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Cakes

celiac3270

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celiac3270 Collaborator
celiac3270
Posted

For my b-day yesterday, I had a vanilla cake from Arrowhead Mills. I had been extremely pleased with all other products by that brand, and was slightly disappointed by the quality of their cake. It was of similar consistency to a real cake, but slightly dry--it was pretty good, but a cake I tried 5-7 months ago from the gluten-free pantry, Danielle's chocolate cake mix, was better--and I don't even usually like chocolate cake that much.

Anyway, it was interesting to get perspective on the quality of Danielle's mix having tried another--both were good and I'd recommend the cake from Arrowhead Mills to those who like a vanilla cake, but to those more impartial about that sort of thing, Danielle's is better......just thought I'd post my reviews :P

  • 2 weeks later...
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celiac3270 Collaborator
celiac3270
Posted
  • Author

Found an even better mix--the Gluten Free Pantry makes a chocolate chip cookie or cake mix. The chocolate cake mix was kinda dry and the vanilla cake mix reminded me of corn bread. This one was moist w/ chocolate chips inside it and the best I've found so far. If anyone finds a mix they like, feel free to add. I started the topic with my own opinions, but please add your own :D . Finding good mixes is a lot of trial and error.

angel-jd1 Community Regular
angel-jd1
Posted

I recently made some cuppeycakes out of Miss Roben's Chocolate cake mix. I am not a big chocolate cake fan, but these were REALLY good. I topped them with some Duncin Heinz frosting and MMMMM.

-Jessica :rolleyes:

celiac3270 Collaborator
celiac3270
Posted
  • Author

Yep--I also use Duncan Hines frosting--the "cream cheese" flavored is my favorite, though it doesn't taste like cream cheese.

I'll look into the Miss Roben's mix--who knows what I could be missing out on :)

jmengert Enthusiast
jmengert
Posted

If you're a pound cake fan (and believe me, I am!), I LOVED 'Cause You're Special's pound cake mix (the classic pound cake mix). I found it to taste as good as the homemade ones I remember--it is a heavy dessert, but most pound cakes are--that's the only complaint I had from my family, who is not gluten-free--otherwise, they said it was great, too. YUM!

Boojca Apprentice
Boojca
Posted

celiac3270 my friend, if you like yellow cake better than chocolate you have GOT to try the Dowd & Rogers Vanilla Cake mix. It is truly to die for. I LOVE chocolate cake, and I LOVE the Danielle's mix, but I would choose the D&R vanilla cake hands down over the Danielle's. I made both in cupcake form for my sons birthday and all the relatives were there and NO ONE could believe (a) the cakes were gluten-free or (B) that the Dowd & Rogers cake was so great. I ordered mine from the Gluten Free Trading Company if you can't locate it near you.

Order it and enjoy!!!

Bridget

celiac3270 Collaborator
celiac3270
Posted
  • Author

I will--I do prefer yellow cake usually.

Oh, I tried your potato chip chicken nugget recipe....it was terrific! Everyone loved them. I had tried nuggets using chicken and Ener-G bread crumbs, I had tried a processed, specially gluten-free nugget (Ian's) and it was pretty good. But these are the nuggets we'll be eating from now on. Thanks! :)

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debmidge Rising Star
debmidge
Posted

RE: Duncan Hines Cream Cheese frosting

In the past, I've blended a small amount of real cream cheese in with the Duncan H. brand. I am sure that it'll work for you if you use gluten-free cream cheese. It'll put the cream cheese flavor back into the frosting and give you a little extra to lick out of the bowl! ;)

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

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      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 
    • rei.b
      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

      By knitty kitty · Posted

      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.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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