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    Scott Adams

    Cornflake Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Christina Kuhne.

    In a large bowl Beat together:
    ½ cup margarine
    ½ cup sugar
    2 egg yolks
    1 level teaspoon of Baking powder gluten-free



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    When creamy add:
    1 cup gluten-free cornflakes
    ½ cup rice flour
    ½ cup maize flour
    ½ cup of chopped crystallized ginger
    ½ cup chopped apricots

    Mix until combined and place teaspoons of the batter on a greased biscuit tray and bake in hot oven at 375F for 15 to 20 minutes. Remove and let cool on tray.

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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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