shannycakers Posted 28 Sep 2010 , 1:24pm

have a request for a gluten and dairy free cake? What is this and how do I start? i usually use wasc recipe? i have googled it but still unsure of what it is i need to do.. thanks!! please help

23 replies
shannycakers Posted 28 Sep 2010 , 4:53pm

i see there are recipe for one or the other but i need this to hold up for stacking? and dairy free adn gluten..any ideas?

swiissmiss Posted 29 Sep 2010 , 9:42am

I recently made this cake and have to say it is totally delicious. I substituted the chocolate chips for about 1-1.5 ounces cocoa powder (30-50g) to make it dairy free. Make sure you use gluten free baking powder (most of them contain gluten...)

http://allrecipes.com//Recipe/garbanzo-bean-chocolate-cake-gluten-free/Detail.aspx

You could probably stack them, but how are you planning on decorating it? remember, no chocolate, no (whipped) cream, no butter(cream), or creamcheese can be used, they all contain dairy.

Do some research on gluten, roughly said, it is a certain protein found in wheat, barley, etc. that some people can be severly allergic to. this here is a great blog about a lady baking only gluten free goods: http://glutenfreegoddess.blogspot.com/

shannycakers Posted 29 Sep 2010 , 11:31am

thank you soo much for your help! I will need to stack it, do you think this is ok? Also, if i use a buttercream recipe with soy butter, p suger, crisco, flavoring, I think i can make a buttercream for it? am i missing anything? i have never attempted something like this so I am hoping to not mess it up.. So i will need gluten free baking powder and no choc chips right..

also have you tried any white cakes gluten free with no dairy? I am guessing i can substitute the eggs with a substitute?

Thanks again!Shannon

swiissmiss Posted 29 Sep 2010 , 11:59am

Yes I'm sure it will work with egg substitute. If you want to make it as a non-chocolate cake, I would try make it with a lemon or orange flavor. Just the color might come out a little un-appetising because of the beans. In my opinion you should be able to stack them, but I would make a test run.
And concerning the icing, i've never worked with soy butter but hey, give it a try! It's probably gonna be softer than "normal" butter, another thing to take into consideration.

Good luck!!

Karen421 Posted 29 Sep 2010 , 12:17pm

I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!

deMuralist Posted 29 Sep 2010 , 12:18pm

I have made Indydebi's BC (in most saved recipes here on CC) without the dream whip (I had run out) and with juice instead of milk, and it was great.

I don't know much about this either, corn starch doesn't have gluten in it does it, corn starch is in powdered sugar.

CiNoRi Posted 29 Sep 2010 , 12:22pm

I use the Wasc recipe, using gluten free cake mix (most grocery stores selling them now), gluten free four, and vegan sour cream (any health food store)

for butter cream of make indydebi's recipe minus the dream whip, and use water instead of milk.

Hth

swiissmiss Posted 29 Sep 2010 , 12:42pm
Quote:
Originally Posted by Karen421

I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!




I agree, many foods have hidden gluten, so make sure it's specified on the packaging that it is gluten and in your case also dairy free.
But then again, ganache contains lactose..

shannycakers Posted 29 Sep 2010 , 12:44pm

You all are life savers!! thanks you all sooo much, I will def be trying all your recipe substitutions, thanks!! ~Shannon

WASC idea with the sour cream sub is awesome idea, i was wondering if anyone had tried the vegan sour cream, perfect, thanks for sharing!

Karen421 Posted 29 Sep 2010 , 12:50pm
Quote:
Originally Posted by swiissmiss

Quote:
Originally Posted by Karen421

I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!



I agree, many foods have hidden gluten, so make sure it's specified on the packaging that it is gluten and in your case also dairy free.
But then again, ganache contains lactose..




True - That was just what I did and I was lucky - I didn't have worry about the dairy aspect only the gluten. icon_lol.gif

MJoycake Posted 29 Sep 2010 , 12:53pm

I've been eating gluten free for 5 months (as has my daughter) - you need to be very careful about cross contamination - i.e. wipe down all of your countertops really well, your mixer, any surface any of the food will come into contact with....make sure your cooling racks are crumb free...even a tiny amount of cross contamination will make a celiac/gluten intolerant person very ill.

Like an above poster said, check ALL of the ingredients you are using including the baking spray - use rubber spatulas/spoons instead of wooden ones that may have stirred glutenous batter in the past.

There are a lot of hidden gluten ingredients, I'd say if the package doesn't say "gluten free" on it, I'd look it up on google or call the company to be sure. Your client will be very grateful to know you've gone to such lengths to be certain she's safe.

I've been using the "Easy Gluten-free Baking" book by Elisabeth Barbone- excellent recipes that don't use the most expensive or hard to find ingredients. Her recipes are not generally dairy free, but you can sub milk for coconut milk, for instance. You could also google "gluten free dairy free cake recipe" and you'll get lots of ideas...there are a lot of bloggers baking gluten free dairy free.

Best of luck!

CiNoRi Posted 29 Sep 2010 , 12:58pm

Oh yeah... Vegan yogurt works too... also if you happen to taste the sour cream, it does taste funky... but don't worry the final cake is tastey!

shannycakers Posted 29 Sep 2010 , 2:03pm

anyone know about the eggs in the WASC recipe? can i use a substitute or is that have gluten?

gramof5 Posted 29 Sep 2010 , 2:32pm

If you make the Wilton buttercream icing recipe, you can substitute Fleischman's Unsalted margarine for the butter. It's the only margarine that doesn't contain any dairy.

MJoycake Posted 29 Sep 2010 , 4:54pm

eggs do not have gluten in them. check this site link http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html for unsafe foods.

shannycakers Posted 29 Sep 2010 , 5:19pm

HI, I meant the egg substitute ? i need dairy free including eggs and gluten free, so i need an egg stubstitute and wondered if it contained gluten..

MJoycake Posted 29 Sep 2010 , 5:59pm

EnerG brand egg replacer is gluten free and dairy free. Eggs are not dairy, though, so unless she is specifically egg free or vegan as well, you won't need to replace eggs.

shannycakers Posted 30 Sep 2010 , 12:51pm

perfect thank you! yes she said no eggs but now i can use that brandicon_smile.gif

CiNoRi Posted 6 Oct 2010 , 12:41am
Quote:
Originally Posted by gramof5

If you make the Wilton buttercream icing recipe, you can substitute Fleischman's Unsalted margarine for the butter. It's the only margarine that doesn't contain any dairy.




Check the package, I was told that too and recently got some, the back said it had dairy. I'm not sure if there are different versions, but might want to double check icon_wink.gif

MJoycake Posted 6 Oct 2010 , 12:52am

Yes, different margarines within the same brand can be different - some do have dairy (most do). Earth balance vegan buttery spread does not.

CakeEnvyKS Posted 6 Oct 2010 , 3:29am

Thank you MJoycake for mentioning cross contamination. I can not overemphasize how important this is. I have been gluten-free for 2 years and making cakes (gluten-free and regular) for about 6 months. Ideally, you should use completely separate tools, mixers, everything, but this is unrealistic for most of us. Please make sure your equipment and kitchen is sparkling clean. Also, do not bake a gluten-free cake the same day you bake a gluten cake. Flour dust hangs in the air for several hours after you've used it, and you can accidentally contaminate your gluten-free cake just by having it in the kitchen or making it after a gluten cake. I have to bake with a face mask to keep from inhaling flour dust. Also, beware that only some products will say "gluten-free" (WalMart Great Value brands are actually really good about this), but most won't. Usually, if it says gluten-free you can count on it. Ingredient labels will never list gluten as an ingredient (lots of people tell me things are gluten free, but what they mean is it doesn't list gluten as an ingredient, when in fact it contains loads of gluten). Gluten is naturally occurring in wheat, barley, malt, and rye, so avoid any of those products. If you're not sure, don't use it. There are many sources of gluten and it's extremely tricky to locate them. Do not use Rice Krispy treats in any way as they are flavored with malt. Please be as careful as possible and do not take shortcuts. Gluten poisoning is painful and uncomfortable and causes long-term internal damage. I find it difficult to trust baked goods provided by people who are not well-versed in gluten-free, just because it's so easy for the kindest, most well-intentioned person to poison me without even knowing it. There are some really good mixes on the market. I recommend the Namaste brand as well as Pamela's. King Arthur just came out with gluten-free flour and they have some really good recipes on their site. I also use a book called "Bake Deliciously! Gluten & Dairy-Free Cookbook" by Jean Duane. It gives loads of great ideas for both gluten-free and dairy-free cooking. For cakes, beware that gluten-free does not rise as well and is generally very dense and heavy. Most of the mixes will only make one layer, not two (Namaste will make 2). Also be careful to adjust your pricing as gluten-free flours and products are far more expensive. Good luck!

MJoycake Posted 6 Oct 2010 , 12:43pm
Quote:
Originally Posted by CakeEnvyKS

I find it difficult to trust baked goods provided by people who are not well-versed in gluten-free, just because it's so easy for the kindest, most well-intentioned person to poison me without even knowing it.




Well put, CakeEnvyKS - your whole post explains everything really well. It's amazing how very small amounts of gluten make us so very ill. I think it's really important for bakers who want to venture into gluten free cakes to have all of the information necessary before starting.

CakeEnvyKS Posted 7 Oct 2010 , 3:13am

Thanks, MJoycake. I can get feel the effects just from a few M&Ms, so small amounts really can affect you. I know that no one means to poison me, but it's just so complicated and tricky I don't expect anyone to fully understand my dietary needs. I don't even always know what I can eat! How can I expect anyone else to know?

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