• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,913
    Total Members
    3,093
    Most Online
    Richardmc
    Newest Member
    Richardmc
    Joined
  • 0

    Black Currrant Pie (Gluten-Free)


    Scott Adams

    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Pie Pastry:

    1 ½ cup sifted gluten-free flour *
    ½ cup soy flour
    2 teaspoons xanthan gum
    ¼ - ½ teaspoon salt
    2/3 cup Crisco or other shortening
    5-7 tablespoons COLD water (I use 7)

    Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed.

    * gluten-free flour 6 parts rice flour
    2 parts potato starch flour
    1 part tapioca starch flour

    Fresh Black Currant Filling:
    3 Cups fresh Currants (heaping), crush ½ cup.

    Mix the crushed berries with 1 ½ cup sugar, 3 tablespoons of quick-cooking tapioca and ¼ teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in ½ to 1 teaspoon of grated orange peel and ½-2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   3 Members, 0 Anonymous, 324 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Andrea R Howe.
    7 Granny Smith Apples
    ½ box/bag yellow or white gluten-free cake mix
    grated or chopped nuts
    1 stick butter/margarine
    ½ cup cinnamon/sugar mixture
    Peel, core, slice apples. Place apples in 9x13 baker. Sprinkle sugar and cinnamon mixture and dry cake mix over apples. Drizzle melted butter or margarine over the top. Add grated or chopped nuts on top. Bake at 350 for 30 minutes.

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    After a lot of trial and error I developed the following Apple Crisp recipe.
    7 large granny smith apples
    1 cup gluten-free flour
    ½ cup brown sugar
    ¼ cup white sugar
    1 teaspoon cinnamon
    1/3 cup chopped pecans
    ½ teaspoon nutmeg (I use whole nutmeg and grind it)
    1 stick butter, melted
    Mix together dry ingredients and add melted butter; mix well.
    Peel and slice apples and put in a 9 x 9 buttered pan. Spread flour mixture evenly over apples and bake at 350 for 45 minutes. Increase heat to 375 and bake until bubbly.

    Scott Adams
    This recipe comes to us from Catherine Walton.
    1 ½ cups cashews: grind in blender
    1 cup water: add to cashew mix, and blend until creamy
    1 cup oil: add in a very slow stream, with blender running
    ¼ cup maple syrup or honey: add
    ½ teaspoon vanilla or almond extract (gluten-free brand): add

    A very rich whipped topping results. Taste test the topping this way and with the following additional ingredient, to come up with your preferred blend.
    1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.)
    Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)

    Scott Adams
    This recipe comes to us from Naomi Durrance.
    1 stick butter (½ cup)
    1 cup gluten-free flour mix
    1 ¼ teaspoon baking powder
    Dash of salt
    1 teaspoon xanthan gum (or a little less)
    1 cup granulated sugar
    1 cup whole or low-fat milk
    1 teaspoon vanilla extract
    2 eggs, beaten
    1 small can (5 oz.) evaporated milk
    1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
    eggs)
    Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).
    The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).

  • 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