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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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    NO CRUST NEW YORK-STYLE CHEESECAKE (GLUTEN-FREE)


    admin

    This recipe comes to us from Lisa Bell.


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    Serves 12-16

    Ingredients/Utensils:

    • Reynolds Wrap large size, heavy-duty foil
    • Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one)
    • 4 - 8 oz cream cheese, softened
    • 1 ¾ cups white sugar
    • 5 eggs
    • 1 egg yolk
    • 1 cup unsalted butter, softened
    • 1/8 cup cornstarch
    • 1 ½ cups sour cream
    • ½ teaspoon gluten-free almond extract
    • ½ cup heavy whipping cream
    • 1 teaspoon gluten-free vanilla extract
    • ½ teaspoon nutmeg
    • 1 cup chopped pecans (optional)
    Directions:
    1. Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” springform pan with foil.  Generously butter inside of pan.
    2. In large food processor, beat cream cheese and butter until smooth. Add sugar and cornstarch. Blend in sour cream.  Transfer to an extra large mixing bowl. With electric mixer, add whipping cream, and almond and vanilla extracts. Blend in eggs and egg yolk ONE AT A TIME, mixing and scraping bowl with spatula thoroughly between each addition.
    3. Pour batter into pan. Place pan in roasting pan and add water (about 4 cups to prevent cracks) outside of the springform pan. Bake on center rack for 70 minutes.
    4. Turn off oven and let cool with the door open for 1 hour. Remove springform pan from water bath and chill for at least 3 hours before removing the cake from the pan. Dust with nutmeg, and top with chopped pecans, if desired.

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    Great recipe. My wife his been making me a gluten-free New York Style cheesecake for years. She also makes a great gluten-free Pumpkin cheesecake.

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    Guest elizabeth gleason

    Posted

    Goodness, we just spent close to $100 today at the Glutteny Bakery in Pittsburgh because I can't bake gluten free. It is hard. I've spent about 25% of my last three years at UPMC inpatient hospital because of cross contamination or stupidity. I now have a seizure disorder from hitting my head from passing out after not eating or drinking for days from a gluten exposure... please just tell me what to do to navigate your site better. Elizabeth

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    Guest Lisa Bell-Pressley

    Posted

    I'm just glad I'm able to have my cake and eat it too, so that is always a plus. Good recipe.

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    Guest Shanicey

    Posted

    This recipe is loved by none gluten eaters and gluten eaters. The egg part of one egg at a time is extremely important as then it turns to cream egg cake if not done correctly.. but by fair the best one.

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    admin
    Courtesy of Andrea Frankel. Makes one large bundt or tube cake. This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those are you SURE there isnt wheat in this? recipes.
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    2 Tablespoon butter
    2 Tablespoon vegetable or nut oil (I like almond for this)
    2.5 cups gluten-free Gourmet flour mix (white or brown)
    1 cup soy flour
    1 teaspoon salt
    1 teaspoon baking powder
    .5 teaspoon baking soda
    1.75 cups sugar or 1.25 cups fructose, divided use
    1 cup buttermilk
    1 tablespoon gluten-free vanilla extract
    grated zest of one lemon
    1 teaspoon gluten-free almond extract
    2 large eggs, separated
    2 large egg whites
    Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge.
    Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once youve done this, you can also tell by smell when it first turns. Pour into a teacup where you have measured the vegetable oil, stir and set aside.
    Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10 tube pan or large bundt pan. Dust with rice flour or gluten-free flour mix, and shake out excess. (I have a heavy, nonstick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.)
    Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth.
    In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you cant resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!).
    This cake is fine as-is, or can be dressed up with a sprinkling of confectioners sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake!
    Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tablespoon of lemon juice or rice vinegar so the reaction with the baking soda will work.

    admin
    This recipe comes to us from Lynn Facey.
    2 cups gluten-free flour (Bette Hagmans)
    2 teaspoons xanthan gum
    1 ½ cups sugar
    1 teaspoon salt
    3 ½ teaspoon baking powder
    ½ cup shortening
    1 cup milk
    1 teaspoon vanilla
    3 eggs
    Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

    admin

    Ingredients:
    4-5 unpeeled Clementines (1 pound total)
    6 eggs
    1cup + 2 tablespoons sugar
    2 1/3 cup ground almonds (almond flour)
    1 heaping teaspoon baking powder
    Directions:
    Put unpeeled clementines in a pot with cold water to cover. Bring to boil and cook for 2 hours. Drain and when cool cut in half and remove seeds. Put in processor and chop finely. Add eggs, sugar, almond flour and baking powder and mix in processor. Pour into a greased 8" spring form pan (line bottom with parchment). Bake approx 1 hour at 375F. Let cool in pan.

    Destiny Stone
    I've never been big on cake, but when it comes to German chocolate cake, now that's a different story. This is a great recipe for celiacs because it is as close to the real thing as it gets. The only difference with this recipe and a “regular” German chocolate cake recipe, is that this one uses rice flour instead of wheat.

    German Chocolate Cake (Gluten-Free)
    Ingredients:

    4 ounces gluten-free sweet German chocolate ½ cup boiling water 6 eggs, separated 2 cups sugar, divided 1 cup butter or butter substitute 1 teaspoon pure vanilla 2 cups rice flour 2 tablespoons arrowroot (or cornstarch) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk To Make:
    Melt chocolate in boiling water. Cool. In small mixing bowl beat egg whites until frothy. Add ½ cup sugar and heat until stiff but not dry. Set aside. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate. Sift rice flour with arrowroot, baking powder, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8-inch or 9-inch layer pans lined on bottom with paper. Bake at 350 degrees F., about 30 minutes or until done. Cool. Frost tops of cakes, and enjoy!

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