• 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 Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James
    ¼ cup salad oil ( I use olive oil )
    1 beaten egg
    ½ cup milk
    1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum
    ¾ cup sugar
    2 teaspoon baking powder
    dash of salt
    Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.
    * Spicy Topping:
    Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, ¾ cup broken nuts (your choice ). This is best fresh, however if any of it does make it through the first day, it never makes it through the second.

    Scott Adams
    This recipe comes to us from Nancy Garniez.
    Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following:
    ½ cup rice flour
    ½ cup corn meal
    ¼ cup each sweet potato flour, soy flour, and peanut flour
    ½ teaspoon xanthan gum
    ¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence)
    1 ½ teaspoon salt (optional)
    2 teaspoons ground cinnamon
    1 ½ teaspoon baking soda
    3 teaspoons baking powder
    Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.

    Scott Adams
    9 eggs, separated
    1 ½ cups sugar
    1 1/3 cups potato starch flour
    Juice of ½ lemon (1 ½ Tablespoon)
    Beat whites until partially stiff. Add ¾ cup sugar and beat until very stiff. Set aside. Mix yolks with ¾ cup sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13 baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.

    Scott Adams
    This recipe comes to us from Dave Ross.
    Gluten-Free Flour Mix Ingredients:
    25% Asian white rice flour;
    25% Asian sweet rice flour;
    25% tapioca starch; and
    25% potato starch.
    Cake Batter Ingredients:
    1 stick melted butter
    6 large eggs separated
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1 cup sugar
    1 ½ cup Gluten-Free Flour Mix (above)

    Milk Blend Ingredients (whisk the ingredients below together before cake comes out of the oven):
    1 twelve oz. can evaporated milk
    1 fourteen oz can sweetened condensed milk
    1 fourteen oz. can coconut milk or 2 ½ cups whole milk
    (I just tried the coconut milk for the first time today and it does not give a noticeable coconut flavor)
    Gluten-Free Cake Directions:
    Heat oven to 350F. Butter a 9” by 13” glass baking pan. In a mixer with the whip attachment combine the egg whites, salt and baking soda. Whip to the soft peak stage at least 2 or 3 minutes on high. Add egg yolks and beat till completely combined. Slow down the mixer and add the sugar mixing till combined. Remove bowl from mixer and fold in melted butter with a rubber spatula. When the butter is blended in, fold in the flour, ¼ cup at a time. Pour batter into the buttered pan and bake for 30 minutes or until a toothpick comes out clean and the cake is golden brown. Place pan on a cooling rack and pour the three milks over the top immediately. The milk mixture should absorb within a few minutes and nay that doesn’t is ok too. After the cake has cooled off, put it in the fridge to cool for at least 5 hours or overnight before serving.