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 came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.
1 cup cola (not diet)
2 cups gluten-free flour mix**
1-½ cups gluten-free miniature marshmallows
1-½ teaspoon xanthan gum
½ cup buttermilk
½ cup vegetable oil
1 teaspoon baking soda
½ cup butter or margarine
2 eggs, slightly beaten
1/3 cup Hersheys Cocoa
1 teaspoon gluten-free vanilla extract
Preheat the oven to 350 degrees F, and grease a 13x9x2 rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.
Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings.
A mixture of 1-½ teaspoon of vinegar plus a scant ½ cup of milk can be used instead of buttermilk.
This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook Hersheys Make it Chocolate.
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)