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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
    For one 9in x 13in pans worth:
    ¾ cup butter or margarine
    ¾ cup cocoa powder
    2 ¼ cup sugar
    4 eggs
    2 teaspoons vanilla
    1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum)
    1 cup chopped nuts (if desired)
    ½ teaspoon baking powder
    ¼ teaspoon salt
    Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.
    Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatevers handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. Im aiming for a slightly gooey middle and somewhat cake-like edges. Its safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.

    Scott Adams
    This recipe comes to us from Sue DeVries.
    Dry Mix
    ¾ cup cocoa powder
    2 ¼ cup sugar
    1 1/3 cup Bette Hagman flour mix
    1 teaspoon unflavored gelatin
    1 teaspoon xanthan gum
    ½ teaspoon baking powder
    ¼ teaspoon salt
    ½ cup chopped nuts, if desired
    Label Bag as follows:
    Preheat oven to 325 Degrees
    Grease and flour 9x13 pan
    Add:
    ¾ cup melted butter or margarine
    4 eggs
    2 teaspoons vanilla
    Bake 25-27 minutes or until toothpick comes out slightly moist.

    Scott Adams
    This recipe comes to us from Valerie Wells.
    (1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate).
    (2) Add to pan:
    1 cup sugar
    1 tablespoon unsweetened cocoa powder
    ¼ cup gluten-free flour (half rice flour/half corn starch)
    ¼ teaspoon xanthan gum (optional)
    2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor)
    2 eggs
    1 teaspoon vanilla
    (3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting.
    Frosting: Gently soften ½ bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.

    Scott Adams
    This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!
    Ingredients:
    And its the same old peanut butter cookie batter we all use:
    2 cups peanut butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    A couple of glugs of molasses (I like the flavor and texture)
    Directions:
    Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.
    Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).

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    Thanks! I didn’t realize that the IGA test could be just a specific portion of your total IGA.  I looked at at my test results and it says  with assessment of total IGA.  My follow up appointment is on Thursday, I can ask my doctor for more information when I see her.
    Rachelle, this is a pretty old thread, so this member may not respond.  Your child should see a doctor.  You could ask for celiac disease testing or have him elvaluted for something like EoE.   https://www.aaaai.org/conditions-and-treatments/related-conditions/eosinophilic-esophagitis https://www.beyondceliac.org/celiac-disease/symptoms/children/
    Yes, the photo link worked.  Again, DH is not diagnosed visually because it resembles so many other rashes.   Is it possible to get an appointment at the celiac center at Texas Children in Houston?  I do not know your insurance, but it might be possible to pay for a visit (cash) but get tests, etc. via your in-network insurance.  It would be worth a call.   https://www.texaschildrens.org/departments/celiac-disease-clinic I  do not understand why they think he is too young to devel
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