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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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    COCOA-COLA CAKE (GLUTEN-FREE)


    admin


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    This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

    2 cups sugar
    1 cup cola (not diet)
    2 cups gluten-free flour mix**
    1-½ cups gluten-free miniature marshmallows
    1-½ teaspoon xanthan gum
    ½ cup buttermilk
    ½ cup vegetable oil
    1 teaspoon baking soda
    ½ cup butter or margarine
    2 eggs, slightly beaten
    1/3 cup Hersheys Cocoa
    1 teaspoon gluten-free vanilla extract

    Preheat the oven to 350 degrees F, and grease a 13x9x2 rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat, stirring constantly.

    Add the chocolate mixture to the sugar mixture. Beat until smooth. Stir in the marshmallows. Add the buttermilk, baking soda, eggs, and vanilla; blend well. Pour the batter into the greased pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Makes 12-15 servings.

    A mixture of 1-½ teaspoon of vinegar plus a scant ½ cup of milk can be used instead of buttermilk.

    This cake is similar to a Texas sheet cake. It comes from Vicki Lyles, who adapted it from the cookbook Hersheys Make it Chocolate.

    **gluten-free flour mix:
    6 parts white rice flour
    2 parts potato starch (NOT the same as potato flour)
    1 part tapioca starch (also called tapioca flour)


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    admin
    This recipe comes to us from the Oklahoma Support Group.
    1 ¾ cup egg whites (about 1 dozen plus 2 large eggs - at room temperature)
    ½ teaspoon salt
    1 ½ teaspoon cream of tartar
    1 cup less 2 tablespoons sugar
    ½ teaspoon almond extract (gluten-free) or ¾ teaspoon lemon extract
    1 teaspoon vanilla (gluten-free) ½ teaspoon vanilla
    Sift 6 times:
    ½ cup sifted potato starch flour
    1/3 cup cornstarch
    1/3 cup powdered sugar
    Sift potato starch flour, cornstarch and powdered sugar 6 times. Set (½ cup) aside. Beat egg whites until foamy. Add cream of tartar, salt & flavorings. Continue beating until stiff. Add sugar 2 tablespoons at a time and continue beating until very stiff. Sift (½ cup) sifted ingredients over egg whites a little at a time, folding in with a wire egg beater or large spoon. turn bowl often. Put batter in ungreased tube pan. Gently cut through batter to level and prevent large holes.
    Bake:
    Slightly less than 400 degrees for 30 minutes (put a piece of foil on top after 15 minutes to prevent burning). Hang upside down overnight. You may frost with a butter icing when cooled, serve plain, or add sliced strawberries and top with Cool Whip. Store in the refrigerator.
    Variations: Chocolate flavor add 1 heaping tablespoon of cocoa.
    Pink Angel Cake: Add 1 heaping tablespoon of mixed fruit Jello powder.

    admin
    This recipe comes to us from Linda Sowry.
    Ingredients:
    Mazola no stick cooking spray
    2 packages (8 oz each) reduced calorie cream cheese, softened
    1 cup sugar
    ½ cup milk
    3 eggs
    ¼ cup Argo or Kingsfords corn starch
    2 teaspoons vanilla extract
    1 can (8 oz) crushed pineapple in juice, drained, juice reserved
    Cinnamon
    Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.

    admin

    This recipe comes to us from Annalise Roberts with a slight flour mix change by Sue Foss.
    If any cake could be called refreshing, this would be the one. Rich but light.
    Ingredients for cake layers:
    1 cup canola oil, plus additional for greasing cake pans
    2 ½ cups brown rice flour mix (1 cup brown rice, 1½ cup white rice flour)
    ½ cup tapioca, ½ cup potato starch
    ½ teaspoon salt
    1 tablespoon baking powder
    1 teaspoon xanthan gum
    1 cup milk
    1 teaspoon vanilla
    1 tablespoon finely grated fresh lemon zest
    2 cups granulated sugar
    4 large eggs
    For lemon curd
    2 teaspoons finely grated fresh lemon zest
    ¼ cup fresh lemon juice
    ¼ cup plus 2 tablespoons granulated sugar
    3 large egg yolks
    ¼ teaspoon guar gum
    ½ stick (¼ cup) unsalted butter, cut into tablespoon pieces
    ¼ teaspoon lemon extract
    Ingredients for lemon frosting:
    2 sticks (1 cup) unsalted butter, softened
    3 ½ cups confectioners sugar
    ¼ cup fresh lemon juice
    ½ teaspoon lemon extract
    2 teaspoons finely grated fresh lemon zest
    Special equipment: 2 (9- by 2-inch) round cake pans
    Directions to make cake layers:
    Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.
    Whisk together flour mix, salt, baking powder, and Xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
    Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
    Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
    Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
    Curd Directions:
    Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
    Frosting Directions:
    Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
    Frost cake:
    Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.
    Cooks notes:
    Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Lemon curd can be chilled up to 3 days. Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

    Destiny Stone
    Homemade strawberry shortcakes remind me of being a kid. I loved eating the strawberry shortcake while the homemade biscuits were still warm. This recipe is sure to satisfy your craving for real strawberry shortcake, not the spongy kind you buy at the store, but the southern home-style kind. Of course, good luck finding gluten-free strawberry shortcakes this good anywhere else. This recipe is gluten-free, nut-free and egg-free.
    Strawberry Shortcakes (Gluten-Free)
     Serving size: Makes 9 shortcakes
    Strawberry Topping Ingredients:

    3 baskets organic strawberries ¼ cup granulated sugar- to taste To make strawberry topping:
    Remove the stems from the strawberries. Slice into thin (¼ " to ⅛") slices. Put into a large bowl.
    Add sugar and mix into the strawberries. Set aside at room temperature. After the strawberries have been sitting for about 30 minutes, take a fork and mash them a little- just enough to get more juice out of them. Homemade whipped cream Ingredients:
    Small box whipping cream 2 drops gluten-free pure vanilla extract 1-2 teaspoons sugar To make whip-cream:
    Whip the cream thoroughly. Add  two drops of vanilla and 2 teaspoons of sugar, or to taste. Cover and store in the refrigerator until you are ready to use. Gluten-Free Biscuit Ingredients:
    3 cups  gluten-free all purpose flour 1 ¼ Tablespoons gluten-free baking powder ¼ teaspoon salt 3 Tablespoons granulated sugar 1 ¼ teaspoons vanilla extract 12 Tablespoons cold unsalted butter, cut into small pieces 1 ¼ cups heavy cream To Make Biscuits:
    Sift the flour, sugar, baking powder, and salt into a large bowl. Mix with a fork to blend. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a separate bowl. Pour the cream mixture into the flour mixture and mix with a fork until the dough is evenly moistened and just combined. It will be dry and choppy. Gently knead by hand to create a loose ball. Turn the dough out onto a lightly gluten-free floured cutting board and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, approximately 20 minutes Serving suggestion: To serve strawberry shortcakes, split a biscuit in half. Ladle strawberries over the biscuit. Add  whipped cream and dig in!

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    Tammy Rhodes
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    Jefferson Adams
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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    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. 
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    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.
     
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764