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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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    FRUIT COBBLER (GLUTEN-FREE)


    admin


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    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.


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    Guest Lynne Bryant

    Posted

    This was THE BEST gluten-free dessert I have tasted yet. Fresh summer peaches, crispy edges, the right buttery sweet...OH LUSCIOUS.

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    The gluten-free life is new to me and I have never been good with seasoning food. So I wish the recipe for the gluten-free fruit cobbler had gone a little deeper into what spices to add. My cobbler could have used a little more zing but, despite that, it must have been OK because everyone ate it. I hope everyone was not just being nice.

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    Guest Melissa

    Posted

    Lovely. I usually use frozen strawberries.. I sub rice milk for the diary, and honey for the sugar (about 1/2 cup). Works out very nicely! I crave it often!

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    Guest Karen

    Posted

    I made this with fresh blackberries and it was really good. We served it warm with vanilla ice cream. I needed to cook it longer than the recipe called for - at least 15 minutes and I sprinkled a little cinnamon on top before baking.

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    Guest summar ann

    Posted

    I just made this for lunch. Everyone loved it! Since I am the only gluten-free one that is saying a lot. i can't wait to try it with different fruit. Thanks so much!

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    Guest Jessica

    Posted

    This recipe turned out wonderfully! My sister recently discovered she is gluten intolerant, so, for a family get-together, I made a mini gluten-free peach cobbler for her and used a standard recipe for the rest of the family. This recipe was actually better than the non-gluten-free recipe. I followed the recipe exactly (but halving the ingredients for a smaller version). I mixed the batter into the melted butter, as suggested, and the texture was soft and cake-like. Really good! I'm going to use this recipe for all my future cobblers.

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    Guest Rebecca

    Posted

    This recipe was very helpful and I was able to create a Apple Cobbler that is corn free and dairy free for people who have other intolerance's along with celiac.

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    Guest Laura Davidson

    Posted

    This makes the best cobbler. You would never know it was gluten-free. I made a blueberry cobbler and made the batter exactly as directed and mixed with the butter. I used a quart of fresh blueberries, sprinkled with about a tablespoon of lemon juice, then mixed with about 1/2 cup sugar that I had added about a teaspoon each of cinnamon and nutmeg. I baked at 350 for about 40 minutes, then turned on the convection baking at 350 for another 15 minutes. (This seemed to take care of the extra liquid from the fresh blueberries.) Definitely worth the extra effort!

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    This came out very pretty (I poured the batter over the butter without mixing), but could've used more flavor and sweetness. Next time I'll use maybe 1/2 cup sugar in the berries and maybe a teaspoon vanilla extract and extra sugar in the batter. I used a few shakes of cinnamon and nutmeg on the berries. I also used vegan butter and almond milk (soured with lime juice because it's what I had).

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    This cobbler came out better than the ones with wheat flour I used to make! I used canned cherries and drained off the juice before adding them.

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    Guest Lori

    Posted

    The gluten-free life is new to me and I have never been good with seasoning food. So I wish the recipe for the gluten-free fruit cobbler had gone a little deeper into what spices to add. My cobbler could have used a little more zing but, despite that, it must have been OK because everyone ate it. I hope everyone was not just being nice.

    Hi Val, don't be so hard on your self. Gluten-free cooking is difficult for everyone at first. For seasoning, most berries don't need any. Peaches don't really need any either, although some like cinnamon or a little coriander. For apples, use cinnamon, nutmeg and a bit of cloves taste marvellous. Try just a little at first. As you get used to it, you can try adding more. Happy baking!

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    Guest Roxanne

    Posted

    Loved this cobbler, made it with fresh peaches. Can't wait to pass it along to family and friends.

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    admin

    This recipe comes to us from Martha Spinelle.
    My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes.
    ½ cup tapioca flour
    ½ cup (1 stick) Margarine
    ½ cup cornstarch
    ½ cup butter-flavor Crisco
    ¼ cup potato starch flour
    1 egg, cold
    1 cup sweet rice flour
    1 tablespoon gluten-free vinegar
    1 rounded teaspoon guar gum
    4 tablespoons ice water
    ½ teas salt
    Sweet rice flour for rolling
    Dash sugar (optional)
    (Xanthan gum can be used instead of Guar gum)
    Blend together the flours, gum, salt, and sugar. Cut in the cold margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. Refrigerate the dough an hour or more to chill. (I chill mine overnight.)
    Divide dough and roll out on a sweet rice-flour board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling. Makes enough for a 2-crust 9 pie, + 1 pie shell.

    admin

    Two pie crusts: Sift together:
    ¼ teaspoon salt
    1 ¾ cup white rice flour
    ¼ cup garfava bean flour Add:
    ¾ cup +2 tablespoons gluten-free margarine Cut margarine into flour mixture with a pastry blender until well blended. Add:
    2 eggs
    1 teaspoon red wine vinegar Gradually add while mixing enough cold water to form a ball. Flour (rice) a board or wax paper well. Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out). For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter thats just the right size). Cut two pieces. Apply 2 tablespoons gluten-free pie filling or 100% fruit spread to one piece. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping. Prick the top with a fork. Bake at 350F on Cookie sheet for 15-20 minutes or until done. When cool drizzle with 10x sugar or Gluten-free Casein-free icing. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.

    admin

    This recipe comes to us from Sally Austin.
    Filling:
    3 cans apple pie filling
    1tablespoon lemon juice
    1 cup dried cranberries
    Topping:
    1 ½ cup gluten free granola
    20 Mi-del gluten-free gingersnaps, chopped or broken
    4 tablespoons melted butter
    Directions:
    Spray a 9” x 13” pan with oil spray. Spread apple pie filling into pan. Mix in cranberries with lemon juice (adds tartness). Mix gingersnaps and granola together, spread evenly on top. Drizzle melted butter on topping, spread through.
    Bake at 350F degrees for 20-30 minutes till golden brown and bubbling at sides
    Serve warm with ice cream or whipped cream.

    Jefferson Adams
    After dinner at a local Mediterranean restaurant, the waitress suggested my friend and I try the farmer's market fresh lemon soufflé for dessert. What followed was nothing short of culinary bliss, with ooh's and ahh's over the sweet, airy, lemony, delight. Realizing that most soufflé's contain a bit of flour, I resolved to replicate the joy in a gluten-free version. I've done a pretty good version using just corn starch, but I've been experimenting with various flours and starches as a substitute for the 2 tablespoons of wheat flour the recipe usually requires. This is the best I've come up with, so far. I will continue to tinker, as should you. Enjoy!
    Ingredients:
    1/2 stick of butter (for greasing cooking dishes)
    1/2 cup plus 2 tablespoons granulated sugar
    1/2 cup whole milk, raw if possible
    1/4 cup fresh Meyer lemon juice*
    1 teaspoon grated Meyer lemon zest*
    2 large egg yolks
    3 large egg whites
    1 tablespoon sorghum flour
    1/2 tablespoon potato starch (plus a dash more, as needed)
    1/8 teaspoon salt
    1/8 teaspoon cream of tartar (McCormick's)
    Powdered sugar (gluten-free)
    *Note - If Meyer lemons are not available, you may substitute regular lemons.
    Directions:
    Place oven rack in the lowest possible position. Heat oven to 400° F.
    2. Butter 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate until ready to use.
    3. Mix milk and lemon zest in a small saucepan and scald over medium heat. Remove from heat, and cool.
    Use an electric mixer, or hand beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times.
    Gradually mix in sorghum flour and 1/2 tablespoon of potato starch until blended, scraping down side of bowl.
    Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt.
    Heat mixture on low (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy (add more potato starch as necessary).
    Remove from heat, and cool completely.
    You can do this up to 2 days in advance, and store it sealed in the refrigerator. Just make sure you bring it to room temperature before cooking.)
    Place egg whites and cream of tartar into a separate bowl and mix at medium speed for about 10 seconds.
    Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over-beat; egg whites will appear dry and granular if they are over-beaten.)
    Stir about one-quarter of egg whites into cooled egg mixture to lighten it.
    Fold in remaining whites gently, using a rubber spatula, just until incorporated. Be careful not to over-mix.
    Pour mixture gently into prepared soufflé cups to top of rim.
    Cleaning the rim with your finger will help the soufflés to rise properly.
    Bake at 400° for 10 minutes; lower heat to 350°, and bake 4 more minutes or until the soufflé has risen above dish, the outside is set, and the inside remains a bit loose and jiggly when shaken
    Remove from oven, dust with powdered sugar, and serve immediately in the same containers.


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    Tammy Rhodes
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