Gluten Free King Cake

Store bought or home made? - Gluten Free King Cake
Photo by J. Stahl

In honor of Karneval, I decided King Cake was in order. Tuesday the children are celebrating at Kindergarten, so my husband and I put our heads together to get this made.  For whatever reason, baking with yeast never turns out well for me. However, my husband is able to make magic happen with yeasty goods.

So our plan was that he make the dough and bake everything while I worked on the decorating aspects. We modified the Gluten-Free King Cake recipe from Celiac Family.

Here are our modifications:

• 2 (.25 oz.) packages of active dry yeast
• 1/2 Cup warm water (100 – 110 degrees F) 
• 1/2 Cup + 2 tsp white sugar
• 1 Cup milk  (Alternatively, use Coconut, Rice or Soy Milk)
• 1/4 Cup butter (Alternatively, use dairy free butter)
• 2 eggs (can be substituted with flax-water mixture)
• 1-1/2 tsp salt
• 1/2 tsp ground nutmeg
• 2-1/2 Cups white rice flour (fine)
• 1 Cup potato starch
• 1/2 Cup tapioca flour
• 2 tsp guar gum (Alternatively Xanthan Gum, or Pixie Dust)

Nut Filling:

• 1 Cup packed brown sugar
• 1 TBSP cinnamon
• 1/2 Cup melted butter (or butter replacement)
• 1/2 Cup chopped walnuts

 Frosting:

• 2 Cups powdered sugar, run in the food processor and sifted again to remove lumps
  1/4 Cup fresh orange juice
  1 tsp butter, melted and cooled (or butter replacement)
  1 tsp almond extract
  2 tsp vanilla extract

 Additionally needed:

• three small sandwich-sized ziploc bags with 1/2 cup fine white sugar
• purple, yellow and green Wilton icing colors
• toothpicks and paper towels

Directions:

Mix all dry ingredients together, including yeast in your mixing bowl. Add eggs, one at a time. Add milk once the eggs are incorporated into the dough. Add the butter immediately after. You may or may not need the water depending on your weather and altitude.

Separate your dough into two balls. Roll out the dough on a large baking sheet with baking paper. Make your filling by combining all ingredients and place carefully in the middle of the dough in a long line.  Roll the dough together very carefully and pinch the sides together. Roll again very carefully while pinching the ends together so that they are on the bottom of the dough as you put the ring together.

It will look something like this:

Yeast has risen on this King Cake - Photo by A. Stahl

When both rings are done, rise carefully in the lowest temperature in your oven for an hour and a half. Remove from oven and heat the oven to 375°F/190°C.

When the oven has reached the appropriate temperature, fill an oven safe glass dish with water and place it on the bottom rack of your oven. Place one king cake inside and bake for 20 minutes. You may need to cover it halfway through with aluminum foil. (we did!)

When it comes out of the oven, it will look like this:

King Cake, finished baking - Photo by A.Stahl

 It has cracked a little, but this is fine. The icing and the sugar will cover this and no one will notice!
 Allow the cake to cool for about an hour. Allow the other cake to bake for 20 minutes while you begin making the icing and coloring the sugar in ziplock bags.

The icing is a very thin icing. For me, it is easier to decorate once I have removed it from the kitchenaid bowl and put it into a glass to more easily manipulate while pouring over the cake. I would highly recommend placing the cake back on the parchment paper as this will get very messy!

Carefully cover each cake around the ring with icing. Don't worry about being "cheap" at first. You can always fill in later with left over icing!

To make the colored sugar, simply use a toothpick to dip into the Wilton icing colors. At this juncture, you simply mix this in the plastic baggies by hand, making sure there are no lumps of dye in the sugar, and no clumps. It's easy work and you can quickly make it happen by asking your preschooler to help mix a bag or two. (wink!)

Put your colored sugar crystals into cups and distribute evenly on both cakes. There are many ways to decorate your King Cake with sprinkles or sugar crystals.  When you are finished, it will look something like this:

King Cake - photo by J. Stahl

You can transfer the cake onto a decorative plate or cake stand once the icing has quit dripping and the sugar has settled. I would recommend asking a friend or spouse to hold the pan while you use a spatula or cake knife and server to transfer it from the pan to the plate.

Since we had two cakes, one of them is for us to have today during lunch.  Here is how the filling looks when you cut a slice out.

King Cake filling - photo by J. Stahl

Enjoy!!

Slice of King Cake - photo by J. Stahl

Interesting articles I've read over the summer

Cat and Kitten, 2008  Photo by A. Stahl

I wanted to share a few interesting news articles that I've been reading over the summer. You see, I never really stop reading. I have friends who ask questions about "gluten free" or celiac disease, or whether or not a certain cross-reactive food is passed on in animal milk and that sort of thing... and I get the bug to go researching.

The only problem with this bug, is that I haven't been trained as a dietician or nutritionist, so I can only access whatever medical paperwork is publicly available or readily found via search engines. So, while these things are interesting, it's best to discuss these papers with knowledgeable gastroenterologist, dieticians and nutritionists who are well versed in Celiac Disease.

I read an eleven page document from The New York Times on "The Extraordinary Science of Addictive Junk Food" by Michael Moss. My take-away from the article was that we need to be very proactive and aware of the psychology of marketing and that if we are to partake of junk food, that we keep it to a very limited amount. Not because it is too sugary or too salty - but because it is so addictive and it can affect us for a long time to come.

The more interesting articles I was reading happened to do with the evolving spectrum of celiac disease. I've long believed that "gluten sensitivity" or "intolerance" happens to be part of celiac disease, even if it is as of yet, not recognized as such. Voilá, attitudes are changing in the medical community.

"Gluten Sensitivity (GS) is a state of heightened immunological responsiveness to ingested gluten in genetically susceptible people. It represents a spectrum of diverse manifestations, of which, the gluten sensitive enteropathy known as [Celiac Disease] is one of many."
Celiac Disease and Non-Celiac Gluten Sensitivity: The Evolving Spectrum

"It is now becoming apparent that reactions to gluten are not limited to [Celiac Disease], rather we now appreciate the existence of a spectrum of gluten-related disorders. The high frequency and wide range of adverse reactions to gluten raise the question as to why this dietary progein is toxic for so many individuals in the world."
Spectrum of gluten-related disorders: consensus on new nomenclature and classification

"Sub-clinical, or hidden, gluten intolerance is a health problem at epidemic proportions in certain populations in the United States and remains largely unrecognized by conventional medicine."
Dr. Daniel Kalish

Some acquaintances of mine were discussing some myths that were driving them crazy about Celiac Disease and I mentioned that wheat grass being gluten free was one of my major concerns, after seeing it featured in "Bedtime Stories" and another film ("Working Mom"?) as a safe option for Celiacs who wish to keep a healthy diet.

The problem is not that wheat grass is gluten free, but that the processing involved often causes the actual product to not be gluten free, and really that Celiacs need not be eating any of the grains (sprouted or not) provided from gluten containing grains because it is just too risky for accidents to happen. It took a lot of looking on my end to find an article that discussed these issues with wheat grass, and I found it at About.com's Celiac section.

"...while wheat grass and barley grass in their pure forms are considered gluten-free, it matters how they're harvested and how products containing them are produced.
...if a farmer allows some of the grasses to begin producing seeds prior to harvest, then that particular crop will contain gluten.
...if a manufacturer of supplements produces gluten-containing products alongside or on the same equipment as it's using for gluten-free labeled products, then those products can be cross-contaminated unless special precautions are taken, and they may contain gluten."
Are wheat grass and barley grass gluten-free?

What the article doesn't discuss is that there is a propensity of people with celiac disease to also be allergic to wheat, barley, rye or oats. If one doesn't know that they are additionally allergic, as well as intolerant -- this can cause some massive issues that are just not worth it.  If you do wish to go there, it is best to be sure you only acquire gluten free certified wheat or barley grass, and that you are certain you are not additionally allergic like I am.   It is very unpleasant if you are, and react as I have been.

Another article that I found was related to gluten traces in gluten free foods. This study was referenced in a recent DZG magazine and I went to find the actual article to read on my own. Basically, the DZG translated the article for a German audience, so I had the benefit of the study in both languages. Double plus! The study is entitled "Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation." and was put out by The American Journal of Clinical Nutrition.  The "short" of the article is that there has not been enough study and that some Celiacs are more sensitive than others and will react to trace amounts while others do not. We need to adopt the 20mg/kg gluten threshold for the United States.


I have been hearing some things out there in cyber space about fermentation of grains making it gluten free or suitable for individuals with celiac disease. This is patently untrue, and mostly has been skewed from a few, very small sample-size studies.

Here are the basics:

"Because enzymatic breakdown of gluten proteins often leads to small, difficult to degrade, toxic peptides, the partial breakdown of wheat, rye, or barley proteins during seed germination or in the malting process probably will not usually eliminate toxicity even when there is no trace of the large original proteins remaining. Thus, malt extracts and other hydrolysates of wheat, rye, or barley proteins (including beers) might retain some toxicity. Nevertheless, when such extracts are used in a product in very small proportions, as a flavoring, for example, the amount of toxic peptides present in the final product might be so small as to be negligible. Again, however, good scientific studies are lacking."
http://wheat.pw.usda.gov/.../topics/Celiac.vs.grains.html

"The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.
PURPOSE:
This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight coeliac disease (CD) patients."
http://cassies-candida-carbs.blogspot.de/2012/03/study-on-fermentation-of-grains.html

There was a study done in Italy with 13 patients:

"The Italian study was designed to assess how 13 Celiacs responded to eating baked goods made with wheat flour treated with lactobacilli and fungal protease. The study, Safety for Patients with Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing was published in the January 2011 issue of the journal Clinical Gastroenterology and Hepatology."
"...methods used to assess gluten damage in the participants -- blood tests for anti–tissue transglutaminase antibodies and small bowel biopsy have potential for false negative results. "
Is fermented sourdough wheat bread safe for Celiacs?

"These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans."
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

The only issue with the studies is that it is such a small sample size, it was not done with a double-blind and they did not test individuals with the rather broad spectrum of celiac disease. There is no long term study, and you could not sign me up for this test with the reactions I have. Heck, I'm reacting to gluten grains in the fields now!


The other interesting bit of research I went into was the myth of there being traces of gluten in dairy products from animals. Based on testing, no significant amounts of gluten peptides have been detected in cow’s milk.

However, Lactose Intolerance Can Be A Symptom Of Gluten Intolerance. That actually was one of the many symptoms I had as a teenager before we figured out that my entire health issues could be pinned on Celiac Disease.

Here's the research I was able to find:

• Gluten Peptides in Human Breast Milk: Implications for Cow’s Milk???
• When Dairy Intolerance Joins Celiac Disease 
• What About Dairy Sensitivity? 
• How is lactose intolerance related to celiac disease?
• Mucosal reactivity to cow's milk protein in coeliac disease.
• Capsule Endoscopy Detection of Ileal Mucosa Alterations due to Cow Milk Malabsorption in a Celiac Patient
• Mucosal reactivity to cow's milk protein in coeliac disease
• https://tinyurl.com/of79nce   
• Intolerance of celiac disease patients to bovine milk is not due to the presence of T-cell stimulatory epitopes of gluten.

Here's hoping that you had a wonderful Summer and are easing gracefully back into school.

Jennifer

Chocolate Cheesecake Muffins

Photo by Jennifer Stahl

It's that time of the year again, BIRTHDAY TIME! - I wish there was a way to prepare ahead for these, but each child at kindergarten pretty much has free reign in deciding what they want for their Birthday Brunch, so I'm kept in the kitchen a bit more than usual in May and June.

Today's recipe is Chocolate Cheesecake Muffins/Cupcakes. I say "Muffins" because that is what cupcakes are here in Germany. The only thing "muffin-y" about them, is their shape.

This recipe is not Paleo or GAPS, as I'm not sure if I could convert this one due to the fact it's the first time I've made it, and the chocolate batter has to be a bit runny. I'm not certain that a cup and a half of almond or hazelnut flour would lend to that as easily as my all purpose flour mix.

I do want to note that if you are baking this item in the UK or in the rest of the EU, you will need this guide to help you change over the measurements. And, as I mentioned in my previous post, I use something that's between Bette Hagman's All Purpose Flour Mix and Carol Fenster's General Baking Mix #1, which can be found here at CSA Celiacs Helping Celiacs.I'm sure whatever gluten free flour mix you are using with this will be fine.

I made minor tweaks to the Chocolate Cheesecake Cupcakes from Nestlé Tollhouse, in that I used 1 teaspoon (US) of guar gum, and I did not have any (and do not use any Nestlé products) chocolate chips from the United States.  I did however have a box of Schokoladen Raspeln (Grated Chocolate) and a few small chocolate chips from a gluten free cake mix that I didn't use. I also did not cover the cupcakes with any melted chocolate. I felt like that was overkill for a tiny brunch where my kids are sure to eat their two cupcakes + a little bit of their breakfast and be sugared up until lunch at One O'clock.

As far as recipes go, this was a rather simple and straightforward recipe. The only issues I personally have with it, is that the recipe does not really separate the directions into "This is for the chocolate cake" and "this is for the cheesecake". I had to read the recipe three times to be sure that all the ingredients were there and what they were being used for specifically.  That can be frustrating to new bakers, but for an INxJ, who trends towards the slightly perfectionist side, it is quite annoying.

Since I have only one Kitchenaid Mixer Bowl, I made up the chocolate cake mix first, and poured it into a liquid measuring cup. I figured this would lend to easier pouring into the cupcake molds.   My hunch was correct, and I'm terribly sorry I did not take a photo or two of these steps. My oldest was running around and asking if I was making "muffins" and whether he could have one, as well as whether I could turn on Disney Junior for him, so finding the camera was the least thing on my mind other than how I'd get these done in time, their lunch packed and them changed all before 9 o'Clock, when we should be in the kindergarten saying hello to his teachers.

The step of semi-melting the chocolate actually took two times microwaving at 30 seconds each in our microwave. So, keep that in mind - it will depend entirely on your chocolate and your microwave as to how quickly this part would be done.  I was a bit skeptical about it coming together with the cheesecake, but it did!

I did end up in a slight quandry wondering how to get the cheesecake into the cupcake molds, since there were no hints in that direction on the recipe. I decided that using a small ice cream scoop (this one: WMF 1881876040 Eisportionierer 4,5 cm) was probably the best way to go. If you're careful about how you measure it (not heaping scoops), it will spread cheese cake to all of the cupcakes. I was not careful and two of them are only chocolate.

The only thing that I would change in retrospect, would be to re-mix the chocolate batter with a spoon prior to pouring. I did end up with some extra chocolate bits in the bottom, so I spread those on top of the last remaining cupcakes and popped those in the oven while I was dressing the children.

All in all, I had the cake mixed in about 30 minutes, and it filled around 20 cupcake molds. I cooked them separately in the oven on top-bottom heat at 180° (350°F) for 18 minutes for the first batch, and 20 for the second. 

Photo by Jennifer Stahl

Isn't that lovely?  This was still cooling when I took this photo, but I did go ahead and try it after the photo was shot. YUM! 

I haven't as of yet put the cupcakes into the refrigerator, but they will be going in there soon. They've only been finished for the last thirty minutes.  I did try a piece after taking this photo, and it is very tasty. Not too sweet, not terribly bland or unsweet either. Definitely something for the person who isn't keen on cakes that are on the sweeter side like my last blog post on Coconut Cake.

For the dairy free among us, I've heard that you can use silken tofu (the very spreadable sort) to replace the cream cheese. In the United States there is a soy alternative for cream cheese, but I've not found anything like that here.  I'd not tried making cheesecake with silken tofu, so perhaps that is something I can try in future for those of you out there that need that option.

I hope this recipe is something that you also enjoy, and that you now know that making something like this isn't complicated or worth a panic attack over. (Believe you me, I've been there!)  I'm not sure when I'll be making this again, but I am saving this for future birthday or party ideas for the kids.

If you have any questions, feel free to pop them in the comments and I'll do my very best to answer them.

Humpday Readings - Gluten Free Food in the News

tulip, photo by A.Stahl

Today has been a terribly busy day. Cleaning the house, getting meals prepared, sending one child off to kindergarten while the other remains out sick, and trying to tend to my own illness. In the meantime, I got caught up on reading my email, recent information disseminated to me on Google Plus, and checking out the recent news on Gluten Free, Celiac, and Gluten Sensitivity on Google News.

Below are the interesting things I have found. All of these are not GAPS/Paleo friendly, but I'm sure with some tweaks, can be.  The other news is simply encouraging as it gets the news out about Celiac related disorders.

Culinary expert, food writer and Top Chef judge Gail Simmons grew up in Toronto with a passion for food. Her mother, Renée Simmons, on old friend of mine, is a talented cook and Gail grew up with a fine culinary background. Gail is Food & Wine magazine’s director of special events such as the spectacular Food & Wine Classic in Aspen. Just in time for Passover, here are a couple of her favourite Passover desserts. Passover recipes are always gluten-free as flour and flour products are banned during the eight days of the holiday.
Globe and Mail: Try these decadent (and gluten-free) desserts for Passover

Celiac sufferers can now take their pick of clearly labeled gluten-free matzo baked by small-batch producers like Lakewood Matzoh, and from large manufacturers such as Yehuda and Manischewitz, both of which have released gluten-free “matzo-style” squares during the past few years.
The two manufacturers label the products this way because they use tapioca starch and potato starch as their base. And matzo made without one of five grains — wheat, barley, oats, rye or spelt — does not fulfill the religious commandment to eat matzo during the Passover Seder. But many gluten-intolerant customers don’t care.

The Jewish Daily Forward: Passover is time for gluten free gluttony 

“People mistakenly think going gluten-free is a magic bullet to weight-loss, which isn’t necessarily because of the gluten; it’s because you’re cutting back on your calories,” Greenwaldt said.
Cutting out processed foods and eating fruits, vegetables and lean meats is obviously a healthy choice....
CBS Minnesota: Good Question: Is A Gluten-Free Diet Healthier For Most Of Us?

Oregon now has six more gluten free options when it comes to dining out:

Generally in America, not all restaurants are willing to offer gluten-free products — many believe gluten contamination is inevitable and don’t want to deal with the liability or the hassle of ensuring ingredients stay separate. Fortunately, many of the restaurants that have made the gluten-free commitment are right here in Eugene. Here are the city’s notable gluten-free hotspots, spanning six different varieties of food.
The Daily Emerald - Gluten Free Hotspots in Eugene

The GFCP list of certified companies is quickly growing and continues to attract major Canadian retailers and multi-national brand owners. "Enquiries for the GFCP are coming in from all over Canada,” states Bill MacLean, Vice President, Sales and Marketing from ACG. "With the addition of Ms. Chabot, we will be in a much better position to also service French Canada and the Maritime Provinces."
Gluten-Free Certification Program (GFCP) Ramps-Up Presence in Quebec and Eastern Canada

  ALCAT Worldwide applauds recent commentary in Scientific American about how gluten sensitivity, as opposed to allergy, is mediated by the innate immune system.  The guest blog was written by esteemed science and health writer Julianne Wyrick.  To read the article visit: http://blogs.scientificamerican.com/guest-blog/2013/03/04/gluten-sensitivity-what-does-it-really-mean/
ALCAT Worldwide Applauds Gluten Sensitivity Commentary in Scientific American

 Kelly Dorfman, nutritionist and author of “What’s Eating Your Child,” joined staff writer Mari-Jane Williams to talk about transitioning children to a gluten-free diet. Here is an edited excerpt.
Charlotte Observer: Gluten Free for Kids

Read more here: http://www.charlotteobserver.com/2013/02/23/3872598/gluten-free-for-kids.html#storylink=cpy

Read more here: http://www.sacbee.com/2013/03/11/5252886/alcat-worldwide-applauds-gluten.html#storylink=cpy

Read more here: http://www.sacbee.com/2013/03/11/5252886/alcat-worldwide-applauds-gluten.html#storylink=cpy

Well that seems to round things up rather nicely. What interesting diet-related news have you found this week?