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 350. In a bowl mix: 2 ¼ cups tapioca flour 1 tsp. salt 1/3 cup suga

Gluten-Free Cutter Cookies / Pie Crust (Gluten-Free)

Preheat oven to 350.

In a bowl mix:
2 ¼ cups tapioca flour
1 tsp. salt
1/3 cup sugar
½ tsp. xanthan gum (omit for pie crust)

In a blender or food processor mix:
1 cup Filberts/Macadamias
¼ cup water
½ cup canola oil
1 tsp. vanilla

Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.

This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.