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.
Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following:
½ cup rice
½ cup corn meal
¼ cup each sweet potato flour, soy flour, and peanut flour
½ teaspoon xanthan gum
¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence)
1 ½ teaspoon salt (optional)
2 teaspoons ground cinnamon
1 ½ teaspoon baking soda
3 teaspoons baking powder
Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.