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

Turn On The Today Show Right Now!

GlutenFreeManna

Recommended Posts

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Red velvet cupcakes to be specific. :D

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

Celiac.com Sponsor (A8-M):


conniebky Collaborator
conniebky
Posted

Red velvet cupcakes to be specific. :D

Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

Yeah it's over now. I turned it on as they were making it, but it looked yummy. I'm going to go searching for the recipe online. BRB.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Okay, here's what they made: Open Original Shared Link (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

Takala Enthusiast
Takala
Posted

Okay, here's what they made: Open Original Shared Link (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

Ginsou Explorer
Ginsou
Posted

Red velvet cupcakes to be specific. :D

Google Living Without Red Velvet Cake for a recipe. Make cupcakes instead of cake.

Also, www.glutenfreecookingschool.com/archives/gluten-free-red-velvet-cake/ has a recipe using brown rice flour, sorghum, and tapioca flour.

ptkds Community Regular
ptkds
Posted

Go to Hulu.com. The segment is on there.

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
kwylee Apprentice
kwylee
Posted

There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

jerseyangel Proficient
jerseyangel
Posted

There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

For anyone interested, there is a thread with a link to the Today Show piece--

mbrookes Community Regular
mbrookes
Posted

I happened to see that Today show. The source person did point out that most Celiacs actually gain weight when they go gluten free. She did not say why, but in my case it was because food was no longer running through me as fast as I could eat it. It stuck around long enough to become fat!

mbrookes Community Regular
mbrookes
Posted

Oh, I meant to ask: Why did Chelsea have a gluten-free cake ? Does she have Celiac, or is she one who is doing it to lose weight? That's the first I heard about the cake.

kayo Explorer
kayo
Posted

I read that Chelsea has a gluten allergy and she is vegan. It didn't elaborate to say if it was celiac or gluten-intolerance.

lovegrov Collaborator
lovegrov
Posted

_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

The flour thing might be a problem but many people with celiac have neither sulfite nor lactose problems. The person was making gluten-free cupcakes, not sulfite and lactose free cupcakes. I once saw a gluten-free cooking demonstration and someone from the audience complained that the dishes contained too much salt and fat for her diet. The cook reminded her that this was a gluten-free demo, not a low-fat, low-salt demo.

As for specifying that those three ingredients be gluten-free, I assume the cook didn't think that necessary. Personally, I can't even name a vanilla, cream cheese or food coloring that has gluten. I know we used to be warned about checking artificial coloring and vanilla, but we discovered years ago that those ingredients are in fact not a threat. Cream cheese has NEVER been a suspect ingredient that I know of.

mbrookes Community Regular
mbrookes
Posted

Good for you, lovegrov. It's so great to see some common sense!

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. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    3. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    4. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
    5. Scott Adams
      0

      Häagen-Dazs Chocolate Dark Chocolate Mini Bars Recall Due to Undeclared Wheat and Gluten

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,075
    • Most Online (within 30 mins)
      7,748
    MamaJessica
    Newest Member
    MamaJessica
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • 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.