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

Getting Married-- Cake?

sarah513

Recommended Posts

sarah513 Rookie
sarah513
Posted

Hello all! I'm planning to get married in Pittsburgh next year. I'm newly gluten free (three weeks now!) and still adjusting. We're having a very informal, picnic wedding. I will probably be teaming up with friends and relatives (and my husband-to-be, an extremely talented cook who is taking up the gluten-free challenge admirably) to do most of the cooking, but I'd really love to have a pretty, gluten-free and (oh yeah) delicious wedding cake that everyone can enjoy. I'm a celiac and so is a friend of the family, but all of the other guests are civilians, so to speak. This is in the Pittsburgh area.

I should add that we're on a super-tight budget-- I expect the cake to be one of the larger expenses, but we can't go crazy. Anyone from the 'Burgh or nearby have suggestions?

Also, any other celiac bride-related advice would be most welcome! I'm sure lots of you have been through this, but it isn't exactly covered in the "so you're getting married" literature.

Thank you!!

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

Celiac.com Sponsor (A8-M):


Japsnoet Explorer
Japsnoet
Posted

Mireille has a hummingbird cake in her best of Mireille that one of the other ladies used as a wedding cake. It is delicious. You can find the recipe on www.delphiforums.com click on health and wellness and then click on Celiac Disease On-Line Support Group Click on gluten-free recipes. See at the top of the page click on Advanced search. Type in “Hummingbird cake” and click search. :lol:

angel-jd1 Community Regular
angel-jd1
Posted

Annalise Roberts one of the food philosopher sisters created a wedding cake recipe for me to use for my college graduation. It is awesome!!! I adapted it a bit from her recipe and I had people (civilians :lol: )(loved that you used that term) BEGGING me for the recipe!!! I have the recipe that I use posted on my website USASillyYaks. If you want the orig recipe you might try contacting Annalise for hers...here is her email from her website foodph@foodphilosopher.com She doesn't have the cake recipe posted on her site, but does have a few other recipes Open Original Shared Link

-Jessica :rolleyes:

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
Open Original Shared Link
VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Ignore that previous post by me, it is a recipe for cookies.

Sorry...

Japsnoet Explorer
Japsnoet
Posted

Carol Fenster, Ph.D book Special Diet Celebrations has a number of gluten free wedding cake recipes in. Carol also gives menu ideas for wedding reception dinner, breakfast and buffet. ;)

Noneformethanks Newbie
Noneformethanks
Posted

My son just got married at the end of June. My daughter and I are both gluten-intolerant (another son with positive tTg got his results a week later!), so I made a wee little cake for the 2 of us with a recipe from Betty Hagman's Fast and Healty book. I froze it and it was delivered to the cake decorator. She frosted it for us and frankly, it was delicious. We didn't feel deprived in the least and it was wonderful to be able to enjoy without feeling left out. None of the "civilians" who begged a taste could tell any difference.

All that to say that gluten-free cakes can taste wonderful. Just make sure that you instruct your decorator to make sure there are no regular crumbs in the frosting or on her supplies.

Happy wedding,

Barbara

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

Celiac.com Sponsor (A8-M):


hsd1203 Newbie
hsd1203
Posted

Sarah,

I just moved from Pittsburgh in the past few months and was never able to find a gluten-free bakery there, if that is what you're looking for :(, although maybe one has appeared recently. Given that, it might be best to try to bake it on your own or assemble it from the various kinds of mail order cakes you can get from places like Mr. Ritts that deliver to da 'burgh.

The idea of a regular decorator is a good one, but depending on how sensitive you are, you might want to seriously consider the possible cross contamination risk of having a gluten-free cake hanging out in a floury bakery for an extended period of time. Would hate for you to be sick on your big day (I spent mine VERY ill 6 mos. prior to going gluten-free, so trust me on this one!).

One thing that might be simple yet very pretty might be to place some edible flowers on your cake... that way you would only have to frost it simply and arrange the flowers and you'd be done.

best wishes with your wedding!

H

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,999
    • Most Online (within 30 mins)
      7,748
    Kanan
    Newest Member
    Kanan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By knitty kitty · Posted

      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...