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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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    Chai Tea Muffins (Gluten-Free)


    Jules Shepard


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    A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.

    Ingredients:

    1/3 cup granulated cane sugar
    4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
    2 eggs
    3 Tbs. agave nectar or 4 Tbs. honey
    ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup almond meal or brown rice flour
    2 Tbs. flax seed meal (optional)
    2 Tbs. mesquite flour or unsweetened cocoa
    ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
    2 tsp. gluten-free baking powder
    ½ tsp. baking soda
    ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
    ½ cup raisins or diced apples (optional)

    Directions:

    Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers.  Preheat oven to 325 F convection or 350 static.

    Whip sugar and butter until light and fluffy.  Add eggs and stir.  Mix in agave nectar and apple butter until combined.  Stir the dry ingredients into the wet mix while slowly pouring in the chai tea.  Mix until smooth.

    Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.

    Yield: Approximately 15 muffins or 24 mini-muffins.


    Image Caption: This finished gluten-free chai muffins.
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    I was excited when I read this recipe as it had so many of my favorite ingredients, and the end result did not disappoint. Delicious! A lot of ingredients, but worth the effort. I'll be making these again.

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    Scott Adams

    This recipe comes to us from Mary Guerriero.
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    Scott Adams

    Sift together and mix well:
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    Scott Adams
    1-2/3 cups gluten free flour blend
    1-1/3 cups granulated sugar
    1 tablespoon gluten-free pumpkin pie spice
    ¾ teaspoon baking soda
    ¼ teaspoon salt
    1 teaspoon xanthan gum
    1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it)
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    Betty Wedman-St Louis, PhD, RD
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    Ingredients:
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    1 egg
    2 tablespoons vegetable oil
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