Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About nataliecooksgf

  • Rank
    New Community Member
  1. I am not a great cook so am always looking for short cuts. I have found Progresso's New England Clam Chowder is Gluten free. and delicious.

  2. Mussels White

    [b]Mussels in White Sauce[/b][u][/u] 2 lbs. fresh mussels 5 cloves garlic, finely chopped 1/2 stick butter 1/2 cup olive oil 1/4 cup dry white wine 1/8 cup Sambucca Fresh, chopped flat-leaf parsley Crushed red pepper seeds (1/2 teaspoon or more if you like spice) Salt (less than a palm-full) [list] [/list]Rinse the mussels in cold water very well and remove any "beards"[list] [/list]Heat a large skillet over medium-high[list] [/list]Add the olive oil and 1/2 of the butter[list] [/list]When melted, add in garlic (don't let it brown)[list] [/list]Saut
  3. Fantastic Bbq Sauce!

    My husband loves to BBQ, so you can imagine his disappointment when he was first diagnosed with Celiac. We thought we'd be limited to grilling sans A1 or any other store-bought sauce. So I began experimenting. Finally, I developed a combination that pleased everyone in the family. Plus, it's delicious on ribs, pork chops, chicken and even certain steaks. It's sweet and savory, spicy and a little smoky. Give it a try ... [b]Ingredients:[/b] [list] [*]1/4 cup of olive oil [*]1/2 cup of honey [*]1/8 cup molasses [*]1/2 teaspoon cayenne pepper [*]1 cup gluten-free ketchup [*]1/8 cup of gluten-free Soy Sauce* [*]1 teaspoon of Liquid Smoke [*]3 tablespoons of brown sugar [*]3 tablespoons gluten-free hot sauce [*]salt (to taste) [*]1/2 teaspoon dried, mixed Italian herbs [*]1 teaspoon dried, minced garlic [/list] Whisk all ingredients until mixed well. Cover and let stand at room temperature until ready to marinade or baste meat. You can adjust level of spice and other flavors to your liking, but this is the recipe as enjoyed my family (even we gluttons for gluten). Unused sauce keeps in container in fridge for two weeks. *If you have a Price Rite nearby, they offer the best gluten-free Soy Sauce we've ever tried. It's made from soy -- not wheat. Go figure.
  4. Gluten-free Cooking For Everyone!

    My husband was diagnosed about two-three years ago with Celiac disease. Since I love to cook, and I'm told that I'm pretty good at it (besides being genetically pre-disposed though my Italian genes), I viewed the situation as a welcomed challenge in the kitchen. However, the outlook didn't appear as optimistic to my hubby who thought that his favorite pastime -- eating -- would never be the same again. Actually, it isn't the same. But I'm happy to report that can still enjoy many of his favorite meals at home, with some minor augmentations. I remain determined and committed to creating dishes that are enjoyed not just by my other half, but by the entire family (and guests), and best of all, my husband doesn't have to feel like he's missing out on the "good" stuff. Here's an quick and easy dinner recipe: [b]Chicken with Madeira Wine[/b] [u]Ingredients:[/u] 1.5 lbs thinly cut, boneless, skinless chicken breasts 2 cups pure cornstarch 2 tablespoons of butter 1 tablespoon of butter for later Approx. 1/8 cup of extra virgin olive oil Handful of chopped, fresh flat-leaf parsley 1/8 - 1/4 cup Madeira wine Salt & pepper to taste [u]Directions [/u]: Put cornstarch in a large zip-lock bag. Add a small palm full of sea salt and a couple of cranks of cracked black pepper to the cornstarch and shake to mix well. (Be sure to zip the back before any shaking. Might sound obvious, but I've forgotten once.) Taking three chicken breast cutlets at a time add them to the zip-lock bag and shake to coat until all are coated. Heat a large skillet on medium-high and let heat before adding oil and butter. After a few minutes of heating the pan, add in the olive oil and butter and heat until melted/blended. Place the as many cutlets in the pan as will fit without overlapping Cook on one side until golden brown (about 3-5 minutes) then turn over. After all of the cutlets are cooked, remove and set aside on a plate. Cover with foil to keep warm. Lower the heat to medium and in the same pan, add the last tablespoon of butter to melt. Add the Madeira wine and de-glaze the pan. As the wine sizzles, add the chopped parsley. Return the cutlets to the pan and turn to coat in the sauce. [u]Quick Side Dishes to Consider[/u]: Microwave "baked" potatoes can cook while you cook the chicken. There are several mainstream brands of gluten-free sour cream to consider, and I like to add some fresh or dried chopped chives to it for an extra kick. Mixed, frozen peas and carrots can also cook simultaneously. Just drain and add some butter, salt and pepper and serve. This entire dinner should take less than 30 minutes to prepare and serve. Of course, depending on your own preferences, you can adjust the amount of wine, salt and pepper. Time saver for prepping any meal: take all of your ingredients out and have them handy to use when ready. Try the recipe for chicken above and let me know your thoughts.