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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 Caryn Quaker.
    1 ½ cups of gluten-free semisweet chocolate chips
    3 cups of caned chick peas (garbanzo beans) drained and rinsed.
    6 eggs
    1 ½ cup sugar
    1 ½ teaspoon baking powder
    1 ½ table spoon powdered sugar
    In a small bowl melt the chips in the microwave 2 minutes on medium. In a blender or food processor combine chick peas, eggs, sugar, baking powder and mix until smooth, then add the melted chocolate blend and mix until smooth. Pour into 2 x 9 non stick pan, greased and gluten-free floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle with powdered sugar. Serve with raspberry jelly and shredded coconut.


    Scott Adams
    Ingredients:
    4-5 unpeeled Clementines (1 pound total)
    6 eggs
    1cup + 2 tablespoons sugar
    2 1/3 cup ground almonds (almond flour)
    1 heaping teaspoon baking powder
    Directions:
    Put unpeeled clementines in a pot with cold water to cover. Bring to boil and cook for 2 hours. Drain and when cool cut in half and remove seeds. Put in processor and chop finely. Add eggs, sugar, almond flour and baking powder and mix in processor. Pour into a greased 8" spring form pan (line bottom with parchment). Bake approx 1 hour at 375F. Let cool in pan.

    Scott Adams
    This recipe comes to us from Lin Goldkrantz. Ingredients:
    7 extra large egg whites
    1 cup sugar
    ½ pounds unsalted butter, cut into small pieces
    ½ pound European bittersweet chocolate, broken into small pieces.
    1 tablespoon pure vanilla extract
    1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled)
    3 tablespoons Kahlua
    Directions:
    Preheat oven to 300F. Grease and flour a 10 inch spring form pan.
    Place egg whites and sugar in a mixing bowl and whip into firm peaks.
    Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave.
    Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
    Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream.
    Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness.

    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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