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

Need Help With Baking Ingredients


bexyobo

Recommended Posts

bexyobo Newbie

Hello ~ my name is Rebecca and I have a nephew who has Celiac Disease. My sister typically just bakes a gluten-free cake mix but I wanted to do something more homecooked for my daughter's birthday celebration at my house.

We are having a birthday party for my daughter and I wanted to make a flourless chocolate cake pops. I want to make 100% certain that the ingredients I will be using are safe. Can you all help me?

the recipe is as follows:

butter

*semisweet chcolate chips (for this I was wondering if I can use Hershey's Special Dark chcolate bar instead as I know regular choc chips from a standard store is not safe)

eggs whites and yolks

regular sugar

confectioners sugar

*Frosting - this one I definitely need assistance in which brand is safe.

I would appreciate any input or advice so I don't get my nephew sick and we are able to have a festive birthday party for my daughter.

Are all of these ingredients safe?


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



Celiac.com Sponsor (A8-M):



Mizzo Enthusiast
  On 6/3/2012 at 2:15 PM, bexyobo said:

Hello ~ my name is Rebecca and I have a nephew who has Celiac Disease. My sister typically just bakes a gluten-free cake mix but I wanted to do something more homecooked for my daughter's birthday celebration at my house.

We are having a birthday party for my daughter and I wanted to make a flourless chocolate cake pops. I want to make 100% certain that the ingredients I will be using are safe. Can you all help me?

the recipe is as follows:

butter

*semisweet chcolate chips (for this I was wondering if I can use Hershey's Special Dark chcolate bar instead as I know regular choc chips from a standard store is not safe)

eggs whites and yolks

regular sugar

confectioners sugar

*Frosting - this one I definitely need assistance in which brand is safe.

I would appreciate any input or advice so I don't get my nephew sick and we are able to have a festive birthday party for my daughter.

Are all of these ingredients safe?

I use Nestle dark chocolate chips . I am unaware that they are unsafe but if you want to you can use their bar and break it up.

egg,,,sugar...confectioners sugars are fine I use any brand for these.

frosting = Betty Crocker has many gluten-free flavors it says Gluten free on back if safe , Pillsbury has a couple gluten-free flavors mainly vanilla and choc, again it says gluten-free on back

Since you are not a gluten-free house a few cooking safety tips. Bake the cake in a disposable pan (just to be sure) and mix ingredients in a very clean glass/steel bowl using non-wood, non-plastic utensils. If using butter make sure its from a new stick untouched . Do not use your hand mixer because it is contaminated with gluten, borrow a gluten-free one or use your bicep power.

I am sure your nephew will really appreciate your effort.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,251
    • Most Online (within 30 mins)
      7,748

    Janet Lima
    Newest Member
    Janet Lima
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
    • Scott Adams
      Great question! Even if some individuals with celiac disease don’t experience immediate villi damage from occasional cross-contamination, it’s still strongly recommended to maintain strict avoidance of gluten. The immune response triggered by gluten can vary between individuals, and even small amounts may cause systemic inflammation or other symptoms, even if intestinal damage isn’t immediately detectable. Additionally, repeated exposure—even at low levels—could lead to cumulative harm over time. Strict avoidance of cross-contamination remains the safest approach to prevent long-term complications and ensure overall health. Everyone’s sensitivity differs, so working with a...
    • Zuma888
    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the...
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
×
×
  • Create New...