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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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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    Soft, Delicious Toufayan Bakeries Gluten Free Wraps


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    • Made with only the best ingredients and based off of traditional family recipes, these gluten free wraps are sure to exceed expectations!


    Celiac.com 05/01/2018 - Toufayan Bakeries, one of the largest family run bakeries in the U.S., bakes up four flavors of fresh, delicious gluten free wraps - Original, Spinach, Garden Vegetable and Savory Tomato.   


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    Made with only the best ingredients and based off of traditional family recipes, these gluten free wraps are sure to exceed expectations and are perfect for sandwich wraps and quick pizzas, and great for use in your favorite recipes. 

    For almost 90 years, the Toufayans have been filling lunch boxes, toasters, and tummies with fresh lines of pitas, flatbreads, bagels, wraps, lavash, and breadsticks. The Toufayan family is committed to quality you can taste. Learn more and discover recipes at Toufayan.com.

    For more info visit their site.


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    Jefferson Adams
    Layering different spices is a sensory indulgence as much as it is an experience in cooking. I love this recipe and curries in general because the spices work together to take command of the dish and infuse otherwise ordinary ingredients with brazen flavor.
    Most major manufacturers of spices will state on their label that they are gluten-free, but always double check because some brands use trace amounts of flour to prevent caking.
    This recipe can easily be substituted with canned chickpeas, but if time allows, always opt for fresh. If you can utilize beans in other recipes, purchasing dried chickpeas will actually save you money. This recipe makes enough to serve up to 8 people and is also great over rice. Cooked chickpeas double as the base for an endless variety of hummus dips!
    Ingredients:
    3 cups dried chickpeas
    2-3 large diced tomatoes with juices
    2 medium onions thinly sliced
    4 cloves minced garlic
    2 tablespoons vegetable oil or ghee (check label for gluten-free)
    2 teaspoons chili powder
    2 teaspoons turmeric
    2 teaspoons garam masala
    2 teaspoons paprika
    2 tablespoons ground cumin
    2 tablespoons ground coriander
    1 teaspoon allspice
    1 teaspoon salt
    1 bay leaf
    1 tablespoon fresh parsley
    6-8 gluten-free pitas
    Green onions trimmed, for tying (optional)
    Directions:
    Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.
    Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.
    Continue to simmer for about 1 hour or until beans are cooked, but not mushy.
    Discard bay leaf. Drain and reserve chickpeas.
    Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.
    Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.
    Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.
    Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.


    Dyani Barber
    If your looking for a quick grab and go breakfast or a satisfying snack that is gluten free, dairy free and also vegan, then I would suggest Amy's Gluten-free Tofu Scramble Breakfast Wrap.  You can either microwave it just shy of 2 minutes, or put it in the oven if you prefer a crispier wrap. 
    This wrap is filled with organic vegetables like tomatoes, zucchini, mushrooms and spinach.  Amy's wrap also has organic hash browns which I think gives it more of that “comfort food” feeling, along with plenty of organic tofu of course. 
    In my opinion, this was well seasoned, and I really liked how they blended all of these nutritional ingredients to make not just a healthy breakfast alternative, but a tasty one as well. 
    Amy's Gluten-free Tofu Scramble is wrapped up like a burrito, but I would have to say that the texture of the wrap reminds me more of a crêpe than it does a tortilla, but I like it just the same.  In addition to tasting great, this wrap contains 11 grams of protein and has no trans fat, MSG or preservatives – not a bad way to start the day! 
     
    Visit their site for more info.

     
     
    Note: Articles that appear in the "Gluten-Free Food Reviews"  section of this site are paid advertisements. For more information about this see our Advertising Page.

    Jefferson Adams
    Celiac.com 08/01/2013 - Got a seafood lover in your life? Want a guaranteed smash hit for your next romantic dinner?
    Scallops are one of those dishes that will delight most seafood lovers, and win you extra romantic points at the same time. They are also one of those dishes that usually carry a hefty price tag when you dine out. That's one of the reasons I like to make them at home.
    With a little planning and prep, you can use high dollar ingredients like scallops to deliver a delicious, romantic dinner for probably less than the cost of a single entree at your favorite restaurant.
    These grilled scallops are a snap to make. They dazzle they eye and delight the palate. Give them a try next time you need to dazzle your dinner guests.
    Ingredients:
    Bacon, preferably high quality
    Fresh large scallops
    Olive oil
    1 teaspoon smoked paprika
    2 teaspoons kosher salt
    Dash of pepper
    Directions:
    Boil bacon strips 5 minutes. Remove and dab dry on a paper towel.
    Toss scallops with 1 tablespoon olive oil. Make sure they're not too oily, just enough to coat them.
    Wrap scallops with dried bacon. Put 3 scallops per skewer, with lemon slices in between. You can also use toothpicks in a pinch and do one scallop and a bit of lemon per toothpick. Season scallops with salt, pepper, and paprika.
    Sear scallops on a medium-high grill and then remove and finish under the broiler, making sure the bacon is well cooked on all sides. Cover ends of the skewers in foil as needed to prevent burning under broiler. Remove when golden.
    Serve with a very simply spiced dipping sauce of mayonnaise with a bit of chili paste, and a dash of lime juice and chopped cilantro.

    Jefferson Adams
    Celiac.com 10/16/2014 - For those lucky enough to have traveled in Lao, Thailand, Cambodia, and Vietnam, these lettuce wraps might seem familiar. Variations on lettuce cups are fairly common in the cuisine of those countries.
    These lettuce cups are easy to make, barbecue friendly, and are usually a big hit with party guests.
    These are made with pork, but I’ve seen variations using chicken, beef, or even fish.
    Ingredients:
    16-20 Boston Bibb or butter lettuce leaves 1 pound pork loin, cut into small chunks 1 package of rice vermicelli, softened and drained 8-10 bunch green onions, chopped 4 sprigs fresh mint 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced ¼ cup gluten-free hoisin sauce 1 tablespoon gluten-free soy sauce 1 tablespoon rice vinegar 1 dash red chile pepper sauce (Sriracha or similar) 2 teaspoons sesame oil Directions:
    Place rice vermicelli in boiling water. Cook to al dente, about 3 minutes. Remove from heat, rinse in cold water and
    Rinse whole lettuce leaves and pat dry. Set aside.
    Heat a large skillet over medium-high heat.
    Cook and stir pork and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes.
    Drain and discard grease; transfer pork to a bowl. Cook and stir onion in the same skillet until slightly tender, 5 to 10 minutes.
    Stir hoisin sauce, garlic, soy sauce, vinegar, and chile sauce into onions.
    Add water, green onions, sesame oil, and cooked pork; cook and stir until the onions just begin to soften, about 2 minutes.
    Place meat in a bowl and serve with cold, cooked vermicelli, and lettuce.
    To eat, place a small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve pancakes them warm with butter for a delicious twist on lunch or dinner.
    Ingredients:
    3 large eggs 1 cup cottage cheese ½ stick salted butter, melted ¼ cup all-purpose gluten-free flour 2 tablespoons vegetable oil plus more for skillet 1 cup shelled fresh or frozen peas, thawed 4 scallions, thinly sliced, plus more for serving 1 teaspoon kosher salt plus more, as desired Directions:
    If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.
    In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. 
    Transfer batter to a medium bowl and stir in peas and scallions. 
    Batter should be thick but pourable; stir in water by tablespoonfuls if too thick.
    Heat a lightly oiled large nonstick skillet over medium heat. 
    Working in batches, add batter to skillet by ¼-cupfuls to form 3-inch-4-inch rounds. 
    Cook pancakes about 3 minutes, until bubbles form on top. 
    Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
    Serve pancakes drizzled with butter and topped with scallions.
    Inspired by bonappetit.com.

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
    AMG 714 is not designed for celiac patients to eat gluten at will, but for small, incidental contamination. Francisco Leon, MD, PhD, study director and consultant for Amgen, says that their team is looking at AMG 714 “for its potential to protect against modest contamination, not deliberately eating large amounts of gluten, like bread or pasta.” 
    Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
    Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018. 
    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
    The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
    Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
    But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow. 
    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com