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    A Glorious Gluten-free Fourth of July!


    Jefferson Adams

    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.


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    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.

    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 a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Scott Adams
    When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch flour and rice flour she added cornstarch and sweet rice flour. The addition of these two flours make a huge difference in the texture, flavor, and moisture content in gluten-free baking. I couldnt understand why more people werent using this superior flour mix so I made it my mission to distribute this recipe around. (If you cant tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.)
    While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming the flour mix after her in my book. She has since told me that she found it on the internet and doesnt know the source of the recipe, she doesnt feel that she should take credit for the mix.
    Recently Authentic Foods decided to mix these flours in their factory and sell it as the Multi Blend Gluten-Free Flour, now available at The Gluten-Free Mall.
    Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)
    1 cup brown rice flour (requires refrigeration)
    1¼ cup white rice flour
    ¼ cup potato starch flour
    2/3 cup tapioca starch flour
    ¾ cup sweet rice flour
    1/3 cup cornstarch
    2 teaspoons xanthan or guar gum
    I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
    Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
    The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I dont use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results (see Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat Celiac Publishing, 2002).

    Scott Adams
    Celiac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia bread. Alternative flours will be used and their health benefits detailed.
    This recipe is adapted from Bette Hagmans first book The Gluten-Free Gourmet. Healthy flours and the tricks I have learned over the years are part of this revised recipe. You may use brown rice flour if you cant find the amaranth, buckwheat, or teff flour, although the health benefits of these alternative flours make them well worth the search.
    This recipe makes two 13-inch pizzas, or four 10-inch pizzas.
    Ingredients:
    1½ cups brown rice flour
    ½ cup amaranth, buckwheat, or teff flour
    2 cups tapioca flour
    2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal)
    3 teaspoons xanthan gum
    1 teaspoon salt
    2 tablespoons active dry yeast
    1 tablespoon sugar
    1½ cups water (105-115F.) or less
    3 tablespoons olive oil
    4 egg whites at room temperature (egg-free: see "flaxseed" in tips section)
    Olive oil for spreading pizza dough
    Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
    Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.
    Focaccia Bread
    While infinite versions exist, my preference for focaccia bread is a flat, round, chewy, bread brushed with olive oil, rubbed with garlic and sprinkled with rosemary. Follow the same instructions as above though you may want to allow the dough to rise another 15 minutes or so before baking the bread. You may want to bake the bread longer for a more golden crust. Another topping variation is olive oil, sliced shallots, and chopped green or black olives.
    Plain focaccia bread is also good served with a tapenade or dip.
    Reprinted with permission from:
    Cooking Gluten-Free! A Food Lovers Collection of Chef and Family
    Recipes Without Gluten or Wheat by Karen Robertson

    Jules Shepard
    This recipe calls for my Nearly Normal All Purpose Flour™.  You can find the recipe for this flour in mycookbook, Nearly Normal Cooking for Gluten-Free Eating or in various media links on my website, or you can also this truly all purpose flourready-made at my site. It produces amazing results in all your gluten-free baking.

    Sweet Potato Bundt Cake

    The leaves are nearly gone, but sweet potatoes and pumpkins are still calling to me from my kitchen!  I decided to experiment with sweet potato cake – something I haven’t tried yet (I love challenges!). This one is light, mild and oh so yummy! I offer two possible glazes, but it’s nice on its own too. Enjoy!

    Ingredients:
    2 ¼ cup Nearly Normal All Purpose Flour™
    1 tablespoon gluten-free baking powder
    ½ teaspoon guar gum (optional)
    1 cup granulated sugar
    ¼ cup brown sugar
    1 package gluten-free vanilla instant pudding dry mix (3.4 oz)
    Dash of salt
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon cardamom (or 2 ½ teaspoons pumpkin pie spice in lieu of the 3 separate spices)
    2 teaspoons gluten-free vanilla extract
    ¼ cup vanilla yogurt (soy or dairy)
    4 eggs or egg replacer equivalent
    ½ softened butter or Earth Balance Buttery Sticks (vegan alternative)
    2 tablespoons ground flax seeds or flax seed meal
    ¼ cup boiling water
    1 large cooked, peeled and mashed sweet potato (approx. 1 cup)
    Directions:
    Preheat oven to 325 F static or convection setting.

    Boil ¼ cup of water and add flax seed meal. Stir and set aside. Cook, peel and mash the sweet potato and set aside.

    In a large mixing bowl, stir the eggs or egg replacer until well mixed. To the eggs, add all dry ingredients, yogurt, vanilla and softened butter or Buttery Sticks. Mix well then stir in the slightly cooled flax seed meal and the mashed sweet potato last.

    Butter or oil a bundt pan and dust with Nearly Normal All Purpose Flour™ or corn starch. Pour the well-mixed batter into the pan and smooth out the top with a rubber spatula. Bake in preheated static oven for approximately 50 minutes or convection oven for approximately 35 minutes. The cake is done when a cake tester inserted into the center comes out clean. Let the cake sit in the pan until slightly cooled, then invert onto a serving plate.

    Glazes:

    Lemon Glaze:
    1 cup sifted powdered sugar
    1 teaspoon finely shredded lemon peel
    3 teaspoons milk
    1 teaspoon lemon juice
    Mix all the ingredients together until smooth. Drizzle over top of the cake.

    Honey-Orange Glaze:
    ½ cup honey
    1 teaspoon finely shredded orange peel
    ½ cup orange juice (with or without pulp)
    Combine ingredients in a small saucepan over medium-high heat. Stir until boiling and remove from heat. Let sit until slightly cooled, then drizzle over the cake.

    The finished Sweet Potato Bundt Cake (Gluten-Free)



    Jules Shepard
    I've been trying to will the coming of warm springtime weather by baking foods I'll want on my next picnic.  No matter that my kids and I eat them on a tablecloth spread out on the living room floor ... our hearts are in the great outdoors!  Whether you're picnicing indoors or out, these filling snack bars will be a treat everyone will enjoy.  Using a hodgepodge mix of dried fruits I have had on hand, I have made this recipe several times with differing ingredients.  Feel free to substitute with whatever dried fruits and or nuts you have on hand -- the base recipe remains the same -- although I recommend at least using figs in this recipe, as they are high in fiber and minerals like potassium, calcium and iron, and their crunchy sweetness is unmistakable throughout.
    Be sure to let the bars cool before you cut them, and if you have any extra crumbs left behind from cutting the bars, save them to sprinkle on top of yogurt or use as a granola-like breakfast cereal with milk.  Any way you prefer, these nutritious gluten and dairy-free bars are sure to be a hit!
    Ingredients:
    1 cup butter or non-dairy alternative like Earth Balance Buttery Sticks or Shortening Sticks (room temperature)
    1 cup light brown sugar
    1/3 cup granulated cane sugar
    2 large eggs
    2 tsp. gluten-free vanilla extract
    ½ tsp. gluten-free almond extract
    ½ tsp. salt
    ¾ tsp. baking soda
    1 tsp. ground cinnamon
    2 cups Jules Gluten Free All Purpose Flour™ *
    2 Tbs. flaxseed meal
    1 cup chopped pecans or walnuts
    1 cup dried tart cherries or cranberries
    1 cup chopped dried figs
    ½ cup golden raisins or dried blueberries
    ½ cup chopped dried dates, apricots, or other dried fruit (optional)
    Directions:
    (*Note - This recipe calls for Jules Gluten Free All Purpose Flour™ which may be made at home according to directions found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various media links on my website. It produces amazing results in all your gluten-free baking!)
    Preheat oven to 350 F.  Prepare a jelly roll pan (approximately 15" x 10") or cookie sheet with raised edges by wrapping foil over the top of the pan and greasing the foil-wrapped pan with cooking spray, shortening or butter.  Set aside.
    In a large mixing bowl, cream the shortening with the sugars, beating until the dough is light and fluffy.  Gradually add in the vanilla and almond extracts and eggs.
    In a separate bowl, whisk together the Jules Gluten Free All Purpose Flour™, baking soda, flax seed meal, cinnamon and salt.  Slowly beat this dry mixture into the first large bowl, mixing until incorporated.
    Chop the dried fruit and nuts and stir into the dough.  Spread the thick dough evenly across the prepared pan and bake for approximately 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
    Cool fully before cutting or removing.  Cut horizontally and vertically (like a window pane) to form brownie-sized bars and remove carefully to a plate.  Enjoy!


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
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    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
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    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.