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Chocolate Cake (Gluten-Free)

1-¾ cup gluten-free flour
½ teaspoon zanthan gum
2 cups sugar
¾ cup cocoa
1-½ teaspoon baking soda
1-½ teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (optional: add 1 teaspoon vinegar to sour)
½ cup oil
2 teaspoon

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vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13 x 9 pan. Bake at 350 degrees for 35-40 minutes.

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1 Response:

 
Kathy Smith
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Jun 2008 8:37:45 PM PDT
Thank you Scott Adams.
An excellent cake. I use rice flour and potato or tapioca flour (half/half) and sift dry ingredients about three times for a lighter cake. Also cut back sour milk to 3/4 cup and coffee to 7/8 cup. Without cutting back these liquids the cake rises too fast and then falls :( but when liquids slightly reduced it was a masterpiece! Made many times and it's now the family favorite.




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In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement. If you wonder what it is made from, email or call and ask. I think its usually corn, Progresso is part of a large company. they would not label something gluten-free unless they know it is. Its a law in the US and Canada.

Progresso soup check the label on their gluten free products, modified food starch is not gluten free.

A recent issue of JAMA, the US Preventive Services Task Force (USPSTF) critically examines screening for celiac disease in asymptomatic adults, adolescents, and children. Celiac disease exhibits a broad spectrum of symptoms, from subtle or no symptoms to severe malabsorption. Celiac diagnoses have increased significantly over the past few decades, in part because of greater awareness, but possibly because of an actual increase in disease rates. Researchers estimate current rates of celiac disease at 0.71% among US adults, and 0.76% among US children. View the full article

I have notice that I am sick much less often.

Thanks everyone. I appreciate the answers. I'm waiting to hear back from her dr and then we will go from there. If the dr doesn't think the results show anything then I will get a second opinion thanks to everything that has been shared on here. I will make sure and not change her diet for now. I am planning on getting tested myself, I have had suspicions since last summer that I could have it. I have a form of autoimmune arthritis, just unclear exactly what it is at this time. I going to ask to be tested for celiac at my next appt though.