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

Coffee Cake With Spicy Topping

freeatlast

Recommended Posts

freeatlast Collaborator
freeatlast
Posted

This looks like a good recipe; however, can't for the life of me see how the topping could be spicy.

What makes it spicy? Did they leave out an ingredient or do they just mean you can really taste the cinnamon?

https://www.celiac.com/articles/539/1/Coffee-Cake-Gluten-Free/Page1.html

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

It looks like the cinnamon is it. I bet you could add some more spices though like a tad of cloves, ginger and possibly nutmeg.

Actually it sounds rather good...as if I need those calories! :P

freeatlast Collaborator
freeatlast
Posted
  • Author

It looks like the cinnamon is it. I bet you could add some more spices though like a tad of cloves, ginger and possibly nutmeg.

Actually it sounds rather good...as if I need those calories! :P

Yes, I know :) Actually, it appealed to me because it's smaller than the other coffeecake recipes I've found. I'm the only one who ever eats my gluten-free desserts around here and I'm bad to keep after something, if you know what I mean.

love2travel Mentor
love2travel
Posted

The only possibility is cinnamon. The recipe name is quite misleading! I've made Spicy Chili Chocolate Brownies and Black Pepper Shortbread and they had a wonderful kick but cinnamon is technically not spicy but a warm spice. If you do decide to go the nutmeg route I would recommend buying them whle and grating. SO superior to powdered! They are very cheap, too. Fresh allspice is lovely.

This is a straightforward basic recipe. Hope it turns out well for you! I would personally make a browned butter buttercream with toasted nuts to go on top for some contrast. But then I LOVE buttercream a little too much! :lol:

organicmama Contributor
organicmama
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

love2travel Mentor
love2travel
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

I've never tried Earth's Balance but don't want to! :P Do you clarify your butter to skim off the milk solids?

Unfortunately butter is the main reason why buttercream is just so darned good. Whipping the butter just cannot be replicated (although as I said I have not tried EB so who knows??).

Perhaps this would be an ok substitute. The following recipe is Gluten-free Casein-free but does contain EB but only 1/4 cup:

Open Original Shared Link Casein-free

organicmama Contributor
organicmama
Posted

No, I've been scared to try. Knowing people still react to soybean oil even though there's no soy protein in it seems like the same situation as ghee vs. dairy protein, but the soy version. I am dairy intolerant and mildly allergic to dairy too. So, just haven't tried yet for fear being only two months in with no short-term symptoms. Worry that I will love it, use it, yet damaging myself at the same time.

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

Celiac.com Sponsor (A8-M):


freeatlast Collaborator
freeatlast
Posted
  • Author

The only possibility is cinnamon. The recipe name is quite misleading! I've made Spicy Chili Chocolate Brownies and Black Pepper Shortbread and they had a wonderful kick but cinnamon is technically not spicy but a warm spice. If you do decide to go the nutmeg route I would recommend buying them whle and grating. SO superior to powdered! They are very cheap, too. Fresh allspice is lovely.

This is a straightforward basic recipe. Hope it turns out well for you! I would personally make a browned butter buttercream with toasted nuts to go on top for some contrast. But then I LOVE buttercream a little too much! :lol:

Well, we're in luck :) Burnt butter icing is the only from scratch icing that I can make really well. Thanks for the suggestion.

freeatlast Collaborator
freeatlast
Posted
  • Author

Here's another coffee cake recipe that I found. Looks really good, too:

from: Open Original Shared Link

love2travel Mentor
love2travel
Posted

Well, we're in luck :) Burnt butter icing is the only from scratch icing that I can make really well. Thanks for the suggestion.

Great! I think I read that you made some recently. Love it. It would go well with something cinnamon-y. Heck - it would go well with everything except perhaps steamed Brussels sprouts! :P

love2travel Mentor
love2travel
Posted

Here's another coffee cake recipe that I found. Looks really good, too:

from: Open Original Shared Link

Hate to say this but this recipe intrigues me more than the previous one. I guess I just like the texture that sour cream adds. This one looks more interesting and substantial. I'm hungry again, darn it!

alex11602 Collaborator
alex11602
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

organicmama Contributor
organicmama
Posted

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

By light, do you just mean extra virgin? I wonder if coconut oil might be nice.

freeatlast Collaborator
freeatlast
Posted
  • Author

Hate to say this but this recipe intrigues me more than the previous one. I guess I just like the texture that sour cream adds. This one looks more interesting and substantial. I'm hungry again, darn it!

Yes, I thought so, too. I LOVE a LOT of the crumble topping and it looks like this has it on top and in the middle, which I like.

Let me know if you would like my formatted version which I copied and pasted with her notes included on one page.

freeatlast Collaborator
freeatlast
Posted
  • Author

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

Thanks. I'm going to try this :)

alex11602 Collaborator
alex11602
Posted

By light, do you just mean extra virgin? I wonder if coconut oil might be nice.

I have tried it with the extra virgin and it is a bit heavier so I believe that I used a bit less of it. Now I use Extra Light Olive Oil, it says on my bottle that it's good for baking and sauteeing.

sa1937 Community Regular
sa1937
Posted

I've never tried Earth's Balance but don't want to! :P Do you clarify your butter to skim off the milk solids?

I like Earth Balance and they do make a soy-free version. I bought it right after I went gluten-free but found I could tolerate butter well so for me now, butter is it!

organicmama Contributor
organicmama
Posted

The EB organic is wonderful. The soy free version we use now, not as much. It's much less salty to me too, which makes it not as tasty for us. BUT, I am so thankful for it, as it is the only DF and SF butter sub that I know of.

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. Known1
      - Known1 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      12

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I live in the upper mid-west and was just diagnosed with marsh 3c celiac less than a month ago. As a 51 year old male, I now take a couple of different gluten free vitamins. I have not noticed any reaction to either of these items. Both were purchased from Amazon. 1. Nature Made Multivitamin For Him with No Iron 2. Gade Nutrition Organic Quercetin...
    2. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I am doing a gluten challenge right now and I bought vital wheat gluten so I can know exactly how much gluten I am getting. One tablespoon is 7g so 1½ tablespoons of Vital Wheat Gluten per day will get you to 10g You could add it to bean burgers as a binder or add to hot chocolate or apple sauce and stir.
    3. Scott Adams
      0

      Celiac Disease Beyond the Western World: Hidden Populations, Changing Diets, and Growing Awareness

    4. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    5. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,360
    • Most Online (within 30 mins)
      7,748
    Known1
    Newest Member
    Known1
    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

    • Known1
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Known1 · Posted

      I live in the upper mid-west and was just diagnosed with marsh 3c celiac less than a month ago.  As a 51 year old male, I now take a couple of different gluten free vitamins.  I have not noticed any reaction to either of these items.  Both were purchased from Amazon. 1.  Nature Made Multivitamin For Him with No Iron 2.  Gade Nutrition Organic Quercetin with Bromelain Vitamin C and Zinc Between those two, I am ingesting 2000 IU of vitamin D per day. Best of luck, Known1
    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      I am doing a gluten challenge right now and I bought vital wheat gluten so I can know exactly how much gluten I am getting. One tablespoon is 7g so 1½ tablespoons of Vital Wheat Gluten per day will get you to 10g You could add it to bean burgers as a binder or add to hot chocolate or apple sauce and stir. 
    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
×
×
  • 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.