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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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    CANDIED SWEET POTATO MASH (GLUTEN-FREE)


    Jules Shepard

    I’ll admit that I am a sucker for anything sweet potato. In preparation for a gluten-free Thanksgiving cooking class I was teaching, I decided to break out of my usual habit of making one of my favorite sweet potato casseroles in order to create something more colorful, more fresh, more crunchy, more crisp, more the total embodiment of autumn…this might not be all that, but it got my juices flowing, and my class loved the new twist on this old favorite!

    Ingredients:
    2 lbs. (approximately 3 medium) sweet potatoes
    ½ cup brown sugar
    3 tablespoons butter
    3 tablespoons water
    ½ teaspoon salt
    ¼ cup toasted walnuts or pecans
    ¼ cup dried cranberries, raisins or cherries
    1 – 2 chopped, not peeled apples (baking apples like Gala, Fuji or Red Delicious, not tart apples)

    Directions:
    Wash the sweet potatoes and add to a pot with enough salted water to cover the potatoes when they boil. Add the potatoes to the hot water and cover, letting them boil until tender, or about 30 – 35 minutes. (Another option is to pierce the potatoes with a fork and bake in microwave until tender). Let cool, then slip off the skins. Cut into small chunks.

    Mix brown sugar, butter, water and salt in an 8-inch skillet. Cover over medium heat while stirring until bubbly. Add the sweet potato chunks and stir until glazed. Stir in the nuts, berries and chopped apples until well mixed.


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    Serve warm.


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    Guest Roberta Wall

    Posted

    This recipe looks scrumptious. I didn't try it before Thanksgiving, but there's no rule that says I can't try it any time I can find good yams!

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    Phyllis Morrow
    Celiac.com 11/17/2008 - One of the great pleasures of the holidays is having a wide assortment of goodies around to enjoy with family and friends. Don’t get left out of the fun just because you’re gluten-intolerant. Organize an old-fashioned cookie exchange with a gluten-free twist. Here’s how to do it...
     Pick a date and invite people to participate:

     The easy route: just get your family and friends together for the event at your house. Whether or not they are gluten-intolerant, these recipes will make everyone happy. They really won’t miss the gluten. Or, if you belong to a celiac support group, this is a natural activity to suggest.  Alternatively, you can do a more public event. There are probably more gluten-free people in your local area than you think there are. Put a notice in your local paper offering to organize and host a gluten-free cookie exchange and see how many responses you get. Your biggest problem may be limiting the numbers. Fifteen people is probably the upper limit for a civilized cookie exchange…unless you have some ambitious organizers to help you. If you do decide to take all comers,  try dividing the participants into smaller subgroups to exchange cookies among themselves. That could also allow people with other common sensitivities (e.g., dairy or nuts) to exchange recipes among themselves, with the appropriate common denominators. Arrange a venue – a local college culinary arts program kitchen, a community hall, the hall of a place of worship, or the home-base of a civic organization. It is often possible to find a space with a large kitchen at little or no expense for such purposes and it will give you a chance to demonstrate gluten-free cooking techniques and increase community awareness of gluten-intolerance. If there is a cost, you can ask participants to contribute (or look for community sponsorship).        
    Set and distribute the ground rules:
     Use gluten-free ingredients only. Follow recipes carefully. Prevent cross-contamination with gluten during preparation, baking and handling. Scrupulously clean all utensils and surfaces before you begin. Unless baking pans/cookie sheets have ONLY been used for gluten-free baking, line them with parchment paper or aluminum foil (some recipes call for this step anyway, to prevent sticking). Tip: use some gluten-free baking spray on the pan before you line it with parchment paper. The spray will keep the paper from curling up and slipping around while you work. Participants should make copies of the recipe/s they bake and bring them to the exchange. This allows others to check ingredients as well as to expand their cookie repertories.
    Distribute recipes:
    If each participant makes one or two recipes, with no duplication, everyone will get a maximum variety of sweets to take home. You could manage this by just assigning each person a recipe or two, or you can ask participants to call or e-mail you with their preferences, so that you can prevent duplication. You’ll also need to decide how many cookies each person should make (do the math: how much variety do you want? how many of each type of cookie will people want to bring home?). Most of these recipes make 2-3 dozen. Recipes can be doubled, if you wish to end up with more of each type. Extras are also fair game for tasting at the exchange….I have included a number of recipes here (followed by a listing of sources), but you may want to add your favorite gluten-free cookie recipes. Be sure to give recipes for flour mixes to participants, as needed. Surf the web for gluten free cookie recipes (Celiac.com is a good source, but there are others, as well) of use your favorite cookbooks. If you can’t find a gluten-free version of your favorite holiday cookie recipe, try substituting the same amount of basic gluten-free flour mix for the all-purpose wheat flour in your original recipe. It usually works.
    Have a party:
    The exchange itself is a good excuse for a party. Serve tea, coffee, hot spiced cider or eggnog and enjoy sampling the extra cookies while you all count out your “shares.”  Some of these cookies can be decorated. You may wish to do that as a group. If so, have confectioners icing, colored sugar crystals, cinnamon, food colorings, etc. available.
    Have paper platters on hand or ask people to bring their own platters or tins to pack their shares home. You might want to pretty them up with ribbons or other decorations.
    Flours and flour mixes:
    It is not difficult to mix your own gluten-free flours and they will be superior to pre-made mixes in flavor and quality of results. They will also cost you less over time. If you really get into making your own flour mixes, you may use different blends for different types of baked goods. I grind my own brown rice, which really makes for a superior flavor and complete control over texture.  But following are fine multi-purpose blends that you can mix up from store bought ingredients.
    Gluten-free Flour Mixes called for in the following recipes:
    Multi-Blend Gluten-Free Flour (source: Celiac.com)

    2 ¼ cups finely ground brown rice flour (or mix white and brown rice flours, if preferred) ¼ cup potato starch flour (potato starch or potato starch flour is not to be confused with potato flour) 2/3 cup tapioca starch (also called tapioca flour) ¾ cup sweet rice flour (Mochiko brand can typically be found in Asian section of stores) 1/3 cup cornstarch 2 teaspoons xanthan gum (or guar gum)

    Featherlight Mix (source: Betty Hagman)
    1 cup each of rice flour, tapioca flour and cornstarch 1 tablespoon of potato flour (NOT potato starch)

     Simple Gluten-Free Flour Mix (aka Food Philosopher Brown Rice Flour Mix from Annalise Roberts;  Basic Gluten-free Mix from Rebecca Reilly)
    2 cups finely ground brown rice flour 2/3 cup potato starch 1/3 cup tapioca starch

     COOKIE RECIPES Hazelnut Cookies (16-18 cookies)
    1 ¾ cups hazelnut flour
    ¼ cup tapioca starch
    ¼ teaspoon xanthan gum
    ¼ teaspoon gluten-free baking powder
    1 stick unsalted butter
    1 cup sugar
    ¾ teaspoon gluten-free vanilla
    1 egg yolk
    Mix together the hazelnut flour, tapioca starch, xanthan gum, baking powder, and salt. Cream the butter until white. Add the sugar and beat until fluffy, abt. 5 min. Add the vanilla and egg yolk. Blend. Stir in the dry ingredients. Refrigerate at least 1 hour.
    Preheat oven to 350. Line a cookie sheet with parchment paper. Lightly spray the paper with cooking spray.
    Make 1 ½ inch balls and place them on the cookie sheet, leaving 2 inches between. Bake 15-20 min. The bottoms will have a slight golden brown color. Cool slightly before transferring to a cooling rack
    VARIATIONS: Use pecan or almond flour in place of hazelnut.
     
    Walnut Orange Biscotti (makes abt 3 doz)
    1 ½ cups Basic Gluten-Free Mix
    ¼ cup sweet rice flour
    1 teaspoon xanthan gum
    ½ teaspoon baking soda
    ½ teaspoon gluten-free baking powder
    1/8 teaspoon salt
    1 stick unsalted butter, at room temperature
    1 cup sugar
    2 eggs
    2 teaspoons grated orange zest
    1 teaspoon gluten-free vanilla
    1 ½ cups chopped, lightly toasted walnuts
    Mix together gluten-free flour mix, sweet rice flour, xanthan gum, baking soda, baking powder, and salt.
    Cream butter until white. Add sugar and beat until fluffy, abt 5 min.
    Blend in the eggs, one at a time. Add orange zest and vanilla, then stir in the nuts. Slowly incorporate the dry ingredients to form a soft dough. Refrigerate the dough for at least 1 hour. The dough bakes better if refrigerated overnight.
    Preheat the oven to 375. Lightly grease 2 cookie sheets and line with parchment paper.
    Divide the dough into 3 equal pieces. Roll each piece into a log 1 ½ -2 inches thick. Place 2 logs on one cookie sheet, leaving enough space betweent hem for the dough to spread while baking. Place the third log on the other cookie sheet. Bake the logs for 20 mins.
    Remove the cookie sheet from the oven and let sit for 5-10 min. Slice the logs on a slight diagonal about ¾ inch thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temperature to 350 and bake the slices for 10-12 min. Cool on a cooling rack. Store in an airtight container.
     
    Old-Fashioned Molasses Cookies (2 dozen)
    2 ½ cups Basic gluten-free Mix
    1 teaspoon baking soda
    1 teaspoon ginger
    ½ teaspoon cinnamon
    ½ teaspoon xanthan gum
    ¼ teaspoon cloves
    1/8 teaspoon salt
    1 stick unsalted butter
    ½ cup packed brown sugar
    ½ cup molasses
    1 egg
    ½ cup buttermilk
    Mix together gluten-free mix, baking soda, ginger, cinnamon, xanthan gum, cloves, and salt. Cream the butter until white. Add sugar and beat until fluffy, abt. 5 min. Slowly pour in the molasses. Beat until creamy. Add the egg. Alternately add the buttermilk and dry ingredients in 3 additions. Refrigerate the dough for at least 1 hour.
    Preheat the oven to 350. Lightly grease a cookie sheet and line it with parchment paper.
    Using a medium or small ice cream scoop, place mounds of dough on the cookie sheet, leaving 2 inches between the mounds. Or roll the dough into 1 ½ in balls, place on the cookie sheet, and flatten slightly. Bake for 8-12 min, depending on the size. Let the cookies sit for 5 min on the coolie sheet before transferring to a cooling rack.
     
    Scottish Shortbread Cookies (2 dozen)
    2 cups brown rice flour
    ½ cup almond flour
    ¼ cup sweet rice flour
    ½ teaspoon xanthan gum
    1/8 teaspoon salt
    2 sticks unsalted butter, at room temperature
    ½ cup packed brown sugar
    1 teaspoon. gluten-free vanilla
    2 tablespoon heavy cream mixed with an egg yolk, for glazing cookies (optional)
    Preheat oven to 350. Lightly grease a cookie sheet and line it with parchment paper. Mix together the brown rice flour, almond flour, sweet rice flour, xanthan gum and salt.
    Cream the butter until white. Add sugar and beat until fluffy, about 5 min. Add the vanilla. Stir in the dry ingredients. Keep mixing until you have a soft cookie dough.
    For traditional shortbread cookies, divide the dough into 3 pieces. Lightly flour the counter with white rice flour. Roll out the dough into a round 1/3 -1/2 in thick. Thicker cookies will be somewhat softer; thinner ones, crisper. For a golden finish, brush the dough with the egg glaze. Using a fork, prick the surface gently. Cut into wedges. Place pieces on the cookie sheet 1 in apart and bake for 12-20 min, depending upon the thickness. Transfer to a cooling rack.
     
    Chocolate-Chip Coconut Macaroons (3 dozen)
    ½ cup sugar
    2 extra large eggs
    1 ½ cup coconut flour (coconut powder)
    1 tablespoon melted butter or margarine
    1 teaspoon gluten-free vanilla
    3 oz. bittersweet chocolate, chopped
    Preheat oven to 325. Line a large cookie sheet with aluminum foil. In a medium bowl, beat the sugar and the eggs until pale and thick, at least 5 min. Fold in the coconut powder, melted butter, vanilla, and chocolate.
    Drop the dough by teaspoonfuls about 1 in apart onto the lined cookie sheet. Bake in the upper part of the preheated oven for 18 min. Transfer to a platter with a metal spatula.
     
    Nut-filled Dates (makes 25)
    2/3 cup ground, blanched almonds
    2 ½ teaspoon sugar
    Grated zest of 1 lemon
    1 tablespoon rum
    25 pitted dates
    5 oz. melted chocolate
    In a medium bowl, combine the almonds, sugar, lemon zest, and rum. Using a small spoon, fill each date with the nut mixture. Dip the end of each filled date in the melted chocolate and allow it to harden.
     
    Melting Moments
    ½ cup cornstarch
    ½ cup confectioners sugar
    ¾ cup softened unsalted butter
    Pinch of salt
    1 cup gluten-free flour mix
    Mix dry ingredients together into the softened butter to form a dough. Chill at least one hour.  Preheat oven to 375. Roll into ropes. Cut into small, uniform pieces (a bit smaller than a quarter).  Roll in sugar that has been placed on wax paper. Dip cookie press in sugar and before pressing each cookie (Tip: if cookie press sticks to the dough, oil it lightly with cooking spray). Bake on greased cookie sheets for 25 min.
     
    Gingerbread Cookies (makes a lot…)
    In a large bowl, beat together:
    ¾ cup butter
    ¾ cup sugar
    ¾ cup molasses
    1 teaspoon baking soda
    1-2 tablespoons fresh, finely grated ginger (or 1 teaspoon ground ginger)
    ½ teaspoon cinnamon
    ½ teaspoon nutmeg
    Dissolve 2 teaspoons instant coffee in 2 tablespoons hot water (OR use 2 tablespoons very strong brewed coffee) and stir into sugar mixture.
    Gradually stir in 3 ¼ cups Multi-blend gluten-free flour mix.  Cover and chill until firm, at least 3 hours and up to 3 days.
    Use gluten-free flour mix or sweet rice flour to dust rolling surface. Roll to ¼ in thickness. Cut with cookie cutters, as desired. Use all your dough – just gather scraps together and roll them out again.
    Bake at 325 for 10-15 minutes. Cool briefly on pan, then transfer to wire racks. When completely cool, decorate as desired with confectioner’s icing and other gluten-free decorations, such as colored sugar crystals, candied fruit, etc.
     
    Pecan Butter Cookies (Mexican Wedding Cakes) – makes about 50
    1 cup unsalted butter
    6 tablespoons confectioners sugar
    2 teaspoons gluten-free vanilla
    2 cups Brown Rice Flour Mix
    1 teaspoon xanthan gum
    1 cup pecans, toasted (bake about 5 min in preheated 350F oven) and chopped
    Confectioners sugar
    Preheat oven to 350F. Position rack in center of oven. Lightly grease cookie sheet with baking spray. Beat butter and sugar in large bowl of electric mixer until light and creamy. Add vanilla and mix until smooth.
    Add flour mix and xanthan gum; beat until a smooth dough is formed. Mix in pecans.  Use your hands to shape dough into 1 inch balls. Roll balls in confectioners sugar and place on cookie sheets.
     Bake in center of oven for 12-15 min or until a very light golden color. Test for doneness. Bottom should be light golden brown. Transfer to a wire rack and cool. Store in an airtight container.
     
    Dutch Sugar Cookies (makes 3 doz, 2 ½ in cookies)
    2 ½ cups Featherlight Mix
    1 teaspoon baking powder
    2 ½ teaspoons xanthan gum
    1 teaspoon salt
    1 cup sugar
    1 cup butter flavor Crisco
    1 egg
    2 teaspoons vanilla
    ¼ cup (or more) potato starch for kneading
    Preheat oven to 350F. Have on hand 2 un-greased cookie sheets. In a small bowl, whisk together the flour mix, baking powder, xanthan gum, and salt. Set aside.
    In the bowl of your mixer, cream the sugar and Crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
    Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 in thickness. Cut into desired shapes and place on pan. Decorate with colored sugars before baking or use frosting to decorate after baking. (With this dough, you can use all the scraps. Just scrape them together and roll out again. They will not get tough)
    Bake for about 13 min. Cool very slightly before removing from pan.
     
    Almond-Pignoli Cookies 
    12 ounces (Solo canned) almond paste
    ½ cup white sugar
    1 cup confectioners' sugar
    4 egg whites
    1 ½ cups pine nuts
    Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
    Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth. The dough will be easier to handle if you chill it before proceeding to the next step
    Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
    Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

    Gluten-Free Recipe Sources:

    allrecipes.com (Pignoli Cookies I, reproduced above as Almond-Pignoli Cookies) Hagman, Bette The Gluten-free Gourmet Makes Dessert (Henry Holt, 2002) Dutch Sugar Cookies, p. 175 Reilly, Rebecca, Gluten-Free Baking (Simon & Schuster, 2002) Walnut-Orange Biscotti, p. 83; Hazelnut Cookies, p. 78; Old-Fashioned Molasses Cookies, p. 70; Scottish Shortbread Cookies, p. 75 Roberts, Annalise G., Gluten-Free Baking Classics (Surrey Books, 2006) Pecan Butter Cookies (aka Mexican Wedding Cakes), p.101 Mauksch, Mary Wachtel Fabulous and Flourless: 150 Wheatless and Dairy-free Desserts  (MacMillan, 1997) Chocolate Chip Macaroons, p. 139; Nut-filled Dates, p.159 Morrow, Phyllis (old favorites made gluten-free): Gingerbread Men (or Women, or Children, or Bears….) Melting Moments (adapted from the recipe of a dear Danish friend, Clara Foged, who called them “melting moomins”)


    Wendy Cohan
    Celiac.com 01/25/2009 - It’s a brand new year with a brand new vibe.  I’m excited to be launching a new year of education and advocacy on behalf of the gluten-free community, beginning with an upcoming speaking engagement.  On February 10th, I’ll have the opportunity to speak with and hold a gluten-free cooking demonstration for chefs-in-training at the Western Culinary Institute, in Portland, Oregon.  They may be a challenging audience, as I attempt to encourage them to think “outside the box” of more is better when it comes to exotic ingredients.  The trend of the past decade seemed to be “vertical food”, with a sauce, a base, a main ingredient, another sauce, topped by two or three garnishes.  While dishes resembling food-as-art may tickle the taste-buds, they are a minefield for those with food allergies and sensitivities.
    The incidence of food allergies, which were once rare, has increased 18% in recent years and the numbers of people affected continue to grow. [The top eight food allergens are:  dairy (cow’s milk), eggs, peanuts, tree nuts (almonds, pecans, walnuts, hazelnuts etc.), wheat, soy, fish, and shellfish – and corn is another top allergen]     Food allergies seldom come individually - chances are that the person allergic to peanuts is also allergic to eggs or dairy, or both.  So, what’s can a foodie with food allergies to do?  Forgo attending family events, parties, and other social engagements, or worse, bring their own food in an attractive Tupper-ware container?   Sadly, these are options that many of the food-allergic have to consider.
    Handling a life with food allergies is a challenge for adults, and must be especially difficult for parents of kids with multiple food allergies, who bear the responsibility of safe-guarding their children's health.  It may surprise you to know that four million American children have food allergies - that’s a sizable portion of future consumers for any business to consider.   
    Food sensitivities are also a big issue with many adults.  Lactose intolerance and gluten intolerance are problems for many people, and finding safe, healthy and interesting food choices is not easy.
    Here’s a story that illustrates how we’ve had to adapt.  Recently we spent a ski weekend in Bend, Oregon.  I baked my own gluten-free bread, and brought along other treats to keep in our hotel room.  I asked the maitre de at our hotel to check with the chef about the preparation of foods in the breakfast buffet, so I would know what, if anything, I could eat.  Mostly I made do with tea, fresh fruit, and my home-made gluten-free challah bread.  Lunch was a no-brainer – there wouldn’t be much that I could safely eat at the ski resort, so I brought along some gluten-free Larabars – (ingredients:  dates, almonds, dried apples, cinnamon) and we planned an early dinner.  Later that evening, in a popular Bend landmark, I was happy to see a few choices I thought I could eat, with a few modifications.  When my entree of seared Ahi tuna arrived, my son commented, “Mom, you must be an expert on that dish by now – I’ve seen you order it in a dozen restaurants!”  He was right.  Plain seared Ahi tuna, coated only in sesame seeds, served on greens, with a rosette of pickled ginger and wasabi, is my restaurant stand-by.  I love Japanese food, but this popular dish is often served at seafood restaurants and sidewalk cafes too.  With a side of green salad, or maybe the vegetable of the day, I’m set.
    I do wish there were more offerings to choose from, and it’s a shame that there aren’t.  Very fresh seasonal ingredients, simply prepared, are truly wonderful and full of flavor that doesn’t need to be covered up by crusts, sauces, or heavy spices.  A glance at the top eight is evidence that allergies to fruits, vegetables, or fresh herbs are less common than allergies to high protein foods.  So, why not use them in abundance? 
    Here’s another story that illustrates my point.  While in Costa Rica a few years ago, my family had many wonderful meals.  The food was always very fresh, and naturally gluten and dairy free.  I never needed to check with the staff – I only needed to read the menu like anyone else.  But we all agree that the very best meal we had was the night we drove down a rutted dirt road to a shack on the beach, where the sun was just beginning to set.  The place looked deserted, with no lights and no customers.  I asked my husband, “are you sure this is the place?”  He said he’d followed the directions he’d been given.  My mind began to spin some of the scary scenarios I’d seen in movies.   As soon as our car pulled to a stop, we were surrounded by the ubiquitous barking dogs found in every village in Central America.  A screen door slammed shut, and a slightly built man came up to the car.  My husband rolled the window down and said in Spanish that we’d heard that this was a great place to eat. 
    The gentleman led us into a gazebo, lit some candles, and seated us at a rickety table.  He did not hand us any menus.  Our host told us that he had caught two kinds of fish that day – swordfish and tuna.  He said we could have them prepared with either ginger or garlic.  He did not describe the method of preparation or what else came with the meal.    Since we were rapidly being devoured by mosquitoes, we chose our options quickly.  A few minutes later we were handed a can of “Deep-Woods OFF” Mosquito repellant, with a smile, and our host/fisherman, and presumably chef, left to prepare our dinner.
    In about twenty minutes, he arrived bearing four large platters of steaming hot grilled fish, well-coated with our seasonings of choice and garnished by fresh grilled vegetables and greens, warm home-made corn tortillas, salsa, and rice.  Nothing else.  It was the freshest, most deliciously prepared meal I had ever eaten.  And I think it cost about twelve dollars for the four of us.
    So, I’m going to talk with these aspiring chefs about the importance of including simply prepared but still delicious foods on their menus.    I may never tire of seared tuna, but it may not be someone else’s cup of tea.  Reasonable choices should be part of any menu, and can be, with a conscious effort.  At my husband’s Christmas party, I was pleasantly surprised by a buffet I could actually eat.  The menu consisted of three types of small kabobs:  plain grilled vegetables, grilled shrimp still in the shell, and grilled chicken, a huge tray of freshly prepared sushi, with ginger and sauces on the side, and another huge tray of Vietnamese salad rolls in rice paper wrappers.   I asked first about marinades, avoided any dipping sauces, and was just fine.  It was fun to be able to partake of the beautiful buffet, and I went out of my way to personally thank the catering crew. 
    Some of the worst food from a nutritional stand-point, and certainly the worst from the perspective of someone with food allergies, has been served in the cafeterias of hospitals where I’ve worked or visited patients.. In these institutions dedicated to promoting health, nearly every entrée is breaded, sauced, cheese-coated, or poached in a pool of milk.  Thanks goodness for the salad bar.  Even the soups are suspect, as they are usually mass-produced, or made from a dry mix containing ingredients that the food-allergic cannot tolerate.  Surely our institutions and hospitals can do better.
    Whether these future chefs work in a food service, or an up-and-coming tapas bar, I’m hoping to inspire them to use their creativity in a different way, to offer the freshest, healthiest food possible, and minimize the number of sauces and extraneous ingredients in at least a portion of the dishes they develop.   I’ll also talk about the growing epidemic of gluten-intolerance in this country and the possible impacts it will have on the food industry.  In fact, I think I’ve found the topic for my next article!


    Jefferson Adams
    Celiac.com 05/20/2013 - A team of researchers recently looked at the influence of various proteins on the quality of gluten-free bread formulas. Specifically, the team looked at the influence of different concentrates or isolates of protein on the structure, properties and aging of gluten-free bread.
    The research team included Rafał Ziobroa, Teresa Witczakb, Lesław Juszczakc, and Jarosław Korusa. They are affiliated with the Department of Carbohydrates Technology, the Department of Engineering and Machinery for Food Industry, and the Department of Analysis and Evaluation of Food Quality, at the University of Agriculture, in Krakow, Poland.
    For their study they made gluten-free breads from dough that included albumin, collagen, pea, lupine or soy protein.
    They then analyzed the rheological properties of the dough, and found that bread made with added test proteins showed major differences in its visco-elastic properties.
    Different flours had different effects on specific volume of the loaves. Soy protein and collagen reduced bread volume, while lupine and albumin significantly increased bread volume.
    In each case, the added proteins had a noticeable impact on the color and textural properties of bread crumbs.
    Most of the protein preparations significantly decreased hardness and chewiness of the crumb compared to the control sample.
    Overall, the dough that contained pea protein yielded bread with the most acceptable qualities. The study demonstrated that pea protein created the most acceptable flavor, color, smell and bread crumb in the final product.
    Soy protein proved to be the least acceptable of those tested, as it produced loaves with smaller volume and a compact structure. The results of this study show that adding pea protein can improve bread quality, and help to slow staling of starch based bread.
    Source:
    Science Direct

    Jefferson Adams
    Celiac.com 03/14/2014 - The time is here again to celebrate all things green, all things Irish, and all things gluten-free!
    For a truly glorious gluten-free St. Patty's Day, be sure to see some of our classic recipes from previous years, such as our recipes for corned beef and cabbage, gluten-free Irish soda bread.
    Also, be sure to check out our recipe for delicious gluten-free lamb stew.
    For those serving corned beef, you should know that most commercial corned beef is gluten-free. Here, once again is our annual list of gluten-free.
    Remember, there are many other brands not listed here that are also gluten free. As always, be sure to check the ingredients on the package, including those for any extra seasonings.
    Some brand labels list natural flavorings, which usually do not contain gluten. Still, if you're not sure, ask your butcher, check the manufacturer's website, or look for a brand that is reliably gluten-free.
    The labels or websites for the following brands state that their products as 'gluten-free':
    Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel Libby's Canned Meats (Corned Beef and Corned Beef Hash) Market Day: Corned Beef Brisket Mosey's corned beef Nathan's corned beef Safeway, Butchers Cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef Wegmans corned beef brisket

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    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. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    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.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    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.