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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
75g/3 ounces of butter or willow at room temperature
50g/2 ounces of margarine also at room temperature
60g/two and a half ounces caster sugar
175g/6 ounces of gluten-free flour
25g/1 ounces of corn flour
Draw all ingredients together with hand, until a soft paste.
Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely.
9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of 1 lime or 2 tablespoons of lime juice.
225g/8 ounces Philadelphia cream cheese, or equivalent. Beaten a little with a wooden spoon to soften
Half a pint of double cream loosely whipped.
When jelly is half set, whip everything together, reserving 3 or 4 tablespoons jelly to glaze. Tip into cooled base, glaze, and chill for 30 minutes. Makes ten portions.