Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Initial Forrays Into Candy Making- Cf, gluten-free


Lisa16

Recommended Posts

Lisa16 Collaborator

Hi everybody!

I am looking for some good ideas for CF and gluten-free candy that I can make at home. What have you had success with?

Thanks!


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



Celiac.com Sponsor (A8-M):



N.Justine Newbie

chocolates beginning with a base of dark might be a good place to start

or sugar based candies like marshmallows and such

Juliebove Rising Star

I used Enjoy Life chocolate chips to make molded chocolates. Also made Applets, and fudge, substituting rice milk and coconut oil for the milk and butter. Hard or jelly type candies would be other options.

Darn210 Enthusiast

English Toffee . . . yummmmm

SacGFGirl Explorer

You should try marshmallows. Once they're made you can cover them in melted chocolate if you want. I'm guessing the "C" in CFF is for casein but I have a recipe on my blog for gluten-free corn free marshmallows. You should check it out and let me know if you have success.

Hi everybody!

I am looking for some good ideas for CF and gluten-free candy that I can make at home. What have you had success with?

Thanks!

Lisa16 Collaborator

Yes-- the CF is for casein free. Dairy is out. So no English toffee and no chocolate (cocoa yes.)

I tried a fondant and it worked out-- but it is mind-numbingly sweet. I rolled it in crushed pecans. I also made merengues-- but I think taffy and marshmellows will be next on the list. Thanks!

Any more dairy free, gluten-free ideas out there?

Thanks!

Darn210 Enthusiast
Yes-- the CF is for casein free. Dairy is out. So no English toffee and no chocolate (cocoa yes.)

The recipe I use calls for semisweet choc chips . . . I haven't used them, but Enjoy Life chocolate chips are dairy free.

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



Wonka Apprentice

Hot Air Candy

Candy Ingredients:

1 cup sugar

1 cup brown rice syrup or corn syrup

1 Tablespoon apple cider vinegar

1 Tablespoon baking soda

Topping Ingredients:

1 bag Ghirardelli semi-sweet chocolate chips

1 1/2 Tablespoons vegetable shortening (like Crisco)

Directions:

1. Line a 9 x 13″ pan with parchment paper. Cut enough paper so that the paper goes up all 4 sides of the pan and overlaps the edges a bit. If you prefer, you can also butter the sides/bottom of the pan instead.

2. In a deep pot over medium heat/flame(I use a deep, thin stock pot), stir together sugar, rice or corn syrup and vinegar constantly until the sugar has dissolved.

3. Continue cooking over a medium flame until mixture reaches 300F and/or mixture forms brittle strands when dripped into cold water.

4. Remove mixture from heat. Working quickly, stir in or whisk in the baking soda. Do NOT continue to stir once the baking soda has been evenly distributed.

5. Pour into prepared pan - but don

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,943
    • Most Online (within 30 mins)
      7,748

    Luz Kuehn
    Newest Member
    Luz Kuehn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ognam
      Has anyone had Steatorrhea (oily/fatty poop) as a temporary glutening symptom or should I be concerned I've introduced chronic gluten somewhere (like in meds)? I haven't gotten Steatorrhea since before I went gluten free. However, I moved in the past few weeks and haven't been as careful - I've eaten at restauraunts with cross contamination but only experienced minor symptoms like headache. The past week, I ate only gluten free food at home except I went to Red Robin and got fries (told them gluten-free; allergy). The next day I had Steatorrhea and the day after that.   I know it's a symptom of malabsorption so I was wondering if it was the kind of thing that could be caused by one event or if it was due to a more chronic issue. Of course I will speak to a GI but I recently moved and need to find one.   Thank you for any info
    • plumbago
      A relative has opened another door for me on this issue -- the possibility of menopause raising HDL. Most studies suggest that menopause decreases HDL-C, however, one study found that often it's increased. "Surprisingly, HDL cholesterol was higher (p < 0.001) in postmenopausal women by 11%. Further, the number of women who had low HDL cholesterol was higher in pre vs. postmenopausal women. The range of ages were 26–49 years for pre-menopausal and 51–74 years for postmenopausal women. "This interesting finding has also been observed by other investigators. It is possible that the observed increase in HDL-C in postmenopausal women could be due to a protective mechanism to counterbalance the deleterious effects of biomarkers associated with menopause. However, further studies are needed to confirm this theory. And to the point raised earlier about functionality: "...some patients with elevated HDL-C concentrations could remain at risk for coronary events if HDL is not functional and some authors have suggested that this could be the case for menopausal women." Postmenopausal Women Have Higher HDL and Decreased Incidence of Low HDL than Premenopausal Women with Metabolic Syndrome. By no means to I think this is definitive, rather food for thought.
    • ognam
      Yes, lots of delicious things have barley malt. It also doesn't include rye. And there are a number of grains commonly cross contaminated such as oats.   Additionally, wheat allergies are different from gluten allergies as wheat allergies are a reaction to a wheat protein. So something *could* contain wheat gluten without causing a wheat allergic response (though realistically,  I don't know how likely that is to occur)
    • trents
      Although it is true that FDA regulations don't require gluten to be included in allergy info, it does require wheat and ingredients made from wheat to be listed. Of course, that doesn't preclude gluten from barley being found in a product.
    • ognam
      I had a lot of weird/random symptoms for a few months after going gluten free. But eventually they evened out and I felt SO MUCH BETTER. The person above wrote a very detailed message that looks helpful. I'd add don't forget to check for gluten in places like medicine. Advil liquigels, for example, have gluten. It's very frustrating trying to figure out if things are gluten free as us law doesn't require it to be declared. The only labeling rule is that if the product says gluten free, it must have less than 20ppm gluten.
×
×
  • Create New...