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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Linda Rosendahl.
    2 eggs
    2/3 cup sugar
    1 teaspoon anise seed
    1 cup white corn flour
    Heat oven to 375 degrees. Grease and flour a loaf pan, 9 x 5 x 3. Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½ thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned. Makes 16 slices. Store in airtight container. These keep very well.
    Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.

    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.
    **The gluten-free mix is from the Betty Hagman books:
    2 parts white rice flour or 6 cups or 3 cups
    2/3 parts potato starch flour or 2 cups or 1 cup
    1/3 part tapioca flour or 1 cup or ½ cup

    Scott Adams
    ½ cup dark brown sugar
    ¾ stick butter, softened, creamed
    1 cup un-sulfured molasses
    2 cups Gluten Free Flour Mix
    ½ teaspoon soda
    1 ½ teaspoon ginger
    ½ teaspoon cinnamon
    Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
    1/3 cup buttermilk
    1/3 cup milk 2%
    1 egg
    Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.

    Jefferson Adams
    The season of green is upon us once again and a Saint Patrick’s Day celebration wouldn’t be complete without a hearty piece of Irish soda bread. Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.
    Ingredients:
    1 cup brown rice flour
    ¼  cup tapioca flour
    ¼  cup potato starch
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon unflavored gelatin
    ½ teaspoon nutmeg
    ¼ cup buttermilk
    6 tablespoons melted butter
    1 tablespoon honey
    1 egg, beaten
    ½ cup raisins or currants, soaked in hot water for 10 minutes
    Directions:
    Preheat oven to 350° F and line a standard loaf pan or baking dish with parchment paper.
    In a large bowl, combine all dry ingredients until well-incorporated.
    In a second bowl, stir together buttermilk, butter, honey, egg and soaked raisins.
    Hollow out a small well in the dry ingredients and slowly pour in the wet mixture. Stir until combined and sticky. Form into a loaf and transfer to baking pan. Cook for 35-40 minutes until a knife inserted in the middle comes out clean.
    Let cool and remove from parchment-line dish.


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