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    Scott Adams

    Sponge Cake (Gluten-Free)

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

    9 eggs, separated
    1 ½ cups sugar
    1 1/3 cups potato starch flour
    Juice of ½ lemon (1 ½ Tablespoon)

    Beat whites until partially stiff. Add ¾ cup sugar and beat until very stiff. Set aside. Mix yolks with ¾ cup sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13 baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.

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    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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