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    Scott Adams

    Doughnut Cake (Gluten-Free)

    Scott Adams


    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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    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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