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request for gluten/dairy free cake???? - Page 2

post #16 of 24
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.
post #17 of 24
Thread Starter 
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..
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #18 of 24
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.
post #19 of 24
Thread Starter 
perfect thank you! yes she said no eggs but now i can use that brandicon_smile.gif
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #20 of 24
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
Erica C.

www.sweetflamingo.com
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #21 of 24
Yes, different margarines within the same brand can be different - some do have dairy (most do). Earth balance vegan buttery spread does not.
post #22 of 24
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!
post #23 of 24
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.
post #24 of 24
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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