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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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    LEMON CHIFFON PIE (GLUTEN-FREE)


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    This recipe comes to us from Jody Hoag.

    Ingredients:
    1 tablespoon gelatin dissolved in ¼ cup water
    4 egg yolks
    ½ cup honey
    Rind of 2 lemons (grated)
    ½ cup lemon juice
    ½ teaspoon salt

    Directions:
    Whisk yolks until pale yellow and mix in other ingredients. Cook over low heat or in top of a double boiler until thickened. Let cool.

    Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.


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    Thank you for sharing this recipe with us. The best thing about this lemon chiffon pie is the contrast of flavors between sweet and tart. I used a creamy lemon-flavored honey, which was such a great alternative to most recipes that call for sugar.

     

    I had a little trouble getting the consistency just right to hold its shape. Although the first slice came out perfect after chilling overnight, afterwards, the filling began oozing into the spot where the pie piece was removed and the next time we wanted another slice, the chiffon had by that time displaced the empty spot to fill in the entire pie tin, decreasing the overall height of the filling.

     

    The taste and texture, however, are perfect!

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    admin
    This recipe comes to us from Elizabeth K.
    Ingredients:
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    2 tablespoons brown sugar
    ¼ cup melted butter
    1 quart vanilla ice cream
    6 ounces frozen lemonade concentrate
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    Directions:
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    Jules Shepard
    Pie Ingredients:
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    ¼ cup sliced strawberries
    1 cup chopped, dried dates or figs
    1 ½ bananas, ripe and mashed
    2 Tbs. light agave nectar or honey
    ¼ cup Jules Gluten Free All Purpose Flour*
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    Destiny Stone
    Pavlova is a dessert with a meringue base that was created in honor of the ballet dancer Anna Pavlova when she was touring in New Zealand and Australia. The main ingredient  that separates pavlova from a normal meringue, is the addition of cornstarch and vinegar to the egg white mixture. The cornstarch, egg and vinegar creates a chemical reaction which results in a fluffy, marshmallow center.
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    Ingredients:

    1 cup fresh (organic) strawberries, cut in bite size pieces 2 tablespoons sugar 4 egg whites, at room temperature (they will separate easier if they are cold) 1 cup superfine or regular sugar 1 2/3 teaspoons gluten-free vanilla extract 2 tablespoons  gluten-free cornstarch 2 teaspoons gluten-free rice wine vinegar 1 cup heavy whipping cream 1 tablespoon confectioner’s sugar
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    Jefferson Adams
    Celiac.com 12/02/2014 - Say what you want about turkey and stuffing being the cornerstone of any great holiday feast. For many folks, that’s all just window dressing for the real cornerstone of the meal: Dessert.
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    Tammy Rhodes
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    Source:
    fdfworld.com

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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764