.  I have also made her carrot cake from this site, it is great too.    Not sure why I was able to post the recipe and not the link....user error, I am sure :wacko:

 

Serves: 12 Serves: 12Open Original Shared LinkOpen Original Shared Link
Ingredients
  • 1 cup 1 cup 1 cup Open Original Shared Link, melted
  • 1 cup 1 cup 1 cup Open Original Shared Link
  • 1 cup 1 cup 1 cup Open Original Shared Link
  • 1 Tbsp 1 Tbsp 1 Tbsp Open Original Shared Link
  • 1 tsp 1 tsp 1 tsp Open Original Shared Link
  • 1 tsp 1 tsp 1 tsp Open Original Shared Link
  • 10 10 10 Open Original Shared Link
  • 3/4 cup 3/4 cup 3/4 cup Open Original Shared Link, sifted
  • Open Original Shared Link
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 325°F.
  2. In a small bowl, add sifted coconut flour, salt, and baking soda.
  3. In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
  4. Add dry ingredients to wet and continue blend.
  5. Once batter is blended and smooth, stir in shredded coconut.
  6. Grease two 9-inch cake pans with coconut oil.
  7. Pour batter into pans.
  8. Bake for 35 minutes.
  9. Test center of cake with a toothpick.
  10. If the toothpick comes out clean, then the cakes are done.
  11. Remove cakes from oven and cool.
  12. Slice each cake in half to create 4 layers of cake.
  13. Frost with coconut frosting in between each layer of cake.
CeliacMommaX2 Enthusiast
CeliacMommaX2
Posted
  • Author

Update:

 

I ended up going with Pamela's... they turned out alright (still having a hard time not comparing to gluten version...).  My daughter loved them though and was thrilled to have cupcakes for her birthday!  Thanks for everyone's input!

cyclinglady Grand Master
cyclinglady
Posted

I think gluten eaters will notice less (or not at all) if the cake is chocolate, spice, carrot, lemon, etc. Plain vanilla does not hide the gluten-free flours in my opinion.

I am so glad your daughter was happy!

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.