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.
For The Topping:
1/3 cup
Betty
Hagmans Four Flour Blend
¼ teaspoon xanthan gum
1/3 cup sugar
¼ teaspoon cinnamon
¼ cup margarine or butter, chilled
In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside.
For The Crumb Cakes:
2 cups Betty
Hagmans Four Flour Blend
½ teaspoon xanthan gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon Salt
1 large egg
1 cup milk
3 tablespoon butter melted
1 cup semi-sweet chocolate chips
Preheat oven to 400F. Grease a 12 cup muffin pan.
In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well.
Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.