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  • 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.

  • 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
    This recipe comes to us from Joanne Rogers.
    It is also very good with blueberries instead of the rhubarb.
    ½ cup margarine
    1-½ cups white sugar
    1 teaspoon vanilla
    1 egg
    2 cups gluten-free flour mix (e.g., B. Hagmans)
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 teaspoon baking soda
    1 cup milk
    2 cups chopped rhubarb
    Topping:
    ½ cup brown sugar
    ½ teaspoon cinnamon
    Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.

    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: We were encouraging my sisters family to taste-test this cake when they were visiting. Anyone walking through my front door is forced to try my latest creations. My teenage nephew said he wouldnt try it unless his sister tried it first. Being a wonderful girl, she did. With a look of astonishment, she said Mmm, this is really good. It tastes just like regular carrot cake. My sister, her husband, and her now brave son echoed the same appreciation of the cake. It is very moist, but not wet, just like it should be.
    Ingredients:
    ½ cup oil
    ½ cup sugar
    ½ cup dark brown sugar
    2 eggs
    ¾ cup cornstarch
    2/3 cup potato starch
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon cinnamon
    ½ teaspoon salt
    ½ teaspoon xanthan gum
    3 tablespoons water
    ½ cup chopped nuts (optional)
    1 ½ cups packed grated carrots
    (about 4 medium carrots)
    Icing Ingredients:
    2 cups powdered sugar
    3 ounces cream cheese
    2 tablespoons butter, softened
    1 teaspoon vanilla flavoring
    Directions:
    Preheat oven to 300. In a large bowl, combine oil, sugar, and dark brown sugar. Mix well. Add all remaining ingredients except for the nuts and carrots. Mix well, being sure that no lumps remain in the batter. Mix in carrots and nuts. Pour batter into greased 8x8 or 9x9 inch square baking pan. Bake for 45-55 minutes, until toothpick inserted in middle tests clean.
    Note, this cake will have a bit of a dome when first removed from the oven. It will settle as it cools.
    For icing, combine, powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk if needed to thin the icing. Spread icing on cooled cake.
    Makes one 8x8 or 9x9 square cake.

    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.
     

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