• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Christmas Cake Recipes.....
0

3 posts in this topic

So, does anyone out there have a recipe for Christmas cakes that work? I made a lovely tasting cake this year ,but it .... lacked cohesion. If it was in the fridge, it was fine, but who wants to eat really cold Christmas cake. So, I resorted to ... Christmas cake crumble, muck a bit of butter on it and eat it with a fork, the taste was there! Being in Canada the 'ready to eat' baked goodies are not as freely available as elsewhere. (most of the mail order places are in the States, and only ship to the States) So, what do you all think?? Any ideas??

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!!

Rich Fruit Cake

450g sultanas ...... 450g currants

125g raisins ......... 50g glacé cherries

175g mixed peel .. 125g blanched almonds

30 ml treacle ........ 150 ml brandy*

350g butter ........... 350g brown sugar

6 eggs

450g plain gluten-free flour 2 1/4 ts xanthan gum

Pinch of salt ......... 5ml mixed spice

Soak the fruit in booze with treacle.

* choose: sherry, port, brandy, rum

Preheat oven to 140°C. Grease a 20cm square tin, then line with greaseproof or baking paper.

Cream the butter with the sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add the soaked fruit, and then the almonds. Stir well.

Sift the flour, gum and mixed spice

Fold into the fruit mixture with a large metal spoon.

Spread the batter into the tin - leaving no gaps, but not packing it in too firmly.

Bake 140°C 4 hours. Check if done.

Remove and douse with extra alcohol.

Fold the upstanding liner paper down - covering any gap on the top with a doubled sheet of paper.

Wrap pan in a clean fluffy bath towel. When the cake is cold, remove from the tin.

Leaving the lining - and topper - intact, wrap in foil.

Either wrap in plastic or store in an airtight container for up to 3 months. If it is very hot, keep in refridgerator.

Notes

0

Share this post


Link to post
Share on other sites

Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!!

Rich Fruit Cake

450g sultanas ...... 450g currants

125g raisins ......... 50g glacé cherries

175g mixed peel .. 125g blanched almonds

30 ml treacle ........ 150 ml brandy*

350g butter ........... 350g brown sugar

6 eggs

450g plain gluten-free flour 2 1/4 ts xanthan gum

Pinch of salt ......... 5ml mixed spice

Soak the fruit in booze with treacle.

* choose: sherry, port, brandy, rum

Preheat oven to 140°C. Grease a 20cm square tin, then line with greaseproof or baking paper.

Cream the butter with the sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add the soaked fruit, and then the almonds. Stir well.

Sift the flour, gum and mixed spice

Fold into the fruit mixture with a large metal spoon.

Spread the batter into the tin - leaving no gaps, but not packing it in too firmly.

Bake 140°C 4 hours. Check if done.

Remove and douse with extra alcohol.

Fold the upstanding liner paper down - covering any gap on the top with a doubled sheet of paper.

Wrap pan in a clean fluffy bath towel. When the cake is cold, remove from the tin.

Leaving the lining - and topper - intact, wrap in foil.

Either wrap in plastic or store in an airtight container for up to 3 months. If it is very hot, keep in refridgerator.

Notes

Thank you Auzzi! I hadn't even thought of making the 'failed cake' into truffles.....YUM! That will happen for sure!! And your Christmas Cake recipe looks awesome, thankyou so much! :D
0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,318
    • Total Posts
      935,455
  • Member Statistics

    • Total Members
      64,973
    • Most Online
      3,093

    Newest Member
    jocuen
    Joined
  • Popular Now

  • Topics

  • Posts

    • Congratulations!  😊
    • KALE! It really is a super food. Lots of Vit C as well as other vitamins & minerals. Now I know you wanted something to drink but I'm just saying kale is hard to beat for nutrition. You can add it to liquids but yes, it does tend to have a strong flavor. As far as OJ goes, I rarely ever drink it & that includes pre-diagnosis. Every time I have tried bought OJ, it just turns me off, doesn't taste good. Actually it tastes fake to me. I did grow up where citrus grows & we were always eating oranges right off the tree or squeezing them for fresh OJ. It's hard to appreciate the store bought stuff when your palate knows the real thing.
    • Optimistic! (Insert jumping up & down with joy emoji here) You are doing GREAT!!!    Kudos!
    • 9 years ago I was over 200lbs, health started going down hill in college and dropped to under 125 3 years ago. Gaining weight again and now it is muscle. I found I had to add in KAL nutritional yeast to my meals at least 2-6tbsp a meal for the stuff I was not getting due to food intolerance and removing processed foods. Stuff really does help quite a bit. I also take liquid health supplements like the Stress & Energy. The binge eats  I STILL get years later, find myself just fixing a extra glass of protein shake and a nut flour and egg white bread when I am still hungry or mindlessly munching on almonds and seeds. Heck today was 7 egg white spinach omelette with nutritional yeast in it, 4 cups of homemade almond butter/almond milk sugar free icrecream with 3 scoops of protein powder, and then I had 3 pieces of coconut toast, a few hand fulls of pumpkin seeds, and then kept munching on a snack mix I made of hemp seeds and cocoa nibs. >.< I am gaining weight slowly again and up to 130lbs for a 5'11" male >.> I think my hunger might stem from working out alot recently. Bit of a list here from stuff I take and others https://www.celiac.com/gluten-free/topic/116482-supplement-and-foods-you-take/ PS if you new to this diet check out the 101 thread will help you out alot avoiding CC https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ I would help you out with foods but the EU/UK area I am not that familar with and sourcing I am sure some of our other members can help you out.
    • Once your tTg is in the normal range, and it's only 1 point away from that, that would be considered excellent results.  tTg just has to be in the normal range to be called a success.  The number you want to be as low as possible within the normal range is the DGP or AGA testing, as that tests for dietary compliance.  This is why it is a good idea to run both tests because it gives a more complete picture.  But with these results I would say you are doing an excellent job with the diet!
  • Upcoming Events