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.
or 4 oz/100g grated carrot or apple
or 4 oz / 100g unsweetened tinned chestnut purée
or 4 oz / 100g tofu
4 oz or 100g margarine - hard
4 oz or 100g granulated sugar
8 oz or 200g mixed fruit
several glacé cherries
¼ pint or 150ml hot water
4 oz or 100g lentil flour ( or gram flour)
4 oz or 100g rice flour
½ teaspoon or 2g bicarbonate of soda
¼ teaspoon or 1g cream of tartar
¼ teaspoon or 1g tartaric acid
1 level teaspoon 1g mixed spice
Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm.
Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper.
oven gas mark 4 350&DEG;F 180&DEG;C
Bake for 1 ¼ to 1 ½ hours.
Cool in tin before turning out and removing paper.
Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.