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    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 Marie George.
    Preheat oven to 350F.
    Ingredients:
    2 ½ cups rice flour
    1 ½ cups white sugar (a diabetic could substitute Splenda)
    2 Teaspoons baking soda
    1 Teaspoon salt
    2 ½ Teaspoons xanthan gum (1 teaspoon per cup of flour)
    ½ cup Hersheys Baking Cocoa Powder
    2/3 cups canola oil
    1 Tablespoon Vanilla
    2 Cups of clear Soda (Sprite, 7-Up or the like, or cold coffee or water)
    2 Tablespoons gluten-free white vinegar
    Blend all the dry ingredients together in a 9 x 13 inch baking pan, add the wet ingredients, then the soda last. Stir (do not whip) until all of the dry ingredients are wet. Bake 35 to 40 minutes. Test for doneness by pressing on the center. Remove and let cool before frosting.
    Optional: Dusting of powdered sugar.

    Scott Adams
    This recipe comes to us from Shannon Taylor.
    Ingredients:
    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 teaspoon lemon juice
    ¾ Featherlite Flour Mix
    1 teaspoon gluten-free baking powder
    2 tsp cinnamon
    1 teaspoon nutmeg
    1 teaspoon ginger
    ½ teaspoon salt
    ½ teaspoon xanthan gum
    Filling:
    8 oz. cream cheese
    1 cup powdered sugar
    4 tablespoons butter
    1 teaspoon vanilla
    Directions:
    Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake at 375F for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.
    Note: I would spray the pan then line the pan with wax paper then spray the wax paper.

    Scott Adams
    ½ cup espresso (or very strong coffee)
    ¼ teaspoon salt
    1 tablespoon baking powder
    ¾ cup white sugar
    18 ounces chocolate
    1 cup unsalted butter
    6 eggs
    8 ounces whipping cream
    2 tablespoons powdered sugar
    Preheat oven to 300F degrees. Set aside an un-greased springform pan.
    Add espresso, salt, sugar and baking powder. Stir until completely dissolved and set aside. In microwave oven melt the chocolate, checking for doneness every 30 seconds. Cut the butter into pieces and beat it into chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time.
    Pour the batter in pan and bake cake at 300F degrees for 45 minutes. The center will still look wet; it will also be a little fallen.
    As the cake cools, whip whipping cream with powdered sugar. Optional: Add some coffee-flavored syrup or cocoa a little vanilla extract.
    Spread whipped cream to a half-inch depth in the center of the cake where it has fallen. Chill cake overnight in pan. Serve cold and dont forget to share with your friends.

    Jules Shepard
    Celiac.com 01/15/2010 - King Cakes are used to select Mardi Gras Kings and Queens as well as to celebrate the season in households and at parties across the country. King Cakes have many looks, the most classic being a crown shaped pastry dotted with the sugared colors of Carnival: purple, gold and green.  Some have fillings, others do not, though they all house a hidden trinket like a plastic (formerly porcelain) baby.
    The trinket hidden inside each cake adds to its popularity, although the uninitiated often fail to recognize that finding the trinket inside your piece of cake may come not only with privileges (good fortune and/or becoming the King or Queen of the ball) but just as often with responsibilities (bringing the next cake!). 
    Make sure the next person to bring a King Cake to your party brings this one so everyone can enjoy it!

    Gluten-Free King Cake Recipe

    Pastry Ingredients:
    ¼ cup warm water (110 F)
    1 Tbs. granulated cane sugar
    2 ¼ tsp. (1 packet) highlyactive, fast rise yeast
    ½ cup unsalted butter ornon-dairy alternative (e.g. Earth Balance® Buttery Sticks)
    3 Tbs. granulated cane sugar
    ¼ cup warm milk (dairy ornon-dairy)
    2 large eggs
    3 cups Jules Gluten FreeAll Purpose Flour
    ½ tsp. ground nutmeg
    2 tsp. gluten-free baking powder
    ½ tsp. salt (¼ tsp. saltif using non-dairy alternative)
    2 Tbs. milk (dairy or non-dairy) forbrushing on pastry before baking
    Filling Ingredients:
    4 Tbs. butter or non-dairy alternative(e.g. Earth Balance® Buttery Sticks)
    ¾ cup packed light brown sugar
    1 ½ tsp. ground cinnamon
    ¼ cup Jules Gluten FreeAll Purpose Flour
    1 apple, peeled and chopped
    2/3 cup chopped pecans (optional)
    Gluten-Free Icing Ingredients:
    1 cup confectioner's sugar
    1-2 Tbs. milk (dairy or non-dairy)
    ¼ tsp. almond extract (optional)
    Colored sugar (purple, gold and green)
    Directions:
    Prepare the filling by melting the 4tablespoons butter and setting aside. In a separate bowl, toss thechopped apples with the Jules Gluten Free All PurposeFlour. Whisk together the brown sugar and cinnamon; stir the flouredapples in with the sugar-cinnamon mixture.
    In a small bowl, combine the warmwater, 1 tablespoon sugar and yeast; stir and set aside to proof.  Ifthe mixture is not bubbly and doubled in volume after 5-10 minutes,toss out and start again with fresh yeast.
    In a large mixing bowl, blend theremaining 3 tablespoons sugar and butter until lighter and fluffy. Add the milk and eggs and beat until well-integrated. Add 2 cups ofJules Gluten Free All Purpose Flour, salt, baking powderand nutmeg and mix well. Stir in the proofed yeast-sugar-watermixture, then add the remaining 1 cup Jules Gluten FreeAll Purpose Flour.  Beat another 1-2 minutes, until the dough isclumping together and is not too sticky.
    Prepare a large baking sheet by liningwith parchment paper. Turn the dough out onto a pastry mat or aclean counter dusted lightly with Jules Gluten Free AllPurpose Flour. Roll the dough out to an elongated rectangle 24-30inches long by 9-10 inches wide. Brush on the melted butter for thetopping, coating the entire rectangle. Sprinkle the topping mixtureon top of the melted butter, spreading to the ends of the rectangle,but leaving 1/2-1 inch without topping on each of the long sides ofthe rectangle.
    Using a pastry blade or a spatula,gently peel up one of the long sides of the rectangle and beginrolling it as you would a jelly roll. Once the entire pastry isrolled upon itself until no pastry remains unrolled, a 24-30 inchlong roll will remain.
    Gently pull the two ends of the roll togetherto form a circle or oval.  Dabbing the ends of the pastry with water,join the ends together to close the circle. Gently transfer the ringto the parchment-lined baking sheet, or transfer the ring on thesilicone baking mat to the baking sheet. Brush the milk on top ofthe exposed pastry, then using a large sharp knife, make a cut in thetop of the pastry every 2 inches to expose one layer of the roll.

    Spray a sheet of wax paper with cooking oil, then cover the cake andlet rise in a warm spot for 20-30 minutes like a warming drawer or anoven heated to 200 F then turned off.
    Preheat oven to 350 F (static) or 325 F(convection).
    Remove the wax paper from the cake andbake for 20-25 minutes. Remove to a wire rack to cool. Whilecooling, mix icing ingredients and drizzle over the cake. Sprinklecolored sugar on top of wet icing, alternating colors between eachcut in the top of the cake. Once cooled, insert a pecan or small plasticbaby into the underside of the cake to hide it. Serve when fullycooled.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au