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

gluten-free/df Deserts


Chrissyb

Recommended Posts

Chrissyb Enthusiast

I need your help I am looking for recipes for gluten-free/df deserts for Christmas. I made a Coconut Pumpkin Pie for Thanksgiving, the pumpkin part turned out good but the crust was one that was like a cookie crumb curst not so good. I also made a Peach Cobbler using Earth Balance and I think because of the water content in it that did come out so well either.

I am looking for some easy and not time comsuming since my MS is acting up and my fatigue is really bad, so any ideas would be most appreciated.

Thank you so much.


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



Celiac.com Sponsor (A8-M):



MaryJones2 Enthusiast
Open Original Shared Linkmakes a great packaged gluten-free/df pie crust. You can use margarine, shortening or coconut oil.
Juliebove Rising Star

I made Cherry Jazz for Thanksgiving.

Start with two cans of cherry pie filling. Or any other kind of fruit pie filling, or if you prefer, you can use canned peaches or other fruit. Dump these in a 9" x 11" pan. Top with a package of Namaste (or any other gluten-free 2 layer cake mix) white cake mix. Drizzle over the top, 1 cup of melted coconut oil. I mixed in a few drops of artificial butter flavoring. You don't want to really mix this up, but you also don't want vast areas of powder, so you may have to use a spoon and lightly spread out the oil. Mine seemed to pool up in the corners of the pan.

Bake at 350 for about a half an hour. The top will be more like a cookie than a cake.

I have also made an apple crisp using fresh sliced apples with the peels still on and a topping of gluten-free flour, gluten-free oats, brown sugar and some melted coconut oil. I don't have an actual recipe for this. Just mix it up until it looks right.

Last Thanksgiving, I made Namaste Blonde brownies and added a can of pumpkin to the mix. I then glazed them with some frosting made of powdered sugar, orange juice and some food coloring to make it orange. They were quite nice. You can also make the brownies and add some Enjoy Life chocolate chips.

RiceGuy Collaborator

One quick dessert type is pudding. Both tapioca and rice pudding are very quick and easy to make. I like making them with fruit juice instead of water, and/or adding fruit to it. Use Stevia instead of sugar, and you have a delicious treat without the usual guilt!

eeyore Collaborator

I really liked this pumpkin pie recipe -if you're casein free just substitute the milk with coconut milk

Open Original Shared Link

Ginger Lemon Girl: Twist on a pumpkin!

Sweetfudge Community Regular

I just made this recipe today! Super yummy Chocolate Pecan Brownies!

Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,734
    • Most Online (within 30 mins)
      7,748

    Sandra McCann
    Newest Member
    Sandra McCann
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      I would agree. The tests do not indicate you have celiac disease. So, if you are convinced that when you eliminate gluten from your diet your symptoms improve, I would conclude you have NCGS.
    • Jack Common
      My old results are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests as RMJ had suggested to do. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   As trents suggested I ate 6 slices of wheat bread before the tests during the challenge. My results: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   As I can understand I don't have celiac disease.
    • trents
      So it sounds like Global Foods has adopted the FDA standard for "gluten free" advertising.
    • cvernon
      Agreed, I am disappointed in the recent GFCO findings as well and definitely don't hold them in as high of a regard as I used to. I did find on the Global Foods website after posting that their required ppm limit is 20ppm, which isn't as low as I had hoped. I'll email and report back. Thx.
    • trents
      Never heard of them. They give an email address so if I were you I would contact them and ask those questions. It would be wonderful if they had tighter requirements than GFCO in the sense of more frequent batch testing and even random testing. Recent news articles on this forum from back in this summer have revealed that GFCO is letting us down.
×
×
  • Create New...