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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
    This recipe comes to us from Sharon Marcus.
    Flour mix:
    1 cup brown rice 2/3 cup tapioca starch
    2 teaspoons xanthan gum
    ¾ cup sweet rice flour
    1 ¼ cups white rice flour
    1/3 cup corn Starch
    ¼ cup potato starch flour

    Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume.
    Part A: slightly less than ¾ cup vegetable margarine.
    2 ½ cups flour mix
    2 teaspoons gluten-free baking powder
    ½ teaspoons salt
    2 eggs
    ½ cup sugar Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside.
    Part B: slightly less than 1 ½ cups milk margarine
    1 cup sugar
    2 eggs
    3 Tablespoons vanilla sugar Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.


    2. Part A:
    2 eggs, separated
    1/3 cup sugar
    2 teaspoons lemon juice
    1 teaspoon grated lemon peel Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and ½ teaspoon gluten-free baking powder. Pour in greased pan and bake about 10 min at 375 degrees
    Part B: 750gm soft white (spreadable) cheese
    4 eggs, separated
    1 cup sugar
    1 large lemon (juice and peel)
    1 heaping tablespoon corn flour (cornstarch) Beat whites with ½ of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add ½ of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with gluten-free cherry or strawberry pie filling and then store in fridge. Hag sameach!

    Scott Adams
    This recipe comes to us from Martha in NM.
    2 ½ cups rice flour
    ½ cup tapioca flour
    Dash salt
    2 cups sugar
    2 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    3 teaspoons cinnamon
    4 eggs
    2 cans/jars carrots (14 ½ oz. drain & save juice)
    ¾ cup oil
    ¾ cup carrot juice
    ½ cup chopped nuts (never tried it with nuts)
    Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 300F.
    Ingredients:
    2 cups grated carrots - ½ lb.
    1 cup raisins
    ½ cup honey
    1 teaspoon cinnamon
    1 teaspoon powdered ginger
    ½ teaspoon cloves
    1 teaspoon cinnamon
    2 tablespoons gluten-free butter or margarine
    1 ½ cups apple juice concentrate
    2 cups cornstarch
    1 teaspoon gluten-free baking soda
    1 cup chopped walnuts
    Directions:
    Place carrots, honey, spices, butter and apple juice concentrate in heavy saucepan, bring to a boil and cook over low heat for ten min. Allow to cool to lukewarm.
    Mix together dry ingredients and stir into apple juice mixture. Pour into 2 small well-greased loaf pans (may use other sizes) and bake for 45 minutes bake at 300F degrees in a well greased pan. Even better, line pan with parchment paper.
    Frost with Cream Cheese Frosting:
    8 oz gluten-free cream cheese
    1 lb. package confectioners sugar
    1 teaspoon lemon extract
    Combine all ingredients and frost cake.

    Jefferson Adams
    Celiac.com 12/04/2014 - Cheesecake is one of my favorite desserts. This version incorporates holiday eggnog for a rich, delicious cheesecake that’s sure to put a smile of the faces of most anyone. It makes a great potluck item that will have people asking for more.
    Ingredients
    3 8-ounce packages cream cheese 1¼ cup almond meal (or finely ground raw almonds) ⅓ cup butter 3 tablespoons sugar (for crust) 1 cup granulated sugar 3 tablespoons gluten-free flour or potato starch ¾ cup whole milk eggnog 2 eggs 2 tablespoons rum 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Directions:
    Heat oven to 350°F (180°C).
    Crust:
    Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.
    Spread into an 8" or 9-inch springform pan, pushing into corners and on edges.
    Bake crust for 10 minutes or until slightly browned.
    Remove from oven, and set aside.
    Cheesecake:
    TIP: Place a small ovenproof pan of water in the oven when baking. This will help to ensure a moist cheesecake.
    In a large mixing bowl, combine cream cheese, sugar, flour, eggnog, eggs, rum and cinnamon and nutmeg.
    Use a mixer or wire pastry cutter to mix well.
    Pour mixture into pre-baked crust and bake at 350°F (180°C) for 45-50 minutes, or until cake is barely firm in the center, but still jiggly.
    Remove from oven and loosen cake rim. Cool cake completely and remove ring of the springform pan.
    Cover lightly and refrigerate until completely chilled before serving.

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