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    Scott Adams

    White Texas Sheet Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Clare Scheffer.

    Cake:
    1 cup butter
    1 cup water
    2 cups gluten-free flour mix
    2 cups sugar
    2 eggs beaten
    ½ cup gluten-free sour cream
    1 teaspoon gluten-free almond extract
    1 teaspoon salt
    1 teaspoon baking soda
    ¼ teaspoon baking powder
    2 teaspoons xanthan gum



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    Frosting:
    ½ cup butter
    ¼ cup milk
    4 ½ cups powered sugar
    ½ teaspoon almond extract

    Directions:
    In a large saucepan, bring butter and water to a boil. Remove from heat; whisk in remaining cake ingredients until smooth. Pour into greased 15 x 10 x 1 inch baking pan (jelly roll pan).

    Bake at 375F for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

    Meanwhile, for frosting, combine milk and butter in a medium saucepan and bring to a boil. Remove from heat. Add sugar and almond extract. Mix well. Spread over warm 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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