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 Lashelle Thompson. 1 ¾ cup GF flour mix 1 cup sugar ¾

Cherry Chocolate Cake (Gluten-Free)

This recipe comes to us from Lashelle Thompson.

1 ¾ cup GF flour mix
1 cup sugar
¾ cup cocoa
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 – 21 ounce can of gluten-free cherry pie filling
1 teaspoon vanilla
1 teaspoon almond flavoring
1 cup boiling water

Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 minutes before removing from pans.