- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Jewish Recipes
- Hamentashen (Gluten-Free)
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 stick butter or margerine
1 cup sugar
2 tablespoons orange juice (or lemon juice)
1 teaspoon vanilla
2 teaspoons baking powder
¾ teaspoon xanthan gum
¾ cup corn starch *
½ cup white rice flour *
½ cup brown rice flour *
½ cup potato starch *
¼ cup tapioca flour *
*or use 2 ½ cups gluten-free flour of your choice
Filling: Apricot, prune, or strawberry preserves or jam mini chocolate chips, M&Ms, etc.
- In mixer, cream butter and sugar.
- Add egg.
- Add orange juice and vanilla.
- In separate bowl, combine flour, baking powder and xanthan.
- Add flour slowly to mixture.
- Refrigerate dough for several hours ( I do overnight).
- Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to ¼ inch thickness.
- Cut into circles with 2 ½ inch wide glass.
- Fill each circle with about ½ teaspoonful of filling of your choice.
- Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek through.
at 375F degrees on parchment covered cookie sheet for about 15 minutes,
or until lightly browned. Let cool before transferring to plate.
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