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

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    Scott Adams
    Cinnamon rolls are an occasional indulgence that we all deserve. In our home we dont make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions:
    I like to substitute ½ the flour in the recipe with light buckwheat flour for an even better texture. The first time you make cinnamon rolls follow the recipe exactly and then begin to make your own substitutions. This way you will know what the dough is supposed to feel like before you begin to customize.
    Though I havent tried it, I believe that a dairy-free version would include substituting the dry milk powder with ground almonds in the Workable Wonder Dough recipe. Water could substitute for the milk in the Cinnamon Roll recipe (butter could be substituted with a non-dairy margarine).
    Tips:
    Whenever you make gluten-free bread or dough, take humidity into consideration. Always hold back a little of the water until you can see how wet the dough will be. Gluten-free flour absorbs moisture from the air and too much water can ruin a recipe. The dough needs to be firm enough to roll out with a rolling pin without sticking. It is important to tightly pack the cinnamon rolls into the pan, otherwise, they may become too firm. A warm towel placed over the pan during the rise phase is important. A good way to warm a towel is to place a wet, cotton dishtowel into the microwave for 40 seconds. Place the towel over the pan of cinnamon rolls and then cover with another towel or a piece of foil. This will allow for a nice rise. Good luck.
    Karen Robertson
    Cinnamon Rolls
    Makes nine 2-inch rollsEvery now and then you must treat yourself to a cinnamon roll! Packing them tightly into a baking dish helps to keep them moist throughout. Adapted from Wendy Warks Living Healthy with Celiac Disease (An Affect, 1998).
    1 recipe Workable Wonder Dough
    3 tablespoons butter, melted
    2/3 cup brown sugar
    3 tablespoons ground cinnamon
    ½ cup raisins
    1 1/3 cups confectioners sugar
    3-4 tablespoons milk
    Butter an 8-inch round cake pan.
    Roll out dough to a 9 x 18-inch rectangle, approximately ½-inch in thickness. Brush dough with 3 tablespoons melted butter. Sprinkle sugar, cinnamon, and raisins evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into 9 equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour. Bake at 400F. for 15-20 minutes. While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Drizzle mixture over hot, baked cinnamon rolls.

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

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

    Sweet Potato Bundt Cake

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

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

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

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

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

    Glazes:

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

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

    The finished Sweet Potato Bundt Cake (Gluten-Free)



    Connie Sarros
    This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/25/2014 - Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax.  Then you are diagnosed with celiac disease and suddenly realize you can no longer stop at Subway for a hoagie sandwich on your way home.  You get a sinking feeling in the pit of your stomach as you acknowledge that you will have to actually cook most of your own meals at home!  
    There is no need to panic.  There are many shortcuts that can help you get in and out of the kitchen faster.  Here are just a few:
    Make a list of all the items you buy at the grocery store.  Make your list very specific, organized by aisles at the store.  Print off multiple copies.  As you run out of things during the week, put a check mark next to the item on your list.  When it is time to go shopping, most of your list will already be done. Keep a “basic pantry.”  These are items you should always have on hand.  Not only does this include spices, household cleaners, paper products, and canned goods, but a back-up pantry meal is always good to stock as well.  This can be anything from cans of beans for a bean salad, gluten-free pork and beans or a can of tuna fish, to gluten-free spaghetti and gluten-free spaghetti sauce. Make extras.  If you are making soup, chili, spaghetti sauce, marinated chicken breasts, cookie dough, etc., make two or three times the quantity you need; freeze the extra portions so you have meals that just need to be popped into the microwave on the days you don’t have time to cook. Use disposable foil cookware for those really messy recipes.  Also, dish out dinners in the kitchen, from pot to plate; that way, you won’t have serving dishes to wash. Soak whole potatoes in hot water before baking them—they will cook much faster.  When potatoes need peeling, peel them after they are cooked when they are cool enough to handle and the skins will slip right off. Use leftovers to make a different meal.  Open a bag of ready-to-use lettuce and top it with last night’s leftover corn, taco filling, diced tomatoes, and sprinkle with gluten-free cheddar cheese.  Or top the salad with thin slices of the leftover roast beef, diced leftover asparagus spears…you get the idea.  You can also chop leftovers into bite-sized pieces and place them in a resealable freezer bag, and the next time you have leftovers toss them in.  When the bag is full, open a large can of gluten-free chicken or beef broth, add the contents of the bag, and voila—you have Recycled Soup! Save the crusts.  If you can’t get the kids to eat their crusts, trim them from their bread and store them in a resealable freezer bag (gluten-free bread is too expensive to buy and too time-consuming to make to throw out the crusts!).  When the bag is full, let the crusts dry out for 24 hours, then run them through a food processor or blender, adding spices like dried parsley, garlic powder, paprika, and/or Italian seasoning, and make breadcrumbs. Use a crock pot.  There are many meals that can be made in crock-pots, such as the recipe that follows.  Cut up your leftover veggies and meat from the night before.  You can also cut up potatoes ahead of time and soak them in cold water in the refrigerator.  In the morning, layer everything in the crock pot, add some liquid (gluten-free barbecue sauce, gluten-free spaghetti sauce, tomato sauce, gluten-free broth, or salsa), turn the temperature to low or slow cook, and eight hours later your meal is ready. With a little practice and planning, you can enjoy healthy, quick, gluten-free meals.  Planning ahead is the key to saving time.  Plan your meals for the week, including how you are going to use up the leftovers.  There definitely is time for “life after cooking” on a gluten-free diet.  You can find more quick meal ideas in my book, Wheat-free Gluten-free Cookbook for Kids and Busy Adults.
     

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    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au