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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
    250 grams gluten-free dark chocolate
    125 grams butter
    110 grams caster sugar
    ¼ cup strong fresh coffee (can omit if you dont like coffee - add a flavoring e.g. vanilla essence/almond essence)
    4 eggs separated
    125 grams hazelnuts (ground)
    Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.
    Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer comes out clean) at 170C.

    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
    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.

    Scott Adams
    This recipe comes to us from Diane Ebert.
    Cake Ingredients:
    2 cups gluten-free all purpose flour
    2 cups sugar
    2 eggs
    3 teaspoons baking soda
    20 oz. can crushed pineapple - juice and all.
    Cake Directions:
    Stir in bowl. Put in 9” x 13” pan. Cook 40 min until done to the touch. Let cool (one could just sprinkle the top of the cake with powdered sugar it is really sweet). Bake at 350F for 40 minutes.
    Frosting Ingredients:
    8 oz. cream cheese
    ½ cup butter
    1 teaspoon vanilla
    1 tablespoon milk
    2 cups Powdered Sugar
    Frosting Directions:
    Mix and frost the cake.

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