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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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    PLUM CAKE (GLUTEN-FREE)


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    This recipe comes to us from Nancy Garniez.

    Preheat oven to 425F.

    Combine:
    ¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
    ¼ cup rice flour
    ½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
    ½ teaspoon xanthan gum
    2 teaspoons baking powder
    ¼ teaspoon salt

    Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peaches, etc, densely covering the dough. Sprinkle with cinnamon and sugar. Dot the top with bits of margarine or butter and bake for 25 minutes.


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    I followed the recipe. The cake was heavy and did not taste good. It was more like a bread as there was no sweetener in the cake. The plums on the top were good. I ate those and threw out the cake.

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    admin
    Ingredients: to make a 1½ lb cake in an 8 tin
    1 large banana
    or 4 oz/100g grated carrot or apple
    or 4 oz / 100g unsweetened tinned chestnut purée
    or 4 oz / 100g tofu
    2 eggs
    4 oz or 100g margarine - hard
    4 oz or 100g granulated sugar
    8 oz or 200g mixed fruit
    several glacé cherries
    ¼ pint or 150ml hot water
    4 oz or 100g lentil flour ( or gram flour)
    4 oz or 100g rice flour
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g cream of tartar
    ¼ teaspoon or 1g tartaric acid
    1 level teaspoon 1g mixed spice
    Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm.
    Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper.
    Preheated oven gas mark 4 350°F 180°C
    Bake for 1 ¼ to 1 ½ hours.
    Cool in tin before turning out and removing paper.
    Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.

    admin

    This recipe comes to us from Sharon Marcus.
    Flour mix:
    1 cup brown rice 2/3 cup tapioca starch
    2 teaspoons xanthan gum
    ¾ cup sweet rice flour
    1 ¼ cups white rice flour
    1/3 cup corn Starch
    ¼ cup potato starch flour

    Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume.
    Part A: slightly less than ¾ cup vegetable margarine.
    2 ½ cups flour mix
    2 teaspoons gluten-free baking powder
    ½ teaspoons salt
    2 eggs
    ½ cup sugar Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside.
    Part B: slightly less than 1 ½ cups milk margarine
    1 cup sugar
    2 eggs
    3 Tablespoons vanilla sugar Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.


    2. Part A:
    2 eggs, separated
    1/3 cup sugar
    2 teaspoons lemon juice
    1 teaspoon grated lemon peel Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and ½ teaspoon gluten-free baking powder. Pour in greased pan and bake about 10 min at 375 degrees
    Part B: 750gm soft white (spreadable) cheese
    4 eggs, separated
    1 cup sugar
    1 large lemon (juice and peel)
    1 heaping tablespoon corn flour (cornstarch) Beat whites with ½ of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add ½ of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with gluten-free cherry or strawberry pie filling and then store in fridge. Hag sameach!

    Jules Shepard
    Celiac.com 02/23/2008 - Before we get to the details of how to make this amazing gluten-free chocolate cake, I think a few words on the latest gluten-free beers are in order.
    You probably already know that Anheuser-Busch has made their very own sorghum beer - Redbridge - which is widely available (if your favorite establishments do not carry it yet, tell them to order it from their distributor!).  This beer truly tastes like it comes from the Budweiser family; during the Superbowl, for example, I was grateful to have the perfect football-watching beer at my fingertips again!
    For this cake recipe though, I needed something with more body and a richer taste.  I explored the options at my favorite little specialty shop in historic Ellicott City, Maryland - Carpe Vinum.  If you are ever in the neighborhood, stop by and have a chat with the proprietor, John.  He is a most fascinating man and will order with a smile whatever you desire in the realm of wines and beers.
    Ok, back to the beer.  So, John and I chatted and I decided to try two different beers for my cake experiments: Hambleton Ales' "Toleration Ale" (http://www.hambletonales.co.uk/gfa.htm) out of the UK, and Green's Endeavour Dubbel Dark (http://www.glutenfreebeers.co.uk/) from Belgium.  The website of Green's US distributor (http://www.merchantduvin.com/pages/5_breweries/greens.html) has some useful trivia on the grains Green's uses in its vegan beer -- a drink which boasts no wheat, barley, crustaceans, eggs, fish, peanuts, soya beans, milk, lactose, nuts, celery, mustard, sesame seeds, sulphur dioxide or sulfites (please stop me if I ever do drink a beverage containing crustaceans - yuck!).  I'll admit that I was so grateful to have gluten-free beer options that I bought one of all he had in the store, but I settled on these two for making my cakes (I did my own beer taste test later...).
    The Toleration Ale cake was somewhat lighter, but no less delicious in its own way.  The Dubbel Dark was indeed that, and probably most mimicked a true Guinness cake.  I used two different frostings for my two cakes: one a canned ready-made white gluten-free frosting (I used Pillsbury) and the other a homemade cream cheese frosting.  They were both tasty with this cake, so feel free to use what you have available as time and ingredients will allow.  Aside from the frosting, I give you substitutions in the recipe to make it milk free and just as yummy - yay!
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    xoxo,
    ~jules
    Gluten-Free Chocolate Beer Cake
    Ingredients:
    1 cup gluten-free ale
    8 Tbs. unsalted butter or Earth Balance Shortening
    ¾ cup unsweetened cocoa powder
    2 cups granulated cane sugar
    ¾ cup sour cream or Tofutti Sour Supreme
    2 eggs
    1 Tablespoon gluten-free vanilla extract
    2 cups All Purpose Nearly Normal Gluten-Free Flour Mix
    1 Tablespoon baking soda
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    Preheat oven to 350F.
    (Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
    Butter a 9-inch springform tube or springform pan (if using plain springform pan, line the bottom with parchment paper).
    In a small bowl, whisk the sour cream with the eggs and vanilla.
    Pour the 1-cup beer into a large saucepan (drink the rest!).  Add the butter and heat just until melted over medium heat.  Whisk in the cocoa powder and the sugar until smooth.
    Add the egg mixture into saucepan mixture and whisk.  Add the flour and baking soda until mixed.  Pour into the greased pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.  Let the cake cool completely in the pan on a cooling rack and remove from the pan when fully cooled.
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    8 oz. cream cheese (can use fat free!)
    1 cup confectioners' sugar
    ½ cup heavy cream (can use half & half, but use less than ½ cup)
    Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency.


    Jefferson Adams
    Celiac.com 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake.
    Ingredients:
    Filling:
    1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole eggs 1 cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Nut Crust:
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    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?  
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    Jefferson Adams
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    Source:
    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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    Source:
    fdfworld.com

    Jefferson Adams
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764