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

Pamela's Vanilla Cake Mix


LauraWass

Recommended Posts

LauraWass Rookie

Has anyone tried Pamela's Vanilla Cake Mix or Arrowhead Mills Vanilla Cake Mix? I want to make an easy gluten-free cake for my 3 year old's birthday next week, and we tried Namaste Vanilla Cake mix and it wasn't very good. I was just wondering about the other two brands, or if anyone has a suggestion about a different brand that tastes similar to the real thing that would be great! Thanks!

Laura Wasserman


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Hi Laura,

I've not tried Pamelas since I can't tolerate tapioca, and I'm not a fan of Arrowhead Mills baking mix, so I've never tried the cake mixes.

My favorite gluten-free cake mix by far is Cause You're Special. The Lemon and Yellow flavors are delicious and the testure is light--more like a wheat-based cake mix.

Gluten Free Pantry makes a white cake mix that's good, too.

mamaw Community Regular

Pamela's is excellent! Not expensive & everyone eats it . I usually make my own but when I'm in a hurry Pamela's is the one I use. I not a big fan of Nasmaste.. or Arrowhead mills.....most people do not even know that they are eating a gluten-free cake with Pamela's.

mamaw

cruelshoes Enthusiast

Avoid AT ALL COSTS the Arrowhead mills cake. It is the grittiest, grossest thing I have ever eaten. Like chowing down on a pile of vanilla sand. Gack.

Pamela's vanilla cake is great. I have one in the oven as we speak for my son's birthday today. The smell, taste and texture are great, it's not that expensive, and it's easy to find.

Passygassy Newbie

My Favorite that I have tried is called Namaste Foods ... I literally could not stop eating it. I mean this was better then gluten cake. Trust me I have eaten a lot of cake in my life time gluten and non gluten. Not only is it the best tasting I have found it is super easy to make. The only change I made to it was adding about half a cup more sugar to the batter. It was fantastic. I bought it at whole foods.

elonwy Enthusiast

Pamela's is definitely the one I've used to feed non-gluten-free people. Its my favorite, as the flavor is much the same. The texture is much denser, but that's really the only difference. The chocolate cake mix is just to die for as well.

Amyleigh0007 Enthusiast

My son loves Pamela's vanilla cake. In fact, I am making one on Wednesday to bring to a family gathering. It's yummy!


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

I love Pamela's Chocolate Cake Mix. I'm not so fond of the Vanilla Cake Mix. I do, make the pound cake recipe that's on the bag. I add Health Bar Chips and Coconut and it's wonderful with no calories ;):P ,

JennyC Enthusiast

I like Pamela's chocolate cake mix, but not the vanilla. I have been told that Authentic Food's makes a good vanilla cake mix, but I've not tried it yet. I think vanilla cake must be one of the more difficult things to master... ;)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748

    Jaw008
    Newest Member
    Jaw008
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.