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    1. Scott Adams

      Scott Adams

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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
    This recipe comes to us from Phyllis Chinn.
    ¼ cup cocoa or carob powder
    ¼ cup potato flour
    ¼ cup rice flour
    ½ cup white sugar
    3/8 cup stick margarine
    1 egg
    Preheat oven to 350. Grease cookie sheet. mix dry ingredients. Beat egg. mix egg and margarine. mix in with dry ingredients (may have to use hands). With dough, form cylinder-shaped balls and put on sheet. Flatten with a fork dipped in cold water. Bake at 350 for 12-15 minutes. Once cooled, put frosting between the smooth halves of the cookies, sandwich two together and voila!
    Jefferson Adams
    Gingersnaps are one of my favorite holiday treats, and one of the treats that I had given up as part of my gluten-free diet.
    Here's a recipe for delicious soft, chewy, gluten-free gingersnaps that will put a holiday smile on your face and have people begging for more.
    Ingredients:
    ¾ cup shortening
    1½ cups brown sugar
    2 eggs
    ⅓ cup molasses
    ⅓ cup white sugar
    2 teaspoons apple cider vinegar
    2¾ cups gluten-free flour mix
    1 teaspoon xanthan gum
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    ½ teaspoon ground cloves
    Directions:
    Preheat the oven to 350°. Mix the gluten-free flour, xanthan gum, and baking soda together in one bowl.
    Cream the butter and sugar in another bowl. This works best with an electric mixer. I...
    Jean Duane PhD
    Four-In-One Gluten-Free Cookie Recipe
    Celiac.com 12/28/2019 - Nothing is better than a homemade warm cookie right from the oven, and this easy recipe makes FOUR different (gluten and dairy free) delights! These tender, flavorful treats from my new Baking Cookbook are sure to be a hit with you and your family.
    Since so many gluten-free recipes use a high percentage (sometimes 60-70%) of highly refined starches -- which are correlated with diabetes, obesity and heart disease -- I was motivated to develop recipes using primarily healthy, whole grain flours. After careful testing, I’ve developed this versatile cookie recipe that features the ‘whole’ grain flours from sorghum and brown rice. 
    These cookies call for walnut or sunflower oil, or your favorite butter substitute. I like the lighter taste and texture of coo...
    Scott Adams
    Are Oreos Gluten-Free?
    Celiac.com 11/04/2020 (updated 11/16/2020) - Oreo cookies were introduced in 1912, and have long been the top-selling cookie in the United States. We get a lot of questions from readers and newly diagnosed celiacs who want to know if Oreo cookies are gluten-free and safe for people with celiac disease.
    Are Oreo cookies gluten-free and safe for people with celiac disease? Most of you Oreo lovers with celiac disease will know the answer to this right off the bat. Sadly, no, Oreo cookies are not gluten-free, and are not safe for people with celiac disease. However, in January 2021 Nabisco is launching two new gluten-free varieties: OREO Gluten-Free cookies and OREO Double Stuf Gluten-Free cookies!
    Most non-gluten-free cookies are made with enriched wheat flour. Unless cookies...

  • Recent Activity

    1. trents
      - trents replied to TraceyG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      Celiac Diagnosis from Bloodwork Only?

      The tTG-IGA test as a specificity of around 95%. In other words, the chance that something else is causing your positive tTG-IGA result is around 5%.
    2. TraceyG
      - TraceyG replied to TraceyG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      Celiac Diagnosis from Bloodwork Only?

      @Wheatwacked ha! That sums it up nicely. That’s the part I wasn’t clear on. Thank you !
    3. Wheatwacked
      - Wheatwacked replied to TraceyG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      Celiac Diagnosis from Bloodwork Only?

      I found this article very a very clear explanation of test results with example cases. I especially liked this line at the end. "In an effort to justify why we can go against the result of a positive test, we ask “how positive is it’? It’s like getting a positive pregnancy test back and asking “how pregnant am I?” I think it answers some of your spec...
    4. RMJ
      - RMJ replied to Ltllizzie's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Kachava

      What organization certifies them? I didn’t see a logo.
    5. trents
      - trents replied to Ltllizzie's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Kachava

      Very interesting! I did not realize that. But it does seem to be a trite point whether or not the presence of gluten in a food item results from whether or not a gluten containing grain is an intentional ingredient or merely an artifact of processing. Gluten is gluten. But to add some additional information to this discussion on Ka' Chava, I emailed...
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