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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Ellen Gold.
    1 cup brown rice flour
    1 cup white rice flour
    ¼ cup each potato starch flour & tapioca flour
    1 tsp. xanthan gum
    1 tablespoon gluten-free baking powder
    ½ tsp. salt
    tablespoon egg replacer (dry ingredients mixed)
    ½ cup butter, (or canola oil)
    2/3 cups honey or brown sugar -or- ½ cup fructose
    cream oil & sugar
    1-½ cups thoroughly mashed overripe bananas
    Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.

    Scott Adams
    This recipe comes to us from A.J. McEvoy.
    Yeast Mix:
    ¼ cup warm water
    1 ½ teaspoon sugar
    2-teaspoons Red Star yeast (or your favorite gluten-free brand) Dry Mixture:
    1 cup tapioca starch
    ½ cup quinoa flour (or you can try amaranth flour in its place)
    ½ cup sweet rice flour
    ½ cup potato starch
    1/3 cup powdered dry milk
    ¼ cup soy flour
    3 tablespoons sugar (I prefer C&H Ultra-Fine Bakers Sugar; it mixes best)
    2 teaspoons xanthan Gum Wet Mixture:
    2 large eggs, well beaten
    2 tablespoons olive oil
    1 cup warm water
    ¾ teaspoon apple cider or wine vinegar Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesnt do this, either your water was too hot, or your yeast is old and dead.
    Measure ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly (I like to run the whole dry batch through a sifter afterward, but this is really not necessary). Add the oil to the eggs. Add the vinegar to the water. Then add these to each other.
    Add wet mix to dry mix, stirring well. You can use a dough mixer, but a good, strong arm will do the trick nicely. Lastly, add the yeast mixture, stirring until evenly mixed. Cover bowl loosely with plastic wrap, leaving it in a warm (and preferably, dark) place to rise for 30 minutes.
    After first rise, stir dough, beating out most of the air-bubbles. Grease a medium-sized bread pan. Spoon the dough into the pan; then cover and let rise a second time in a warm, dark place for another 30 minutes.
    Bake at 350 degrees for 50-60 minutes. Leave to cool in pan for 10 minutes, then remove from pan to cool on a cooling rack for no less than 15 minutes before slicing (When Im over-eager and slice the bread too soon, it caves in the middle, leaving bread slices that are misshapen).
    FOR PIZZA CRUST:
    Use basically the same recipe, reducing water in wet mixture to ¾ cup, and using brown rice flour in place of quinoa flour in the dry mixture.
    After first rise, spoon dough into the middle of a greased 12 pizza pan. Dust top of dough ball with tapioca starch, so it wont stick to your hands. Dust fingertips as well. Using your fingers, flatten the dough, working to stretch it to the outer edges of the pan. Over a sink, use a turkey baster to puff air across the crust to remove the excess starch from the crusts top (Or, if youre feeling particularly uncouth, you can just blow on it!) Brush crust with olive oil. Cover loosely with plastic wrap and leave pan in a warm dark place to rise for 30 minutes.
    Bake crust for 12-15 minutes in a 350 degree oven. Remove from oven. Cover with sauce and toppings. Bake at 350 for 15-20 minutes.

    Scott Adams
    This recipe comes to us from Ayesha Iqbal.
    Use in equal measures:
    -Chick pea flour (also known as gram flour and basin in Indian shops)
    -Pounded yam flour

    Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
    Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.

    Jennifer Arrington
    During the holidays I find myself missing certain holiday foods terribly.  The one that really gets me is pumpkin pie.  No matter what anyone says, it’s just not possible to make a gluten-dairy-sugar-free pumpkin pie and call it a pie...

    So, this holiday, in the quest for something pumpkin-y I came up with a simple recipe for pumpkin bread that I can eat with abandon, that tastes great, and that doesn’t contain any gluten, dairy, or table sugar (sucrose).

    Ingredients

    1 package (8 oz.) Fearn Brown Rice Baking Mix.  The box contains 2 packages of mix – 8oz each. 1 - 15 oz. can pumpkin ½ to 1 tsp. cinnamon ½ to 1 tsp. pumpkin pie spice 2 eggs ½ cup olive oil ½ cup unsweetened applesauce  
    Directions

    Preheat oven to 350F. Place a small amount of olive oil in the bottoms of 4 mini-loaf pans. (I use ceramic pans purchased from Michaels for a whopping 99c each). In a large mixing bowl, mix eggs and pumpkin until well blended. Add oil and applesauce and mix well. In a separate bowl, combine one package of Fearn Brown Rice Baking Mix with the cinnamon and pumpkin pie spice.  (I vary my amounts of spice depending on the mood of the day but usually use between ½ - 1 tsp of each.) Mix the dry ingredients into the pumpkin mixture until all ingredients are well blended.   The mixture will be quite thick. Spoon into 4 prepared mini-loaf pans. Bake at 350F for 35-45 minutes or until the tops are brown.  Test for "doneness" with a toothpick.   
    I enjoy my pumpkin bread served warm with Organic Smart Balance butter spread.  My children (who can thankfully eat mostly anything) eat it with a dollop of Redi Whip.  If I eat it for dessert, I heat up a slice and then add Silk Soy Vanilla Yogurt on the side.  This quite satisfies my dessert-with-cream longing.
    Happy gluten-free eating!


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    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated
    I am celiac and eat gluten-free, DF, SF and sunflower free because I'm highly reactive to all 4. I discovered about a year and a half ago that I would have severe and immediate GI reactions, similar to as if I ate dairy, to anything with sunflower/safflower products in it, but I think that's when using the oil became more prevalent too. Strange because I loved sunflower seeds as a kid. I've also linked it to places I've eaten out where everything was fine and then discovered they started using s
    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated that
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