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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Valerie Wells.
    1 stick butter
    1 cup gluten-free flour, any kind (I use a mixture of rice flour and corn starch)
    ½ teaspoon xanthan gum
    1 cup sugar
    ½ teaspoon salt
    1 teaspoon gluten-free baking powder
    ½ teaspoon gluten-free baking soda
    1 cup kefir or buttermilk (or soy milk that is soured with 1 tablespoon lemon juice)
    1 large can peach halves or about 2 OR 3 cups frozen, thawed berries to which about ¼ cup sugar is added
    Ground cinnamon, nutmeg, cloves, etc. (optional)
    Preheat oven to 350F. Melt butter in 8 x 8 glass pan. Mix all other ingredients except fruit. Pour batter onto melted butter. Some people stir it around to mix the butter with the batter. Others dont. Its a matter of personal taste. If you do stir the butter in, you get a tender, rich cake like texture. If you dont stir it in, you get a chewy, crusty butter flavored edge. Drop the fruit on top. Lightly sprinkle peach cobbler with spices of your choice. Bake 45 minutes.

    Scott Adams
    This recipe comes to us from Thomas Schaefer.
    Ingredients:
    6 tablespoons sugar (granulated)
    ¼ cup plus l tablespoon of cornstarch
    8 large egg yolks
    l quart of whole or 2% milk
    8 ounces semisweet chocolate chopped
    4 tablespoons unsalted butter, cut up
    1 – 10 inch baked gluten-free pie shell
    1 ½ cups heavy whipping cream, chilled
    2 tablespoons confectioners sugar
    l teaspoon vanilla
    Chocolate shavings to scatter over the top of the whipped cream
    Directions:
    Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat high speed until thick and pale about 4 minutes (I like to use a electric hand mixer for this). Put the l quart of milk in a saucepan and bring to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk. I do this off the heat, then return to the heat and cook over medium heat until it thickens and comes to a boil. Remove from heat and add the chocolate and butter that has been cut up. Whisk until it is melted and smooth. Pour into the baked pie shell. Cover carefully and refrigerate at least 2 hours or overnight.
    Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.

    Amie  Valpone
    Here's a fun fall dessert to serve as the leaves start to fall and the weather begins to turn a bit brisk. I've also made a tasty Apple Pistachio Crisp on my website if you're more an apple fan than a pear fan!
    Ingredients:
    2 Tbsp. stevia or other sugar substitute 3 Tbsp. Earth Balance Vegan Butter Sticks 1 tsp. ground cinnamon 1 Tbsp. orange zest 5 fresh pears, peeled, cored, and cut into 1/2-inch pieces 1/2 cup gluten-free all purpose flour such as Better Batter ¼ cup finely chopped pistachios 1/4 cup gluten-free oats such as Bob's Red Mill 2 Tbsp. freshly squeezed orange juice 1/2 cup dairy free yogurt such as So Delicious Coconut Yogurt Directions:
    Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. In a medium bowl, combine stevia, 1 tablespoon melted butter, cinnamon and orange zest. Add pears; gently toss to combine. Transfer mixture to the prepared baking dish. In a small bowl, combine flour, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Drizzle with freshly squeezed orange juice. Cover and bake for 25 minutes or until bubbling. Uncover and bake for another 15 minutes. Remove from oven; set aside to cool for 10 minutes before serving. Serve with dairy-free yogurt. Enjoy!

    Jefferson Adams
    Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.
    However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.
    In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods.
    This pie crust recipe comes from King Arthur Flour
     
    Great Gluten-free Apple Pie
    Gluten-free Pie Crust Ingredients (Makes 1 crust):
    1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients:
    6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions:
    Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie.
    Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
    Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
    Shape into a ball and chill for an hour, or up to overnight.
    Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
    Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour.
    Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom.
    Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
    Tips for Better Baking:
    Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like):
    Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free)  Tasty Apple Crisp (Gluten-Free)

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    Thanks! I didn’t realize that the IGA test could be just a specific portion of your total IGA.  I looked at at my test results and it says  with assessment of total IGA.  My follow up appointment is on Thursday, I can ask my doctor for more information when I see her.
    Rachelle, this is a pretty old thread, so this member may not respond.  Your child should see a doctor.  You could ask for celiac disease testing or have him elvaluted for something like EoE.   https://www.aaaai.org/conditions-and-treatments/related-conditions/eosinophilic-esophagitis https://www.beyondceliac.org/celiac-disease/symptoms/children/
    Yes, the photo link worked.  Again, DH is not diagnosed visually because it resembles so many other rashes.   Is it possible to get an appointment at the celiac center at Texas Children in Houston?  I do not know your insurance, but it might be possible to pay for a visit (cash) but get tests, etc. via your in-network insurance.  It would be worth a call.   https://www.texaschildrens.org/departments/celiac-disease-clinic I  do not understand why they think he is too young to devel
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