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Biscotti (Super Easy - Gluten-Free)
http://www.celiac.com/articles/463/1/Biscotti-Super-Easy---Gluten-Free/Page1.html
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 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 created 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.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Ann Sokolowski. Preheat oven to 350 and grease a jelly roll pan or

This recipe comes to us from Ann Sokolowski.

Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.

1 package gluten-free cake mix [more about flavors below]
5 eggs
¾ cup oil [or melted and cooled butter]
2 tablespoons gluten-free extracts
2 cup toasted nuts [optional]
1 cup dried fruits [optional]

Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.

Flavorings (choose one):

  • 2 tablespoons anise extract with yellow cake batter
  • ½ teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix
  • 2 teas ground ginger, ½ cup finely chopped candied ginger with yellow cake mix