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, 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.

Published on 07/26/1996

Preheat oven to 375 In food processor, blend: 2/3 cup canola oil 2/3 cup water ¾ cup

Coconut Macaroons (Gluten-Free)

Preheat oven to 375

In food processor, blend:

2/3 cup canola oil
2/3 cup water
¾ cup sugar (more if you like things really sweet)
½ tsp. salt
½ tsp. baking soda
3 teaspoons EnerG egg replacer
½ cup ground hazelnuts (or 2/3 cup whole ones)

In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 ½ cups rice flour and mix well with wooden spoon. Texture should be soft and oily, but firm enough to hold itself in a ball (shape - like thick oatmeal). Add more flour or water as needed. Roll into 1 balls or use a mini cookie scoop and drop 1 apart on an non-greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.