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Turning 40 (ugh!) - Want Cake!

teamworkjr

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teamworkjr Apprentice
teamworkjr
Posted

40 is looming large in 2 weeks - my first birthday since my celiac diagnosis. A birthday just won't seem right without cake. I've been too afraid to try gluten free baking, but the time has come. I have a great buttercream frosting recipe but I need a good white cake recipe to go with it. Could you please help me? Many thanks!

Jennifer

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lonewolf Collaborator
lonewolf
Posted

There's a good recipe in the recipe section of celiac.com. I have used it several times and everyone always likes it. I usually add about 1/2 C more liquid and 1/2 package of pudding mix to it, but it turns out well even without that. (If you do add this, it will make a couple of cupcakes in addition to the cake.)

I copied it straight from the recipe section.

White Cake (Gluten-Free)

This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagman's)

2 teaspoons xanthan gum

1 1/2 cups sugar

1 teaspoon salt

3 1/2 teaspoon baking powder

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

jerseyangel Proficient
jerseyangel
Posted

I always use The Gluten Free Pantry Cake and Cookie Mix. I follow the recipe as for cake, and use vanilla almond milk, It's fantastic with homemade buttercream frosting :)

I hope you have a wonderful birthday, Jennifer!

Guhlia Rising Star
Guhlia
Posted

Open Original Shared Link

This is the best gluten free cake I've ever had. To make it a white cake sub egg whites (I think you have to double the amount, maybe someone else will know better) and use clear vanilla extract. It's a very moist cake that doesn't fall apart. It's not very sweet, so if you're not using heavily sweetened frosting, you may want to add extra sugar.

Karen B. Explorer
Karen B.
Posted

Namaste Vanilla Cake mix isn't white, it has brown flecks in it from real vanilla beans but it's the best vanilla cake I've tasted.

teamworkjr Apprentice
teamworkjr
Posted
  • Author
There's a good recipe in the recipe section of celiac.com. I have used it several times and everyone always likes it. I usually add about 1/2 C more liquid and 1/2 package of pudding mix to it, but it turns out well even without that. (If you do add this, it will make a couple of cupcakes in addition to the cake.)

I copied it straight from the recipe section.

White Cake (Gluten-Free)

This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagman's)

2 teaspoons xanthan gum

1 1/2 cups sugar

1 teaspoon salt

3 1/2 teaspoon baking powder

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

First off, THANK YOU ALL SO MUCH for your quick and hopefully tasty responses!!! I'm going to have a bake-off this weekend and try them all. Surely one will turn out! I used to be a really good baker before losing flour! Honest!! But I must admit, I'm a bit of moron about gluten-free baking. So...when you say to add 1/2 c. more liquid, does that mean just more milk? Sorry to need so much direction. Thanks again for your help!

Jennifer

teamworkjr Apprentice
teamworkjr
Posted
  • Author

I just realized I think I'm supposed to sign my name with my celiac info so here it is....After 1 year of feeling awful with GI symptoms, I was finally dx with celiac in December 2006...Doc left the dx on my answering machine! Biopsy confirmed dx first week of January 2007. Gluten free ever since, although it took a bit of sleuthing to find all the hidden glutens I was ingesting. Turns out I've had a plethora of celiac symptoms for YEARS that were misdiagnosed or not diagnosed at all. Lots of CT scans, MRIs, specialists...yada, yada, yada. I will say the highlight of turning 40 is that I feel better than I EVER have in my life!!! Thank you all for helping me conquer this gluten-free hurdle by paving the way into baking for me!!

Jennifer

DX 1/07

gluten free since 1/07

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lonewolf Collaborator
lonewolf
Posted
So...when you say to add 1/2 c. more liquid, does that mean just more milk? Sorry to need so much direction. Thanks again for your help!

Jennifer

Sorry, I should have been more clear. You can add 1/2 C Milk, rice milk, water or whatever liquid you're using.

kbabe1968 Enthusiast
kbabe1968
Posted

Gulia beat me to it! :D

That is AWESOME cake and has fooled the most picky cake eaters - KIDS! They never even knew!!!

SO SO SO SO GOOD!

:D

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    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
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      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

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      High DGP-A with normal IGA

      By knitty kitty · Posted

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