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

Sift dry ingredients: 1 ½ cups Asian glutinous rice flour (it is gluten-free!) 2 teaspoons

Whipped Cream Cake (Gluten-Free)

Sift dry ingredients:
1 ½ cups Asian glutinous rice flour (it is gluten-free!)
2 teaspoons gluten-free baking powder
¼ teaspoon salt

Whip until stiff:
1 cup cold whipping cream
Then add:
2 eggs
1 cup sugar
1 teaspoon gluten-free vanilla
and continue beating until it is no longer gritty.

Directions:
Preheat oven to 350F. Grease an 8 x 12 inch pan.

Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.