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

2 cups gluten-Free Flour 2 cups sugar 1 teaspoon xanthan gum 2 teaspoons cinnamon ½ teas

Carrot Cake #3 & Cream Cheese Frosting (Gluten-Free)

2 cups gluten-Free Flour
2 cups sugar
1 teaspoon xanthan gum
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons soda
4 eggs
2 cups grated carrots
1 ½ cups of oil
1 teaspoon vanilla
1 small can crushed pineapple (drained)

Mix dry ingredients. Add other ingredients and mix well. Bake in three 9-inch pans (greased and floured) at 350F. for about 25 minutes or until done. Let cool and frost.

Frosting

Ingredients:
125 grams cream cheese.
2 tablespoons of butter or margarine.
250 grams icing sugar.
1 teaspoon lemon rind.
2 to 3 tablespoons lemon juice.

At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.