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    • Scott Adams

      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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    Gluten-Free Greek Yogurt Chocolate Mousse


    Jefferson Adams


    • This variation on a fabulous dark chocolate mousse recipe is quicker and easier to make than the fluffier traditional version with eggs.


    Celiac.com 04/07/2018 - Looking for a sumptuous, easy-to-make gluten-free, egg-free dessert that will knock the socks off your guests? Try this variation on a fabulous dark chocolate mousse recipe courtesy of Maria Speck. Not only is this mousse quicker and easier to make than the fluffier traditional version, but dark chocolate lovers will really eat it up. 


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    Ingredients:

    • 6 ounces high-quality dark chocolate with 70% cacao, finely chopped
    • 1 cup whole milk Greek-style yogurt
    • ½ cup whole milk
    • 1 or 2 tablespoons Grand Marnier, or other orange liqueur, to taste
    • 4 teaspoons orange marmalade 

    Directions:
    Place the chocolate into a medium heatproof bowl. 

    In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. 

    Pour the hot milk over the chocolate, and let it sit for a couple of minutes. 

    Use a spatula or a wooden spoon to stir the mix until smooth. 

    In a small bowl, use a risk or fork to beat the Greek yogurt until smooth. 

    Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the Grand Marnier. 

    Spoon the mousse into four small serving cups, cover with plastic wrap, and chill at least an hour, until firm. They can last up to a day in the refrigerator.

    Spoon a teaspoon of marmalade onto each cup and serve chilled.


    Image Caption: Image: CC--Lauren Bosak
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  • Related Articles

    Scott Adams
    This recipe comes to us from Phil Walker.
    Ingredients:
    1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water.
    3 large eggs or 5 size 3, separated
    75g/3 ounces caster sugar
    75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water.
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    Scott Adams

    This recipe comes to us from angel_jd1 in the Gluten-Free Forum.
    Ingredients:
    8 strawberries (optional)
    CHOCOLATE HEARTS (recipe follows, optional)
    1/3 cup sugar
    3 tablespoons cornstarch
    1 cup milk
    ½ cup water
    4 egg yolks, beaten
    1 ¾ cups HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips
    1 teaspoon vanilla extract
    ¾ cup whipping cream, whipped
    ½ cup whipping cream, whipped

    Directions:
    1. Prepare CHOCOLATE HEARTS.
    2. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat.
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    4. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped ½ cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert. 8 servings.
    CHOCOLATE HEARTS: Place ¼ cup HERSHEY’S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and ½ teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.
    Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.

    Scott Adams
    This recipe comes to us from “Snowfeet1.”
    1 bag cranberries (12 oz.)
    ¾ cup sugar
    1 teaspoon grated orange zest
    ¼ cup orange juice
    2 tablespoons Grand Marnier
    1 cups heavy whipping cream
    Rinse and pick over cranberries and place in a large saucepan.  Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
    Rub through a strainer to remove skins.  Stir in zest, orange juice, liqueur, and mix thoroughly.  Whip cream and fold into cranberry puree.  Place mousse in bowl or wine glasses or place in a serving bowl.  Decorate with whipped cream before serving if desired.


    Jefferson Adams
    I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar.
    That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture.
    I came away from that dinner thinking that I'd have to try my hand at making a strawberry version.
    This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor.
    Ingredients:
    1½ pounds ripe strawberries, hulled and sliced 2 tablespoons granulated sugar ¼ cup confectioners' sugar 1 pint heavy cream or whipping cream 2 tablespoons white sugar 6 egg whites Directions:
    Clean, hull and slice strawberries. Be sure to save 6-8 strawberry slices for garnish.
    In a medium bowl, finely chop half of the strawberries, but leave some chunks. Stir in sugar.
    Allow chopped berries to macerate in the granulated sugar for 20 minutes or so.
    In a chilled bowl, whisk cold cream until stiff peaks form. Be sure to reserve a bit of the whipped cream if you plan to garnish.
    In another chilled bowl, whip egg whites until stiff peaks form.
    Pureé the remaining strawberries together with the confectioners' sugar in a blender.
    Fold whipped cream into pureéd strawberries. Fold egg whites into strawberry and whipped cream mixture, and chill for 20 minutes or so.
    Arrange the macerated strawberries at the bottom of 6-8 chilled glasses. Fill the glasses with a thick layer of the strawberry cream.
    Top each with whipped cream, as desired, and/ or a strawberry slice.
    You can serve immediately, or refrigerate for up to a few hours.
    You can substitute an equal amount of raspberries, blackberries, or other berries in place of strawberries.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
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    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
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    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
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    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com