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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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    GLUTEN-FREE PANFORTE FOR THE ROAD


    Glenn Minervini-Zick

    Next week I'm heading out to hike from village-to-village in Ecuador and the Inca Trail, including Machu Picchu, in Peru. My ZIX Cookies Panforte is on both my packing and gift lists. I slice the Panforte thin and wrap for nibbling on the trail and I slice into wedges for gifts to friends I make along my journey. Wrapped tightly, the treat lasts for months. I’m heading out for 3 months.


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    Gluten-Free Panforte for the RoadIngredients:
    Nuts and fruit:
    1 cup whole toasted hazelnuts
    ½ cup whole toasted almonds
    5 oz. dried figs
    3 oz. citron (candied Buddha hand fruit)

    Dry Ingredients:
    ½ cup sorghum flour
    ¼ cup tapioca flour
    2 Tbsp. cocoa powder
    2 Tbsp. chopped or crushed fennel seeds
    ½ tsp. ground cinnamon
    ½ tsp. ground ginger
    ½ tsp. ground coriander
    ½ tsp. black pepper
    ¼ tsp. ground cloves
    ¼ tsp. ground nutmeg

    Liquid ingredients (kinda!)
    2/3 c. honey
    2/3 c. sugar

    Instructions:
    Pre-heat your oven to 300F, then;
    Prep your baking pan:

    1. Use an eight inch spring form pan (if possible). A cake pan can work but it’s more difficult to get the panforte out (of the pan). You can also use a 9 inch spring form pan. Cut rice paper to fit the inside bottom of the pan. You can use parchment paper but it’s sometimes hard to peel off the bottom of the panforte after baking. Melt a couple tablespoons of butter and brush the bottom of the pan liberally. The add the rice paper circle and brush with butter again. Then brush the sides of the pan with any remaining butter. Set aside.
    2. Prep your nuts and fruits: Chop the whole figs and citron into ¼ inch pieces and put into a large bowl.
    3. Add the whole nuts to the bowl with the figs and citron.
    4. Prep your dry ingredients: In a separate bowl combine the dry ingredients and whisk to mix well.
    5. Then dump the mixed dry ingredients into the nut and fruit bowl. Mix thoroughly with a large spoon.
    6. Prep your wet ingredients: Ok, now for the fun part. Put your honey and sugar in a medium size sauce pan. Cook, stirring occasionally, until the mixture comes to a full boil (one that you can’t stir down). Boil for a quick 15 second count. Quickly dump your bowl of mixed ingredients into the saucepan and mix ingredients together quickly (like in 30 seconds or less). You need to complete stirring before the honey/sugar syrup cools (and gets too hard to spread). Put the wet mixture into the spring form pan and spread out to the edges and as evenly as possible. Don’t stress or forget to breathe! We’re having fun, right?

    Put the pan into the oven and bake for 35-40 minutes (for 8 inch pan) or 25-30 for a 9 inch pan. The batter will done on the sides and slightly bubbling in the middle. If uncertain how the baking is progressing, under bake a bit rather than over bake. The honey/sugar syrup when over baked makes a rather ‘hard’ panforte.

    Let the panforte set (to warm) on a rack. Then run a knife around the edge of the panforte and release the spring form pan. Once the panforte is totally cool you can ‘pry’ it from the bottom (of the spring form pan).

    Panforte is then ready to cut in wedges and wrap for gifts or for bike rides or hikes or with coffee or tea. One 8 inch panforte, because of its richness, can serve a pretty big group (at least a dozen).


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    admin
    Preheat oven to 350 degrees
    Mix:
    1 egg, beaten
    ¼ cup canola oil
    1 4-oz jar strained baby fruit or 1 mashed banana
    1 teaspoon gluten-free vanilla
    In another bowl, mix:
    1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)
    ¼ cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato starch flour)
    ¼ cup brown sugar
    1 teaspoon gluten-free baking powder
    ½ teaspoon salt
    Combine, then add:
    EITHER ¾ teaspoon cinnamon and ¼ cup white raisins OR ¼ cup chocolate chips (Tops Decadent has no dairy) and ¼ cup chopped macadamia nuts.
    The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size & shape! They will not spread, so small and flat usually comes out the best.
    Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.

    admin
    Preheat oven to 350.
    In a bowl mix:
    2 ¼ cups tapioca flour
    1 tsp. salt
    1/3 cup sugar
    ½ tsp. xanthan gum (omit for pie crust)
    In a blender or food processor mix:
    1 cup Filberts/Macadamias
    ¼ cup water
    ½ cup canola oil
    1 tsp. vanilla
    Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.
    This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.

    admin
    ¼ teaspoon salt
    ½ teaspoon nutmeg
    2 eggs
    ¼ teaspoon cloves
    ½ cup sugar
    ¼ cup margarine, melted
    2/3 cup gluten-free flour mix**
    1 teaspoon vanilla
    1 teaspoon cinnamon
    ¾ teaspoon baking powder
    Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes).
    Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla.
    Coat a madeleine pan with gluten-free cooking spray. Spoon about 1 Tablespoon of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned.
    Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen.
    This recipe comes to us from Joan Kulka. Note: For the rice flour in the gluten-free flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour.
    ** gluten-free flour mix:
    6 cups white rice flour
    2 cups potato starch (NOT the same as potato flour)
    1 cup tapioca starch (also called tapioca flour)

    admin

    This recipe comes to us from Phil Walker.
    Ingredients:
    4 medium egg whites
    225g/8 oz. caster sugar
    1 teaspoon corn flour
    Beat egg whites to soft peak, beat in caster sugar, a quarter at a time. Beating for a full minute after adding each quarter. Fold in corn flour. Place in spoonfuls, or pipe onto lined baking trays, allowing room for spreading.
    Preheat oven to (gas 2) 300F/150C and when trays go in turn down immediately to (gas1) 250F/140C. Leave for 1 hour, then switch oven off, and leave to cool in oven, (about 1 hour 30 minutes) will keep for a few days in a tin.

  • Recent Articles

    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?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
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    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
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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,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    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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    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
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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.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764