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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com 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 Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    ANGEL FOOD CAKE WITH AN IRISH TWIST (GLUTEN-FREE)


    Jules Shepard

    In the spirit of all things Irish this month, I thought I'd experiment with a twist on an old favorite – Angel Food Cake.


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    IrishCream Liqueur may be made at home or purchased as a manufacturedproduct.  It does contain whiskey derived from gluten-containinggrains, but the distillation process removes all gluten, and (lucky forus) renders the drink gluten-free. 

    There are several brandsavailable, but only some that are willing to state that they aregluten-free.  Bailey's Irish Cream is not one of them.  Despite thefact that there should be no gluten-containing ingredients whatsoeverin Irish cream, Bailey's is unwilling to make any statement that it isgluten-free (despite my repeated attempts to get information from themon the gluten-free status of their product).  In stark contrast toBailey's corporate policy, St. Brendan's Irish Cream clearly states onits website that it is gluten-free. 

    Angel Food Cake with an Irish Twist (Gluten-Free)Whileit is unlikely that brands such as Bailey's contain any gluten (infact, they state that their whiskey is triple-distilled!), there is noreason to patronize a brand that refuses to take the time to determinewhether or not their product contains gluten.  Reward companies whichacknowledge the importance of their gluten-free consumers; go directlyto brands like St. Brendan's if you want to purchase Irish CreamLiqueur.  I have also posted a homemade recipe for Irish Cream Liqueurbelow the cake recipe, if you'd like to go head-first into the Irishspirit!

    You can make this cake as written, or feel free tosubstitute orange or lemon juice for the Irish Cream Liqueur and losethe cocoa if you don't want that either. This recipe is a greatfoundation for whatever taste you're seeking, any time of year!

    Angel Food Cake - Irish Style

    Ingredients:
    6 eggs, separated
    1 cup granulated cane sugar
    ½ cup confectioners sugar
    1 ¼ cup Jules' Nearly Normal gluten-free All Purpose Flour
    2 tablespoons cocoa (optional)
    3 tablespoons Irish Cream Liqueur
    ¼ cup boiling water

    Directions:

    Preheat the oven to 300 F convection or 325 F static.

    Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.

    Separatethe eggs, beating the whites until stiff peaks form, then set that bowlaside. In another bowl, beat the yolks and the granulated sugar untillight. Add the boiling water and Bailey's next, beating until blended.Finally, stir in the flour-confectioners sugar mixture untilincorporated.

    Fold the beaten whites into the other mixture bygently stirring with a rubber spatula. When mixed, pour into anungreased 10-inch tube or spring form pan. Bake for 30 minutes, thenincrease the heat to 325 F convection or 350 F static and bake foranother 20-25 minutes, or until a cake tester comes out clean. Invertthe pan and allow to cool before removing the cake by sliding a knifearound the outside of the cake to release the cake from the sides.

    Glaze (optional):

    8 oz. cream cheese (can use fat free or Tofutti Better than Cream Cheese)
    1 cup confectioners’ sugar
    ½ cup heavy cream (can use half & half, but use less than ½ cup or use Soyatoo Soy Whip)
    Chocolate shavings (optional)

    Whipthe cream cheese and sugar until smooth, then slowly stir in the creamto make spread-able consistency. Drizzle over cake and sprinklechocolate shavings on top.

    Recipe for homemade Irish Cream Liqueur

    Ingredients:
    1 ¼ cup Irish whiskey or bourbon
    1 can (14 oz.) sweetened condensed milk
    4 eggs
    2 tablespoons gluten-free vanilla extract
    2 tablespoons chocolate syrup
    ½ teaspoon almond extract
    1 tablespoon powdered instant coffee or espresso

    Directions:
    Ina blender, blend all the ingredients at low speed until smooth.Refrigerate in a tightly-sealed bottle for up to one month.  Shake orstir before serving over ice or in recipes. 


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    Guest jules

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    There is a great product out now which should alleviate your concerns with raw eggs: pasteurized (in the shell) eggs! The company is Davidson's and their website is safeeggs.com.

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    Guest Mary

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    The picture should be enough to convince you to try this. Mine turned out just like hers. Amazing.

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    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
    Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all!  If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum!
    For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!!  Maybe I should have called these “Guilt-Free Cookies”!!!
    Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution.
    Ingredients:
    1 ½ cups peanut butter (natural or no sugar added)
    ¾ cup agave nectar (light or dark)
    1 Tbs. gluten-free vanilla extract
    ¼ cup unsweetened applesauce
    ½ tsp. salt
    1 cup Nearly Normal All Purpose Flour*
    ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
    2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
    2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
    ½ cup+ chocolate chips (optional)
    Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies
    *Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site.
    Directions:
    Preheat oven to 350 F.
    Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
    Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.

    Bake for 10-12 minutes and remove to cool on the pan.

    Finished "Free-From" Peanut Butter Cookies
     

    Jefferson Adams
    Celiac.com 12/28/2012 - Sourdough bread is made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. Compared with regular breads, sourdough usually has a sour taste due to the lactic acid produced by the lactobacilli.
    Sourdough fermentation helps improve bread quality by prolonging shelf life, increasing loaf volume, delaying staling, as well as by improving bread flavor and nutritional properties.
    However, sourdough isn't just good for making better bread. Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet.
    Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results.
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    In the meantime, sourdough bread made with gluten-free flours might be the best way for people with celiac disease and gluten-sensitivity to get the benefits of sourdough cultures, and to enjoy fresh, minimally processed bread.
    Of course, not everyone can bake their own sourdough bread. That's why I was happy to learn that more artisanal bread bakers are turning to baking their own delicious gluten-free sourdough to share with others.
    One of these small, artisanal bread makers is a local San Francisco baker named Sadie Scheffer, who runs a company called BreadSRSLY. Sadie bakes delicious long-fermented sourdough bread and other products, using gluten-free grains. She delivers most of her products by bicycle.
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    Until science establishes the safety of wheat-based sourdough for people with celiac disease, I think that long-fermented sourdough bread, made with gluten-free flour, represents the future of gluten-free bread for people with celiac disease and gluten-sensitivity.
    Here's a recipe for gluten-free sourdough starter.
    Other helpful links:
    Celiacs Can Say Yes To Sourdough Bread Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet? Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients The Art of Gluten-Free Sourdough Baking

    Connie Sarros
    This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 10/08/2014 - The one condition that accounts for almost half of the patients who seek out gastroenterologists is IBS (Irritable Bowel Syndrome).  Many celiacs suffer from this ailment.  IBS is a ‘functional’ disorder, meaning that there is no damage to the digestive tract.  Only the bowel’s function, not its structure, is disturbed.   
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    The daily recommendation is 25 to 35 grams of combined soluble fiber (dissolves in water) and insoluble fiber (‘roughage’ that does not dissolve in water).   Peas, beans and apples contain soluble fiber, which slows digestion and helps the body absorb nutrients from food.  Flax seeds and nuts provide insoluble fiber, which helps foods pass through the stomach and intestines and adds bulk to the stool.  Fiber is found in plant foods and cannot be digested by humans.  It may also help control weight because it makes you feel full sooner.  The total grams of fiber you should ingest depends on your digestive system’s sensitivity.  
    Just a warning:  A high-fiber diet causes gas because the carbohydrates in high-fiber foods cannot be completely digested in the stomach and small intestine.  It is best to increase the amount of consumed fiber slowly to allow your body to get used to it gradually.  Additionally, it is vital to increase water consumption in proportion to the increased intake of fiber.
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    Fiber is found in vegetable gums (konjac gum, gum Arabic, carrageenan, guar gum, locust bean gum, petin vegetable gums, xanthan gum).  It is also found in nature, in the foods we harvest from the ground.  The following list shows some of the foods that are high in fiber:
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    Add nuts and seeds (sesame seeds, pumpkin seeds, sunflower seeds) to salads and casseroles, sprinkle them over vegetables, or add them to a stir-fry.  You can also sprinkle them with seasonings and roast them slowly in the oven for a healthy snack. Add cooked dried beans and shredded carrots to everything from salads to soups, stews, casseroles, meatloaf, or even rice (Note that cooking vegetables does not change their fiber content). Eat plenty of fruits (especially citrus fruits), berries, prunes, figs or apricots.  Keeping the skins on fruits (and vegetables) will add a small amount of extra fiber, but the skins are the part that are most exposed to pesticides, so unless you are buying organic fruits and vegetables, you may be better off peeling them first. Snack on popcorn (Air-popped is the healthiest). Sprinkle raisins on salads, puddings, canned fruit, baked apples, sweet potatoes, cereal, or just eat them plain as a snack. Add shredded cabbage and peas to salads, soups, wraps, stir-fries, and stews. Use brown rice or quinoa in place white rice.   Add shredded apples to pancake batters, quick breads, and yam dishes.  Serve a baked apple for dessert instead of cookies. Eat a fresh apples, apricots, prunes or oranges instead of drinking their juice. Add dried cranberries to cereal, quick breads, muffins, cookie batter, yam dishes, and salads.  Make up a bowl of nuts, raisins and dried cranberries for a snack.

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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
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    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
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    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764