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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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    CHOCOLATEY PEANUT BUTTER CRISPY RICE TREATS (GLUTEN-FREE)


    Destiny Stone

    Here is a fancy twist to the ever popular rice crispy treats. Using gluten-free ingredients, and adding in some chocolate and peanut butter, this is a dessert that you will have to hide from gluten eaters. Sure to be a hit, these chocolatey peanut-butter crispy rice treats are a yummy snack that you can add to your kids lunches,  take on an outing or freeze for a later date.


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    Chocolatey Peanut-Butter Crispy Rice Treats (Gluten-Free)

    Ingredients:

    • 3 Tablespoons butter or butter substitute
    • 1 (10 oz) bag gluten-free marshmallows
    • 1/2 teaspoon gluten-free vanilla extract
    • 1/5 teaspoon salt
    • 1/2 cup gluten-free peanut butter
    • 5 cups gluten free crispy rice cereal
    • 1 cup gluten-free chocolate chips (optional)
    1. Grease an 8×8 square glass pan.
    2. Melt the butter in a large pan or dutch oven over low heat. Add the marshmallows, vanilla, salt and peanut butter, stirring constantly until melted and smooth; this takes several minutes.
    3. Remove from heat and add cereal, stirring until well mixed. Scrape the mixture into the prepared pan and press it into the pan with a greased spatula (or you can place a piece of waxed paper over it and press down).
    4. If you want to add a chocolate coating on top of your crispy rice treats, place chocolate chips in small, microwave-safe bowl and heat in 30 second intervals until melted; stirring as needed.
    5. Spread melted chocolate over the bars and allow to set completely, about 2 hours at room temperature ( you can also place them in the refrigerator or freezer to speed up this process).
    6. Cut bars into squares and serve.


    Image Caption: Photo: CC/timlewisnm
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    Guest Rita Mojica

    Posted

    Sounds great! Would like to know, though, calories per serving and breakdown of carbohydrates, fat, etc.

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    Guest Destiny

    Posted

    Hi Allan,

     

    There are a variety of gluten-free rice cereal substitutes, so you will have to find one that works for you. I use the Enjoy Life Foods crunchy rice, but Rice Chex is gluten-free, and makes a great substitute, and I believe Barbara's makes a rice cereal free of gluten ingredients also.

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    Guest Bridget J.

    Posted

    I also would like a carb breakdown if possible, as our son has celiac disease and diabetes.

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    Guest chani

    Posted

    Where did you find your gluten-free crispy rice cereal and what brand?

    Kellogg's has rice crispy gluten-free I bought at shop rite. Good luck

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    admin
    This recipe comes to us from Connie Sarros, author of the following cookbooks:
    Wheat-free Gluten-free Dessert Cookbook. Wheat-free Gluten-free Reduced Calorie Cookbook. Wheat-free Gluten-free Cookbook for Kids and Working Adults. This one is from the just-released WFGF Cookbook for Kids and Working Adults:
    Ingredients:
    ½ lb. lean ground beef
    1 teaspoon dried minced onion flakes
    1 lb. gluten-free processed cheese, cut into cubes
    ¼ cup milk
    1 Tablespoon gluten-free ketchup
    2 Tablespoons gluten-free mustard
    Directions:
    Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a fork as it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted.
    Note: Use as a dip with crackers, as a cheeseburger with gluten-free bread fingers as dippers, or as a main meal by serving it over boiled, gluten-free elbow macaroni.
    Yield: 4 cups. Serving size: ½ cup. Calories: 266; Total fat: 17.6g; Saturated fat: 10.3g; Cholesterol: 75.6mg; Sodium: 923.9mg; Carbohydrates: 7.5g; Fiber: .1g; Sugar: 5.4g; Protein: 17.5g

    Jefferson Adams
    A little sinful? Perhaps. But, I believe everyone needs a few desserts under their belt if for no other reason than to break out on a rainy day. Homemade chocolate pudding is a nostalgic must-have and naturally gluten-free. Superfine sugar isn’t crucial, but it’s smoother and melts easier. The vanilla gives the whipped cream a little boost and can be made a few hours ahead of time. The pudding can be made up to 1 day ahead, but both are best served fresh.
    Ingredients:
    1 ½ cups bittersweet chocolate chips
    2 egg yolks
    2 tablespoons butter, room temperature
    1 cup whipping cream
    2 tablespoons cornstarch
    ¼ teaspoon salt
    2 teaspoons plus ¼ teaspoon vanilla extract
    2 ½ cups whole milk
    â…“ cup sugar, divided (superfine sugar if available)
    Directions:
    In a medium saucepan, whisk together all but 1 tablespoon of sugar with cornstarch and salt. Whisk in ½ cup of milk and egg yolks until smooth. Slowly add the remaining milk and bring to a boil, stirring constantly so not to boil over.
    Remove from heat and stir in chocolate chips, butter and ¼ teaspoon vanilla. Stir together until melted and smooth. Pour pudding into 6 ramekins or small bowls, or 1 large bowl and cover. Chill for at least 3 hours, but up to a day.
    For topping, beat cream and the remaining sugar and vanilla with an electric mixer until peaks form. Serve pudding with a dollop or two of whipped cream.


    Jefferson Adams
    Fruit soups offer an easy way to bring a splash of excitement into your summer meals. This light, refreshing strawberry soup is spiced with just a hint of cardamom, that makes for an exotic appetizer or a snack that you and your guests are sure to love.
    Ingredients:
    2 pints strawberries
    2 cups plain yogurt or creme fraiche
    1/2 cup orange juice
    1 teaspoon lemon juice
    1 squeeze of lime
    1/2 cup white sugar
    1/2 cup water
    1/8 teaspoon ground cardamom
    Fresh mint sprigs for garnish
    Directions:
    In a blender, combine the strawberries, yogurt or creme fraiche, orange, lemon and lime juice, sugar, water and cardamom.
    Blend until well smooth. Chill and serve with mint sprigs as garnish.


    Jefferson Adams
    Fall mean apples and apples mean joy. Fresh homemade applesauce is one of my favorite ways to partake in that joy. This recipe is easy to make, and delicious. I put this applesauce on ice-cream, pancakes, waffles, peanut butter sandwiches, and many other things. I prefer to warm it up just a bit, but this easy homemade applesauce is either warm or chilled.
    Ingredients:
    5 Golden Delicious apples, peeled, cored, and quartered
    5 Gravenstein or Fuji apples, peeled, cored, and quartered
    1¼ cups unfiltered apple juice
    2-3 tablespoons brandy or cognac
    3 tablespoons butter
    4 tablespoons sugar
    Scant 1 teaspoon ground cinnamon
    Splash of lemon juice
    Dash of salt to taste
    Directions:
    Preheat oven to 350 F.
    Cook until apples are soft when poked with a fork. Remove from oven and transfer to blender. Add all remaining ingredients blend to desired consistency using blender or potato masher. Adjust flavor by adding cognac, sugar, salt or lemon juice to taste.
    Serve hot immediately or chill for later use.


  • Recent Articles

    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?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
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    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
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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:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    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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    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
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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.
     
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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.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764