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    Scott Adams
    Scott Adams

    Pineapple Velvet Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.

    Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
    Blend together:
    2 ¼ cups gluten-free flour mix
    3 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    1 teaspoon salt

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    In a large bowl beat together:
    4 eggs
    1 2/3 cups sugar
    1 Cup canola oil
    1 teaspoon gluten-free vanilla
    Add flour mixture, alternating with
    1 Cup pineapple juice

    Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Scott Adams
    NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!
    ¼ cup dairy free/soy free margarine, softened
    1/3 cup cocoa powder
    1 teaspoon vanilla
    2 cups confectioners sugar
    4 tablespoons water
    With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
    VANILLA:
    Omit cocoa powder, increase sugar to 2 ½ cups.
    ORANGE:
    Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange pe...


    Scott Adams
    This recipe comes to us from Joe Ellison.
    Preheat oven to 325 F.
    Grease a bundt or tube pan (7-inch tube pan, or a 10-inch bundt pan)
    Boil together, covered, for 3 minutes:
    1 cup water
    2 cups raisins
    1 cup brown sugar
    ½ cup dairy-free and gluten-free margarine or shortening
    ½ teaspoon each ground cinnamon and allspice
    ½ teaspoon salt
    1/8 teaspoon nutmeg
    Let cool. This mixture can sit overnight with no harm to the finished product. Just dont refrigerate it, or youll have to reheat it.
    Sift, then measure to equal 2 cups:
    2 cups gluten-free flour mix (I used 1 2/3 cups of a one:one:one mix of Asian white rice flour, sweet rice flour, and tapioca starch, plus 1/3 cups sorghum, but any all-purpose mix will do)
    Sift again with:
    1...


    Scott Adams
    1 cup gluten-free flour
    ¾ cup sugar
    6 tablespoon baking Cocoa powder divided
    2 tablespoon baking powder
    ½ teaspoon salt
    ½ cup milk
    2 tablespoons oil
    1 teaspoon gluten-free vanilla
    1 ¾ cup hot water
    1 cup packed brown sugar In medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth. Spread in an un-greased 9x9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir! Bake at 350F for 35-40 minutes. Great slightly warm, topped with Cool Whip or ice cream.


    Jefferson Adams
    Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time.
    Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close.
    I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar.
    The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way.
    Ingredients
    Butter, for greasing dish
    Gluten-free flour, for dusting dish
    Bars:
    ...


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