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    Scott Adams

    Russian Tea Cakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from: Gayle M Chastain.

    1 cup butter or margarine
    ½ cup powdered sugar
    1 teaspoon salt
    1 teaspoon gluten-free vanilla extract
    1 ½ cups rice flour
    ½ cup sweet rice flour
    1 teaspoon xanthan gum
    1 cup finely chopped pecans



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    Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1 balls. Place on un-greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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