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Berries In A Cloud (Gluten-Free)
http://www.celiac.com/articles/721/1/Berries-In-A-Cloud-Gluten-Free/Page1.html
Scott Adams

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.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Joe Bacon. 3 egg whites (room temp) 1 teaspoon vanilla ¼ te

This recipe comes to us from Joe Bacon.

3 egg whites (room temp)
1 teaspoon vanilla
¼ teaspoon cream of tarter
1 cup sugar
Filling: (see below)
2 ½ cups sliced fresh berries (I use strawberries)

Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.

Filling:
½ cup sugar
2 teaspoon corn starch
1/3 cup water
¼ cup lemon juice
3 egg yolks beaten
1 cup whipping cream

In a saucepan combine sugar, corn starch, water and lemon juice. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat and gradually stir in eggs and return to heat, cook and stir 2 min more. Remove from heat and let cool, then, cover and chill. To chilled filling add the following: 1-cup whipping cream beaten to soft peaks. Fold into lemon filling and chill before adding to meringue shell. Spoon filling into shell and top with berries.