• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    72,195
    Total Members
    3,093
    Most Online
    Viv44
    Newest Member
    Viv44
    Joined
  • Announcements

    • admin

      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
  • 0

    GREEN TOMATO BREAD (GLUTEN-FREE)


    admin

    This recipe comes to us from Barbara Paull.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Ingredients:
    8-10 medium green tomatoes
    2/3 cup boiling water
    ½ cup raisins
    2/3 cup vegetable shortening
    2 - 2/3 cup sugar
    4 eggs
    3 - 1/3 cups gluten-free flour mix (equal amounts of garbanzo, oat, potato, tapioca, rice and brown rice flours – Note that not all celiacs include oats in their diets.)*
    2 teaspoons baking soda
    1 ½ teaspoon salt
    ½ teaspoon gluten-free baking powder
    1 teaspoon cinnamon
    1 teaspoon cloves
    2/3 cup pecans or walnuts (coarsely chopped)

    *Most gluten-free flours will work.

    Yields 2 loaves.

    Directions:
    Slice green tomatoes, cut in quarters, run through blender until creamy. Need 2 cups pulp for recipe. Soak raisins in boiling water. Set aside to cool. Cream shortening, sugar, and eggs in large mixing bowl. Add pulp, raisins and their water. Beat well. In separate bowl, combine flour, soda, salt, powder, cinnamon, cloves, and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2 - 9” x 5” greased loaf pans.

    Bake at 350F for 1 hour. Possibly 10 minutes more (I turned oven off after 1 hour and left it in for 10 minutes more.).


    0


    User Feedback

    Recommended Comments

    Guest Brandy Barnes

    Posted

    I find Scott to be excellent on all articles-and it is very refreshing. I live in St.Louis, MO and my husband was diagnosed about 3 years ago. Go Scott and thanks a million!!!!!!!

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   6 Members, 0 Anonymous, 361 Guests (See full list)

  • Related Articles

    admin

    This recipe comes to us from Linda Rosendahl.
    2 eggs
    2/3 cup sugar
    1 teaspoon anise seed
    1 cup white corn flour
    Heat oven to 375 degrees. Grease and flour a loaf pan, 9 x 5 x 3. Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½ thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned. Makes 16 slices. Store in airtight container. These keep very well.
    Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.

    admin
    This recipe comes to us from Karen Oland.
    Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)*
    1 rounded teaspoon baking powder
    ¼ teaspoon salt
    ¼ cup powdered milk (or powdered buttermilk)
    1 egg
    Mix dry ingredients in mixing bowl.
    Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake about 10 -14 minutes (until browned on top and at the edges). If you poke the top, it should not be "jiggly", but firm.
    Remove from oven, let cool slightly in pan, then cut and serve. If taking somewhere else for dinner, leave in pan, wrap in towels to transport (cast iron will keep it hot for some time). Serve with lots of fresh butter, honey and a glass of cold buttermilk
    Notes:
    * I use home ground corn and sorghum, the flour as finely ground as I can make it. But, a coarser corn meal can be used or even masa -- you just get different textures in the resulting bread. Colored corn meals will result in differently colored breads - mine is yellow as I use popcorn most of the time, but you can use a white corn or even blue or red corn to get fun colors (especially good for layered salads).
    Corn flour can be ground with an electric mill (I use popcorn) or purchased at most Mexican markets.
    Use a finely ground corn meal (I grind my own, same consistency as a fine flour). You can use all cornmeal, but it can be a little coarse --cornstarch lightens the resulting bread.
    The above recipe is cooked in a small (6") cast iron skillet and makes 4 pieces (increase proportionately for a medium (8") or large (10") skillet -about 8 and 11 spoonfuls of flour, respectively and increase eggs by one for each increase in size)
    Triple everything for "big" pan (14"), do not multiply by 4, gets too thick, doesnt cook in center of bread.
    If you use real buttermilk instead of the powdered plus water -- try to get one without gums added, otherwise the batter is difficult to get to the right consistency. Regular milk could also be used. Havent tried this with any milk or egg substitutes, so dont know if it would work. I do know if you make it with masa flour and a gum thickened buttermilk, it gets a very "cakey" consistency.
    Additional Comments from "Mom":
    I dont really have a cornbread recipe as such. I combine both cornmeal and flour with dry powdered milk and enough water to make a batter about like pancakes, and then beat in an egg. I use a soup spoon to measure, For a medium sized skillet, I use about 5 very heaping spoonfuls of meal and 3 very heaping spoonfuls of flour (You could use all cornmeal). For my little skillet I use about 5 spoonfuls total and about 10 or 11 for the large skillet. You just have to play with it a little to see how thick you want your bread. It is hard to mess up. I used to use self-rising flour and meal so leavening was not a problem. Now I try to guess on the amount and add baking powder and salt. I usually add 1 rounded tsp baking powder and ¼ teaspoon salt to small skillet, 2 rounded tsp baking powder and ½ teaspoon salt to middle size, or 3 rounded tsp baking powder and ¾ teaspoon salt to large.
    I think the recommended amount is 1 ¼ teaspoon baking powder and ¼ tsp salt to 1 cup flour or meal. For the powdered milk, I just pour some in dry into the other dry ingredients. You could also use milk from a bottle, but it is harder for me to get it right. I probably add 1/3 cup to the middle size. I dont measure, so Im not sure. If you want to use butter milk, you need to add a little bit of baking soda to dry ingredients-- probably ½ teaspoon to middle-size. I think that buttermilk batters look thicker than they really are and are harder to make come out right. When I use buttermilk (from a bottle), I try to keep the batter a little thicker than normal. For the water, I slowly add running tap water until the thickness looks right.

    Silka Burgoyne
    As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread!

    Makes one loaf.
    Preparation Time: 10 Minutes
    Cook Time: 50-65 Minutes
    Ingredients:
    1/2 stick of salted butter 1/4 cup of vegetable oil (optional) 3/4 cup of light brown sugar 1/4 cup of sugar 1 1/2 cup of "Silkie Flour Mix" (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch) 2 eggs 1 1/4 tsp of xanthan gum 1 tsp of baking powder 1/2 tsp of baking soda 1 tsp of ground cinnamon 1/8 tsp of nutmeg 1/2 tsp of gluten free vanilla extract 1 1/2 cup of shredded zucchini 1/2 cup of chopped Walnut (optional) - with nuts version 1/2 cup of chocolate Chips (optional) - chocolate chips version 2 tbsp of light brown sugar for sprinkle on top (optional) Directions:

    Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper. Use mixer, cream butter and sugars until fluffy With mixer running, add egg and vanilla extract to the mixture Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer If the dough appears too dry, add 1/4 of vegetable oil Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean Let cool for 10 minutes before serve. Happy Baking!

    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!


  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    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