In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 cup butter
1 cup water
2 cups gluten-free flour mix
2 cups sugar
2 eggs beaten
½ cup gluten-free sour cream
1 teaspoon gluten-free almond extract
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons xanthan gum
½ cup butter
¼ cup milk
4 ½ cups powered sugar
½ teaspoon almond extract
In a large saucepan, bring butter and water to a boil. Remove from heat; whisk in remaining cake ingredients until smooth. Pour into greased 15 x 10 x 1 inch baking pan (jelly roll pan).
Bake at 375F for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Meanwhile, for frosting, combine milk and butter in a medium saucepan and bring to a boil. Remove from heat. Add sugar and almond extract. Mix well. Spread over warm cake.