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Birthday Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
2 ¼ cup gluten-free flour mix
1 teaspoons salt
3 teaspoons gluten-free baking powder
1 teaspoons baking soda
1 cup sugar (or less)
1 teaspoons xanthan gum
2/3 cup gluten-free mayonnaise
2 teaspoons gluten-free vanilla essence
1 cup gluten-free white
Blend together dry ingredients. Beat eggs, sugar and mayonnaise until fluffy. Add vanilla, flour mix and add alternately with pop mix, beating after each addition. Spread batter into 2 greased and rice floured 8 or 9 round cake pans and bake for 25-30 minutes at 350 degrees. The top will spring back when done.
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12 ounces bittersweet (not unsweetened) or semisweet chocolate,
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
chopped Chocolate shavings or Gold-brushed Chocolate Leaves
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