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    Scott Adams

    Plum Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Nancy Garniez.



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    Preheat oven to 425F.

    Combine:
    ¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
    ¼ cup rice flour
    ½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
    ½ teaspoon xanthan gum
    2 teaspoons baking powder
    ¼ teaspoon salt

    Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peaches, etc, densely covering the dough. Sprinkle with cinnamon and sugar. Dot the top with bits of margarine or butter and bake for 25 minutes.

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    I followed the recipe. The cake was heavy and did not taste good. It was more like a bread as there was no sweetener in the cake. The plums on the top were good. I ate those and threw out the cake.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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