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  • Jefferson Adams

    A Glorious Gluten-free Fourth of July!

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/17/2011 - Memorial Day is dust, and the Fourth of July is bearing down fast! That means the barbecue is likely ready for action, and thoughts of fireworks, sprinklers, swimming pools, and other summer splendor.

    Summer means hot days, cool drinks, and plenty of opportunities for hot dogs, hamburgers, sandwiches, and all the things that go with eating outside. Among other things, that means keeping plenty of gluten-free breads, buns, rolls, and snacks on hand.



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    Try these tips to help you and your loved ones have a happy, gluten-free Fourth of July:

    1. All eyes on the dogs - Hot dogs, that is! And sausages, too. Many hot dogs and sausages contain wheat or gluten. Be sure to read the label. If you're still not sure, bring your own gluten-free hot dogs or sausages.
    2. Beware of barbecue sauce! - Since most commercial barbecue sauces contain gluten, beware of anything that comes sauce you haven't screened. Be sure to stock up on your favorite gluten-free barbecue sauce for all of your holiday grilling.
    3. Careful with condiments! - Many condiments may contain gluten. Be sure to read the label. If you're still not sure, bring your own gluten-free mustard, or other condiments.
    4. Deploy your own gluten-free goodies - If you're attending a holiday party or barbecue with friends, then be sure to bring your own gluten-free goodies. That way, you can make sure you share in the delicious snacks without risking a reaction.
    A special note for those folks with gluten sensitivity, celiac disease, or food allergies, who will be traveling in California and Florida this summer, might want to check out this story on the industry-leading role Disney is playing in providing safe food information and choices for their patrons.

    For those celebrating locally, be sure to check out our fabulous summer recipes. First up, we have a recipe for lime-marinated flank steak with herb salsa that will have you sprinting for the grill.

    We have not one, but two recipes for delicious potato salad. We've even found a festive recipe for okra!

    Want a great no-bake, low calorie dessert? Grab a gluten-free pie crust and whip up a quick fresh peach or strawberry pie.

    Fresh Strawberry Pie

    Ingredients - for each pie:
    1 gluten-free pie shell, baked (8 or 9-inch)
    1 1/4 quart fresh strawberries
    1/2 cup white sugar
    1 tablespoons cornstarch
    1/2 cup boiling water
    1 1/2 ounces strawberry flavored gelatin

    Fresh Gluten-Free Strawberry PieDirections - for each pie:

    Wash, hull and quarter the berries.

    Mix the sugar and corn starch together in a medium saucepan. Be sure to blend corn starch in completely.

    Add boiling water, and stir over medium heat. Once mix thickens, take it off the heat.

    Add gelatin mix, stir until smooth, and cool to room temperature.

    Once mix is at room temperature, gently fold in fresh strawberries.

    Spoon strawberry mix into baked pie shell. Chill until firm. Serve with whipped cream, as desired.

    **

    Fresh Peach Pie

    Ingredients - for each pie:
    1 pie shell, baked (8 or 9-inch)
    1 cup white sugar
    1/2 cup water
    3 tablespoons cornstarch
    1 tablespoon butter
    2 cups fresh peaches, pitted and mashed
    1/4 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    4 cups fresh peaches - pitted, skinned, and sliced

    Directions:
    Fresh Gluten-Free Peach PieMix sugar, water, cornstarch, butter, mashed peaches, and cinnamon in a medium saucepan.

    Cook over medium heat until clear and thick. Stir in vanilla.

    In the pie shell, place a layer of sliced fresh peaches, then a layer of glaze, alternating until fresh peaches and glaze are all in the shell.

    Serve chilled.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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