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    Scott Adams
    Scott Adams

    By Scott Adams •

    Anisette Toast (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Linda Rosendahl.

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    2 eggs
    2/3 cup sugar
    1 teaspoon anise seed
    1 cup white corn flour

    Heat oven to 375 degrees. Grease and flour a loaf pan, 9 x 5 x 3. Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½ thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned. Makes 16 slices. Store in airtight container. These keep very well.

    Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.


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  • About Me

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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