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

Cheese Cake - I Am New Here.

jamiedolan

Recommended Posts

jamiedolan Newbie
jamiedolan
Posted

HI;

I have been gluten free for right about a full year now. I didn't do a celiac test, but my doctor said it would be a good idea since I have other autoimmune disorders. So I have been fully gluten-free since then. I cook most of my own food, eating a diet that is mainly meats, with some vegetables, & cheese / dairy. I have purchased some gluten free bread a couple of times, and have made some things out of gluten free box mixes several times. Most of it turned out quite well. We did try a regular pie crust from a gluten free mix and it was very very hard to roll and form. I have made buckwheat pancakes a couple times with buckwheat (suppose to be a good pure non-contaminated buckwheat mix from a natural foods place) and coconut flour, I added some double acting baking powder, and salt - They worked extremely well.

I use coconut oil. I have coconut flour, buckwheat flour, corn starch, almond flour (maybe a bit course to be really called flour). I don't have any xanatha gum, I could get some if necessary, but don't bake a lot and it is kind of expensive - I've seen some things calling for this and some mention of using it in crust, I don't know if this is necessary though.

I am going to try and make a cheese cake. I have a couple quick questions that will hopefully be easy for those of you that bake frequently.

The cheesecake recipe I was looking at using calls for a small amount of flour. Can I use some cornstarch instead?

For the crust, I was thinking of just skipping the crust all together. I can't find any gluten-free gram crackers or crust mix.

Otherwise, I was thinking about using finely ground almonds. Mixed with some butter or coconut oil. Will this form a decent crust?

Any other thoughts or suggestions for making the cheese cake?

Thanks so much.

Jamie

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

I make a peachy/cobbler/pie thingy with this and it is quite good:

EGG-FREE, DAIRY-FREE PIE CRUST

Ingredients

1-1/2 cups almond flour

3 tablespoons butter*, cold and cut into pieces

2 tablespoons honey

1/8 teaspoon baking soda

1/4 teaspoon salt

*you may substitute coconut oil for butter

Instructions

1. Mix ingredients, and flatten the dough into a round disk between two pieces of plastic wrap. Gently roll out the dough to an 11 inch round.

2. Put the dough on a baking sheet and refrigerate till firm.

3. Invert it onto a pie pan and press in place.

4. Bake for 10 minutes at 300 degrees F. (this might need adjusting if using coconut) until light brown in color.

5. Cool, then fill.

***The BEST and finest almond flour I have found is from www.digestivewellness.com

Worth it!!

jamiedolan Newbie
jamiedolan
Posted
  • Author
I make a peachy/cobbler/pie thingy with this and it is quite good:

EGG-FREE, DAIRY-FREE PIE CRUST

That sounds great, Thanks! I will make this crust up and fill it up with cheese cake. I think I have as spring form pan around that I can use.

I am thinking that maybe I should just get some general purpose gluten free flour for the cheese cake mix. or perhaps the coconut flour would work just fine as well.

Thanks again for your help

Jamie

mamaw Community Regular
mamaw
Posted

Hi Jaime

If you are looking for graham crackers ready made ere are a few places to get them. The Grainless Baker, Outside the Breadbox, celiac specialities ( crumbs) Kinninckinnick ( Crumbs) & there are many more... There are several recipes floating around also. Rebecca Reilly's recipe is very good......

blessings

mamaw

Nancym Enthusiast
Nancym
Posted

I would suggest checking out some of the cheese cake recipes in a low carb message forum. They make crusts out of nuts and stuff like that usually.

I've never heard of adding flour to the actual cheesecake, that's unusual!

The first posting has an index of all the recipes:

Open Original Shared Link

purple Community Regular
purple
Posted

Hi, You might find an idea on here:

Open Original Shared Link

Tim-n-VA Contributor
Tim-n-VA
Posted

I've made crust for cheesecake using gluten-free cookies. I've successfully used ginger snaps and Pamela's brand sugar cookies. I just crumble them, put in a little melted butter and press into that pan.

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

Celiac.com Sponsor (A8-M):


elonwy Enthusiast
elonwy
Posted

I use Pamela's shortbread for crusts, and people love it. Just crumble, add butter and smoosh into the pan.

JNBunnie1 Community Regular
JNBunnie1
Posted
I use Pamela's shortbread for crusts, and people love it. Just crumble, add butter and smoosh into the pan.

I do the same thing with ginger snaps, my favorite part is putting the cookies in a ziploc and smashing them up. Very therapeutic. My boyfriend finds it amusing.

Sweetfudge Community Regular
Sweetfudge
Posted

Here's a link to an amazing crust I made once for a lemon cheesecake. It's made of toasted pine nuts and almonds:

Open Original Shared Link

gwen.8278 Newbie
gwen.8278
Posted

You are all so creative!!! :o

Incredible! I will try to make a similar cheesecake from your suggestions. Thanks for the inspiration!

JNBunnie1 Community Regular
JNBunnie1
Posted
You are all so creative!!! :o

Incredible! I will try to make a similar cheesecake from your suggestions. Thanks for the inspiration!

I made a pumpkin cheesecake once with ginger snap crust. Oh, that was good......

jamiedolan Newbie
jamiedolan
Posted
  • Author

Thanks everyone for all the great and very interesting suggestions. I am looking forward to getting the time to try several of the recipes that you have suggested. Thank You.

Jamie

Archived

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

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


  • Member Statistics

    • Total Members
      132,134
    • Most Online (within 30 mins)
      7,748
    Driver
    Newest Member
    Driver
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • 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

      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 
    • 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.
×
×
  • 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.