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    Scott Adams
    Scott Adams

    Russian Tea Cakes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from: Gayle M Chastain.

    1 cup butter or margarine
    ½ cup powdered sugar
    1 teaspoon salt
    1 teaspoon gluten-free vanilla extract
    1 ½ cups rice flour
    ½ cup sweet rice flour
    1 teaspoon xanthan gum
    1 cup finely chopped pecans

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    Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1 balls. Place on un-greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar.



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  • About Me

    Scott Adams

    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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  • Related Articles

    Scott Adams
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    3 tablespoons brown sugar
    1 tablespoon lemon juice
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    Scott Adams
    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
    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.


    Scott Adams
    This recipe comes to us from Nancy Garniez.
    Preheat oven to 425F.
    Combine:
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    ½ teaspoon xanthan gum
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    ¼ teaspoon salt
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    Jules Shepard
    Gluten, dairy and soy free, this delicious fruitcake is even quick (as fruitcakes go!) to make. This fruit-filled, delicious cake doesn't need to be "cured" for days or even weeks, so don't be scared away from trying fruitcake this holiday!  My recipe doesn't produce the brick-like product we've all made fun of, but it does make enough for more than one cake, so you'll have enough left over to give away some cakes to friends and neighbors (if you're willing to share!).
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