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 cup milk
2-3 tablespoons cornstarch
Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool.
½ cup butter flavored Crisco
½ cup soft butter
1 cup sugar
1 teaspoon vanilla
Beat until fluffy and add cooled milk mixture. Mix together until really fluffy (this will take a while).
Cut into Twinkie sized rectangles. They are good eaten immediately or wrap them tightly in plastic. They freeze well. Great with fresh strawberries.
Strawberry Twinkie Torte
1 Twinkie cake (recipe above)
1 ½ - 2 cups strawberry jam (enough to cover top of cake)
Fresh Sliced strawberries
1 package semi-sweet chocolate bits
Prepare Twinkie cake. Place on cake platter or you can leave it in the pan. Heat strawberry jam until syrupy (about 45 seconds in microwave). Spread on top of cake. Slice fresh strawberries on top of jam. Melt chocolate (microwave or double boiler). Slowly drizzle over sliced strawberries. Sprinkle with shaved almonds if desired. Serve immediately. Chocolate will harden when placed in refrigerator. If you plan to serve later refrigerate cake and drizzle chocolate prior to serving.