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

Xmas Cake Recepies

taz sharratt

Recommended Posts

taz sharratt Enthusiast
taz sharratt
Posted

looking for a really nice xmas cake recepie, ive bought 1 from tesco but i have to say its not all that. so im gonna brave bloweing up the kitchen and have a go. any tips anyone has would be really appreciated. cheers :P

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

Celiac.com Sponsor (A8-M):


GFBetsy Rookie
GFBetsy
Posted

What do you mean by Christmas cake? Fruitcake? or just a spicy "make the whole house smell like Christmas-time" sort of cake?

taz sharratt Enthusiast
taz sharratt
Posted
  • Author
What do you mean by Christmas cake? Fruitcake? or just a spicy "make the whole house smell like Christmas-time" sort of cake?

a really rich - moist fruit cake that is suitable for xmas. the kind that nanny used to make that you just cant buy in the shops, my nanny passed her recepie on to me but of course i cant eat it now or make the darn thing without etting ill. the kind that you have to mature for a little time as it maked it taiste better. i want one that the whole family can eat and they wont know the diff, i dont wanna be ill again after trying to make my familys xmas cake this year.

nikki-uk Enthusiast
nikki-uk
Posted

This looks yummy!! Open Original Shared Link

taz sharratt Enthusiast
taz sharratt
Posted
  • Author
This looks yummy!! Open Original Shared Link

wow! good on you girl.

georgie Enthusiast
georgie
Posted

Yes. Has anyone got a Xmas cake recipe and a Xmas pudding recipe ?How do you substitute gluten-free flour for normal flour in a normal recipe ?

daffadilly Apprentice
daffadilly
Posted

Here are some substitutions for 1 cup of wheat flour from Carol Fenster's "Special Diet Solutions" if you could only buy one cookbook, I would recommend this one - it has all the basics.

1 cup Corn Flour

3/4 Cup Cornmeal

3/4 cup Cornstarch

3/4 Cup Chickpea Flour - garbanza beans

7/8 Cup chickpea & Fava Bean Flour from Authentic foods (if recipe is 1 cup or less use 1:1 ratio)

1/2 Cup nuts ground fine (see note)

3/4 Cup Potato Starch

7/8 Cup rice flour - brown or white

1/2 Cup Soy flour plus 1/2 cup potato starch flour

7/8 cup sweet rice flour

1 cup tapioca flour

but remember that a combination of the above flours works best, also each flour has it own characteristics.

not listed is sorghum flour, which I have been wanting to try.

I like a combination of tapioca, potato, soy, & corn flour & depending on what you are baking almond flour.

If you can have all those flours, I cannot do potato flour...

I just used tapioca, almond & corn flour in come chocolate chip cookies, they were good, but there was a chalky taste from too much tapioca flour

note: on the nut flour, I have not found that to hold true it is more a one to one ratio I think & then you have to be careful about the extra oil from the nuts.

in conversions don't forget to increase the baking powder or baking soda & maybe an extra egg in place of part of the liquid.

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

Celiac.com Sponsor (A8-M):


GFBetsy Rookie
GFBetsy
Posted

taz -

I'd take the recipe you know you like and use Bette Hagman's Featherlight mix to replace the flour. Add about 1/2 to 1 tsp. of xanthan gum per cup of flour mix.

Try making one right now so you are certain of how it works before the holidays get here.

Good luck!

clbevilacqua Explorer
clbevilacqua
Posted
This looks yummy!! Open Original Shared Link

This looks good, but the recipe calls for raisins, currants and sultanas-I thought they were all the same thing more or less and have always used raisins in a recipe regardless of what of these 3 it calls for. Guess I learned a new one. But I don't think that there is anywhere around me that I can even get sultanas or even find anyone who knows what they are (what are they anyway??)

HawkFire Explorer
HawkFire
Posted

Recipe # 1

Bake kinnikinnick chocolate cake according to recipe, but add 1tbs of peppermint extract.

Melt blocks of gluten-free chocolate.

Pour over top of cooled cake.

Use a hammer to break up bits of candy cane.

Sprinkle broken candy cane bits on top of cooling chocolate so that they will stick.

Put sprigs of mint leaves in center of cake like a little bouquet.

Recipe #2

Melt your favorite chocolate.... cool slightly.

Spread into pan lined with wax paper.

Hammer candy canes or those round candy cane looking mints.

Sprinkle candy cane bits onto slightly cooled chocolate.

You can give this as a gift, or break it into bite sized pieces and serve on a decorative plate to your guests.

Use red and white candy as well as the green and white mints for extra color.

This is that "Chocolate Bark" people love.

HawkFire Explorer
HawkFire
Posted

Christmas is my favorite time of year. I love cooking for the holidays. I would like to add that if you put orange flavored extract into the K brand of chocolate cake, you would not believe how good it is. I made this for my husband's mother's birthday. I added melted white chocolate on top and shaved chocolate as a decorative top. It would work for a christmas cake.

sparkles Contributor
sparkles
Posted
This looks yummy!! Open Original Shared Link

My mom used to make a fruit cake like that. Only she made it right after Xmas and "fed" it brandy (aprocot, as I recall) for the next 12 months. It was really good. she kept it in the fridge downstairs...until it was really "ready" for xmas day!!!!!

When you said "fed" in your recipe, you were talking about filling the hole with brandy.... or do you "feed" it something else?

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. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    2. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    3. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
    4. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
    5. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
×
×
  • 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.