Gluten free cake mixes About This Page:

[Carousel96]

I need to take a gluten free chocolate cake to church on Christmas Eve. My family doesn't have gluten issues, so I'm not up on the products and would rather not invest in the specialty flours to make one from scratch.
Is there a readily available brand of GF cake mix that's better than others? Last year I ordered one from King Arthur Flour, but I forgot this year and am too cheap to pay the express shipping.

[graygables]

Yes! Betty Crocker makes a delicious chocolate GF cake mix. I buy it at my grocery store, but I think WalMart carries it, too. DDs made it for my birthday and I was very happy with everything about it, flavor, texture, etc.

[Carousel96]

Thanks! That's exactly what I was hoping to hear.

[Her Dotness]

Don't make such a cake yourself, please. You may not be aware that the tiniest particle of flour can be disastrous for a celiac and result in severe illness. Since your kitchen is not "dedicated" meaning completely gluten-free (or with separate bowls, pans and utensils kept and used in a separate area), the possibility of cross-contamination is much greater than you may think.

There's an annual picnic by the local celiac society where I live. Announcements of the forthcoming picnic have a prominent cautionary warning that if you do not have a gluten-free kitchen, buy something from a dedicated producer or one of the local bakeries to bring. Do NOT prepare anything in your own kitchen and bring it.

You probably aren't aware how dangerous the gluten-free foods you'd prepare could easily be for those consuming them. That's understandable. So, I beg you, please don't fix such foods anymore. If you have guests coming who need gluten-free foods, buy some or suggest they bring a dish or two they can eat safely.

[Carousel96]

Originally Posted by Her Dotness

Don't make such a cake yourself, please. You may not be aware that the tiniest particle of flour can be disastrous for a celiac and result in severe illness. Since your kitchen is not "dedicated" meaning completely gluten-free, the possibility of cross-contamination is much greater than you may think.

In this case, the woman isn't that sensitive. She and I had this conversation last year because I wanted to make sure I didn't have to obsess about the ham glaze packet. I made a GF cake last year and she was touched by the gesture. If the issue is traces left on cooking equipment, nothing at this dinner made in the church kitchen will be safe.

[Her Dotness]

Okay, well, you didn't say it was for only one individual who's eaten things you've made previously with no problem.

Sorry to have dumped on you unnecessarily.

But, perhaps what I said will educate someone else reading this thread who may not realize that gluten-free doesn't just mean made with different ingredients.

[Her Dotness]

In this case, Pamela's brand has a dark chocolate cake mix and frosting that I highly recommend. Those make a chocolate cake just about indistinguishable from a wheat-flour one. Maybe more expensive than good ol' Betty C, though.

You'll find Pamela's in the g-f section of some supermarkets unless yours shelves g-f products along with gluten-containing ones as others do. Whole Foods also carries Pamela's.

[mfirst]

I do have to deal with food allergies, and my oldest son has a child in his classroom with Celiac's. I'm making gluten-free muffins and in order to do this, have purchased a new mixing bowl, new spoon and a disposable muffin tin.

Thanks again for making others aware that cross-contamination can be an issue!

[Her Dotness]

Originally Posted by Carousel96

If the issue is traces left on cooking equipment, nothing at this dinner made in the church kitchen will be safe.

Yes, that'd be so for celiacs, certainly would be for the most sensitive celiacs or those severely allergic to something. As with any food sensitivity or allergy, there can be degrees of severity. From what you've said, it sounds like the woman for whom you're making the cake may be gluten intolerant to some degree as I am. I'm not so sensitive to gluten that I couldn't eat your cake and enjoy it myself.

Generally, those most profoundly affected either don't attend mass gatherings where they can't be certain their food will be safe, or if they do, eat beforehand and bring snacks they can safely consume while others are eating.

[Her Dotness]

Originally Posted by mfirst

I do have to deal with food allergies, and my oldest son has a child in his classroom with Celiac's. I'm making gluten-free muffins and in order to do this, have purchased a new mixing bowl, new spoon and a disposable muffin tin.

Thanks again for making others aware that cross-contamination can be an issue!

And thank you, mfirst, for chiming in. I appreciate the backup info. Sometimes, I get the impression that people think I'm simply a wingnut for issuing such warnings about making things for people with food sensitivities if you're not familiar with what precautions are necessary to avoid cross-contamination.

[mfirst]

Originally Posted by Her Dotness

And thank you, mfirst, for chiming in. I appreciate the backup info. Sometimes, I get the impression that people think I'm simply a wingnut for issuing such warnings about making things for people with food sensitivities if you're not familiar with what precautions are necessary to avoid cross-contamination.

No problem - it is really tough to deal with food allergies and intolerance. Now that my kiddos are school aged, I've learned to be really cautious and to detail things for parents. At the start of the school year, Patrick's teacher sent a note to the parents of his classmates, discussing his allergies and "safe" food precautions. I had her provide my phone number and have happily answered questions, as well as supplied treats on many special days in order to have safe foods for the class.

Last week, a special Mom made birthday treats for her daughter and she thoughtfully made the cupcakes dairy free so Patrick could enjoy too! Gestures like that mean the world

[Her Dotness]

Yeah, it's akin to when the church I used to attend was having a themed lunch and asking various people to make foods that echoed that theme. I agreed to make a vegetarian dish and was given a soup recipe to use.

Luckily, I glanced at the ingredients list and remarked, "Well, I know how to modify the recipe and will need to because Worcestershire sauce isn't vegetarian." The person who gave it to me said that the recipe must be because they'd been using it for several years for this particular theme.

Obviously, no one on the dinner committee knew that Worcestershire sauce contains anchovies, completely unsuitable for someone who eats neither seafood nor meats.

[Carousel96]

Originally Posted by Her Dotness

Okay, well, you didn't say it was for only one individual who's eaten things you've made previously with no problem.

Sorry to have dumped on you unnecessarily.

But, perhaps what I said will educate someone else reading this thread who may not realize that gluten-free doesn't just mean made with different ingredients.

Originally Posted by Her Dotness

And thank you, mfirst, for chiming in. I appreciate the backup info. Sometimes, I get the impression that people think I'm simply a wingnut for issuing such warnings about making things for people with food sensitivities if you're not familiar with what precautions are necessary to avoid cross-contamination.

And I'm really not as insensitive to folks with allergies as I may have appeared. DD had a child in her kindergarten class with a severe peanut allergy -- we were asked not to give our kids peanut butter for breakfast. I was lamenting one day how hard it was to find peanut free snacks to send in for my picky eater when another mom said "I just give my kid a granola bar and don't worry about it" and I almost choked!

Originally Posted by Her Dotness

Yeah, it's akin to when the church I used to attend was having a themed lunch ...Obviously, no one on the dinner committee knew that Worcestershire sauce contains anchovies, completely unsuitable for someone who eats neither seafood nor meats.

My favorite was our church in CT that made a "Passover cake" the first ingredient of which was 3 cups of flour.

[Tink and co.]

I like Pamela's or King Arthur. You can find either at just about any grocery store. How nice of you!

[Her Dotness]

Just to set the record straight, Carolyn, I didn't by any means intend to suggest I felt you were insensitive to those with food sensitivities. I just didn't have all the information I needed to understand your situation and didn't want someone less familiar with this sort of thing to conclude that it's okay to fix something for a potluck and label it "gluten-free" if you don't have a dedicated kitchen.

I've had people say to me that they think it's just great that so many mixes are now labeled gluten-free so that people can make a regular cake and a g-f one for those who may need that. I quickly disabuse them of that notion.

I remember reading an article about disagreements among Roman Catholics as to whether or not g-f communion wafers can be used because there must be a certain amount of wheat in them. The conclusion was that provisions should be made for some of the consecrated wine to be set aside separately for celiacs to take communion.