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

Alternative To Pumpkin In Pumpkin Cake/rolls?

StacyA

Recommended Posts

StacyA Enthusiast
StacyA
Posted

I don't know about elsewhere, but we haven't seen pumpkin pack in NE Ohio since the holidays. A store employee told me it had to do with a recall. My favorite handy dessert was making sheet cake from a pumpkin roll recipe, topping with the cream cheese frosting, then freezing individual pieces. They freeze great and even taste better eaten chilled. The gooeyness of the pumpkin, I think, makes up totally for the lack of gluten - so unlike other things I've baked, it wasn't crumbly.

Anyone know of a good alternative? It's not the right season for real pumpkins right now.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

The pumpkins have not been recalled. There is still a shortage. We had a bad growing season and most of it was probably used at Thanksgiving. I've seen some organic pumpkin in cans.

Jestgar Rising Star
Jestgar
Posted

canned yams? whir them in a blender to get the right texture?

missy'smom Collaborator
missy'smom
Posted

pureed butternut squash is very similar in texture and flavor-you can save some of the work peeling and chopping by finding it cubes in some places like TJ's or Whole Foods-it comes in bags, or just get a whole one and cook however is convenient for you-just be careful, if you boil it that you don't end up adding excess moisture,resulting in a thinner puree-I used to use it as a substitute for pumkin in holiday pies

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

Whole Foods had organic canned pumpkin a couple months ago. It was the only place I could find it.

Takala Enthusiast
Takala
Posted

Sweet potatoes or garnet yams. Bake or microwave, and mash.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I know this doesn't help you right now, but I always stock up on pumpkin when it goes on sale during the holidays. Last year I got a good deal on a bunch of fresh pumpkins, made my own puree and froze it. Would you mind sharing your pumpkin cake/roll recipe? I love things with pumpkin.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Last year I got a good deal on a bunch of fresh pumpkins, made my own puree and froze it.

In case someone hasn't made thier own puree, Jack o' Lantern pumpkins are not the right kind. Usually, the cooking ones are smaller and will say something like "for pie".

RiceGuy Collaborator
RiceGuy
Posted

I've used frozen winter squash, which is available at most grocery stores. It is already cooked too, so it's convenient. Pumpkin is a winter squash after all. In fact, I've read that some popular brands of solid pack pumpkin are not even made from the sort of squash we know as pumpkin. Some brands apparently use a blend of varieties.

MagpieWrites Rookie
MagpieWrites
Posted

I don't know about elsewhere, but we haven't seen pumpkin pack in NE Ohio since the holidays. A store employee told me it had to do with a recall. My favorite handy dessert was making sheet cake from a pumpkin roll recipe, topping with the cream cheese frosting, then freezing individual pieces. They freeze great and even taste better eaten chilled. The gooeyness of the pumpkin, I think, makes up totally for the lack of gluten - so unlike other things I've baked, it wasn't crumbly.

Anyone know of a good alternative? It's not the right season for real pumpkins right now.

Like others have said - a sweet potato steamed and mashed works almost exactly like pumpkin in recipes, but UNLIKE the others.... I happen to be in Northeast Ohio (Akron) and might have an idea for you to GET pumpkin! :P:D

The local Aldi's have started carrying canned pumpkin (plain AND pie filling) at least around here, again. I had been getting a tad bit worried myself, as I practically LIVE on pumpkin muffins for breakfast - and the pumpkin I had canned and the cans I had stocked up on at the holidays were starting to run a wee bit thin on my shelves. To my relief, I finally found it again - and in one of the cheaper stores in the area. If there is an Aldi's near you, might be worth a quick check. (And if not... Akron is a pretty spiffy town to visit. Heck - we have a gluten free pizza shop nearby, worth the trek? :D )

StacyA Enthusiast
StacyA
Posted
  • Author

Like others have said - a sweet potato steamed and mashed works almost exactly like pumpkin in recipes, but UNLIKE the others.... I happen to be in Northeast Ohio (Akron) and might have an idea for you to GET pumpkin! :P:D

The local Aldi's have started carrying canned pumpkin (plain AND pie filling) at least around here, again. I had been getting a tad bit worried myself, as I practically LIVE on pumpkin muffins for breakfast - and the pumpkin I had canned and the cans I had stocked up on at the holidays were starting to run a wee bit thin on my shelves. To my relief, I finally found it again - and in one of the cheaper stores in the area. If there is an Aldi's near you, might be worth a quick check. (And if not... Akron is a pretty spiffy town to visit. Heck - we have a gluten free pizza shop nearby, worth the trek? :D )

Thanks so much!!! Akron is only 20 minutes from me, so I will definately look into it!! (And I've heard of Tommy's pizza. I need to check it out sometime.)

StacyA Enthusiast
StacyA
Posted
  • Author

Thanks everyone for the squash tips, I don't know why I didn't think of that! I also plan to make some muffins. I absolutely need to get back in the habit of eating breakfast.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.