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

The Cake Doctor Bakes Gluten Free

Dixiebell

Recommended Posts

Dixiebell Contributor
Dixiebell
Posted

This is exciting. :D She is on my local news this morning. They will be taste testing gluten-free cakes.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

This is exciting. :D She is on my local news this morning. They will be taste testing gluten-free cakes.

I have her book on my wish list...just need to find something else to order to get free shipping (not usually a problem for me). :P

Herself59 Newbie
Herself59
Posted

Ann Byrn was on a local radio talk show here this week and she convinced a non-Celiac host that gluten-free can be tasty. I need to find a couple more books to order thru Edward Hamilton to justify the shipping costs. Are there other gluten-free cookbooks any of you can recommend?

Holly

Dixiebell Contributor
Dixiebell
Posted
  • Author

One of my neighbors gave me that book to give to my daughter.

She had made a gluten-free and a regular strawberry cake and the host liked the gluten-free better.

  • 3 weeks later...
Herself59 Newbie
Herself59
Posted

I received my copy of this book this week and the recipes all look so good and easy to make. One note, this is a dessert cookbook and all recipes start with a gluten-free boxed cake mix, usually yellow. The only items from scratch are the icings, glazes and fillers.

Holly

love2travel Mentor
love2travel
Posted

I received my copy of this book this week and the recipes all look so good and easy to make. One note, this is a dessert cookbook and all recipes start with a gluten-free boxed cake mix, usually yellow. The only items from scratch are the icings, glazes and fillers.

Holly

Glad you mentioned that - boxed cake mixes are such a turn off for me - definitely will not be getting this book! Love to bake/cook from scratch.

The Culinary Institute of America's gluten-free baking book is good - it includes recipe for cannoli, yeast/other breads, eclairs, bagels and so on. One of my favourites! Also like Annalise Roberts' book.

aeraen Apprentice
aeraen
Posted

Glad you mentioned that - boxed cake mixes are such a turn off for me - definitely will not be getting this book! Love to bake/cook from scratch.

The Culinary Institute of America's gluten-free baking book is good - it includes recipe for cannoli, yeast/other breads, eclairs, bagels and so on. One of my favourites! Also like Annalise Roberts' book.

Thank you for the recommendation. I just ordered it from my library. :)

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

Thank you for the recommendation. I just ordered it from my library. :)

Awesome! I hope you enjoy it. It contains so many recipes I have not seen elsewhere before and is written by a chef who really knows food science and what he is doing. :)

Herself59 Newbie
Herself59
Posted

Glad you mentioned that - boxed cake mixes are such a turn off for me - definitely will not be getting this book! Love to bake/cook from scratch.

The Culinary Institute of America's gluten-free baking book is good - it includes recipe for cannoli, yeast/other breads, eclairs, bagels and so on. One of my favourites! Also like Annalise Roberts' book.

Glad to be of help. I mostly quit baking from scratch about 25 years ago, probably because somewhere deep down I realized everything was having an adverse effect on me, and switched to mixes for what little I did bake. These days for purposes other than baking I am learning to use the substitutes for wheat flour. Some of the sauces look a little strange without the opacity but their flavor has been declared delicious by my husband, so we have basically become a totally gluten-free household. The one thing I do want to find is a good bread recipe. I never was a big bread eater but I use it for hot browns, meatloaf and stuffing so it cannot be sweet. The other thing I would like a tried and true recipe for is angel food cake.

Holly

mbrookes Community Regular
mbrookes
Posted

I have the Culinary Institute book, but never use it. Many of the recipes are very complex and call for ingredients that I can't find.

I love the Cake Doctor book. I'm going to make the carrot cake today.

Another book I like is Carol Fenster's 100 Best Gluten Free Recipes.

ciavyn Contributor
ciavyn
Posted

OH!! Angel food cake...I had the worst craving for it yesterday! Is there such a thing as a GOOD gluten-free angel food cake?

sa1937 Community Regular
sa1937
Posted

I have not yet tried making gluten-free angel food cake. Roben Ryberg has a recipe for angel food cake in The Gluten-Free Kitchen and Open Original Shared Link has a few recipes. Plus I saw this one on Taste of Home (it had great reviews):

Gluten-Free Angel Food Cake Recipe

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350

ciavyn Contributor
ciavyn
Posted

Holy smokes...I wonder if this works? I might have to try this in the very near future. Thank you so much!!

sa1937 Community Regular
sa1937
Posted

Holy smokes...I wonder if this works? I might have to try this in the very near future. Thank you so much!!

You're welcome...you'll have to let us know when you make it. Now I'm hungry for angel food cake!!!

Herself59 Newbie
Herself59
Posted

Sylvia, this looks like a wonderful recipe and I cannot wait to try it. The only other one I had found called for brown rice flour and I find that rather gritty, or at least what our local co-op carries in bulk is.

I also had no idea Taste of Home was now providing gluten-free recipes. I used to enjoy their magazine and still use a number of recipes from it, my favorite being green pepper steak which I converted from slow cooker to stove top. And it has always been gluten-free, even before I realized I needed that, as it is thickened with corn starch and I serve it over rice.

Holly

sa1937 Community Regular
sa1937
Posted

Sylvia, this looks like a wonderful recipe and I cannot wait to try it. The only other one I had found called for brown rice flour and I find that rather gritty, or at least what our local co-op carries in bulk is.

I also had no idea Taste of Home was now providing gluten-free recipes. I used to enjoy their magazine and still use a number of recipes from it, my favorite being green pepper steak which I converted from slow cooker to stove top. And it has always been gluten-free, even before I realized I needed that, as it is thickened with corn starch and I serve it over rice.

Holly

Hope it works for you. I love angel food cake. I've read that you can give brown rice flour a whirl in a blender to make it finer. I did some in a new larger capacity coffee mill I bought (not used for coffee). I know Authentic Foods makes a superfine brown rice flour but I haven't seen it around here.

Taste of Home has some gluten-free recipes on their website. The angel food cake was a subscriber-only recipe or else I'd have just posted a link. I do get the magazine. I keep debating whether I'll keep it or not...and then I renew. lol

  • 2 weeks later...
sa1937 Community Regular
sa1937
Posted

I finally ordered this cookbook! Has anyone tried some of the other recipes in it?

zus888 Contributor
zus888
Posted

The only thing I've tried was the strawberry cake recipe, but made cupcakes instead. They are wonderful!! Even after freezing and thawing, they are still great! They are BEST out of the oven, but they retain their moisture well. I can't wait to try more of her recipes!!

I bought this book and the Annalise Roberts book, so I think I'm set for baking books. I've decided that I'm just going to use the flour mixes and pretend that they are just the all purpose flour equivalent, instead of trying to do everything from scratch with a variety of flours myself. There's just no sense in putting that much effort into it. So, from here on out, BC yellow cake mix and probably Pamela's pancake mix are going to be my go-to flours for baking.

sa1937 Community Regular
sa1937
Posted

The only thing I've tried was the strawberry cake recipe, but made cupcakes instead. They are wonderful!! Even after freezing and thawing, they are still great! They are BEST out of the oven, but they retain their moisture well. I can't wait to try more of her recipes!!

I bought this book and the Annalise Roberts book, so I think I'm set for baking books. I've decided that I'm just going to use the flour mixes and pretend that they are just the all purpose flour equivalent, instead of trying to do everything from scratch with a variety of flours myself. There's just no sense in putting that much effort into it. So, from here on out, BC yellow cake mix and probably Pamela's pancake mix are going to be my go-to flours for baking.

I received my Cake Mix Doctor cookbook yesterday...super fast shipping since I only ordered it on the 24th. I also added two more cookbooks to get free shipping and finally used my Amazon gift card that I've sat on since Christmas. (The Gluten-Free Gourmet Bakes Bread by Bette Hagman and Free for all Cooking: 150 Allergy Friendly Recipes by Jules Shepard). Now I've gotta quit buying cookbooks...well, for awhile at least.

Glad to hear the cupcakes are still good after freezing and thawing! So far everything I've baked tastes better the first day. I think I'd like to try a bundt cake...haven't made one for years and just bought a new bundt pan. Actually I've replaced a lot of baking pans since going gluten-free.

You'll like Annalise Roberts' cookbook. I've tried some breads from it and last weekend I was pleased with the pizza crust I made from it.

Have you tried banana bread using Pamela's Baking & Pancake Mix? It's my go to recipe and I've made it often.

Herself59 Newbie
Herself59
Posted

I finally ordered this cookbook! Has anyone tried some of the other recipes in it?

I made the Boston Cream Pie a couple of weeks ago. Since this was my first attempt at this formulation of the recipe the cake was not perfect and cracked on the top. Not a big problem since the top actually ends up on the bottom when the whole thing is assembled. Also I did not use her frosting recipe but the one I have always used, cocoa, powdered sugar, melted margarine and vanilla, thinning with hot water. My family prefers the harder frosting on this cake rather than the soft. All in all it was deemed a success and my mother was most adamant that she take half of the left overs home.

Holly

  • 1 month later...
sa1937 Community Regular
sa1937
Posted

I finally made a cake from this cookbook yesterday and I'm pretty pleased with it. It's the Chocolate Chip Cake, which I baked in a bundt pan.

The next one I'm going to try soon is the Darn Good Chocolate Cake, which is also a bundt cake. Has anyone tried it?

clsx2 Newbie
clsx2
Posted

Sylvia, this looks like a wonderful recipe and I cannot wait to try it. The only other one I had found called for brown rice flour and I find that rather gritty, or at least what our local co-op carries in bulk is.

I also had no idea Taste of Home was now providing gluten-free recipes. I used to enjoy their magazine and still use a number of recipes from it, my favorite being green pepper steak which I converted from slow cooker to stove top. And it has always been gluten-free, even before I realized I needed that, as it is thickened with corn starch and I serve it over rice.

Holly

New to gluten free eating/baking/cooking but the 1st lesson I learned from my local gluten-free grocery was that brown rice flour should be thrown into a magic bullet/ninja/food processor before being used. It makes it not gritty. I have not tried it, just thought I would pass on the info...

sa1937 Community Regular
sa1937
Posted

New to gluten free eating/baking/cooking but the 1st lesson I learned from my local gluten-free grocery was that brown rice flour should be thrown into a magic bullet/ninja/food processor before being used. It makes it not gritty. I have not tried it, just thought I would pass on the info...

I have done that with brown rice flour (actually in a larger-capacity Mr. Coffee mill, which is not used for coffee). I'm not sure how much it helped but I did it anyway. lol :P

sa1937 Community Regular
sa1937
Posted

Just to update: I made the Darn Good Chocolate Cake and it was a hit with my gluten-eating friends. I also baked it in a bundt pan. I used a BC devils food cake mix, cocoa and mini-chocolate chips. Instead of sprinkling confectioner's sugar on top on it, I used a chocolate ganache glaze. Yum!

One change I made in the directions for prepping the pan, I greased it with Crisco and skipped spraying it with nonstick cooking spray and dusting with rice flour or cocoa. It released from the pan perfectly with no splotches of either rice flour or cocoa.

mbrookes Community Regular
mbrookes
Posted

I have made three different cakes from that book, and all of them were really good. The carrot cake was my non-Celiac husband's favorite, but the cinnamon breakfast cake was really good , too. I made the rum cake for a party and every crumb was gone. I used an old recipe from a friend for the glaze, and it had a lot more rum!

Archived

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

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


  • Member Statistics

    • Total Members
      131,548
    • Most Online (within 30 mins)
      7,748
    Lunaluv
    Newest Member
    Lunaluv
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.