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    Scott Adams

    Vanilla Cake (Brazilian dessert - 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 Paula Santos.

    4 tablespoon gluten-free margarine
    3 eggs
    2 cup sugar
    14 oz. rice flour
    3 tablespoon corn starch
    1 cup milk
    1 tablespoon baking powder
    1 tablespoon vanilla sugar



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    Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder nag gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.

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    This cake is very sweet with a nice crunch top, especially when made into cup cakes. My kids liked it and I thought it was pretty good too, especially since this was my firsts try at anything gluten free.

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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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