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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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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    GLUTEN-FREE THANKSGIVING 2014


    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.


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    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.

    Photo: Wikimedia Commons--M. RehemtullaGreat 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:


    Image Caption: Photo: Wikimedia Commons--M. Rehemtulla
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    admin
    Gluten-Free Flours
    Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.
    Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn.
    Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum).
    Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bobs Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake.
    Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.
    Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.
    Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.
    Potato Flour has a strong potato taste and is rarely used in gluten-free cooking.
    Potato Starch Flour is used in combination with other flours, rarely used by itself.
    Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes.
    Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life.
    Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe.
    Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour.
    White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible.
    Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum).
    Alternative Flours
    The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions dont follow this rule.
    Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness.
    Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour.
    Millet a small, round grain that is a major food source in Asia, North Africa and India.
    I havent used millet and dont know much about the grain.
    Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron.
    Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron.

    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”)


    Jules Shepard
    I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush.  This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids.
    I have used some mesquite flour in this recipe because I love the subtle chocolate tones it imparts, and its added nutritional value doesn't hurt either!  However, if you are not a morning person, and are looking for simplicity, just use a full portion of my all purpose flour mixture -- it's delicious that way as well!
    Gluten-Free Coffee Cake
    Gluten-Free Coffee Cake Ingredients:
    1/2 cup butter or Earth Balance Buttery Sticks (room temperature)
    1/2 cup packed light brown sugar
    2 large eggs
    1/2 cup black coffee
    1 cup mashed ripe bananas (approximately 2 bananas)
    2 tsp. gluten-free vanilla extract
    2 tsp. pumpkin pie spice
    2 cups Jules Gluten Free All Purpose Flour*
    1/4 cup mesquite flour (or Jules Gluten Free All Purpose Flour)
    2 tsp. gluten-free baking powder
    1/4 tsp. baking soda
    *(Jules Gluten Free All Purpose Flour can be made following the recipe for my homemade flour found in my books or on my website in various media links.  It is also available pre-mixed at http://julesglutenfree.com)
    Streusel Topping (double if you really like your Streusel!):
    2 Tbs. softened butter or Earth Balance Buttery Sticks
    2 Tbs. light brown sugar
    1/2 tsp cinnamon
    Directions:
    Preheat oven to 350 F (static) or 325 F (convection). Oil or spray an 8 x 8 baking pan.
    Sift the dry ingredients together and set aside. Mash bananas in a medium-sized bowl, pour coffee over the bananas and set aside. Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and vanilla and combine well. Mix in the mashed bananas and coffee, then gradually stir in the dry ingredients, mixing until thoroughly combined.
    Pour batter into the prepared pan and set aside.
    In a small bowl, stir together the topping ingredients. Drizzle over the cake, then cut through the topping with a knife in a criss-cross fashion lengthwise, then cross-ways.
    Bake for approximately 40-45 minutes, or until the edges are lightly crisp and a cake tester inserted in the middle comes out clean.


    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.

  • Recent Articles

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

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6