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    Scott Adams
    Scott Adams

    Whipped Cream Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Sift dry ingredients:
    1 ½ cups Asian glutinous rice flour (it is gluten-free!)
    2 teaspoons gluten-free baking powder
    ¼ teaspoon salt

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    Whip until stiff:
    1 cup cold whipping cream
    Then add:
    2 eggs
    1 cup sugar
    1 teaspoon gluten-free vanilla
    and continue beating until it is no longer gritty.

    Directions:
    Preheat oven to 350F. Grease an 8 x 12 inch pan.

    Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.



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    Guest Carmen

    Thank you for making our lives much easier by providing gluten free recipes. Please make sure that all items including toppings, garnishes etc., in your recipes are indeed gluten free. Everything can trigger the illness. Thank you for your understanding.

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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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