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  • Scott Adams
    Scott Adams

    Apple Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Phil Walker.

    190g/7oz. Trufree no. 7 plus one rounded tablespoon
    1 pinch of salt
    150g/5oz. butter or willow
    75g/3oz. caster sugar
    1 medium egg
    325g/12oz. apples
    a squeeze of lemon juice
    2 tablespoons honey or maple syrup
    2 tablespoons demerara sugar

    Grease and bottom line, and 18cm/7inch deep cake tin. Sieve flour and salt. Cream butter and caster sugar, and beat in egg. Gently stir in flour and salt. With floured hands, press three quarters, of the mixture into the tin. Peel core and slice apples, squeezing over lemon juice.

    Arrange overlapping slices on top of the cake mixture, drizzle over, honey or maple syrup. Roll remaining cake mixture with floured hands, and arrange in a lattice pattern over the apples sprinkle with demerara sugar. Cook at gas 3/325f/160c for I hour, covering if necessary after 40 minutes. Cool for 15 minutes before transferring to cooling rack. Serve warm.


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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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