Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Whipped Cream Cake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    Sift dry ingredients:
    1 ½ cups Asian glutinous rice flour (it is gluten-free!)
    2 teaspoons gluten-free baking powder
    ¼ teaspoon salt



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Whip until stiff:
    1 cup cold whipping cream
    Then add:
    2 eggs
    1 cup sugar
    1 teaspoon gluten-free vanilla
    and continue beating until it is no longer gritty.

    Directions:
    Preheat oven to 350F. Grease an 8 x 12 inch pan.

    Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.

    0

    User Feedback

    Recommended Comments

    Thank you for making our lives much easier by providing gluten free recipes. Please make sure that all items including toppings, garnishes etc., in your recipes are indeed gluten free. Everything can trigger the illness. Thank you for your understanding.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Phil Walker.
    190g/7oz. Trufree no. 7 plus one rounded tablespoon
    1 pinch of salt
    150g/5oz. butter or willow
    75g/3oz. caster sugar
    1 medium egg
    325g/12oz. apples
    a squeeze of lemon juice
    2 tablespoons honey or maple syrup
    2 tablespoons demerara sugar
    Grease and bottom line, and 18cm/7inch deep cake tin. Sieve flour and salt. Cream butter and caster sugar, and beat in egg. Gently stir in flour and salt. With floured hands, press three quarters, of the mixture into the tin. Peel core and slice apples, squeezing over lemon juice.
    Arrange overlapping slices on top of the cake mixture...

    Scott Adams
    This recipe comes to us from Nina in Phoenix.
    CAKE
    1 ½ cups gluten-free Flour Mix
    ½ cup Soy Flour
    1 teaspoon Xanthan Gum
    ¼ teaspoon ground cloves
    2 teaspoon dried orange peel
    1 teaspoon salt
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup brown sugar
    2 beaten eggs
    1/3 cup orange juice
    1 cup sour cream or vanilla yogurt
    3 tablespoon melted butter
    ½ cup chopped walnuts
    FRUIT
    ¼ cup butter
    ½ cup brown sugar
    1 cup rum
    ¼ cup water
    ½ cup chopped dried apples
    ½ cup chopped dried apricots
    ½ cup chopped dried peaches
    ½ cup chopped dried cher...

    Scott Adams
    This recipe comes to us from Lashelle Thompson. 1 ¾ cup gluten-free flour mix
    1 cup sugar
    ¾ cup cocoa
    1 ½ teaspoons baking soda
    1 ½ teaspoons baking powder
    1 teaspoon salt
    2 eggs, beaten
    1 – 21 ounce can of gluten-free cherry pie filling
    1 teaspoon vanilla
    1 teaspoon almond flavoring
    1 cup boiling water
    Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 mi...

    Destiny Stone
    Raw foods are increasing in popularity with health food enthusiasts everywhere for their health benefits and the divine recipes. Most raw foods are also naturally gluten-free. The following gluten-free, dairy-free, soy-free, egg-free, raw cheesecake is a must try. Personally, I think  raw cheesecake is better than the real thing. However, if you are a huge cheesecake fan, you may have to get creative and remember that this is a raw dessert and requires absolutely zero cooking, and therefore is really no comparison to an authentic cheesecake. However, this raw cheesecake is even healthy enough to eat for breakfast, something that can't be said for traditional ...