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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
    NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!
    ¼ cup dairy free/soy free margarine, softened
    1/3 cup cocoa powder
    1 teaspoon vanilla
    2 cups confectioners sugar
    4 tablespoons water
    With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
    VANILLA:
    Omit cocoa powder, increase sugar to 2 ½ cups.
    ORANGE:
    Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange peel. Substitute orange juice for the water.
    LEMON:
    Omit cocoa powder and vanilla. Increase sugar to 2 ½ cups add ¼ teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 375--use 9 cake pan or 10 cast iron skillet
    3 tablespoons sugar
    2 tablespoons butter
    1 fresh pineapple
    6 prunes, cooked & pitted
    3 eggs
    2 cups sugar
    1 cup milk
    1 ½ cups cornstarch
    1 teaspoon baking powder
    Melt 3 T sugar & 1T butter in baking pan & stir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amount of water for about 15 min (or use canned pineapple). Arrange slices in bottom of pan, placing prune in center of each slice.
    Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pineapple and bake about 45 min . Let cool 10 min and unfold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan (if using canned, use syrup), add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick (should be about 1 ½ cups).

    Scott Adams
    This recipe comes to us from Diana Brown.
    1 lb. high quality bittersweet choc, finely chopped
    3 oz. high quality unsweetened choc, finely chopped
    ½ cup + 2 Tablespoons strong brewed coffee
    6 large eggs at room temp
    ¼ cup sugar
    1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon)
    Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch and sugar is dissolved. Place in mixing bowl and whip until tripled in size, reduce speed and whip for another 2 minutes.
    Fold egg mixture into choc mix 1/3 at a time, and then fold in whipped cream in same manner. Transfer to prepared pan and tap the pan lightly on work surface to settle any air pockets. Smooth top.
    Place pan in a larger baking pan and put in enough hot water to come ½ way up the sides of the cake pan. Bake for 50-60 minutes releasing any steam in oven about ½ way through. Cake should be somewhat firm in the middle. Turn oven off and let cake cool in oven for 2 hours. Carefully un-mold cake on to serving plate. Cut cake with a hot knife.

    Scott Adams
    This recipe comes to us from Jean Shott.
    Beat together:
    1 ¾ cup sugar
    3 eggs
    Add:
    1 cup oil
    Mix until creamy.
    Sift together:
    2 cups gluten-free flour
    1 teaspoon cinnamon
    1 teaspoon. baking soda
    1 teaspoon salt
    1 teaspoon vanilla
    1 teaspoon xanthan gum
    Mix dry ingredients into egg mixture. Fold in:
    2 cups sliced apples
    1 cup chopped nuts
    Batter will be stiff. Turn into 9 x 13 pan sprayed with Pam. Bake at 375F for 40 to 45 minutes. Top with powdered sugar if you wish.

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    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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