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.
1 whole egg
1 egg white
¼ teaspoon salt
½ cup sugar
2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
2 tablespoon melted gluten-free butter, cooled slightly
½ teaspoon gluten-free vanilla
If too thin and runny, add another spoon of flour, or cocoa. Beat the
eggs and salt in a small bowl with fork until well blended. Beat in
the sugar and beat until sugar is incorporated and the egg has lightened
in color, about 1 min. Add the flour and xanthan and stir slowly until
all flour is moistened. Beat another 15 seconds to remove all lumps.
Add melted butter and stir until well blended. Bake
using pizzelle iron.