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.
This recipe comes to us from Susan Carmack.
Fig Spread Ingredients:
1 pack of cut up dried figs
1 cup water
Fig Spread Directions:
Soak overnight and/or simmer until soft and process until smooth.
Cookie Dough Ingredients:
1 cup of tallow or butter
1/3 cup honey
1 teaspoon vanilla
½ teaspoon baking soda
1 ½ cups rice flour
2 teaspoons guar gum
½ teaspoon salt
freshly ground nutmeg (optional)
Cookie Dough Directions:
Preheat oven to 350F and combine cookie dough ingredients in food processor until they form a ball, then roll out half of the dough (or press) into a pie pan or cake pan for the bottom layer. Next spread the fig filling on the layer and roll out the rest of the dough for top of the crust between two pieces of gluten-free floured wax paper for easy handling. Flip on top of fig filling and bake for about 12-15 minutes until light brown.