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 Caryn Quaker.
1 ½ cups of gluten-free semisweet chocolate chips
3 cups of caned chick peas (garbanzo beans) drained and rinsed.
1 ½ cup sugar
1 ½ teaspoon baking powder
1 ½ table spoon powdered sugar
In a small bowl melt the chips in the microwave 2 minutes on medium.
In a blender or food processor combine chick peas, eggs, sugar, baking
powder and mix until smooth, then add the melted chocolate blend and mix
until smooth. Pour into 2 x 9 non stick pan, greased and gluten-free
floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine
that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle
with powdered sugar. Serve with raspberry jelly and shredded coconut.