chocolate cake recipe for celiac people?

I would like to bake a birthday cake for a celiac friend. any easy gluten free recipe?

I got this recipe off of a cocoa container. I replaced oil with applesauce to make it Fat Free and it worked just fine. It is a good recipe for chocolate cake everyone liked it.

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Fat Free Chocolate Cake

Ingredients:

1 ½ c. sugar
1 ¾ c. all-purpose flour
¾ c. cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1/3 c. liquid egg whites (equivalent to 2 eggs)
1 c. milk
½ c. applesauce
2 teaspoon artificial vanilla
1 c. boiling water

Directions:

Heat oven to 350 F.
Grease and flour a 9 inch squared baking pan.

Combine dry ingredients in a large bowl.
Add eggs, milk, applesauce and artificial vanilla; beat on medium for 2 min.
Stir in boiling water (batter will be thin). Pour into pans.

Bake for 30-35 min. or until wooden pick inserted in center comes out clean.
Cool for 10 min.
Remove from pan to wire rack and cool completely.

CUPCAKES: Line 2 ½ in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 F for 22-25 min.

Table Manners Learn them before you entertain

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where can i buy gluten-free beer in australia? or what type of beers are?

i’m looking to find out as i work in a bottle shop and had some guy ask me today about it so i’m trying out for him

If you ask this question on Answer’s Australia, you might have a better chance with good answers.

But I did my research anyway and here are the beers:
http://www.beerguide.com.au/articles/gluten-free-beer
scroll down

From Potato to Chickpea, Rice and beyond- A guide to Gluten-Free Flours

Gluten By Any Other Name

Other Names for Gluten

Gluten can be in items that include wheat or wheat by-products, but are not as easily recognized as “wheat”. Gluten is also in rye, barley, spelt and other grains. The list below is not an absolute list, but the most commonly found on ingredient lists.

Please read your ingredients. If you or your child has a gluten intolerance or allergy, avoid the following:

*Aramanth (some celiac groups do not allow Aramanth)

Aramanth flour is ground from the Aramanth seed. It is related to pigweed. Amaranth contains more protein than any other gluten-free grain and more protein than wheat. Aramanth is also high in fiber, iron, calcium and magnesium. Your body needs magnesium to absorb calcium. Aramanth absorbs water and will add denseness to gluten-free baked goods. That’s why it’s a good idea to use no more than 25% Aramanth to 75% other gluten-free flours.

Alcohol

Distilled alcohol is generally accepted as being gluten free, as are most wines. Most beer is NOT gluten-free.

Artificial Colors

The majority of food colors are made from petroleum. They are a derivative of Petrochemicals and Coal tar. These chemicals are in no way made to be ingested by humans or any other animal. In fact, food dye is pulled off of the market regularly because of health concerns. Yellow #2 food dye has been shown to cause ADHD, multiple types of cancer, male sterility, and many other issues. Yellow 5, Red 40, and six other widely used artificial colorings have been linked to hyperactivity and behavior problems in children and should be prohibited from use in foods.

Barley

Barley is a cereal grain and does contain gluten.

Bleu Cheese (some Bleu Cheese is GF – verify by reading ingredients)

Bran

Bran is the hard outer layer of grains such as wheat, barley and rye.

Caramel Color

The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. The color additive caramel is the dark-brown liquid resulting from heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Many manufacturers do not put the ingredients of their carmel color on their labels.

Couscous

Couscous is a dish made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

Dextrimaltose

Dextrimaltose is a carbohydrate and is NOT gluten free when it is processed by the enzymatic action of barley malt on corn flour.

Dextrins

Dextrin is a carbohydrate formed by the application of dry heat on starch, such as wheat, corn, potato or rice If it is produced from wheat, “wheat” will be shown on the ingredient list.. Dextrin added to water forms a sticky gum used as a food thickener.

Durum Semolina

Semolina is derived from the Latin word simila meaning “flour”. Durum Semolina is made from durum wheat.

Edible starch, Food Starch (Corn Starch is gluten-free)

The ’starch’ could be from corn, wheat, potato, rice or tapioca. Unless it specifically states “Food starch from corn” (or potato or rice or something other than a grain such as wheat or rye) assume it is NOT gluten-free and avoid it.

Modified Food Starch

Modified food starch is a starch that has been treated physically or chemically to modify one or more of its physical or chemical properties. The ’starch’ could be from corn, wheat, potato, rice or tapioca. Unless it specifically states “Modified food starch from corn” (or potato or rice or something other than a grain such as wheat or rye) assume it is NOT gluten-free and avoid it.

Einkorn

Einkorn wheat is one of the oldest groups of wheat

Glucose syrup

Glucose syrup is a sugar substitute made from a combination of glucose, dextrose and maltose.

Groats

Groats are hulled grains such as wheat and barley

Hydrolyzed wheat protein

Hydrolyzed wheat gluten

Hydrolyzed wheat starch

Hydroxypropyltrimonium hydrolyzed wheat protein/starch

Kamut®

All wheat belongs to the genus Triticum. Kamut® brand wheat is a khorasan wheat.

Malt (flavoring, extract, syrup)

Miso

Modified food starch

Modified starch is prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch.

MSG (monosodium glutamate)

MSG is a commonly used food additive. Many Celiacs cannot tolerate MSG, because it can be derived from wheat.

Maltodextrin

Maltodextrin is classified as a sweet polysaccharide. It is usually made from wheat, rice, corn, or potato starch. Maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder.

Maltodextrin is such a highly processed ingredient that the protein is removed, rendering it virtually gluten-free. If wheat is used to make maltodextrin, “wheat” will appear on the label.

Maltose (malt sugar)

Maltose is also known as malt sugar, maltose is formed by uniting two units of glucose that provide the first link in a process that results in the creation of starch. When a germinated grain, such as barley, is combined with water and heated the enzymes break down the starch in the grain to produce maltose.

Oats

You must be sure you are purchasing Certified Gluten-free Oats. Oats themselves do not contain gluten. However, oats are generally cross-contaminated in the fields because of crop rotation, by machinery that is used to harvest both oats and wheat, and in facilities that manufacturing oats and other grains.

Semolina

Semolina is the coarse, purified wheat middlings of durum wheat.

Soy sauce

Regular soy sauce is generally wheat-based. There is GF Tamari – but verify it is states that it is gluten-free on the label. There is also a wheat based Tamari

Smoke flavoring

Smoke flavoring is derived from burning various woods, including hickory and mesquite. Barley malt flour may be used as a carrier for the captured “smoke.” Some manufacturers list the sub-ingredients of the smoke flavoring used in their products; others do not.

Spelt

Spelt is a wheat, Triticum aestivum spelta

Starch (see Food Starch)

Tabbouleh

Tabbouleh is a combination of nutty cracked wheat or bulgur mixed with ripe tomatoes, cucumbers, and green onions, mint and parsley.

Teriyaki Sauce

Teriyaki sauce is an oriental sauce used for cooking made with soy sauce and other ingredients. If the ingredient list includes “soy sauce” it is generally made from wheat. There are GF soy sauces, but it must state on the label “gluten-free soy sauce”.

Texturized Vegetable Protein

Texturized vegetable protein is made from soy protein – and is gluten-free. There are, however, texturized vegetable proteins made from grains. READ THE LABELS.

Triticum Aestrium

Triticum Aestrum is a species of wheat

Triticale

Triticale is a hybrid of wheat and rye.

Vegetable starch

Vegetable starch is generally gluten-free, unless “wheat” is noted on the label

Wheat Germ

Wheat germ is a part of the wheat kernel.

About the Author

Joyce Nielsen has over 30 years of experience researcing and cooking for food allergies and special diets. She believes in a  holistic approach to health that deals with the whole person rather than just treating symptoms. She is inspired to write for others with food allergies in order to share her experiences and offer insight.