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    Sweet Potato Bundt Cake (Gluten-Free)


    Jules Shepard

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

    Sweet Potato Bundt Cake


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

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


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    Directions:
    Preheat oven to 325 F static or convection setting.

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

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

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

    Glazes:

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

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

    Sweet Potato Cake
    The finished Sweet Potato Bundt Cake (Gluten-Free)


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    Scott Adams
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    Jefferson Adams
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    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. 
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    Dr. Ron Hoggan, Ed.D.
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    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). 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics