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    Scott Adams

    Doughnut Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe was created by Leslie Hammond.

    You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.



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    1 ½ cups butter
    8 oz. cream cheese
    2 ½ cups sugar
    6 eggs
    2 teaspoon vanilla powder (Cooks)
    3 cups rice flour
    1 teaspoon salt

    In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.

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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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