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    Cornbread, Cakes, Cookies, Crusts - Eat and Enjoy…Just by Changing a Few Ingredients!


    Connie Sarros

    This article originally appeared in the Summer 2002 edition of Celiac.com's Journal of Gluten-Sensitivity.


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    What was your first reaction when your doctor told you that anything containing gluten had to be eliminated from your diet?  After you stopped screaming, “But I HAVE to have my pizza!” did you begin to panic?  Know this—there is almost NOTHING that you used to eat before being diagnosed that you cannot eat now; you just have to learn to make it a little differently.

    Gluten-free pizzaIf you don’t know how to do something it can seem difficult at first, but with a little experience it becomes easy.  This same principle applies to the multitude of combinations of the various alternative flours used in gluten-free baking.  The basic gluten-free flour mixture consists of 2 cups rice flour, 1 cup potato starch flour, and 1 cup tapioca flour.  This combination may be used to replace wheat flour in most of your recipes.  However, there are as many combinations of flours as you have imagination, each serving a different purpose.  Do you want your cakes to be lighter?  Add a little bean flour to your mixture (not too much or it will leave an aftertaste).  Garbanzo and/or mung bean flours are excellent for this purpose.  Want to make bread?  Make a flour mixture with mostly potato starch flour, tapioca flour and cornstarch.  If you can find the elusive sweet potato flour (sold at most Asian markets), add it to your cookie flour mixture to improve its texture.  Each type of flour has its own unique properties and taste, and if you find a combination of flours that you really like, sift large amounts together, spoon it into freezer bags, and freeze them until needed.  This will put an end to you having to drag out all of the different bags and boxes of flours each time you want to bake.

    For those new to the gluten-free diet you will notice that when you bite into a muffin or cookie it may fall apart.  Alternative flours do not bind as well as wheat flour, so it is necessary to add a binder to them.  Do not be intimidated by the name xanthan gum.  It is a white powder that is usually packaged in a small pouch and can be found at most health food stores.  Add a little xanthan gum to a recipe to prevent your baked goods from crumbling.  Guar gum may also be used in place of the xanthan gum, but in some people it can have a laxative effect.  Unflavored gelatin may also be added as a binder in place of the gums; just be sure to use twice as much of it in the recipe to replace the gum.

    You will find that the alternative flours are heavier and don’t have as much taste as wheat flour.  Not to worry - add twice the amount of baking soda or baking powder called for in the wheat version of the recipe.  You can also double the amount of flavoring (vanilla, almond, etc.).  Use your imagination and add extra ingredients that will enhance the taste…toasted nuts or coconut, chocolate pieces, Kahlua, dried fruits, fresh fruits, etc.

    Many people with celiac disease also have other dietary concerns, such as high cholesterol, high blood pressure, lactose intolerance, casein-free, low or no sugar, allergies to yeast, corn, soy, berries, rice, nuts, eggs, etc.  Even with other dietary restrictions, you can usually find alternative methods of preparation for most foods.  The trick is to recreate the original taste and texture when you substitute ingredients.  For example, in place of cane sugar you can use date sugar, beet sugar, fructose, canned fruit packed in juice, unsweetened applesauce, a jar of baby strained prunes, shredded apples, mashed bananas or pure fruit juices.  Toasting unsweetened coconut brings out the natural oils and will add a wonderful toasty sweetness to a baked product.  If you need to limit your salt intake use herbs (lots of them!) as a replacement.  Adding a lot of chopped celery to soups and stews will alleviate the need to add so much salt.

    Eggs add moisture and act as a binder in a baked product.  If you cannot have them you can use one of the following replacement recipes for each 1 to 2 eggs called for in the recipe:

    • 1 teaspoon baking powder, 1 Tablespoon liquid, and 1 Tablespoon vinegar
    • 1 teaspoon yeast dissolved in ¼ cup warm water
    • 1 ½ Tablespoons water, 1 ½ Tablespoons oil, 1 teaspoon gluten-free baking powder
    • 1 packet unflavored gelatin, 2 Tablespoons warm water (Do not mix until ready to use.)
    • ¼ cup soft silken tofu and ¼ teaspoon baking soda per 1 cup of flour called for in the recipe
    • 3 Tablespoons applesauce plus 3 teaspoons powdered egg replacer
    If you cannot tolerate rice, replace the rice flour in the baking mixtures with potato starch flour.  For casein-free diets, soy, rice, or coconut milk may be used as replacements for whole milk.  If you want to thicken gravy and can’t use cornstarch, use potato flour (not to be confused with potato starch flour).

    For those who have to watch their cholesterol, use oil (preferably olive oil) in place of butter.  Cholesterol is essential to life and is a necessary part of our cell structure.  The human body makes an ample amount, so we do not need to consume additional cholesterol.  Cholesterol is only found in foods of animal origin (meat, poultry, fish, eggs, and dairy products).  Do not confuse this with "fat".  While plants have zero cholesterol, they may be very high in fat content (such as palm and coconut oils).

    There are always ingredient alternatives no matter what your dietary restrictions are.  In most cases you can still make and enjoy your favorite foods.  Be confident that the foods you eat will be as varied and delicious as those you used to eat before.  Life is good and, with a little extra planning, there is no need to stress out about eating.

    Cold Poached Salmon (low fat, low cholesterol, low sodium)

    Here is a cool entrée for those hot summer days, from the WFGF Reduced Calorie Cookbook.

    When cooking salmon, wash well with cold water, then pat dry with paper toweling.  With a sharp knife, remove skin from fillets before cooking.  The salmon may be poached the night before, then wrapped in plastic wrap and refrigerated.  By eliminating the mayonnaise, this dish will be dairy-free.  To serve, place salmon on top of Julienne Vegetables (recipe on page 42).  Slice 4 thin slices of lemon; cut each slice almost in half, leaving one side of the rind in tact; twist to form an "S" shape, then lay on top of the salmon.

    Ingredients:
    2 cups water
    1 cup gluten-free white wine
    2 Tablespoons lemon juice
    6 bay leaves
    1/8 teaspoon salt
    1/8 teaspoon pepper
    4 fillets (4 oz.  each) salmon
    4 teaspoons gluten-free lowfat mayonnaise
    12 capers

    Directions:
    In a large skillet, combine water, wine, lemon juice, bay leaves, salt and pepper.  Bring to a boil.  Add fillets and simmer gently about 15 minutes or till opaque and fish flakes easily with a fork.  Drain salmon, reserving bay leaves, and cool.   Spread 1 teaspoon mayonnaise on top of each fillet.  To garnish, angle a bay leaf in the center; cluster 3 capers at the base of the leaf.

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  • About Me

    Connie Sarros travels the country speaking to celiac support groups.  She has a DVD “All You Wanted to Know About Gluten-free Cooking” and has written the following books:

    • Newly Diagnosed Survival Kit
    • Wheat-free Gluten-free Dessert Cookbook
    • Wheat-free Gluten-free Recipes for Special Diets
    • Wheat-free Gluten-free Reduced Calorie Cookbook
    • Wheat-free Gluten-free Cookbook for Kids and Busy Adults
    • Gluten-free Cooking for Dummies

    Visit her website at:
    www.gfbooks.homestead.com

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  • Related Articles

    Jules Shepard
    Celiac.com 01/18/2009 - This recipe was born of my new year's desire to experiment with new grains and flavors to achieve more nutritious results in my baking.
    I was speaking to a support group last Friday night and one of the audience questions was about this very topic: the concern that gluten-free baking often produces less healthy results. I completely agree.
    Now, much of my gluten-free baking and recipes are already on the low-sugar and low-fat end of the spectrum - something I feel very strongly about in my own diet. Take that statement with a grain of Southern sugar though, because this Southern girl knows that sweets still have their place! As I said in my discussion Friday night, chocolate chip cookies were never meant to be good for you!
    However, wherever possible, I try to reduce the sugar, bake with fruits to reduce the fats, and use alternatives for low glycemic values (like using agave nectar). I also substitute so that most all of my baking now is dairy-free, or I at least offer dairy-free options that are just as good. So many of us celiacs really cannot do the dairy anymore anyway, and gluten-free casein-free diets are finding their way into more and more of our homes as well.
    Enjoy these muffins in good health!
    Multi-Grain Confetti Gluten-Free Muffins
    These muffins are aptly named, as they include a host of alternative gluten-free grains and flours, and when broken open, look like a big new year's party! A beautiful, aromatic and healthy muffin - what a great way to start the year off right! If you don't happen to have any of these other grains on hand, simply use the same measurement of my Nearly Normal All Purpose Flour.*
    Ingredients:

    2 cup chai tea: add your favorite chai mix to 1/2 cup hot water (according to package portion directions) OR steep 3 chai tea bags in 1/2 cup lowfat milk (dairy or soy, rice or almond) ½ cup gluten-free oats (I used Gifts of Nature brand) 4 Tbs. butter or Earth Balance Shortening or Buttery Sticks 1/3 cup granulated cane sugar (or granulated Splenda) 2 Tbs. agave nectar or 3 Tbs. honey 2 eggs ½ cup natural applesauce, apple butter or pumpkin butter 1 cup Nearly Normal All Purpose Flour™ ½ cup almond meal or brown rice flour 2 Tbs. (1/8 cup) flaxseed meal 2 Tbs. (1/8 cup) mesquite flour 2 tsp. gluten-free baking powder ½ tsp. baking soda 1 tsp. ground cinnamon (½ tsp. vanilla + 1 ½ tsp. pumpkin pie spice if not using flavored chai mix) 1 ½ cups chopped berries (cranberries, blueberries, etc.) 1 cup chopped walnuts (optional)
    Directions:
    Coat muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F convection (preferred) or 350 static.In a small glass bowl (for microwave) or a small saucepan (for stovetop), combine the prepared chai tea with the oats and boil for 2 minutes, stir, cover and set aside.
    Whisk together the dry ingredients and set aside. In a large mixing bowl, cream the butter with the sugar. Beat in the agave nectar or honey, applesauce, eggs and finally, the cooked oat mixture. Gradually stir in the dry ingredients and mix until smooth. Lastly, fold in the chopped berries and walnuts, if using.
    Fill the muffin tins 2/3 full and bake until they are light brown: approximately 15 minutes for mini muffins or 22 minutes for regular muffins. Remove from oven, let cool in the pan.
    *This recipe calls for my Nearly Normal All Purpose Flour. You can find the recipe for this flour in my cookbook, Nearly Normal Cooking for Gluten-Free Eating or in various media links on my website, nearlynormalcooking.com, where you can also by this mix ready-made. It produces amazing results in all your gluten-free baking!

    Finished Multi-Grain Confetti Gluten-Free Muffins



    Connie Sarros
    This article originally appeared in the Summer 2003 edition of Celiac.com's JournalofGluten-Sensitivity.
    Have you ever taken a bite of unsweetened chocolate?  If you have, I’m sure your taste buds revolted!  Sugar is what makes most of our desserts palatable and desirable.  But sugar adds empty calories to the diet and little else nutritionally speaking.  So how are you going to bake foods to satisfy your sweet tooth if you refrain from using refined sugar?  There are always viable alternatives.
    Sucrose (a fancy word for sugar) usually encompasses the following:

    Brown Sugar:  Much less refined than white sugar, is derived from molasses (sorghum cane) and contains very small amounts of minerals. Raw Sugar:  May come in crystalline form that is very similar to brown sugar. Turbinado Sugar:  Is partially refined sugar crystals that have been washed in steam. White Sugar:  Derived from cane or beets, and no matter what form it takes, offers nothing but empty calories. First consider the less desirable sugar replacements:
    Maltose:  Not a good option because it comes from the breakdown of starch in the process of malting grains, usually barley, so it is not always gluten-free. Corn syrup:  A blend of fructose and dextrose; its effect on blood glucose is similar to that of sucrose.  Dextrose:  Usually made from plant starches, in the U.S. it is mostly made from corn, but can also be obtained by the inversion of cane sugar or sucrose. Honey:  Derived from flowers where bees have collected nectar, is a more concentrated form of carbohydrate than table sugar, and is converted to glucose in the body.  It is only slightly better for you that refined sugar.  If you are using honey to replace sugar, for 1 cup sugar, substitute ¾ cup honey; reduce liquid in recipe by 2 Tablespoons, and add ¼ teaspoon baking soda. If you still opt to use refined sugar, in most recipes you may reduce the amount of sugar called for without any noticeable effects on the finished product.  There are several “sugars” on the market that do not have the negative effects of refined sugar:
    Date Sugar:  Derived from dates, it is not as sweet as sucrose but has far more nutritional value.  For 1 cup sugar, use 2/3 cup date sugar and add a little water to form thick syrup. Fresh or Dried Fruits:  Offer a natural sweetness and can be used in baking to reduce the amount of refined sugar used. Fruit Juice Concentrates:  While high in sugary taste, have nutritional value not found in sucrose. Fructose:  Sweeter than any other sugar in equal amounts, comes from fruits and honey.  Because of its concentration much less of this sweetener is needed in recipes. Invert Sugar:  A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry.  It is sweeter than sucrose, so the amount used may be lessened, and it helps baked goods stay fresh longer. Molasses:  A thick syrup produced in refining raw sugar and ranging from light to dark brown in color. Maple Syrup/Sugar:  Both made from the sap of maple trees.  For 1cup sugar, use ¾ cup maple syrup or maple sugar.    Stevia Sugar:  Fairly new on the market this extract from the stevia leaf is combined with a pre-biotic nutritional supplement and is ten times sweeter than sugar.  It has a glycemic index of zero, and is nutritionally beneficial.  For 1cup sugar, use 2 Tablespoons stevia. Unsweetened Coconut:  When toasted the natural oils in coconut are exuded adding sweetness to a baked product. Unsweetened Applesauce:  When added to a cake or bread batter it adds sweetness, flavor, moistness and nutrition. Experiment until you find a sugar substitute that you enjoy, and one that works well with your recipes.Pineapple Sticks
    Ingredients:
    2 cups gluten-free flour mixture
    3 Tablespoons stevia
    ½ teaspoon salt
    ¾ teaspoon cinnamon
    ½ teaspoon gluten-free baking powder
    ¾ cup MF/gluten-free margarine
    ¾ teaspoon vanilla
    ¾ teaspoon lemon juice
    6 Tablespoons water
    1/3 cup all-fruit pineapple jamCorn-free diets:  Omit cornstarch from gluten-free flour mixture.  Use CF vanilla.  Use baking soda in place of the baking powder.  Use butter in place of the margarine.  Omit nonstick spray; use olive oil to brush baking sheet.
    Rice-free diets:  Omit rice flour from gluten-free flour mixture
    Soy-free diets:  Use butter in place of margarine.  Omit nonstick spray; use oil to brush baking sheet.
    Directions:
    Over a bowl, sift together flour mixture, fructose, salt, cinnamon and baking powder.  Cut in margarine until mixture resembles coarse crumbs.  Sprinkle vanilla, lemon juice and 2 Tablespoons water over flour mixture; toss with a fork.  Continue adding water, 1 tablespoon at a time, and tossing until mixture is evenly moistened.  Form into a ball, cover, and refrigerate for 1 hour.  Divide dough into 4 even pieces.  Roll 1 piece into a 12 X 4 inch rectangle; spread with half of the jam.  Roll the second piece into a 12 X 4 inch triangle; gently lift dough and place over jam.  Repeat with remaining 2 pieces of dough and remaining jam.  Trim edges.  Cut each rectangle into 12 one-inch strips.  Twist each strip, pinching ends to seal.  Place on a baking sheet that has been lightly sprayed with gluten-free nonstick spray.  Bake at 375F degrees for 20 minutes or until lightly browned.  Yield:  24 cookies.
    Note:  For variety, use apricot or black raspberry jam in place of the pineapple jam.
    Calories (per cookie): 83; Total fat: 4.4g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 121.4mg; Carbohydrates: 10.1g; Fiber: 0.3g; Sugar: 2.8g; Protein: 3g


    Jefferson Adams
    Celiac.com 11/18/2013 - It's Thanksgiving time once again, and celiac.com is here with gluten-free information, tips and recipes to help you make the most of your gluten-free Thanksgiving and holiday celebrations!
    These helpful tips will help to make a great gluten-free turkey dinner at home:
    First, always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Check our extensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Brining is a great way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory bird. For those of you who plan a smaller Thanksgiving, consider this recipe for stuffed Cornish Game Hens. Remember, you can also brine the game hens for a extra-moist, flavorful birds. Next, make sure to prepare a gluten-free stuffing! Don't risk cross-contamination by putting gluten-based bread or stuffing ingredients in your turkey. Gluten-free stuffing is a holiday staple that keeps them coming back for more. Be sure to check out Celiac.com's recipe for our tried and true gluten-free holiday stuffing that will keep your guests happily coming back for seconds. You can find some alternative stuffing recipes on celiac.com's forum. Be sure to prepare gluten-free gravy. If you don't want to prepare your own, be sure to use a gluten-free gravy mix. Thicken homemade gravy with either corn starch, tapioca or arrowroot flour. Be careful: Bouillon cubes often contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Vegetarian boullion is also an option. Lastly, ordering gluten-free baking ingredients and other hard-to-find items, like prepared gluten-free pies, ahead of time will help you to spend less time cooking and more time with friends and family. Many excellent prepared gluten-free products can be ordered online and delivered directly to your door from places like the Gluten-Free Mall. Your purchases there will directly support the celiac awareness and support mission of Celiac.com. Here's a recipe for a delicious variation on traditional mashed potatoes:
    Perfect Harvest Mashed Potatoes
    These harvest mashed potatoes are a nice alternative or supplement to traditional mashed potatoes.
    They go great with gluten-free stuffing and gravy, or with a splash of butter.
    Ingredients:
    1 pound Yukon gold potatoes 1 pound large red potatoes 1½ pounds sweet potatoes ¼ cup butter ½ cup buttermilk ¼ cup Greek yogurt ¼ cup freshly grated Romano cheese 1 tablespoon prepared horseradish ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground cinnamon Directions:
    Boil water with a dash of salt in a large pot.
    Rinse and peel all potatoes, and cut into 1-inch pieces.
    Place peeled potatoes in boiling salted water, cover and cook 15 to 20 minutes or until tender.
    Drain and place in a large bowl.
    Add ¼ cup butter and add the rest of the ingredients ingredients; mash with a potato masher until smooth.
    Top with additional butter, if desired.
    **
    For a sure-fire dessert hit, serve up some Classic Gluten-free Holiday Pumpkin Pie.
    Round out your gluten-free dinner with gluten-free side dishes from Celiac.com's extensive listing of gluten-free recipes. Meanwhile, be sure to check out these other gluten-free Thanksgiving recipes that will help make your holiday dinner a success:
    Fast Nutty Apple Crumble Holiday Pumpkin Bread (Gluten-Free) Gingerbread #2 (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) In addition to our recipes for Classic Gluten-free Pumpkin Pie, and gluten-free Ginger Crust Pumpkin Pie, we offer recipes for Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Holiday Treats.

    Jefferson Adams
    Celiac.com 11/10/2014 - Preparing a great gluten-free Thanksgiving is a easy as 1-2-3-4! First, and foremost, make sure your turkey of choice is gluten-free. Not all brands of turkey are gluten-free. Some contain gluten in their additives. Especially beware of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop.
    Here’s a helpful list of gluten-free turkey brands from our online forum. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure.
    Next, make great gluten-free gravy with Celiac.com’s delicious gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour.
    Great Gluten-free Gravy
    This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people.
    Ingredients:
    1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Preparation:
    While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock.
    Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours.
    Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock.
    Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.
    Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.
    Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook.
    Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.
    Best Ever Gluten-Free Stuffing Recipe
    Third, make sure you prepare gluten-free stuffing. Try Celiac.com's Best Ever Gluten-free Stuffing Recipe.
    Ingredients:
    5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 1 large yellow onion, chopped 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh sage, finely chopped 1-2 teaspoons fresh rosemary, finely chopped 1-2 cups gluten-free chicken broth 1 egg yolk 1 teaspoon salt 1/2 teaspoon pepper Directions:
    Sauté the onion and celery in olive oil on medium-low heat until translucent.
    Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.
    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
    Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)
    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.
    Add the salt and pepper and toss bread a bit more.
    Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
    Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
    If you want to cook the stuffing inside the turkey add only 1 cup of chicken broth.
    Serves six to eight people, depending on their appetite for stuffing.
    Thanksgiving Gluten-free Pumpkin Pie
    Lastly, prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe)
    Ingredients:
    3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions:
    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    POUR into gluten-free pie shell.
    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
    For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list.
    For even more ideas, check Celiac.com’s previous Gluten-free Thanksgiving and Holiday Guides from years past:
    Gluten-free Thanksgiving 2013 Gluten-free Thanksgiving 2010 Gluten-free Thanksgiving 2009

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
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    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.

    Jean Duane
    Celiac.com 07/13/2018 - I went to a friend’s home for dinner.  A few days before, she called and asked me what I could eat.  I asked her what she was planning to make, and she said she was grilling meats with side dishes.  I said, “Great.  Please just grill a piece of chicken for me with salt and pepper, and I’ll be happy to bring a side.” She said, “No need to bring a side.  I’ve got this.” When I arrived, she greeted me and said, “I spent all day cooking tonight’s dinner so you can eat it. Hey would you just check this salad dressing to see if it is OK for you?” I looked at the ingredients and it contained gluten and dairy, both of which I cannot eat.  Then I glanced around the kitchen and saw evidence of wheat cross-contamination, including buns being toasted on the grill, and gluten-containing barbeque sauce spilling on the grill where my “clean” chicken was cooking. She had other guests to tend to, and I couldn’t offer instruction or read the ingredients of everything she used in the meal. 
    At social gatherings, I’ve been challenged too by those who ask if I am really “allergic,” or just eating gluten free as a “fad.” I’ve been told many times by hosts and hostesses that, “a little won’t hurt you,” or “everything in moderation,” or “if it is made with loving hands, it is good for you to eat.”  Of course, all of this is bunk for those with food allergies or celiac disease.  A little bit may kill us, and whether made with loving hands or not, it will certainly make us sick. 
    Those of us with food allergies and/or celiac disease walk a tightrope with friends and relatives. The old rules of etiquette just don’t work anymore.  We don’t want to insult anybody, we don’t want to be isolated, and we also don’t want to risk our health by eating foods that may contain ingredients we cannot tolerate.  So what do we do? 
    Etiquette books advise us to eat what is put in front of us when we are guests in someone’s home. They caution us at all costs not to insult our hostess. Rather, we are instructed to compliment the hostess on her good cooking, flavor combinations, and food choices.  But when foods are prepared in a cross-contaminated environment with ingredients we are allergic to, we cannot follow the old social constructs that do not serve us.  We need to work together to rewrite the rules, so that we can be included in social gatherings without fear of cross-contamination, and without offending anyone.
    Let’s figure out how to surmount these social situations together.  
    Each edition of this column will present a scenario, and together, we’ll determine appropriate, polite, and most importantly, safe ways to navigate this tricky gluten-free/food allergies lifestyle in a graceful way.  If someone disagrees with our new behavior patterns, we can refer them to this column and say, “Here are the new rules for those of us with food allergies or celiac disease.”  When we are guests in someone’s home, we can give them links to this column so they understand the plight we are faced with, bite after bite. Perhaps this will help those of us living with us to understand, be more compassionate, and accepting of our adaptations to keep ourselves safe. 
    This column will present a scenario such as the one above, and ask that you comment on how you would navigate it. Let’s talk about it. Let’s share ideas.  Using the example above, here’s the scenario for this issue:
    What would you do?
    Your kind-hearted friend invites you to dinner and insists on cooking for you.  You arrive and the first thing she says is, “I’ve spent all day making this for you. Oh, I bought this salad dressing for you, but you might want to read the ingredients first.”  You do, and it contains malt vinegar.  You look around the kitchen and notice evidence of cross-contamination in the rest of the meal.  What do you do? 
    Please comment below and feel free to share the tricky scenarios that you’ve encountered too.  Let’s discuss how to surmount these social situations.  What would you do?

    Jefferson Adams
    Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity.
    To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet.
    The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina.
    The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies.
    Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5.
    This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease.
    Source:
    J Clin Gastroenterol