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    Scott Adams

    Cowboy Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Marie George.



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    Preheat oven to 350F.

    Ingredients:
    2 ½ cups rice flour
    1 ½ cups white sugar (a diabetic could substitute Splenda)
    2 Teaspoons baking soda
    1 Teaspoon salt
    2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
    ½ cup Hersheys Baking Cocoa Powder
    2/3 cups canola oil
    1 Tablespoon Vanilla
    2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
    2 Tablespoons gluten-free white vinegar

    Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting.

    Optional: Dusting of powdered sugar.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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