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.
This recipe comes to us from Shirlee Finn. It was made especially for her by Anne Gardinier in Canada. No one, but no one, will be able to tell this from the real thing.
2 cups Sugar.
1 ¼ cup Oil.
1 ¼ cups Rice Flour.
¼ Cup Potato Flour.
½ Teaspoon Xanthan Gum.
2 teaspoons Cinnamon.
2 teaspoons Baking Powder.
1 teaspoon Baking soda.
1 teaspoon Salt.
3 cups Grated Carrots.
½ Cup Chopped Pecans or Walnuts.
2 cups chopped Apples.
Heat oven to 350F. Beat Eggs well gradually adding sugar until the mixture is light and fluffy. Beat in Oil. Sift in the dry ingredients. Then add the Nuts to coat them. Fold in all the dry ingredients. Use a greased 9 x 13 pan or 2 round layer pans. 9 x 13 will take about 45 minutes. to cook. Test with cake tester. Cool in pan for 10 minutes before turning out.
gm Cream Cheese.
2 tablespoons of Butter or Margarine.
250 gr. Icing Sugar.
1 teaspoon Lemon Rind.
2 to 3 tablespoons Lemon Juice.
At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.