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

Angel Food Cake

kimis

By kimis
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

kimis Collaborator
kimis
Posted

Do you think I can substitute all purpose baking mix for the flours and xanthan gum in an angel food cake recipe? I am not much of a baker, just have a craving for angel food cake. I would hate to buy all those different flours and stuff. The baking mix has guar gum in it already.....that is the same as xanthan gum, right? Thanks!

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

Celiac.com Sponsor (A8-M):


flourgirl Apprentice
flourgirl
Posted

I bought a mix many months ago...so I can't remember who put it out. It was absolutely terrific! Wish I could be more helpful. If I think of the brand I'll pop back in. Blue (light) and white box? It really was yummy

Wonka Apprentice
Wonka
Posted

As long as you keep the amounts the same, it should work out just fine. Enjoy your cake.

JennyC Enthusiast
JennyC
Posted

This recipe has some good reviews, but I have not tried it yet...

Open Original Shared Link

HiDee Rookie
HiDee
Posted
Do you think I can substitute all purpose baking mix for the flours and xanthan gum in an angel food cake recipe? I am not much of a baker, just have a craving for angel food cake. I would hate to buy all those different flours and stuff. The baking mix has guar gum in it already.....that is the same as xanthan gum, right? Thanks!

Usually angel food cake doesn't call for much flour anyway (the recipe I always use calls for 1/2 cup white rice flour and 1/3 cup corn starch) so subbing a flour mix should be just fine, it's mostly egg whites anyway. But if it's a baking mix you are using does that mean it has baking powder in it? If it does you might not want to use it, angel food cake doesn't call for baking powder since the egg whites do the rising....at least I've never seen a recipe for angel food cake with baking powder in it so I don't know what it would do. Guar gum is almost the same as xanthan gum, some slight differences but it would be fine in an angel food cake. As Wonka said, I would keep the total amount of flour the same.

MaryJones2 Enthusiast
MaryJones2
Posted

Kinnikinnick and Gluten Free Pantry make angel food cake mixes. You might try one of those.

Lisa16 Collaborator
Lisa16
Posted

Hi kimis!

I make an angelfood cake about once a week from scratch. It is very easy and turns out well because there is so little flour. I have it memorized.

Here is the recipe:

Preheat the over to 350.

Beat 12 eggs white together with

1 tbs of water

1 tbs of lemon juicce

1 tsp of vanilla

1 tsp of cream of tartar

Once the egg white become a mass of bubbles, add 3/4 cp of sugar and turn the mixer up until soft peaks form.

Then gradually FOLD in your dry ingredients with a spatula.

1/2 tsp of salt

3/4 cup of sugar

1 cup of sifted flour. I use Domata brand, but I have also used 1/3 cp each of tapioca, rice and potato flours. With the flour blend, you don't get a gritty taste.

Once the ingredients are folded in (try to stir out the lunps of flour) put the batter in the angel food cake pan or loaf pans and bake from about 45 minutes. Let the cake cool and pop it out. Every once in a while, the cake will be a bit too moist, but I think that is a function of the size of the eggs. You wanbt about 1.5 cups of eggs whites, roughly.

Good luck!

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
I bought a mix many months ago...so I can't remember who put it out. It was absolutely terrific! Wish I could be more helpful. If I think of the brand I'll pop back in. Blue (light) and white box? It really was yummy

That's the Gluten Free Pantry box.

And WHERE do you get cream of tartar!?!?!? I can't find it anywhere.

kimis Collaborator
kimis
Posted
  • Author

I get cream of tartar right in the spice section.

By the way.......I made my angel food cake, I was really disappointed with how heavy it was. I was hoping for something light and fluffy. The flavor wasn't bad, but it wasn't what I hoped for. I did not wait for the egg whites to reach room temp, maybe thats where it went wrong. I did use a baking mix, but all the measuring was exact. Is it possible to make a gluten free angel food cake has the texture of a regular angel food cake? I just really need a sweet treat that is easy to make, LOW IN FAT, and tastes awsome......................HELP

purple Community Regular
purple
Posted

Here is a really good, fast and easy recipe for shortcakes:

Open Original Shared Link

I follow the recipe exactly.

I made them several times last year. Be sure to read all the tips. They are not quite like angel food cake but will satisfy a craving. I cut them in half and top with berries and whipped cream. They taste similar to those shortcake cups you buy in the store but only have 6 ingredients instead of all those chemicals and junk and they are sooo much better! Great served cold.

Lisa16 Collaborator
Lisa16
Posted

I have never had any luck at all with the mixes. They were all too dense or else they "settled" so that there was a visible division between the top and bottem of the cake.

It is so easy to make it from scratch and doing ti was totally worth it-- you will get light and fluffly. You don't have to fuss with room temp eggs either. I would say to maybe try again, but making it from scratch.

kenlove Rising Star
kenlove
Posted

Got the stuff and with luck I'll try your recipe tonight since we have visitors over.I never like the mixes either

take care

ken

I have never had any luck at all with the mixes. They were all too dense or else they "settled" so that there was a visible division between the top and bottem of the cake.

It is so easy to make it from scratch and doing ti was totally worth it-- you will get light and fluffly. You don't have to fuss with room temp eggs either. I would say to maybe try again, but making it from scratch.

candrews Newbie
candrews
Posted

This recipe was just posted on celiac.com:

https://www.celiac.com/articles/21759/1/Ang...Free/Page1.html

I've tried the original version of this recipe (this has an "Irish Twist") and it worked great!

Bill in MD Rookie
Bill in MD
Posted
This recipe was just posted on celiac.com:

https://www.celiac.com/articles/21759/1/Ang...Free/Page1.html

I've tried the original version of this recipe (this has an "Irish Twist") and it worked great!

BEWARE OF THIS RECIPE! The "twist" is Bailey's Irish Cream, which according to Clan Thompson is not gluten-free. I've posted a comment to celiac.com and sent an e-mail to the recipe author, asking for further investigation.

Bill in MD Rookie
Bill in MD
Posted

If your angel food cake is coming out too dense, one reason may be the pan. Your tube pan must be absolutely free of grease and oil, and it should not be non-stick. An all-aluminum pan works best. If you can't find one in the stores near you, you can get one from Amazon: Wilton 10-inch Angel Food Cake Pan. For some reason, most of the stores near me only sell the non-stick tube pan.

Also, when you were a kid, did your mother or grandmother ever warn you not to jump and stomp around when a cake was in the oven or it would fall? Well, probably they just wanted you to stop jumping and stomping around. However, with an angel food it is advisable to walk softly while it is baking. Like a souffle, the whipped egg whites are suspending the other, heavier ingredients (flour, sugar, etc.) and are fragile until set.

I found the Gluten-Free Pantry mix to be pretty good, though I'd bet that made-from-scratch could easily be better.

Hope this helps.

Bill in MD Rookie
Bill in MD
Posted

Still more angel food tips (as I hungrily read the directions on the gluten-free Pantry mix box): The mix directions say, after folding the mixture into the pan, "Hold pan 6 inches above counter and drop onto counter to tap out any air bubbles." This, I would not do for an angel food cake. Instead, I was taught to take a table knife, insert it blade-first near the inner tube, and pull it gently to the outside of the pan. Then repeat this action several times around the pan. This will release the large air bubbles without disturbing the tiny desirable ones.

Also, definitely invert the pan immediately after baking to cool. That's what the three or four flanges on the outside of the pan are for (assuming you have a true angel food tube pan). If you've done everything else right, the flanges by themselves may not be tall enough; I alway have 3 cans from ny pantry (equal height) setting on my counter to set the flanges on. The extra height promotes better airflow all around the pan and faster cooling (which of course leads to eating it sooner!).

Angel food cake is far and away my favorite cake going back to my earliest memories. The best birthday cake I can remember was a from-scratch cake baked in my grandmother's eight-sided steel tube pan (which I still have, but use my Wilton aluminum now), "iced" with whipped cream (maybe Cool-Whip), and studded with fresh strawberries. Yum.

Wonka Apprentice
Wonka
Posted
I get cream of tartar right in the spice section.

By the way.......I made my angel food cake, I was really disappointed with how heavy it was. I was hoping for something light and fluffy. The flavor wasn't bad, but it wasn't what I hoped for. I did not wait for the egg whites to reach room temp, maybe thats where it went wrong. I did use a baking mix, but all the measuring was exact. Is it possible to make a gluten free angel food cake has the texture of a regular angel food cake? I just really need a sweet treat that is easy to make, LOW IN FAT, and tastes awsome......................HELP

Did you cool the cake upside down? I usually just find an old jar in my recycling box, put it upside down and place the tube pan upside down on top of the jar until it has cooled completely.

kimis Collaborator
kimis
Posted
  • Author

I did not cool the cake upside down, and I did use a non stick pan. I will follow all this wonderful advice and try it again (as soon as I get an aluminum pan). Thanks again everyone.

KarenFe Contributor
KarenFe
Posted
Then gradually FOLD in your dry ingredients with a spatula.

1/2 tsp of salt

3/4 cup of sugar

1 cup of sifted flour. I use Domata brand, but I have also used 1/3 cp each of tapioca, rice and potato flours. With the flour blend, you don't get a gritty taste.

I'm looking forward to trying this recipe! I love angel food cake. :) Are you saying with your blend of tapioca, rice, and potato flours you don't get a gritty taste? Or with the Domata flour you don't? If you recommend the Domata flour, is there a particular store to find it in or is it something to order online?

Thanks so much! I must try this to know I can still have yummy desserts.

Karen

Wonka Apprentice
Wonka
Posted
I did not cool the cake upside down, and I did use a non stick pan. I will follow all this wonderful advice and try it again (as soon as I get an aluminum pan). Thanks again everyone.

It is important to not use a non stick and to cool the cake upside down. The cake will adhere to the sides when left upside down and because it is upside down it stays light and fluffy instead of collapsing on itself and becoming dense. Your next attempt will be way more successful.

Archived

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

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


  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748
    ashley94261
    Newest Member
    ashley94261
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.