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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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    STRAWBERRY PIE (GLUTEN-FREE, DAIRY-FREE & EGG-FREE)


    Jules Shepard

    Pie Ingredients:
    2 ½ cups coarsely chopped strawberries (or 2 cups strawberries + ½ cup blueberries)
    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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    (*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty.  The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.)

    Gluten Free Strawberry PieCrust Ingredients:
    1 ½ cups finely chopped pecans
    1 ¼ cup chopped, dried figs or dates
    1 tsp. gluten-free vanilla extract

    Directions:

    Preheat oven to 350 F.

    Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor.

    Press the mixture into the bottom and sides of a pie plate and set aside.

    Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries.

    Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.


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    Guest Michele

    Posted

    This sounds really incredible. I love that it's so healthy! So many people want to just replace their unhealthy gluten foods with unhealthy gluten free foods. Bah! Be healthy. Live healthy.

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    admin
    This recipe comes to us from Elizabeth Griffith.
    Active Work Time: 30 minutes
    Total Preparation Time: 1 ½ hours plus 2 hours cooling
    Grind instant coffee granules in the food processor to make powdered
    instant coffee.
    ½ pound semisweet chocolate chips
    12 eggs, separated
    ½ pound gluten-free powdered sugar
    1 teaspoon gluten-free vanilla extract
    1 heaping tablespoon powdered instant coffee
    ½ pound almonds, finely ground (about 1 ¼ cups)
    Butter, for greasing
    gluten-free Flour, for preparing pan
    Melt chocolate in pan in 250-degree oven or in top of double boiler set over, but not touching, simmering water. Allow to cool.
    Place egg yolks and powdered sugar in mixer bowl and beat at medium speed until mixture becomes very light in color and light and creamy in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee powder and mix thoroughly. Mix in almonds.
    Beat egg whites until stiff. Gradually add a little of egg whites to chocolate mixture to lighten it, mixing with mixer at low speed. When mixture is light, pour it over remaining egg whites and fold in.
    Grease 9-inch spring form pan and dust with flour. Pour batter into pan.
    Bake at 325 degrees until torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used.
    Cool torte in pan about 2 hours. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on spring form bottom, or carefully run large knife blade underneath and gently lift off and onto cake platter.
    Frosting:
    1 (12-ounce) bag gluten-free semisweet chocolate chips
    1 cup whipping cream
    Place chocolate chips in 1-quart glass measuring cup and set in 250-degree oven until melted, 10 to 15 minutes. Stir once or twice while melting.
    Pour whipping cream into saucepan and heat until barely simmering. When chocolate is completely melted, add hot cream and immediately start beating on medium high speed until it is thick and smooth, 1 to 2 minutes. Chill 20 minutes.
    Frost torte sides first, then pour remaining frosting on top and spread slightly, but do not overwork. Frosting will spread smoothly.
    8 to 10 servings. Each of 10 servings: 605 calories; 88 mg sodium; 288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams protein; 1.44 grams fiber.

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


    Wendy Cohan
    I made this yesterday for my son’s graduation party.  I created it off the top of my head, and everyone loved it.  I also made a regular crisp with wheat flour, but everyone seemed to prefer this one.  You can use any combination of fruit.  I like the fruit in my crisps to be slightly tart, as it is here.  If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit.  If using all strawberries or other very sweet fruit, you could decrease it.  The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture.   This is easy and yields delicious results!
    Here’s the recipe:
    Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees.
    In mixing bowl, toss together:

    5-6 cups quartered fresh strawberries 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced) 2 level tablespoons corn starch (gluten-free) 2 teaspoons pure vanilla extract 1 cup granulated sugar
    Pour fruit mixture into prepared pan and bake in preheated oven for 15-20 minutes, or until fruit begins to release juices and begin to bubble.  While fruit is baking, toss together the topping:
    1 cup masa harina corn flour 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats) ½ cup packed brown sugar ½ to ¾ cup chopped pecans or walnuts 1/3 cup gluten free margarine or equivalent amount of walnut oil 2 level teaspoons of cinnamon ¼ teaspoon nutmeg
    Mix with fingers until evenly distributed.  Check consistency by grabbing a bunch of the crumble topping in your hand and squeezing firmly.  Mixture should hold together but should crumble easily again with your fingers.  If it does not stick together at all, you could add a little more oil or margarine.  Crumble topping over fruit mixture and return to oven for 25 minutes or until topping is lightly browned, and fruit filling is bubbling around edges and slightly thickened.Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.

    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.



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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    Jefferson Adams
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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    My following books will still be available at Amazon.com:
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    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
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    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764