Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.
This recipe comes to us from Ann Sokolowski. Preheat oven to 350F and line two cookie sheets with parchment paper. Combine: 1 cup almond flour (freshly ground if possible) 1 cup sugar 1 egg, slightly beaten 1 teaspoons gluten-free vanilla extract ½ teaspoons gluten-free almond extract ½ cup chipped dried apricots 2 Tablespoons butter Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.
3 cups gluten-free flour mix* 2 eggs 1 teaspoon soda 1 cup sugar 1 teaspoon cream of tartar 1 teaspoon almond (or flavoring of your choice) 1 cup gluten-free margarine Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand. Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc. 2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes. * Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread). Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part
Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.
Myhusband's favorite cookie is white chocolate chip with macadamias nut;hence, I decided to try making a gluten free version of the cookie forhim. After a few try with different flour mix and ingredients. I got arecipe that not only my husband enjoys but also his co-workers aftertrying them.This is my modified version of gluten-free cookie recipe.The cookies from this recipe has a nice soft texture.
This recipe will makes about 2 - 21/2 dozen cookies.
Preparation Time: 10 minutes
Cook Time: 12-15 minutes
2 1/4 cup of Silka Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cupeach of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4cup of potato starch)
1 stick of unsalted butter (melted) or 1/2 cup of oil
2/3 cup of light brown sugar
2/3 cup of sugar
1 teaspoon of gluten-free vanilla extract
1/4 teaspoon of salt
1 teaspoon of gluten-free baking powder
1 teaspoon of gluten-free baking soda
1 1/2 of teaspoon of xanthan gum
1 cup of white chocolate chip
1 tbsp of milk (optional)
1/2 cup of macadamias nut (optional)
Preheat oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet.
Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended
In a medium bowl, whisk Silka Flour Mix, baking powder, baking soda, xanthan gum and salt
Stir the dry ingredients to the butter mix until incorporated.
Stir in white chocolate chip and Macadamias nut (optional) into the cookie dough
If the dough appears to be a little dry, add in milk but it's entirely optional
Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart
Bake for 12-15 minutes or until cookies turn golden
cool cookies for 5 minutes before transferring them into a wire rack
Sometimes called “Wedding Cookies,” these balls of crumbly, nutty, powdery yumminess are a traditional favorite you shouldn’t have to miss just because you’re eating gluten-free. No one will miss the gluten in this delicious treat!
½ cup confectioner’s sugar (plus more for dusting finished cookies)
½ cup pecans
¼ cup sweetened, flaked coconut (optional)
½ cup butter or non-dairy alternative, room temperature (e.g. Earth Balance Buttery Sticks)
1 tsp. gluten-free vanilla extract
1 tsp. orange zest or peel (optional)
1 cup Jules Gluten Free All-Purpose Flour
¼ tsp. salt
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm, not sticky – at least 2 hours.
Preheat oven to 325° F (static).
Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately ½ cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
Yield: 2 dozen cookies, depending on size.
Report on Gluten Free Foods & Beverages Market (2019) gives complete outlook of ... non-celiac patients with more number of new product introductions in ... Awareness of Celiac Disease and Gluten – Intolerance Consumers 3.1.2 ...
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Re: MTHFR - I don't really know yet... I only started reading about it yesterday and it is pretty overwhelming. But it does seem to be common advice that if you have a close relative with it you should be tested, and I guess having 2 copies of the "C" variant, as my sister has, is the "worst" variety of it. It came to light for her when she was going through infertility and miscarriages. They discovered that her homocysteine was high, which led to the MTHFR testing.
So that is one thing I know I would then want to proceed to do, if I do have it - get my homocysteine tested. My dad died of early-onset Alzheimer's, and apparently there is a link between high homocysteine as well as the MTHFR mutation and Alzheimer's.
It also seems like it would be worth knowing if I have it since it could be the cause of my lower levels of B12.
And I guess maybe I would need to start taking methyl-folate?
I mean, to answer your question, I am not entirely sure what I will do if I do have it. Probably read a lot more about it... and take supplements like methyl-folate if I really think I need to. Check my homocysteine & control that if I need to, hopefully to lower my risk of Alzeheimer's. It seems like a frustrating area because there appear to be limited official medical websites that really even talk much about it (so far). I have found one article on the NIH that focuses on the link with high homocysteine.
I already eat a very healthy diet. Whole grains, lots of fruit & veg, mostly organic. I am a vegetarian except for very rare seafood. I avoid processed food and, above all, foods with added sugar... To me, sugar is by far the worst culprit in the SAD.
I think RA has been ruled out by my 2 negative Rheumatoid Factor tests (one done several years ago, one just this year at my physical). Also, the way this started in my elbows, and was really only there for years, is just... weird... and definitely doesn't really fit with arthritis. And there is no swelling to speak of, just mild pain - sometimes aching, sometimes burning, sometimes sharp... It may or may not fit with any systemic diagnosis versus a mechanical one, but nowadays I do also have pain in my hands, feet, and knees. So then I think, well maybe it is/was something systemic, but it was worse in my elbows for some mechanical reason but now has progressed elsewhere.
I thought Crohn's was just digestive? (Of course, many people think that of celiac.) So I haven't really investigated that one much.
My ANA was retested and is back down to "negative," so I think that pretty much rules out lupus. I believe fibromyalgia is still on the table.
Anyhow.... Your point is nonetheless taken. I do want to rule out celiac and go from there. At this point I'd sure love to find out it is something I could control through my diet!