<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Listmates -

I received 15 responses.  Thanks to everyone who emailed me -  your 
rapid replies were very helpful!  A little more background - my 
previous efforts to make a GF cake for my daughter failed - the first 
time I tried, she had a gluten reaction (or maybe it was a 
milk-reaction since we have since learned that she is casein-sensitive 
as well as lactose-intolerant) to the organic frosting mix I used.  My 
husband made our second GF cake with homemade frosting but  frosted the 
cake before it cooled completely and it got moldy and soggy pretty 
quickly after the first servings.  Let's hope the third time is the 
charm!

SUMMARY OF RESPONSES

NOBODY said they had a problem with Duncan Hines frostings, which is 
really pretty amazing considering how many different food sensitivities 
we all have.  Several mentioned that they are very sensitive to gluten.

Three said they contacted Duncan Hines and were told their frosting is 
GF.

One person indicated the even if cake and frosting are made at the same 
plant, they are made in different areas since the products are so 
totally different.  Cake mixes are just dry ingredinets & shortening 
that are probably tumbled & packed bags & heat sealed...  Frosting is 
wet, whipped. I wouldn't be surprised if it had been cooked to kill 
germs & packaged hot.  After containers are filled, they are foil 
sealed.  Nothing is common w/ cake mix in a bag/box.  Because of the 
big difference in products, there would be two separate lines.   

2 cautioned to always read ingredient labels as they may change and 
also Duncan Hines may make a chocolate malt frosting that is not GF.

3 suggested using Pilsbury frosting as an alternative because it is 
also gluten free.  Pillsbury is one of the terrific companies that 
voluntarily labels for all major allergens  (although not for barley or 
rye) which provides some reassurance.

3 recommended making frosting from scratch.  Below are the recipe 
suggestions I received:

(1)  Take a pound box of Domino's confectioner's sugar and dump it into 
a mixing bowl - slowly add "just a little" liquid at a time and beat  - 
I use cold coffee for chocolate/mocha frosting (decaf or regular works 
fine!), and milk or cold almond milk for vanilla frosting - when it 
gets to a smooth frosting-like consistency, I add a teaspoon or more of 
McCormick's vanilla extract. (For a true fudge frosting I add a 
tablespoon or two of Giarrdelli's cocoa.)
 
Continue to beat for 5 to 7 minutes until smooth and glossy.
 
If you add too much liquid and it gets runny, just add more 
confectioner's sugar. Frosting should spread easily but still have 
some thickness to it. It can be covered and chilled to use later.
 
For an extra rich taste add a half stick of sweet butter, melted, and 
use a little less liquid.

(2)  Use the  Whoopie Pies filling from the Bette Hagman's book "The 
Gluten Free Gourmet Makes Desserts."  It is positively wonderful and 
can be used in many ways........one being a frosting. It freezes well 
too if your cake can't be finished before the cake dries out. The 
recipe is on page 118.

***************************
I am going to make frosting from scratch this time... our daughter said 
she would prefer to err on the side of caution because she wants to eat 
a GF cake that she is sure won't  make her sick.  I guess we will try 
the Duncan Hines frostings I bought at a later date when she is feeling 
more secure.

Thanks again to all of you!  What a great resource this list is!

Jackie in AZ
 
 

*Please provide references to back up claims of a product being GF or not GF*