Jump to content
  • Sign Up
  • About Me

    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.

  • Popular Contributors

  • Related Articles

    Scott Adams
    This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated.
    2 ¼ cups (360g) sultanas
    1 ½ cups (250g) chopped raisins
    ½ cup (75g) dried currants
    1 ½ cups (250g) chopped seeded dates
    1 ½ cups (375 ml) water
    ½ cup (125 ml) orange juice
    2 tablespoons honey
    1 cup (200g) firmly packed brown sugar
    185 dairy-free margarine
    1 cup (125g) soy flour
    1 cup (150g) rice flour
    1 teaspoon cream of tartar
    ½ teaspoon bicarbonate of soda
    2 teaspoons mixed spice
    1 cup (125g) packaged ground almonds
    Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan.
    Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours.
    Serves 25
    Suitable to freeze
    Not suitable to microwave
    Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.

    Scott Adams
    1-¾ cup gluten-free flour
    ½ teaspoon zanthan gum
    2 cups sugar
    ¾ cup cocoa
    1-½ teaspoon baking soda
    1-½ teaspoon baking powder
    1 teaspoon salt
    2 eggs
    1 cup milk (optional: add 1 teaspoon vinegar to sour)
    ½ cup oil
    2 teaspoon vanilla
    1 cup boiling water (optional: use black coffee instead for stronger flavor)
    Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13 x 9 pan. Bake at 350 degrees for 35-40 minutes.

    Scott Adams
    This recipe comes to us from Shannon Taylor.
    Ingredients:
    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 teaspoon lemon juice
    ¾ Featherlite Flour Mix
    1 teaspoon gluten-free baking powder
    2 tsp cinnamon
    1 teaspoon nutmeg
    1 teaspoon ginger
    ½ teaspoon salt
    ½ teaspoon xanthan gum
    Filling:
    8 oz. cream cheese
    1 cup powdered sugar
    4 tablespoons butter
    1 teaspoon vanilla
    Directions:
    Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake at 375F for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.
    Note: I would spray the pan then line the pan with wax paper then spray the wax paper.

    Jefferson Adams
    Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time.
    Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close.
    I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar.
    The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way.
    Ingredients
    Butter, for greasing dish
    Gluten-free flour, for dusting dish
    Bars:
    1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose gluten-free flour 2 tablespoons finely chopped fresh lavender flowers ½ teaspoon salt ½ cup powdered sugar ¼ teaspoon lemon zest 3 tablespoons fresh lemon juice ¼ teaspoon pure vanilla extract Glaze:
    3-4 tablespoons fresh lemon juice
    ¼ cup powdered sugar
    Directions:
    Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
    For the bars:
    In a small bowl combine flour and salt. Set aside.
    Using a stand mixer with a paddle attachment, beat 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds.
    Beat in the lemon juice, lemon zest, lavender flowers and vanilla. Reduce the speed to low and gradually add the flour mixture.
    Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
    For the glaze:
    In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
    Using a metal spatula, remove the crust from the pan. Cut into 1 ½-inch square bars and arrange on a serving platter or store covered at room temperature.

×