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 Marie George.
Preheat oven to 350F.
2 ½ cups rice flour
1 ½ cups white sugar (a diabetic could substitute Splenda)
2 Teaspoons baking soda
1 Teaspoon salt
2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
½ cup Hersheys Baking Cocoa Powder
2/3 cups canola oil
1 Tablespoon Vanilla
2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
2 Tablespoons gluten-free white vinegar
Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting.
Optional: Dusting of powdered sugar.