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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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    Pine Nut Almond Zucchini Bread (Gluten-Free)


    Amie  Valpone

    Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.


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    Gluten-Free and Dairy-Free

    Pine Nut Almond Zucchini Bread (Gluten-Free)Ingredients:

    • 2 cups rice flour
    • 1/2 cup crispy rice cereal
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. sea salt
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. all-spice
    • 2 large eggs, beaten
    • 3 large bananas, mashed
    • 3 large zucchini, finely chopped
    • 1 Tbsp. almond extract
    • 1/2 ripe avocado, peeled, pitted and chopped
    • 1/4 cup pine nuts
    • 1/4 cup slivered almonds
    • 1/2 cup dried cranberries, chopped
    • 1 Tbsp. cocoa powder
    • 1/2 cup olive oil
    Directions:
    1. Preheat oven to 350F.
    2. Spray a bread pan with nonstick cooking spray set aside.
    3. Steam squash in a large pot until soft and tender.
    4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
    5. Remove zucchini from pot and mash well with a fork.
    6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients.  Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder.
    7. Transfer batter into prepared bread pan.
    8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.

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    Guest Candace

    Posted

    Hi Amie, I tried this bread, smelled great, crust tasted good, but was very gooey wet inside. I wonder if my bananas and zucchinis were too large. Can you provide actual amounts for the bananas and zucchinis instead of just 'large'? I would like to make this bread recipe work. Any other suggestions too? Thanks.

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    Guest Jessa and Kristyn

    Posted

    We made this recipe and made a few substitutions (1/8 c coconut flakes and 1/4 c honey instead of cranberries and pine nuts). It was very very wet. It appeared done, and we flipped it out and it was soup on the inside. Also, it tasted very strongly of almond. If you are planning to make this recipe, I would recommend draining the zucchini, or cutting back on the wet ingredients significantly, and only putting in a 1 tsp (or none) of the almond extract. Goodluck!

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    Guest Sherry

    Posted

    I made this recipe and from reading the comments, tried something a little different.

    I steamed the zucchini (6 of them for a double batch) and let it sit for about an hour and let it drain. I then put the zucchini in a gallon size baggie and put in fridge for 2 days. There was about 2 cups of liquid in the bag when I was ready to bake. I drained that. My bread was still a little moist but held together very well. Excellent bread for breakfast, lunch, dinner, snacks... Will bake again.

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    Scott Adams

    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
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    Scott Adams

    This recipe comes to us from Susan Carmack. Dry Ingredients:
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