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.

Published on 07/26/1996

This recipe comes to us from Valerie Wells. Ingredients: 2 sticks gluten-free butter, softened 1

Butter Pecan Cookies (Gluten-Free)

This recipe comes to us from Valerie Wells.

Ingredients:
2 sticks gluten-free butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons gluten-free vanilla extract
¼ teaspoon salt (½ if you use unsalted butter)
1 teaspoon gluten-free baking soda
1 rounded teaspoon xanthan gum
1 small box Jello vanilla instant pudding mix
2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
¾ cup coarsely ground pecans

Directions:
Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.