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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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ciamarie

Applesauce Cake

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I got this recipe from a spelt cookbook, and have adapted it to be gluten-free. I have also used the same recipe to make pumpkin muffins, just substitute pumpkin (canned or otherwise) for the applesauce and add about 1/4 cup more sugar if desired, since the pumpkin isn't as sweet as apples. If you want a little more 'lift', especially if using pumkin since it's a bit more dense, then beat the egg whites separately and fold them in at the end before putting into the baking dish or cupcake holders. Also, t = teaspoon

Applesauce cake

1/2 cup soft butter

1/2 cup packed brown sugar and 1/2 cup granulated (cane) sugar

3 eggs (or substitute)

2 cups (finely ground) rice or other gluten-free flour.

2 1/2 t baking soda and 2 1/2 to 3 t (rice or other) vinegar

1/2 t salt

1 1/2 t cinnamon

1/2 t nutmeg

1/2 t allspice

1 1/2 cups applesauce (I make my own)

1 cup dark raisins (optional)

1/2 cup walnuts (optional)

Preheat oven to 350 f, butter a baking dish (7"x11" works for me), set that aside. cream the butter and sugar, add the eggs and beat together in a mixing bowl. Sift the dry ingredients together (I sift them on to small piece of wax paper), add dry ingredients to egg mixture and mix until just blended, then add the vinegar and applesauce, and add raisins and nuts if wanted. (Using a hand or stand mixer will add a little more air than mixing by hand, always a good thing with gluten-free ingredients. I use the hand mixer until the last addition with the applesauce, then mix that by hand.)

Pour the mixture into the baking dish, bake at 350f for 30-35 minutes. I rotate the pan about 1/2 way through, for even baking. If making muffins, bake for about 20 minutes. It's done when a toothpick or cake tester inserted into the center comes out clean. Cool completely (or at least 20-30 minutes) before cutting into squares.

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Thank you so much! The only thing I will have to do is make my own applesauce because golden delicious are the only apples I can eat. And I'll be leaving the raisins out because I don't like them.

But I haven't had a piece of cake in well over a year and I'm really looking forward to this. Thanks again!

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A big thanks from me also. A flour question...should I use white or brown rice flour or what other flour would you suggest can be used?

I have recently been making my own applesauce. I can't believe how good it is, have become addicted to eating some every day and make it every Saturday without fail. I changed from just using the Vitamix to using a crockpot instead. Just put the apples, some water and sugar in there, turn it on high and come back in 3 hours. I only use one type of apple at a time and so far the alltime favorite of mine is golden delicious. Me too, on leaving the raisins out but might add chopped almonds instead of walnuts. :)

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That looks SO good. I'm definitely trying it.

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Ciamarie...another question please. Are you adding the vinegar to make it more acid and help it to rise?

I ask because I just made a banana bread which is so like the texture of a gooey sponge that I could wipe down the walls with it without even leaving a crumb anywhere and it did not rise at all. I can't stand the texture of it.

In wondering what went wrong I could only guess it was because the recipe did not call for any baking powder or because I used my homemade applesauce made with sweeter apples and sugar and water and so maybe the applesauce was not acid enough.

Ingredients were: brown rice flour, sorghum flour, eggs, bananas, sugar, applesauce, vanilla, baking soda, and salt.

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Hi SensitiveMe (and others), I generally use a combination of white and brown rice flour, 30-50% brown rice.

On the banana bread question, it's possible it wasn't acid enough if you used bananas and applesauce, though my banana bread with just bananas only calls for baking soda; I think the bananas must provide enough acid. I do add a bit extra (about 1/4 t) baking soda than the recipe calls for in my Fannie Farmer cookbook, when using gluten-free (rice) flour.

Lastly, though you didn't ask, I don't sweeten my applesauce when I make it, so you might want to use a little less sugar in the cake recipe than it calls for, or don't pack the brown sugar if your applesauce is sweetened. I usually use just apples, unless they're a bit dry then I'll add a little water. Let me know how it turns out!

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So this turns out well with egg sub? What was used, flax goo or a commercial egg replacer?

Thanks! Looks awesome for my boy with Celiac, egg and dairy allergies!

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So this turns out well with egg sub? What was used, flax goo or a commercial egg replacer?

Thanks! Looks awesome for my boy with Celiac, egg and dairy allergies!

I can't say I've tried it with egg substitute, so you'd want to use whatever sub you'd normally use when baking...

Stop by with some feedback for future reference if you do make it. If anyone else has successfully used egg subs for baking something similar, please let us know.

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