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    Shipman House Gluten-Free Coffee Cake (Gluten-Free)


    Scott Adams

    4 egg whites -- whip till stiff, but not dry
    4 egg yolks -- beat till light and creamy
    1 cup sugar beat in to yolks


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    Add to yolk mix:
    1 cup potato or rice flour
    1/8 teaspoon salt
    2 tablespoons lemon juice
    1-½ tablespoon vanilla

    Topping:
    ½ cup brown sugar
    ½ teaspoon cinnamon
    ½ teaspoon cocoa
    ½ cup rice flour
    ¼ cup chopped nuts
    3 tablespoons butter

    Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

    Version #2:

    In a classic mother-daughter moment, I wanted to make the coffee cake for my mom over thanksgiving. She had to help, and then tinkered with the recipe a bit, so this is what Ive now ended up with ... the blend of flours really makes a difference and I think the extra egg-and-a-half [?] has made it more moist.

    Traceys Variation on the Shipman Coffee Cake:
    5 egg whites -- whip silly
    5 egg yolks + 1 total egg -- beat till light and creamy
    1 cup sugar -- beat in to yolks

    Add to yolk mix:
    ½ cup Lentil bean flour [from Indian grocer]
    ½ cup rice flour
    1/8 teaspoons salt
    2 tablespoons lemon juice
    1-½ tablespoon vanilla
    splash of Baileys *

    Topping:
    3 tablespoons butter, melted impatiently in a skillet
    ½ cup sugar
    a whole bunch of cinnamon
    ½ cup rice flour
    1 cup chopped nuts

    Fold egg whites into the batter**. For topping, blend softened butter with sugar, nuts, cinnamon, flour cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.

    *Yes, I did call Baileys and they assured me their Baileys + Cream is totally gluten-free
    ** mom would like it known that folding egg whites into batter is a lost art form. Impatience does not work here, or else youll poof all the air out the egg whites. Shes convinced that if you take the time and do it right, young lady that the coffee cake will poof to well over 4 inches. With the kitchen gods on her side, her patient folding resulted in a nearly 5 inch tall coffee cake that spilled over and trashed her brand new oven. [size does matter ]
    *** for leftovers -- if any -- wrap in wax paper, then a Ziploc baggie to keep in moistness. Enjoy!

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    Guest Greta

    Posted

    This is the worst recipe I have ever tasted. I have been gluten free for almost five years, and even I can tell that this is not good food! We followed the instructions exactly and it was so dry that you couldn't ever possibly call it batter.

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  • Related Articles

    Scott Adams
    Ingredients: to make a 1½ lb cake in an 8 tin
    1 large banana
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    or 4 oz / 100g unsweetened tinned chestnut purée
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    4 oz or 100g granulated sugar
    8 oz or 200g mixed fruit
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    4 oz or 100g rice flour
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    ¼ teaspoon or 1g cream of tartar
    ¼ teaspoon or 1g tartaric acid
    1 level teaspoon 1g mixed spice
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    Scott Adams
    This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. Also, with sponge cakes, eggs should be at room temperature, not straight from the fridge.
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    Scott Adams
    This recipe comes to us from Chris Kranzler.
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    5 oz walnuts, chopped
    5 oz almonds, chopped
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    ½ teaspoon baking powder
    ½ teaspoon salt
    4 eggs, beaten well
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    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.
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    3 Tbs. granulated cane sugar
    ¼ cup warm milk (dairy ornon-dairy)
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    1 ½ tsp. ground cinnamon
    ¼ cup Jules Gluten FreeAll Purpose Flour
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    2/3 cup chopped pecans (optional)
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  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
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    Source:
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    Jefferson Adams
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    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
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    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
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    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
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    Source:
    Alimentary Pharmacology & Therapeutics