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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
    Courtesy of Andrea Frankel. Makes one large bundt or tube cake. This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those are you SURE there isnt wheat in this? recipes.
    2 16-oz cans pear halves (in juice or light syrup), drained
    2 Tablespoon butter
    2 Tablespoon vegetable or nut oil (I like almond for this)
    2.5 cups gluten-free Gourmet flour mix (white or brown)
    1 cup soy flour
    1 teaspoon salt
    1 teaspoon baking powder
    .5 teaspoon baking soda
    1.75 cups sugar or 1.25 cups fructose, divided use
    1 cup buttermilk
    1 tablespoon gluten-free vanilla extract
    grated zest of one lemon
    1 teaspoon gluten-free almond extract
    2 large eggs, separated
    2 large egg whites
    Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge.
    Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once youve done this, you can also tell by smell when it first turns. Pour into a teacup where you have measured the vegetable oil, stir and set aside.
    Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10 tube pan or large bundt pan. Dust with rice flour or gluten-free flour mix, and shake out excess. (I have a heavy, nonstick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.)
    Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth.
    In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you cant resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!).
    This cake is fine as-is, or can be dressed up with a sprinkling of confectioners sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake!
    Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tablespoon of lemon juice or rice vinegar so the reaction with the baking soda will work.

    Scott Adams
    This recipe comes to us from Nina in Phoenix.
    CAKE
    1 ½ cups gluten-free Flour Mix
    ½ cup Soy Flour
    1 teaspoon Xanthan Gum
    ¼ teaspoon ground cloves
    2 teaspoon dried orange peel
    1 teaspoon salt
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup brown sugar
    2 beaten eggs
    1/3 cup orange juice
    1 cup sour cream or vanilla yogurt
    3 tablespoon melted butter
    ½ cup chopped walnuts
    FRUIT
    ¼ cup butter
    ½ cup brown sugar
    1 cup rum
    ¼ cup water
    ½ cup chopped dried apples
    ½ cup chopped dried apricots
    ½ cup chopped dried peaches
    ½ cup chopped dried cherries
    ½ cup chopped prunes
    ¼ cup chopped walnuts
    ½ cup whole fresh or frozen cranberries
    FRUIT: In a small saucepan, melt butter with sugar over a medium heat. Add the dried/chopped fruit, rum, and water. Bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy. Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside.
    CAKE: Mix together all the dried ingredients and nuts and set aside. In a small bowl, mix together the sour cream (or yogurt) with the butter, then mix in the beaten eggs and orange juice. Mix the dry ingredients into the moist ingredients a little at a time until all are blended together.
    FRUITCAKE: Grease and flour and bundt pan. Spoons half of the fruit mixture evenly into the bottom of the pan. Now spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan. Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter.
    Bake at 350 degrees for 50 minutes. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan. Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about 1/3 - ½ of the fruit/rum juice onto the top and sides of the cake. Save the remaining juice for drizzling over individual cake slices. The individual juice drizzled slices may be served with a dollop of whipped cream.
     

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 350F.
    Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick).
    1 package gluten-free chocolate cake mix [for two layers]
    1 package chocolate Jello or Royal instant pudding
    4 eggs
    ¾ cup vegetable oil or butter, melted and cooled
    ¾ cup sherry [or amaretto or rum]
    Combine all ingredients. Beat with paddle attachment of mixer for about
    2 min until smooth and well blended.
    Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely.
    Warning: the aroma of this cake is not to be believed. People walk past your house sniffing and drooling.
    You can use yellow cake mix & vanilla pudding if you dont like chocolate.

    Melissa Reed
    Birthdays: Easy Gluten Free Ice Cream Cake
    Celiac.com 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!
    You will need:
    1 Gluten Free Betty Crocker Devil’s Food Cake Mix ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite gluten-free Ice Cream Flavor 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting Cake Decorating Frosting, optional to write happy birthday message Candles, optional for birthday party. Directions:
    Bake the Gluten free Devil’s Food Cake as per box instructions, in two 8” cake pans. Remove from oven and cool. When the cake is completely cool, take the ice cream out of freezer to soften. Place one Gluten Free Cake Layer on a cake platter. Put an even layer of softened ice cream on top. Next, place the other Gluten Free Cake Layer on top of the softened ice cream. If the ice cream is getting to soft place the cake in the freezer for 10 minutes before frosting. After frosting the cake put it back into the freezer until about to serve. Take out 10 minutes before serving, add birthday candles to top if using and enjoy! “Eat well and live well!”-Melissa Bess Reed

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