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 Paula King.
2 cups white rice flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter (or gluten-free margarine), softened
¾ cup sugar
1 cup brown sugar
1 tablespoon vanilla
1 cup real peanut butter (process unsalted peanuts in
1 large egg
12 oz. gluten-free semi sweet chocolate chips
2 tablespoons gluten-free cocoa
Preheat oven to 325 degrees.
Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.
In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.
Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet.
Bake for 24 minutes, or until pale golden.
Makes around 60 cookies.