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Pineapple Cheesecake (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
This recipe comes to us from Linda Sowry.
Mazola no stick cooking spray
2 packages (8 oz each) reduced calorie cream cheese, softened
1 cup sugar
½ cup milk
¼ cup Argo or Kingsfords corn starch
2 teaspoons vanilla extract
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.
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Monkey Cake (Gluten-Free)
2 ½ cups gluten-free flour
½ cup butter melted
¾ cup milk
1/3 cup sugar
1 tbsp cinnamon
½ cup sugar
¾ cup butter (6 tablespoons)
Mix mixture #1 in bowl or baggie; set aside.... [READ MORE]
Great Chocolate Cake (Gluten-Free)
This recipe comes to us from Jonathan Nichols.... [READ MORE]
Fruit Cake (English Style - Gluten-Free)
This recipe comes to us from Chris Kranzler.... [READ MORE]
Flourless Chocolate Cake With Chocolate Glaze (Gluten-Free)
This recipes comes from Bon Appétit - January, 1999
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
Preheat oven to 350&DEG;F.... [READ MORE]