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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 Tom Van Deman.
    Ingredients:
    4 teaspoons flax meal
    3 ½ teaspoons xanthan gum
    1 cup water
    1 teaspoon egg replacer (powdered form)
    1 cup brown rice flour
    1 teaspoons salt
    ½ cup sorghum or garfava flour
    1 ½ teaspoon sugar
    ½ cup tapioca starch
    2 packages dry gluten free yeast (~4 ½ teaspoons)
    ¼ cup stone ground corn meal
    1 teaspoons cider vinegar
    ¾ cup potato starch [flour]
    1 ¼ - 2 cups warm water (105F – 110F)
    2/3 cup powdered milk (still in powder form)
    Olive oil
    Directions:
    Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan. Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture will become slightly thicker. Set aside.
    Combine dry ingredients. Combine brown rice flour to yeast; blend thoroughly. Add cider vinegar and 1 cup of warm water to the flax meal mixture. Start mixing the dry ingredients on low speed; slowly add flax meal mixture. Increase speed of blender to medium; add more water until you have a very thick cake-like batter. (Do NOT let the batter get too runny.) Beat on high for 4 minutes.
    Preheat oven 400F. Spray French bread pan with Pam. Sprinkle pan with cornmeal until completely dusted. Spoon bread dough into two pans (Dont worry, the dough is supposed to be more runny than normal bread dough). Using a pastry brush and olive oil, brush the tops of the loaves to smooth them out. Cover with plastic wrap. Place in a warm, draft free place to rise for about 20 minutes - or until the loaves about double in size. Bake for 35-40 minutes. They are done if the loaves sound hollow when tapped. Cool on a cooling rack.

    Scott Adams
    This recipe comes to us from Susan Carmack. Dry Ingredients:
    2 ½ cups rice flour
    ½ cup tapioca flour
    2 ½ teaspoons guar gum
    1 tablespoon yeast
    1 teaspoon salt
    Liquid Ingredients:
    2 tablespoons honey
    2 tablespoons olive oil or tallow
    1 ½ - 2 cups water
    1 teaspoon cider or rice vinegar
    Directions:
    Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

    Scott Adams
    This recipe comes to us from Ingvald Söderholm.
    Ingredients:
    ¾ cup + 1 tablespoon water
    1 teaspoon caraway seeds
    3/5 teaspoon ground whole coriander
    ½ teaspoon fennel seeds
    2 teaspoons linseeds
    ¼ cup + 3 tablespoons liquid sourdough
    2 ¾ cups freshly ground buckwheat flour (in a blender)
    1 teaspoon salt
    2 teaspoons fruit sugar
    ¾ ounce compressed yeast
    1 ½ tablespoons olive oil or rapeseed oil
    1 tablespoon + 2 teaspoons tapioca flour
    3 ½ tablespoons waterLiquid Sourdough Ingredients:
    2 cups water
    ¾ cup buckwheat flour
    8 teaspoons lactic acid fermented carrots OR white cabbage (sauerkraut)
    Directions:
    In a blender, process ingredients for the liquid sourdough, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation put in refrigerator with tightened cap. In a blender, process liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a sturdy dough-scraper stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 14-15 hours.
    When fermentation of the dough is done, dissolve yeast, fruit sugar and salt in 1 tablespoon of lukewarm water. Pour the tapioca flour into a sauce-pan with 3 ½ tablespoons of cold water. Whisk until mixed, then heat up until it thickens and gets sticky and then let cool. Pour the yeast mixture and olive oil into the dough, then put the tapioca into, and, with the dough-scraper, knead until well combined. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with an un-perforated turner) forming rounds. You can use baking forms or not. Cover with a baking towel. Heat the oven, set to 125 F, for 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.
    Heat the oven to 425 F, put in the plate, turn off the heat and bake for 5 minutes. Then turn on the oven again and bake until browning approximately 12 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.


    Scott Adams
    This recipe comes to us from Barbara Paull.
    Ingredients:
    8-10 medium green tomatoes
    2/3 cup boiling water
    ½ cup raisins
    2/3 cup vegetable shortening
    2 - 2/3 cup sugar
    4 eggs
    3 - 1/3 cups gluten-free flour mix (equal amounts of garbanzo, oat, potato, tapioca, rice and brown rice flours – Note that not all celiacs include oats in their diets.)*
    2 teaspoons baking soda
    1 ½ teaspoon salt
    ½ teaspoon gluten-free baking powder
    1 teaspoon cinnamon
    1 teaspoon cloves
    2/3 cup pecans or walnuts (coarsely chopped)
    *Most gluten-free flours will work.
    Yields 2 loaves.
    Directions:
    Slice green tomatoes, cut in quarters, run through blender until creamy. Need 2 cups pulp for recipe. Soak raisins in boiling water. Set aside to cool. Cream shortening, sugar, and eggs in large mixing bowl. Add pulp, raisins and their water. Beat well. In separate bowl, combine flour, soda, salt, powder, cinnamon, cloves, and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2 - 9” x 5” greased loaf pans.
    Bake at 350F for 1 hour. Possibly 10 minutes more (I turned oven off after 1 hour and left it in for 10 minutes more.).


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