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

Allergen Free Bread/cake

TBLKWL

Recommended Posts

TBLKWL Rookie
TBLKWL
Posted

I need some help. My family has alot of food allergies and my daughter has celiac.

I am wanting a recipe for gluten/soy/dairy/and rice free bread or cake/cookies or even biscuits. I know she doesnt have to have anything, but she is 2 and next week is valentines and they are having a party at school. I would really like to send her something so she doesnt feel left out.

Thanks for any suggestions.

tb

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

Celiac.com Sponsor (A8-M):


Nina12488 Rookie
Nina12488
Posted

I'm not sure if you like Cinnamon bread but this recipe is from the bakery in NYC Babycakes... the founder was on Martha Stewart. I made it a few weeks ago, and my gluten eating family loved it!

Open Original Shared Link

if that doesn't work go to marthastewart.com and search CINNAMON TOASTIES...

Ingredients

Serves about 10

1/2 cup canola oil, plus more for pan

1 cup garbanzo and fava bean flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/4 cups unrefined sugar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

2 tablespoons ground cinnamon

1/3 cup store-bought unsweetened applesauce

Directions

Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.

In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.

In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.

Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.

(there is a video on her website too!)

TBLKWL Rookie
TBLKWL
Posted
  • Author

Thank you for the recipe. With the allergies it is hard to find anything safe.

tb

mamatide Enthusiast
mamatide
Posted

Could you make coconut chocolate macaroons (using Dairy-Free chocolate chips), or little meringues (you can make them pink with a little marachino cherry juice)?

Here is a meringue recipe that I think meets your requirements

Open Original Shared Link

and here is a recipe for chocolate macaroons:

Open Original Shared Link

I'm sure there are many more (and quite possibly better) recipes out there for these things.

EDITED to add that I guess these aren't bread or cake... Remember there are a ton of gluten free flours out there that are a great substitute for rice flour: sorghum, coconut, garbanzo....

mamatide Enthusiast
mamatide
Posted
I need some help. My family has alot of food allergies and my daughter has celiac.

I am wanting a recipe for gluten/soy/dairy/and rice free bread or cake/cookies or even biscuits. I know she doesnt have to have anything, but she is 2 and next week is valentines and they are having a party at school. I would really like to send her something so she doesnt feel left out.

Thanks for any suggestions.

tb

How about lorka's bread: Open Original Shared Link - I know that Laurie can't eat rice so she didn't have rice in the mix.

moonlitemama Rookie
moonlitemama
Posted

I'm gluten-, dairy- and soy-free as well. I can search my recipes for ones that do not contain rice - if there's something in particular, let me know. What flours do you have on hand?

Peanut butter cookies

1c. peanut butter

1 egg

1c. sugar

1 tsp vanilla

1/2 c. chocolate chips (optional)

Mix the first 4 ingredients. Stir in chocolate chips, roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350 degrees for 10 minutes.

I have a recipe for chocolate cake using coconut flour, if you're interested. And many others, but let us know what you have on hand so we can tailor this a bit for you.

JNBunnie1 Community Regular
JNBunnie1
Posted
I'm gluten-, dairy- and soy-free as well. I can search my recipes for ones that do not contain rice - if there's something in particular, let me know. What flours do you have on hand?

Peanut butter cookies

1c. peanut butter

1 egg

1c. sugar

1 tsp vanilla

1/2 c. chocolate chips (optional)

Mix the first 4 ingredients. Stir in chocolate chips, roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350 degrees for 10 minutes.

I have a recipe for chocolate cake using coconut flour, if you're interested. And many others, but let us know what you have on hand so we can tailor this a bit for you.

These cookies are very good, they work better the smaller you make them. Like really small, but theyre cute bite-sized. You could also make chocolate biscuits out of this recipe from Roben Ryberg:

Ingredients:

1/3 cup shortening

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

Celiac.com Sponsor (A8-M):


irish daveyboy Community Regular
irish daveyboy
Posted

.

I need some help. My family has alot of food allergies and my daughter has celiac.

I am wanting a recipe for gluten/soy/dairy/and rice free bread or cake/cookies or even biscuits. I know she doesnt have to have anything, but she is 2 and next week is valentines and they are having a party at school. I would really like to send her something so she doesnt feel left out.

Thanks for any suggestions.

tb

.

Hi,

Here are a few you could try.

.

Open Original Shared Link

( replace the butter with Dairy free margarine)

.

Open Original Shared Link

(This recipe only has 3 ingredients BUT you must follow the instructions exactly)

.

Open Original Shared Link

(Make sure the margarine is Dairyfree)

.

These and all my recipes are contained on my site.

.

Access via my profile.

.Best Regards,

David

Archived

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

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


  • Member Statistics

    • Total Members
      131,939
    • Most Online (within 30 mins)
      7,748
    Michelle C.
    Newest Member
    Michelle C.
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Is this celiac?

      By Wheatwacked · Posted

      Marsh 3b is the Gold Standard of diagnosis for Celiac Disease.  Until recently, regardless of antibody tests, positive or negative, you had to have Marsh 3 damage to be awarded the diagnosis of Celiac. As I understand you,  you were having constant symptoms..  Your symptoms improved on GFD, with occassional flare ups. Did your doctor say you do and you are questioning the diagnosis? Regarding your increasing severity when you get glutened it is "normal.  Gluten acts on the Opiod receptors to numb your body.  Some report withdrawal symptoms on GFD.  I was an alcoholic for 30 years, about 1/2 pint of voda a day. Each time I identified a trigger and dealt with it, a new trigger would pop up.  Even a 30 day rehab stint, with a low fat diet (severe pancreatis) during which I rarely had cravings.  Stopped at a Wendys on the way home and the next day I was drinking again.  20 years later, sick as a dog, bedridden on Thanksgiving, after months of reasearch, I realized that gluten free was my Hail Mary.  Back in 1976 my son was diagnosed at weaning with Celiac Disease and his doctor suggested my wife and I should also be gluten free because it is genetic.  At 25 years old I felt no gastro problems and promised if I ever did I would try gluten free.  Well, I forgot that promise until I was 63.  Three days of gluten and alcohol free, I could no longer tolerate alcohol. Eleven years gluten and alcohol free, with no regrets. Improvement was quick, but always two steps forward and one back.  Over time I found nineteen symptoms that I had been living with for my entire life, that doctors had said, "We don't know why, but that is normal for some people". Celiac Disease causes multiple vitamin and mineral deficiency.  It is an autoimmune disease, meaning your immune system B and T cells create antibodies against ttg(2) the small intestin in Celiac Disease and sometimes ttg(3) in skin in Dermatitis Herpetiformus.  Why is poorly understood.  In fact, it wasn't even know that wheat, barley and rye gluten was the cause.  Celiac Disease was also called Infantilism, because it was deadly, and believed to only be a childhood disease. So as part of your symptoms you must deal with those deficiencies.  Especially vitamin D because it contols your immune system.  Virtually all newly diagnosed Celiacs have vitamin D deficiency.  There are about 30 vitamin and minerals that are absorbed in the small intestine.  With Marsh 3 damage you may be eating the amount everyone else does, but you are not absorbing them into your system, so you will display symptoms of their deficiency.   As time passes and you replenish your deficiencies you may notice other symptoms improve, some you did not even know were sypmptos. Our western diet has many deficiencies build into it.   That is the reason foods with gluten are fortified.  Gluten free processed food are not required to fortify.  Vitamin D, Iodine, choline.  The B vitamins, especially Thiamine (B1) run deficient quickly.  We only store enough thiamine for 2 weeks for symptoms can come on quickly.  Magnesium, zinc, etc. each having its own symptoms affecting multiple systems.  High homocystene, and indicator of vascular inflamation can be cause by deficient Choline, folate, B6 and or B12.  Brain fog, deficient choline, iodine, thiamine. Dietary intake of choline and phosphatidylcholine and risk of type 2 diabetes in men: The Kuopio Ischaemic Heart Disease Risk Factor Study    
    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      I cut out the rice because it was affecting my stomach at the time ... not necessarily dermatitis herpetiformis. It was Tilda Basmati Rice, sometimes wholegrain rice. I was willing to do whatever it took to heal. Too much fiber also disagrees with me as I have UC.
    • trents
      Is this celiac?

      By trents · Posted

      But you didn't answer my question. When you consume gluten, is there an identifiable reaction within a short period of time, say a few hours?
    • Scott Adams
      Is this celiac?

      By Scott Adams · Posted

      You can still have celiac disease with negative blood test results, although it's not very common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/   
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      I am only wondering why you would need to cut out rice? I've never heard of rice being any issue in those with DH.
×
×
  • 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.