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Cowboy Cake (Gluten-Free)
This recipe comes to us from Marie George.
Preheat oven to 350F.
2 ½ cups rice flour
1 ½ cups white sugar (a diabetic could substitute Splenda)
2 Teaspoons baking soda
1 Teaspoon salt
2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
½ cup Hersheys Baking Cocoa Powder
2/3 cups canola oil
1 Tablespoon Vanilla
2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
2 Tablespoons gluten-free white vinegar
Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting.
Optional: Dusting of powdered sugar.
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Boiled Fruit Cake (Gluten-Free)
Ingredients: to make a 1½ lb cake in an 8
or 4 oz/100g grated carrot or apple
or 4 oz / 100g unsweetened tinned chestnut purée
or 4 oz / 100g tofu
4 oz or 100g margarine - hard
4 oz or 100g granulated sugar
8 oz or 200g mixed fruit
several glacé cherries
¼ pint or 150ml hot water
4 oz or 100g lentil flour ( or gram flour)
4 oz or 100g rice
½ teaspoon or 2g bicarbonate of soda
¼ teaspoon or 1g cream of tartar
¼ teaspoon or 1g tartaric acid
1 level teaspoon 1g mixed spice
the margarine, sugar, mixed fruit and hot water in a large pan
and stir over low heat until the fat has melted and the sugar
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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
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