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 Jo Ann Boyd.
Ingredients:
1 cup sugar
6 cups Erewhon gluten-free Crispy Brown Rice*
1 cup light corn syrup
1 cup gluten-free semi-sweet chocolate chips
1 cup peanut butter
1 cup gluten-free butterscotch chips**
Directions:
Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring
constantly. Immediately remove from heat and stir in peanut butter. Add
cereal and stir to coat cereal well with mixture. Press into buttered
9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave
safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir
until completely melted and well mixed. Spread evenly over cereal mixture
in pan. Cool and cut into bars.
*Any gluten-free crispy rice cereal
**Hershey and Kroger are GF