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    Maple-Oat Scones (Gluten-Free)


    Jules Shepard

    I know there has been a lot of talk lately about whether Starbucks willbegin adding gluten-free offerings to their now-forbidden gluten-filledglass cases. Time will tell if they do so, if they do it safely (thosekinds of cases are a huge source of cross-contamination), and if theydo it tastily. But I'm not going to sit idly by and wait for Starbucksto see the light. I invented my own Starbucks-like maple scone, and Idare say it's better than any they may devise!


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    I made thisrecipe dairy-free, but you could use dairy yogurt and regular milkinstead. I have also provided alternatives for those of you watchingyour sugar intake, so everyone may partake.

    Enjoy!

    Gluten-Free Maple-Oat Scones

    Ingredients:
    1¼ cup certified gluten-free rolled oats (You may substitute an equalportion of Jules' Gluten Free All Purpose Flour in lieu of these oatsif you avoid oats in your diet)
    2 cups Jules' Gluten Free All Purpose Flour* (+ additional to flour the rolling surface)
    ¼ cup granulated cane sugar (or Splenda)
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    ¼ cup Earth Balance Shortening or Buttery Sticks
    1 cup vanilla (soy or dairy) yogurt
    2 large eggs
    2 Tablespoons pure maple syrup (or dark agave nectar)

    (*Note- This recipe calls for Jules Gluten Free All Purpose Flour which maybe made at home according to directions found in my books, NearlyNormal Cooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media links on mywebsite.)

    Glaze Ingredients (optional):
    1 ½ cups confectioner's sugar
    2 Tablespoons+ vanilla (soy or dairy) milk
    2 Tablespoons pure maple syrup (or dark agave nectar)

    Directions:
    Preheat the oven to 400 F static or 375 F convection.

    MapleScone_gluten-free.jpgPourthe oats into a blender or food processor and blend into a fine flour.(Or use equal amount Jules Gluten Free All Purpose Flour)

    In alarge bowl whisk together the dry ingredients: oat flour, Jules GlutenFree All Purpose Flour, sugar, baking soda and baking powder. Cut inthe shortening using a pastry cutter, two knives or an electric mixer.

    Ina small bowl, stir the eggs together with a fork to mix. Pour eggs intothe mixed dry ingredients, then add the yogurt and maple syrup. Stirwell to combine.

    Turn the dough onto a clean counter or pastrymat liberally dusted with my Jules Gluten Free All Purpose Flour. Coatyour hands with the flour as well, then scoop the dough in a ball ontothe mat.

    Pat the dough out into a flat disc, approximately 1inch thick. Using a butter knife, cut the dough into three sections,then cut each section into smaller triangles. You should wind up withapproximately 12 triangle-shaped scones. Make sure there is not toomuch extra flour on the tops of the scones before baking - brush offlightly, if necessary.

    Place each scone onto a parchment-linedcookie sheet and bake in the preheated oven for approximately 10minutes, or until they spring back when lightly touched. Do not overcook! Remove the entire baking sheet to a cooling rack.

    Aftercooling for at least 5 minutes, stir together the glaze ingredients,adding the milk only one tablespoon at a time until it reaches apourable, but not thin, glaze consistency. Slowly pour over the tops ofeach scone. Some of the glaze will pool around the scones onto theparchment paper, so leave the scones on the baking sheet for this glazestep unless you are serving immediately and want the glaze to pool onthe serving plates.

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    I've made these twice, and the proportion of wet to dry ingredients creates a mix that is more like pancakes than scones - there is no way to pick the dough up, let alone shape it in to a ball. I'm giving it a 3, because I think this is a simple error and if the proportions are corrected (though I haven't figured that out - it seems that you have to add close to twice the amount of flour called for) it would be a must have!

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

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

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

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

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

     COOKIE RECIPES Hazelnut Cookies (16-18 cookies)
    1 ¾ cups hazelnut flour
    ¼ cup tapioca starch
    ¼ teaspoon xanthan gum
    ¼ teaspoon gluten-free baking powder
    1 stick unsalted butter
    1 cup sugar
    ¾ teaspoon gluten-free vanilla
    1 egg yolk
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    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.
     
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    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.
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    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.
     
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    2 ½ cups Basic gluten-free Mix
    1 teaspoon baking soda
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    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
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    ½ cup almond flour
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    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)
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    1 ½ cup coconut flour (coconut powder)
    1 tablespoon melted butter or margarine
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    Nut-filled Dates (makes 25)
    2/3 cup ground, blanched almonds
    2 ½ teaspoon sugar
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    Melting Moments
    ½ cup cornstarch
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    ¾ cup softened unsalted butter
    Pinch of salt
    1 cup gluten-free flour mix
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    Gingerbread Cookies (makes a lot…)
    In a large bowl, beat together:
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    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.
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    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
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    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.
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    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.
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    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
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    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.
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    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
    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



    Destiny Stone
    Celiac.com 06/11/2010 - Most American parades and festivals revolve around good old fashioned American food. Most people will be enjoying  corn-dogs, french fries, waffle-cone sundaes and funnel cakes. Fourth of July celebrations are not likely to be very different from other festivals, and as a gluten-free person, it is important to be prepared for some good old fashioned American junk food-gluten-free.
    Converting your favorite junk foods to gluten-free may take a bit of creativity, but don't despair, it is possible. There are places offering gluten-free junk food options, but making your own gluten-free junk food is fun and takes the worry out of cross-contamination. The following recipes and suggestions are some American favorites but gluten-free.
    Funnel cakes are originally associated with the Pennsylvania Dutch part of the United States. Funnel cakes are often found at festivals, and popular events. Being gluten-free shouldn't mean the end of enjoying a popular American specialty dessert like funnel cakes, it simply means trying new gluten-free recipes that stand up to the traditional wheat flour cake. The following gluten-free funnel cake recipe is easy and only takes about 30 minutes to prepare. Make your cakes before the big event and take some to share, people won't believe they are gluten-free.

    Gluten-Free Funnel Cake Gluten-Free French Fries
    Don't let the name fool you. French fries are about as All-American as you get and crispy seasoned fries are even better. Try the following recipe for a yummy gluten-free seasoned french fry recipe.

    Ingredients
    2 1/2 pounds russet potatoes, peeled 1 cup gluten-free all-purpose flour  1 teaspoon gluten-free garlic salt  1 teaspoon gluten-free onion salt  ¾  teaspoon  Himalayan salt  1 teaspoon gluten-free paprika  ½ to 1 cup water (add as needed) 1 cup vegetable or olive oil for frying
    Directions
    Slice potatoes into French fries size. If you prefer thicker french fries, cut your fries in larger pieces, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, Himalayan salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels. Gluten-Free Waffle Cones
    Waffle cones are easy to make gluten-free. Ingredients will need to be gluten-free, but there are so many yummy gluten-free options these days when it comes to sweets. Make sure to buy gluten-free waffle cones and gluten-free chocolate sauce and gluten-free whipped cream (homemade is the best) and also gluten-free toppings. Put it all together with your favorite fruit and you have a waffle-cone sundae fit for a celebrity.Have a safe and fun Fourth of July!


    Jefferson Adams
    Celiac.com 03/11/2011 - St. Patrick's Day is once again upon us, which means it's a good time to prepare for a successful gluten-free celebration of the wearing of the green.
    One good thing for people on a gluten-free diet is that most traditional corned beef and cabbage recipes are gluten free. So, of course, are carrots and potatoes.
    If you plan of making corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the makers' websites claim to be gluten-free, include:

    Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel Libby's Canned Meats (Corned Beef and Corned Beef Hash) Market Day: Corned Beef Brisket Mosey's corned beef Nathan's corned beef Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef Wegmans corned beef brisket. Many other brands not listed are also gluten free. Be sure to read the ingredients on the package, including those for any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten. Still, if you're not sure, try to check the manufacturer's website, or maybe look for another brand.
    Gluten-Free Corned Beef Recipe
    Ingredients:
    6 pounds corned brisket of beef
    6 peppercorns, or gluten-free packaged pickling spices
    3 carrots, peeled and quartered
    3 onions, peeled and quartered
    1 medium-sized green cabbage, quartered or cut in wedges
    Melted butter (about 4 tablespoons)Directions:
    Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.
    Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
    Serves 6, with meat left over for additional meals.
    **
    For those who love Irish soda bread, the following soda bread recipe is a modified version of the Irish Soda Bread recipe from Easy Gluten-Free Baking by Elizabeth Barbone (2009 Lake Isle Press). This version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking.

    Amazing Gluten-free Irish Soda Bread
    Ingredients:
    Vegetable shortening for pan
    White Rice Flour for pan
    3 1/2 cups white rice flour
    1/2 cup sweet rice flour
    1/4 cup cornstarch
    1/4 cup potato starch (not potato flour)
    5 teaspoons baking powder (Gluten Free)
    1 1/2 teaspoons salt
    1 teaspoon baking soda
    1/2 teaspoon xanthan gum
    1 1/2 cups currants
    1 cup (2 sticks) butter softened
    2 large eggs
    1 cup granulated sugar
    2 cups buttermilkDirections:
    1. Preheat oven to 350 degrees and Grease and rice flour a 9 inch springform pan.
    2. In a medium bowl, whisk together the dry ingredients
    3. In a large bowl, cream together butter, eggs, and sugar until light and fluffy, about 1 minute.
    Use high speed on a handheld mixer or medium-high on a stand mixer. Stir in half of the dry ingredients. Use low speed on a handheld mixer or stand mixer for this. Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.
    4. Pour batter into prepared pan and spread evenly. Bake about 1 1/2 hours or until a tester inserted in center comes out clean.
    5. Place pan on a wire rack to cool. About 5 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023