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

Raspberry Sauce?

TinkerbellSwt

Recommended Posts

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Hi all! I am looking for a recipe for raspberry sauce, like the drizzling kind. I am making a flourless chocolate cake for my sons birthday on Thursday.. and I would like the sauce to break up some of the fudginess... I tried searching for recipes, but came up blank.. any help would be appreciated!

Thanks

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

You can always take some raspberries (frozen should be fine) with a touch of water (to keep them from burning before they burst), simmer them in a pot with sugar (to taste) until they have reduced to the consistency you want. Then strain (and push) through a cheese cloth or fine meshed strainer.

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

Oh, that sounds good and nice and easy! thanks!

DebbieInCanada Rookie
DebbieInCanada
Posted
Hi all! I am looking for a recipe for raspberry sauce, like the drizzling kind. I am making a flourless chocolate cake for my sons birthday on Thursday.. and I would like the sauce to break up some of the fudginess... I tried searching for recipes, but came up blank.. any help would be appreciated!

Thanks

google "raspberry coulis recipe" and you should find something that will work for you.

Debbie

Karen B. Explorer
Karen B.
Posted
Hi all! I am looking for a recipe for raspberry sauce, like the drizzling kind. I am making a flourless chocolate cake for my sons birthday on Thursday.. and I would like the sauce to break up some of the fudginess... I tried searching for recipes, but came up blank.. any help would be appreciated!

Thanks

Last time I tried something like that, I heated seedless raspberry jam and spread it around. Might be too sweet for some but it was easy and the Namaste chocolate cake mix I was using worked well with it. I didn't use frosting though, I used Cool Whip with a dollop of sour cream to take away some of the sweetness. Didn't have any leftovers on that cake.

I had thought about trying it next time with orange marmelade but I haven't gotten around to it yet.

chocolatelover Contributor
chocolatelover
Posted

This works every time:

Raspberry Coulis

10 ounces raspberries in syrup -- (1 package)

2 Tablespoons sugar

1 teaspoon fresh lemon juice

Pur

Archived

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

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


  • Member Statistics

    • Total Members
      130,212
    • Most Online (within 30 mins)
      7,748
    Hollynn
    Newest Member
    Hollynn
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Guide to colleges for celiac disease

      By Scott Adams · Posted

      We've done some articles on this over the years: https://www.celiac.com/search/?q=colleges&quick=1&type=cms_records2 You might also check College Confidential or Reddit’s r/Celiac for firsthand student experiences. Some schools, like the University of Arizona and Oregon State, are known for their allergy-friendly dining halls—calling their nutrition services directly can give you specifics. If you’re touring campuses, ask about dedicated prep spaces, ingredient labeling, and student support groups. A guide focused solely on this would be so useful—maybe someone here has found one?
    • Scott Adams
      Gluten free parakeet food

      By Scott Adams · Posted

      Most commercial parakeet seed mixes contain gluten-based fillers like wheat or barley, but it is possible to find (or make) a gluten-free alternative. A good starting point is to look for mixes that focus on naturally gluten-free seeds like millet, flaxseed, hemp seeds, quinoa, and buckwheat—just double-check for cross-contamination. Some specialty pet stores or online retailers (like Chewy or Amazon) may carry gluten-free options if you search carefully. If you’re open to DIY, you could blend your own mix using safe seeds and supplements. Just avoid any processed pellets or mixes with unspecified ‘grain products.’ Have you asked your vet or an avian specialist for recommendations? They might know of niche brands. Wishing you and your parakeets the best—hope you find a great solution.
    • Scott Adams
      Is tTG 9 normal after 4 months gluten-free?

      By Scott Adams · Posted

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes - if she eats out in restaurants this could be the culprit for cross-contamination issues:    
    • Scott Adams
      tTg at 234 at 6 month bloodwork

      By Scott Adams · Posted

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:    
    • trents
      tTg at 234 at 6 month bloodwork

      By trents · Posted

      @Theresa2407, different labs use different reference ranges and even different units of measurement for the same tests. Because of that, you can't compare test scores from tests administered at different labs.  
×
×
  • Create New...