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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 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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