Scott Adams

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 and living 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.

Published on 07/26/1996

Ingredients: makes 20 biscuits 1 oz or 25g cocoa powder 2 oz or 50g potato flour 2 oz or 50

Chocolate Biscuits (Gluten-Free)

Ingredients: makes 20 biscuits

1 oz or 25g cocoa powder
2 oz or 50g potato flour
2 oz or 50g rice flour
1 oz or 25g chick pea flour
1 oz or 25g ground almonds
3 oz or 75g granulated sugar
3 oz or 75g hard margarine or butter
1 egg

Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.

Preheated oven
gas mark 4 350&DEG;F 180&DEG;C
Bake for 12 - 15 minutes.
Cool on a wire rack.

Variations: Add chopped nuts or crystallized ginger