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

gluten-free Munchkins!

Cam's Mom

Recommended Posts

kbabe1968 Enthusiast
kbabe1968
Posted

Joann...actually sounds like your pan is TOO hot...getting done on the outside and NOT on the inside. i had the same problem frying donuts. Just a thought.

I know when things aren't getting done INSIDE, our tendency is to increase the heat on the OUTSIDE, but that actually has the opposite effect, thus cooking the outside much faster than the inside and creating raw batter when the outside is almost burned.

Hope you figure it out. I'm REALLY tempted to go buy the pan...although< i'd rather get a Donut maker. I figured out how to make cake donuts. i started making them as holes, but I'd REALLY love a whole donut.

In a few weeks I have to make a breakfast item to take to a women's thing. I'd love to take in fresh chocolate iced donuts with sprinkles. :D Especially since they would NEVEr know they were gluten-free.

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

Celiac.com Sponsor (A8-M):


ptkds Community Regular
ptkds
Posted

I've had the same problem, too. I think it all depends on the batter. I used the gluten-free Pantry muffin mix, and they were perfect, but I have used a brownie mix and a cake mix, and they weren't good at all. The outside would burn, and they were too soft to flip over. I am just gonna keep playing around with it until I find the recipes that work!

ptkds

Jo Ann Apprentice
Jo Ann
Posted
I've had the same problem, too. I think it all depends on the batter. I used the gluten-free Pantry muffin mix, and they were perfect, but I have used a brownie mix and a cake mix, and they weren't good at all. The outside would burn, and they were too soft to flip over. I am just gonna keep playing around with it until I find the recipes that work!

ptkds

Jo Ann Apprentice
Jo Ann
Posted

Well, I spent the better part of a morning trying to make these little things and could not get a decent batch. Used a pancake mix that makes great pancakes. Heated the munchkin maker on medium, brushed wells with margarine, filled 3/4 full, waited until bottoms looked done (about 5 min.), turned them for about 5 min. more, then turned them again. Tried this with cooler pan, hotter pan, in desperation even tried to bake them at 350 F. Tried putting jam in middle with more batter on top. They seemed done, but the flipped side did not turn out round and smooth and the center never got done. Nothing worked. Looked for "Arne" to watch, but couldn't find that. Maybe I'm just not suppose to make these things. I'm with you "kbabe" and think it's better to make donuts. If you have a good recipe, would appreciate your sharing. Our grandson would love to taste a real donut.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
Well, I spent the better part of a morning trying to make these little things and could not get a decent batch. Used a pancake mix that makes great pancakes. Heated the munchkin maker on medium, brushed wells with margarine, filled 3/4 full, waited until bottoms looked done (about 5 min.), turned them for about 5 min. more, then turned them again. Tried this with cooler pan, hotter pan, in desperation even tried to bake them at 350 F. Tried putting jam in middle with more batter on top. They seemed done, but the flipped side did not turn out round and smooth and the center never got done. Nothing worked. Looked for "Arne" to watch, but couldn't find that. Maybe I'm just not suppose to make these things. I'm with you "kbabe" and think it's better to make donuts. If you have a good recipe, would appreciate your sharing. Our grandson would love to taste a real donut.

I found that 3/4 full was too much. Less than 1/2 full worked a lot better. I used oil, not margarine, too.

mamaw Community Regular
mamaw
Posted

Hello

sorry you are having trouble--keep trying. If you go to page 1 & the very first post from Cam's MOM , she has the website listed & "arne" is on that site if I remember correctly.

I agree with FiddleFaddle that maybe you are filling them to full. I too, only go about 1/2 way.....

Has anyone tried to make Boston cream donuts Yet? If so, can you post the recipe. thanks

mamaw

mamaw Community Regular
mamaw
Posted

Hi

I've been making these little gems but usually they are gone before long. But I wondered if anyone had made them & reheated them in the micro? I'm not always at the grandkids house early mornings & I thought maybe I could make these the night before & reheat them a bit...

Also has anyon e come up with the boston cream recipe yet? Or any new things to make with this gadget...

mamaw

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I have been making these vegan (which are dairy-free, too) with the recipe from this site:

Open Original Shared Link

I do some things differently, though.

Dry Ingredients:

1 Cup All Purpose Flour - I USE BOB'S RED MILL.

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp (scant) Nutmeg - I DO NOT USE THIS

1 tiny pinch or shake Cinnamon

-I ALSO ADD Xanthan Gum.

Wet Ingredients:

1/2 Cup Soymilk

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg - I USE FLAX SEED (boil water before adding and let sit for 15 minutes.)

4 Tbs Earth Balance

I also do not do the wet ingredients over the stove. I melt the butter in the microwave and then add all the stuff.

For frosting I use:

4 tbs Earth Balance.

3/4 cup powdered sugar.

1 tsp vanilla extract.

1/8 tsp cinnamon.

They are very yummie!

Darn210 Enthusiast
Darn210
Posted
Hi

I've been making these little gems but usually they are gone before long. But I wondered if anyone had made them & reheated them in the micro? I'm not always at the grandkids house early mornings & I thought maybe I could make these the night before & reheat them a bit...

Also has anyon e come up with the boston cream recipe yet? Or any new things to make with this gadget...

mamaw

I used the Pamela's muffin recipe. I made extra and kept them in the fridge. We had them the next two mornings. They were fine cold and they also heated up well in the microwave.

casnco Enthusiast
casnco
Posted

Hello friends. I just bought this pan and am looking forward to using it. However when I opened it there were no instructions. I live over an hour away from the store I bought it in so I hate to drive all the way back for the instruction/receipie book.

Do I just oil the pan like I do for pancakes? If I want to add things that are solid when do they get added so that they end up in the middle. I think it will make cust hor duvors. (I have no idea how to spell that!!)

mamaw Community Regular
mamaw
Posted

Hi Janet--- thanks for letting me know!!!! I'll give it a try..

Casnco: the instruction book is also a small recipe book. I would want the book if it were me... I would call the store & tell them & perhaps they would send you a book or the very first post in this section has "Arne's" video & if I remember some recipes. Maybe you can copy it from his site & make your own book.... The first one I bought I had to return because it was rusty (like it had gotten very damp * not dried) they said since most of them come from across the pond it could have gotten damp & rusted.

good luck

mamaw

Darn210 Enthusiast
Darn210
Posted

Open Original Shared Link

Of course they have their own website. You can even listen to the infomercial. It has a bunch of recipes and contact information. Maybe you can email them and have them send you the booklet. I think the recipes are probably all on the website but there is one page on how to cook with it and how to clean it - that may be in the infomercial but I wasn't willing to listen to it.

Juliet Newbie
Juliet
Posted

For those of you having trouble using your pan, check out these recipes off of the Williams Sonoma website. These are all great recipes that also explain exactly how much to fill up the pan and ways to flip it. I just substituted with Pamela's Baking mix, but you could easily use any gluten free flour, even without xanthan or guar gum since so many eggs are used. The taste of these is like a very light, barely sweet puffed up egg custard with a sweet filling. For fillings, I've substituted with lemon curd, raspberry jam, etc. I haven't tried the apples one or chocolate one (will someday soon :) ), but the others I have.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

mamaw Community Regular
mamaw
Posted

thank you for the info!!!

Silly Yak Pete Rookie
Silly Yak Pete
Posted

Hey I bought it on Saturday and went to use it last night and low and behold the injector, sticks and recipe book and brush were missing so I have to go to Bed Bath and Beyond To return it. Cant wait to use it though.

Katydid Apprentice
Katydid
Posted

Hey - has everyone interested in this pan seen the Walgreen ad in last Sunday's paper? I think they are national ads.

Walgreens has the same identical Pancake Puff Pan in their "As Seen on TV" section. Easier to get to because it seems like there is one on every corner. Cost is 19.95.

Kay

  • 1 month later...
jerseygrl Explorer
jerseygrl
Posted

I just got this for my girls as a Christmas present, and I will attempt this on Christmas morn.

I can't find the Arne video as mentioned earlier -- can someone give me a direct link?

It's not obvious on the official site. Thanks!

Also, any new recipes or tips?

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. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    2. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      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...
    3. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      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.
    4. 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...
    5. 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...
  • 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):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • 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? 
×
×
  • 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.