Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Food For Wedding

sailnlola

By sailnlola
in Gluten-Free Restaurants

Recommended Posts

sailnlola Newbie
sailnlola
Posted

I'm getting married in a year. I've been diagnosed celiac for 2 years. My mom believes she is going to have to make the top layer of my cake for us to eat (she's celiac too), but isn't the top supposed to be the bride and grooms? Are there caterer's who can do a gluten free cake? If so, is it unbelievably expensive?

Laura

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

Yes, there are caterers who will make gluten free cake for you. You may have to call around and see but I know you can get a gluten free cake. I'm not sure of the price.

jkmunchkin Rising Star
jkmunchkin
Posted

Hey Laura,

I know exactly the situation you are in. I am getting married in less than 3 months (although diagnosed recently and was so sad when I realized I wouldn't be able to eat most of the food that I had been dreaming about for months). Try speaking to your maitre d' about making the top layer of the cake a gluten-free cheesecake or something. That is what they are doing for me. Traditionally the top of the cake is for the bride & groom to save however I plan on serving part to my brother and cousin (also recently diagnosed). No biggie if I don't have the cake to bring home.

mrsfish-94 Apprentice
mrsfish-94
Posted

Where are you located? I can do an gluten-free cake. But only in my area. You are welcome to email me. Mrsfish_94@hotmail.com

mommida Enthusiast
mommida
Posted

I have been making gluten free cakes with a passover sponge cake recipe (on the Maneschevitz box) and chocolate mousse layers. It would be perfect for a wedding cake, or you could go with a cheese cake. You should not be overcharged for a gluten free cake.

Laura

flagbabyds Collaborator
flagbabyds
Posted

Crave bakery on san francisco makes gluten free wedding cakes Open Original Shared Link

  • 4 weeks later...
sudowestling Newbie
sudowestling
Posted

Laura

This is your wedding so cater to YOUR needs!!! There are many companies that will bake and ship the cake to you. Then you could hire someone to decorate the cake right there where you live. Another suggestion is to make your cake gluten-free, go as fancy as you want but on a smaller scale. Then you can for everyone else go for a slab cake which would be ALOT cheaper and would save some money. I have seen this done a a wedding of a girl I knew who is Celiac. She was able to make her cake real fancy, then had the huge huge slab cake for everyone else.

In this day and age I think it is important to add a line on the bottom of the R.S.V.P. card asking if there is any special dietary needs required. All too often people are invited to a wedding and they are not able to eat because of dietary restrictions. As a result they do not enjoy themselves at the wedding because they are hungry or they have to leave for a while to get something they can eat. Most catering companies are more than happy to accomadate any special dietary needs. After all we should know what it feels like to attend at wedding or any event that calls for a dinner and not be able to eat anything but the salad.

I hope my suggestions are of some help to you. May you wedding be showered with many blessings from heaven above. I wish you a long and happy marriage!!

Janyce Sudo

Alberta, Canada :)

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,134
    • Most Online (within 30 mins)
      7,748
    Sewingmomma
    Newest Member
    Sewingmomma
    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

    • Jenny (AZ via TX)
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Jenny (AZ via TX) · Posted

      Thank you both so much!
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      Celiac symptoms but negative endoscopy and antibody test + family history of gastro problems

      By NoriTori · Posted

      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Blood results

      By trents · Posted

      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...