Our party will include games and treats, including cupcakes for everyone who purchased tickets to decorate. We'd like to give you all of the ingredients ahead of time. All ingredients that will be used have been confirmed to be gluten-free by the manufacturer.
The cupcake frosting will be made at Starry Lane Bakery, a dedicated gluten-free bakery in Hillcrest. Their products are also free of all major allergens, including dairy. The frosting is made with:
The GF King Arthur cake mix (for those who can eat dairy) will also use:
The Pamela's cake mix (for those who can't eat dairy) will use:
The cupcakes will be prepared in the all-gluten-free household of one of our Board members.
We also plan to offer water, string cheese, and mini-clementine oranges.
Click here to go to our Gluten-Free Raising Our Celiac Kids Halloween Party Registration Form. The party will be at the Encinitas Village Park Rec Center #4 on October 20 from 1-3 pm. Advanced online registration required to attend.
NEW as of Aug. 2019: Pediatric Celiac Dietitian Rosio Hernandez (Rady Children's Hospital) goes over gluten-free label reading with our San Diego Raising Our Celiac Kids group (part of our non-profit National Celiac Association San Diego):
All ingredients that will be used have been confirmed to be gluten-free by the manufacturer. We are having two types of cake and icing: dairy-free and those Containing Dairy. We used King Arthur Gluten-Free Yellow Cake Mix for the gluten-free cake (with dairy) and Pamela's Gluten-Free Yellow Cake Mix for the gluten-free dairy free cake. Pamela's Gluten-Free Vanilla Frosting mix was used for the frosting with Kerry Gold butter for the frosting with dairy, and we used Spectrum shortening for the dairy-free cake and icing.
The fondant brand, confectioners sugar (used to thicken fondant if needed) and sprinkles are also included below and are used for both the dairy-free and dairy containing cakes/icings:
These ingredients are specific to the gluten-free cakes and icing with dairy:
These ingredients are specific to the gluten-free, dairy free cake and gluten-free, dairy-free frosting:
Chocolate Chip Chickpea Blondie Bar Recipe by Jennifer Hunt with Modifications by Dietitian Mary Collard
See attachment for the original recipe by Jennifer Hunt and below for Mary Collard's adapted recipe modifcations:
When using large Medjool dates (some are huge!), I use 5. If deglet Noor, I use more than 5 to approximate volume of the Medjool. I save the soaking water and use it for oatmeal.
I use a 9X9 pan, lined with parchment paper and there is no need for oiling the pan or paper, easy clean up.
I don’t bother rinsing the canned chickpeas, just drain the liquid.
Mini chips work great, and I mix them all in, or sprinkle on the top the final 2 Tbsp.
In place of BP, for those needing to avoid corn starch: use 1/4 tsp cream of tartar and increase the Baking soda to a bit more than the 1/4 tsp.
When using convection oven, heat to 325, bake 25 minutes.
The National Celiac Association helped develop the language of a Bill proposed to the Congressional floor on April 3, 2019. H.R. 2074, The Gluten in Medicine Disclosure Act of 2019 was introduced by Representatives Tim Ryan (D-OH) and Tom Cole (R-OK). If passed, this Bill will mandate that gluten be labeled on medications, helping all those in the gluten-free community.
Please support this Bill by calling or writing to your local representatives. For more information, visit congress.gov.