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By Scott Adams
By Scott Adams •
Ingredients:
6 tablespoons butter, softened
½ cup unsweetened cocoa
¾ cup sifted confectioners sugar
1/3 cup milk
1 teaspoon gluten-free vanilla
Directions:
Cream the butter until it is fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip until light and it is about spreading consistency.
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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