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

Need Great Cake Res. For 5yr Old Bday~


jen2be2

Recommended Posts

jen2be2 Explorer

Hi.

We just found out last week that our youngest has a high chance of having Celiac. (She is scheduled for her boi. on Wed. and we are waiting for everyone elses blood work to come back).

Our 2nd DD's 5th birthday is in 11 days and we will be on the gluten free diet by that point. This diet will be a hard change for her and our other two older children, so we would like to make her 1st gluten free birthday cake as yummy as possible.

Please let me know your suggestions, either pre boxed or from scratch( with directions please :) ).

TIA~

Jen


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



Celiac.com Sponsor (A8-M):



dragonmom Apprentice

I've tried the boxed decadent chocolate cake and it is good. I have made a flourless chocolate cake that is very moist and delicious, it isn't too involved but harder than the boxed. Here is the recipe:The ULtimate flourless chocolate cake.

  1. 8 eggs
  2. 1 pound bittersweet or semi sweet chocolate chopped
  3. 1/2 pound butter cut up
  4. 1/4 cup strong brewed coffee
  5. 1- position rack in lower 1/3 of oven preheat to 325 . line bottom of 9" springform pan with parchment paperand grease sides of pan. Wrap pan in heavy duty aluminum foil and set pan ian larger roasting pan.
  6. 2. Beat eggs until volume doubles. Melt chocolate coffee and butter in microwave 50%power til melted.
  7. 3. Using a rubber spatula fold a third of the eggs into the chocolate mixture until just a few streads are visible. Repeat with 1/2 remaining eggs then fold in the last of the eggs.
  8. 4. Pour batter in pan. Pour enough boiling water to come 1/2 way up the pan. Cook 20 to 25 min. (internal temp 140 degrees)
  9. 5. Glaze 3 oz semisweet choc 3 TablespoonsButter 1 Tablespoon light corn syrup. 1 Tablespoon milk. Slowly melt . pour on top of finished cake, as a glaze. Serve with whipped cream.
  10. This is very rich but quite tastey. Enjoy Brenda

:rolleyes:

celiacgirls Apprentice

"Cause You're Special cake mixes are very good if you can find them. I have found them in 2 health food stores and ordered them online.

I've only tried the Namaste spice cake but they make chocolate and white cake mixes, too. The spice cake was very good but maybe not a good 5 year old birthday cake. I've seen those at Whole Foods and maybe the regular grocery store, too.

Gluten Free Pantry brownies are even better than regular gluten brownies. They are available in mixes at Whole Foods and some regular grocery stores. I'm making those with marshmallow creme frosting to serve to my 10 year old daughter's gluten-eating class for the Christmas party.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,701
    • Most Online (within 30 mins)
      7,748

    Bibs
    Newest Member
    Bibs
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bev in Milw
    • daniellelawson2011
      Thank you Scott, I appreciate your reply to my questions. I am definitely nervous about my neurology appointment tomorrow. I have kind of lost faith in physicians, I've had symptoms for 15 years and switched PCPs several times and I've just wondered if I'll ever have answers. I was sent to rheumatology first and that physician tried to tell me I wasnt having the symptoms I told him about and joked that all of us have memory problems as we age and that its normal to have white lesions at my age. I know its not normal (im an xray tech and use to do CT). My memory is definitely not the norm for a 44 year old. I have just had to fight, push, advocate, and research things myself. I sometimes feel like a little hamster in a wheel lol. My legs shake so bad going down stairs, sometimes I have to hold onto the wall. I just feel like no one listens. That's in part why I wanted to post on here and hear from people that might have gone through the same thing. I read a few articles about high iga at the early onset of MS, and iga being in CSF also, so im thinking a lumbar puncture is what I need the most, as much as im not looking forward to that. But at this point, I just want answers so we can hit this head on and try to keep it from progressing. I just hope and pray this neurologist will hear me and I can finally get some answers! Thank you again for reaching out!
    • SophiesMom
      I had already decided I won't buy wheat straw dishes. I'm concerned about eating at someone else's home, or possibly restaurants. I'm very careful to avoid wheat/gluten. My cat doesn't eat cat food with wheat or wheat gluten. I've been told that wheat grass is safe, but if I can avoid it why take a chance. The cat grass sold in "catnip" grow it yourself kits is wheat grass. Your cat will be happier with dried catnip, or catnip you grow from seeds. Strawberries: If I wash them in water will they be safe? Or should I use something more than water? I buy frozen strawberries; does freezing affect the possible gluten? Thank you for the info.
    • KennaH
      Interesting topic. I am gluten-free for approx 2 years. Age 60+ with various related health issues related to late diagnosis of celiac disease. Diagnosed osteoporosis and muscle loss. After walking or playing golf, I ate coconut yogurt with collagen protein and whey protein. Whey protein for many amino acids. Bloating and severe abdominal pain. Same with collagen protein powder even though gluten and lactose free. I am suspect exposure through other subtle ingredients. Research on both whey and collagen powders is my focus as I need the benefits of post-workout food items. 
    • Scott Adams
      Your situation is intriguing—while the biopsy ruled out celiac disease, the elevated gliadin IgA (along with gastritis from H. pylori) suggests your immune system is reacting to gluten, albeit differently than in classic celiac. High gliadin IgA can occur in non-celiac gluten sensitivity (NCGS), other autoimmune conditions, or even as part of gut inflammation from H. pylori. Since active gastritis can disrupt the intestinal barrier ("leaky gut"), gluten might trigger temporary immune reactions that could calm post-recovery. The fact that you tolerated gluten accidentally doesn’t necessarily rule out sensitivity; symptoms can be delayed or cumulative. To clarify, consider retesting gliadin IgA after fully treating the H. pylori and healing your gut (ask your doctor about timing). If levels normalize, you may cautiously reintroduce gluten. If they stay high, NCGS or another immune trigger (like cross-reactivity with other foods) could be at play. For now, focus on healing the gastritis—your gluten tolerance may improve as your gut does!
×
×
  • Create New...