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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 Joe Bacon.
    3 egg whites (room temp)
    1 teaspoon vanilla
    ¼ teaspoon cream of tarter
    1 cup sugar
    Filling: (see below)
    2 ½ cups sliced fresh berries (I use strawberries)
    Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.
    Filling:
    ½ cup sugar
    2 teaspoon corn starch
    1/3 cup water
    ¼ cup lemon juice
    3 egg yolks beaten
    1 cup whipping cream
    In a saucepan combine sugar, corn starch, water and lemon juice. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat and gradually stir in eggs and return to heat, cook and stir 2 min more. Remove from heat and let cool, then, cover and chill. To chilled filling add the following: 1-cup whipping cream beaten to soft peaks. Fold into lemon filling and chill before adding to meringue shell. Spoon filling into shell and top with berries.

    Belinda Meeker
    This recipe comes to us from Belinda Meeker.
    Ingredients:
    2 cups gluten-free flour  (1 cup tapioca flour- 1 cup white rice flour)
    6 table spoons gluten-free butter
    6 table spoons gluten-free shortening
    1 table spoon powdered milk
    1 teaspoon xanthan gum or guar gum
    1 teaspoon salt (optional)
    1/3 cup cold water
    Directions:
    Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are making—for pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean--I covered my crust with foil after the 15 minutes and they turned out beautiful.

    Jules Shepard
    Linzertorte -- or Linzer tart -- may be made into one large tart, several small ones or even sweet cookies. Whatever the presentation, what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet berry filling!
    Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). You can make one large tart, several small ones or make them into cookies. I've seen it made into bars, as well. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling!
    Gluten-Free Tart Ingredients:
    ½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
    2/3 cup lightly packed brown sugar
    1 large gg
    ½ cup toasted almonds, ground*
    1 ½ cups Jules Gluten Free All Purpose Flour
    1 tsp. gluten-free baking powder
    1 tsp. cinnamon
    ½ tsp. salt
    confectioner's sugar for dusting
    *Toasting Almonds: Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned.
    Filling Ingredients:
    1 cup fresh or frozen and thawed raspberries
    1/3 – 1/2 cup seedless raspberry jam
    Directions:
    Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and cream. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.
    Preheat oven to 375 F (static) or 350 F (static).
    Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms.  The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.
    With remaining dough, roll out onto a clean surface or baking mat lightly dusted with Jules Gluten Free All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 - inch thick. Use small cookie cutters to cut out shapes like hearts, circles, stars, leaves ... if using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be 1 - 3- inches.
    Place cut out cookies onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack.
    Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for a larger tart. Arrange cookies on top of cooked, filled tart and dust with confectioner's sugar before serving.
    Note: This recipe may also be used for making Linzer Cookies instead, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling; top with a cookie with a hole cut out. Dust with confectioner's sugar before serving.



    Destiny Stone
    This is a recipe that you can't go wrong with. Easy to make, lightand healthy, no refined sugar, gluten, eggs, or dairy. What awonderful way to use all the berries that are popping up this summer.Try this recipe as it is written, or substitute with whatever berriesare abundant in your area.
    Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)

    Blueberry Filling Ingredients:

    6 cups blueberries ¾ cup honey 2tablespoons + 1 teaspoon arrowroot powder ¼ cup water 2teaspoon lemon juice 2 teaspoon coconut oil ½ cup raspberriesfor topping pinch salt To make filling:
    In a large saucepan, mix blueberries, honey, and salt.
    Add waterto arrowroot powder  in a small bowl and blend.
    Add toblueberry mixture; blend. Stirring often, cook over medium-high heatuntil mixture is bubbly and arrowroot-water mixture turns blueberrycolor, about 2 to 5 minutes.
    Stir in lemon juice and coconut oil.
    Cool slightly and pour into your already prepared pie crust.
    Chill at least an hour.
    Serve with honey whipped cream. Honey Whipped Cream Ingredients:

    1 cup coconut “cream,” from a chilled can of full-fat coconutmilk ¼ cup honey To make whipped cream:
    The day before you plan to make this pie, chill one can of coconutmilk, your mixing bowl, and beaters in refrigerator. Skim about onecup of the “cream” off the top. Add the coconut cream to achilled bowl. Whip coconut cream with chilled beaters until it reaches itswhipped cream state. Gradually add honey.
    Whip again until it turnsto whipped cream with at least soft peaks remaining when you stopwhipping.
    Spoon onto chilled pie, leaving a perimeter of blueberriesexposed. (Chill whipped cream if you are not topping your pieimmediately.)
    Top whipped cream with raspberries. Raw Nut Crust:
    The following raw crust recipe is ahealthy alternative to flour crusts. However, you can use yourfavorite crust for this recipe and it will be just as good.
    Crust Ingredients:

    2 cups finely ground raw soaked almonds ⅓ cup honey (or agavenectar) To make crust:
    Combine 2 cups finely ground raw almonds and ⅓ cup honey inmixing bowl. Press into lightly greased 5-inch pie dish.
    To Assemble Pie:
    Fill pie crust with berry filling and top with honey whipped cream and berries. Serve chilled and enjoy a little piece of heaven!



  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au