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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Gluten-Free Flour Blend Ingredients:
25% Asian white rice flour;
25% Asian sweet rice flour;
25% tapioca starch; and
25% potato starch.
I use no Xanthan gum in these recipes. I buy a 12 oz. bag of each at an Asian store and mix them into a glass container for general use.
Gluten-Free Cake Ingredients:
¾ cup or 1 and ½ sticks butter melted
¾ cup cocoa powder
2 ¼ cup sugar
2 teaspoons vanilla
1 ½ cup gluten-free flour blend (above)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 of an 8 oz. block cream cheese warmed in microwave
1/3 cup milk
Preheat oven to 350° F
Gluten-Free Cake Directions:
Grease and cocoa 9” by 13” pan. Flour it with cocoa instead of flour. In mixer with whip mix melted butter with cocoa till smooth. Blend in sugar. Beat in eggs one at a time. Add vanilla, salt, flour, cream cheese, baking soda and powder and mix until smooth.
Blend in the milk, stopping to scrape the sides and mix a little more to be sure everything is well blended. Pour into baking pan and tilt pan to even out the batter. I use a glass dish and bake for 45 minutes until a toothpick comes out clean. Remove from oven and set pan on a cooling rack. Leave in pan to cut and serve.