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  • Scott Adams
    Scott Adams

    Anisette Toast (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Linda Rosendahl.

    2 eggs
    2/3 cup sugar
    1 teaspoon anise seed
    1 cup white corn flour

    Heat oven to 375 degrees. Grease and flour a loaf pan, 9 x 5 x 3. Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½ thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned. Makes 16 slices. Store in airtight container. These keep very well.

    Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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