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    Scott Adams
    Scott Adams

    Apple Cake #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jean Shott.

    Beat together:
    1 ¾ cup sugar
    3 eggs

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    Add:
    1 cup oil

    Mix until creamy.

    Sift together:
    2 cups gluten-free flour
    1 teaspoon cinnamon
    1 teaspoon. baking soda
    1 teaspoon salt
    1 teaspoon vanilla
    1 teaspoon xanthan gum

    Mix dry ingredients into egg mixture. Fold in:
    2 cups sliced apples
    1 cup chopped nuts

    Batter will be stiff. Turn into 9 x 13 pan sprayed with Pam. Bake at 375F for 40 to 45 minutes. Top with powdered sugar if you wish.



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  • About Me

    Scott Adams

    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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  • Related Articles

    Scott Adams
    Cake:
    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon almond extract
    ½ cup low-fat buttermilk
    Cooking spray
    2 tablespoons sliced almonds
    Glaze:
    ¼ cup sifted powdered sugar
    1 teaspoon low-fat buttermilk
    ¼ teaspoon vanilla extract
    1. Preheat oven to 350 degrees
    2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.<...>

    Scott Adams
    4 eggs
    ½ cup castor sugar
    1 cup corn flour
    Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition.
    Sift corn flour three times, then sift corn flour over egg mixture. Gently fold flour into egg mixture.
    Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested.
    Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.


    Scott Adams
    A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.
    Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
    Blend together:
    2 ¼ cups gluten-free flour mix
    3 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    1 teaspoon salt
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    Scott Adams
    This recipe was created by Leslie Hammond.
    You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.
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    8 oz. cream cheese
    2 ½ cups sugar
    6 eggs
    2 teaspoon vanilla powder (Cooks)
    3 cups rice flour
    1 teaspoon salt
    In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.


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