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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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    TASTY APPLE CRISP (GLUTEN-FREE)


    Jefferson Adams

    Summer is winding down, and the first apples of the season are tight around the corner. I love apple desserts. I love baked apples, apple cobbler, apple streusel, and, of course, apple crisp. This recipe makes a delicious gluten-free apple crisp that will bring smiles all around the table. It tastes great on its own, or goes great with vanilla ice cream, or frozen yogurt.


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    Photo: CC--madaiseIngredients:
    4 cups peeled, cored and sliced apples
    ½ cup of golden raisins (optional)
    1 tablespoon potato flour
    1 cup brown sugar
    2 teaspoons ground cinnamon
    1 tablespoon cornstarch
    ¾ cup rolled gluten-free oats
    ½ cup butter, melted
    ½ cup white sugar
    ½ cup water
    1 teaspoon vanilla extract

    Directions:
    Preheat oven to 350 degrees F (175 degrees C).

    In a medium bowl, add flour, oats, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly.

    Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of sliced apples.

    In a medium saucepan, add white sugar, cornstarch, water and vanilla.

    Cook while stirring for about 10 minutes, until it is clear and thick.

    Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture.

    Place in a hot oven, and bake for about 45 minutes.

    When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.


    Image Caption: Photo: CC--madaise
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    oh, Jeff, surely you did not mean a cup of potato FLOUR, did you?

    Thanks, Noreen! NO, I meant one tablespoon of potato flour! I'll make the correction straight away.

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    Guest Rochelle

    Posted

    I love this recipe. My family that can have gluten even likes this recipe. Thanks for sharing it!

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    I always get my hopes up when I see gluten-free apple crisp recipes, and they almost always end up using oats, which are out for my boy and many others who are gluten-free.

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    admin
    This recipe comes to us from Joe Bacon.
    3 egg whites (room temp)
    1 teaspoon vanilla
    ¼ teaspoon cream of tarter
    1 cup sugar
    Filling: (see below)
    2 ½ cups sliced fresh berries (I use strawberries)
    Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.
    Filling:
    ½ cup sugar
    2 teaspoon corn starch
    1/3 cup water
    ¼ cup lemon juice
    3 egg yolks beaten
    1 cup whipping cream
    In a saucepan combine sugar, corn starch, water and lemon juice. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat and gradually stir in eggs and return to heat, cook and stir 2 min more. Remove from heat and let cool, then, cover and chill. To chilled filling add the following: 1-cup whipping cream beaten to soft peaks. Fold into lemon filling and chill before adding to meringue shell. Spoon filling into shell and top with berries.

    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*
    (*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.)
    Crust 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.

    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.



    Jefferson Adams
    Okay, so it's still a little early for peaches, but peach season is just around the corner, and when it comes, one of my favorite things to make with peaches, especially early in the season, is a tasty peach crisp.
    This version comes together quickly and delivers a delicious peach crisp that will have your eaters asking for seconds in no time. Makes about six portions, so scale accordingly.
    Ingredients:
    6 fresh peaches, peeled, pitted and sliced ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup gluten-free all-purpose flour ¾ cup white sugar ½ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter Directions:
    Heat oven to 375 degrees F (190 degrees C).
    Place the peaches in the bottom of a greased, 8-inch square baking dish.
    Sprinkle peaches with vanilla and almond extracts.
    In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt.
    Use a pastry cutter to cut the butter into the flour mixture until the mixture forms pea-sized crumbs.
    Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.
    Note: Some gluten-free flours do not brown as well as regular flour, so be careful to avoid overcooking.
    Serve with vanilla ice cream, frozen yogurt, or regular plain yogurt, as desired.

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