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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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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    PUMPKIN PIE CUPCAKES (GLUTEN-FREE)


    admin

    This recipe comes to us from ‘Sweetfudge” in the Gluten-Free Forum.


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    Ingredients:
    One 15 ounce can pumpkin
    One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)
    2 eggs
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    ½ teaspoon ground nutmeg
    ½ teaspoon salt

    Directions:
    1. Preheat oven to 350 degrees F.
    2. Put baking cups (liners) into a muffin/cupcake pan.
    3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
    4. Pour mixture into each cup about until about ¾ full.
    5. Bake until toothpick inserted in center comes out clean.
    6. Cool. Garnish as desired.

    Store leftovers covered in refrigerator.



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    Guest r weinbach

    Posted

    How long do you bake this recipe? I made it once and had to keep checking it. I have no idea how long it would take if I didn't open the oven several times. I am baking it today and thought maybe someone had written in to give that answer. They were very tasty when I made them last year.

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    admin
    This recipe comes to us from Ellen Switkes.
    Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty.
    Meringue Crust:
    Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar.
    Add gradually ¾ cup sugar and 1 teaspoon vanilla.
    Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool.
    Lemon Filling:
    Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin.
    Whipped Cream Topping:
    Whip 1 plus ½ pint whipping cream, spread over filling, serve.
    Store pie in refrigerator up to 24 hours.

    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
    Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store.
    Fresh Strawberry Pie (Gluten-Free)
    Serves 7
    Gluten-Free Pie Crust Ingredients:

    1 ½ cup white rice flour ½ cup tapioca flour 1 teaspoon baking powder 1 teaspoon xanthan gum 1 cup melted margarine ½ cup ricotta cheese ½ cup sour cream Directions to make the crust:
    Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.  Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking. Bake at 400 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.
     Fresh Strawerry Filling:
    1 quart fresh, organic strawberries ½ cup sugar ½ teaspoon salt ½ cup water 1 ½ tablespoon  cornstarch 1 8 ounce package cream cheese, softened 3 tablespoons sugar To make the filling:
    In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil. Cook 3 minutes. Remove from heat. Mix cornstarch and remaining water. Add to sauce pan.  Return to heat. Stir until thickened, about 2 minutes. Allow to cool. Mix into remaining fresh berries. Assembly:
    In a separate bowl, mix cream cheese and sugar.
    Spread cream cheese mixture on the bottom of the cooked, cooled pie crust.
    Add berry mixture on top.
    Chill in the refrigerator until firm. Happy Summer!


    Amie  Valpone
    This recipe is gluten-free, vegan and dairy-free. I've combined fresh apples with KIND Healthy Grains Clusters that is filled with 100% whole grains like gluten-free oats, quinoa, amaranth and buckwheat. My clients who have young children love this recipe because it's easy and 1/2 store bought, 1/2 fresh! Enjoy.
    Gluten-Free, Vegan and Dairy-Free
    Serves 6
    Ingredients:
    1 cup Kind Healthy Grains Clusters 6 McIntosh apples, cored and finely chopped 1 tsp. ground cinnamon 1 Tbsp. agave nectar 1 tsp. fresh orange zest Directions:
    Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
    Combine all ingredients in a large bowl; mix well to combine. Transfer to the prepared baking dish and bake for 20 minutes or until crisp is tender.
    Remove from oven; serve warm.
    Enjoy!

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