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

Pistachio Chocolate Bundt Cake


jjc

Recommended Posts

jjc Contributor

We've made this 3 times and it's been really good. Tastes like the old days when we could eat cake!

Pistachio Chocolate Bundt Cake

1 package Betty Crocker gluten-free cake mix

1 3-ounce pkg. instant pistachio pudding mix

2/3 cup water

1/2 c. oil (some in my family can't have butter)

3 eggs

1/2 c. Hershey's chocolate syrup

3 eggs

1/2 t. vanilla

Mix all together in mixer and put in a greased bundt pan. It does make a smaller bundt cake due to the package only making one layer of cake, but it's been enough for my family of four. Bake at 350 degrees for about 46-47 minutes. Cool and sprinkle with lots of powdered sugar.

Really good!!


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



Celiac.com Sponsor (A8-M):



Guest Mari

Do you use Chocolate or Vanilla Cake mix?

We've made this 3 times and it's been really good. Tastes like the old days when we could eat cake!

Pistachio Chocolate Bundt Cake

1 package Betty Crocker gluten-free cake mix

1 3-ounce pkg. instant pistachio pudding mix

2/3 cup water

1/2 c. oil (some in my family can't have butter)

3 eggs

1/2 c. Hershey's chocolate syrup

3 eggs

1/2 t. vanilla

Mix all together in mixer and put in a greased bundt pan. It does make a smaller bundt cake due to the package only making one layer of cake, but it's been enough for my family of four. Bake at 350 degrees for about 46-47 minutes. Cool and sprinkle with lots of powdered sugar.

Really good!!

jjc Contributor

oops - thanks! - I forgot to mention that -

We use the Chocolate Devil's Food cake mix.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,200
    • Most Online (within 30 mins)
      7,748

    TGE
    Newest Member
    TGE
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac disease is the most likely cause, but here are articles about the other possible causes:    
    • xxnonamexx
      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
×
×
  • 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.