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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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    CHOCOLATE CHIP CRUMB CAKES (GLUTEN-FREE)


    admin

    This recipe comes to us from Tandi Hartle.


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    For The Topping:

    1/3 cup Betty Hagmans Four Flour Blend
    ¼ teaspoon xanthan gum
    1/3 cup sugar
    ¼ teaspoon cinnamon
    ¼ cup margarine or butter, chilled

    In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside.

    For The Crumb Cakes:

    2 cups Betty Hagmans Four Flour Blend
    ½ teaspoon xanthan gum
    1/3 cup sugar
    1 tablespoon baking powder
    ½ teaspoon Salt
    1 large egg
    1 cup milk
    3 tablespoon butter melted
    1 cup semi-sweet chocolate chips

    Preheat oven to 400F. Grease a 12 cup muffin pan.

    In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well.

    Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.


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    Guest Nikki Cordobes

    Posted

    They were sooo good. I accidentally got a little taste of the batter when mixing, and it was gross. So I decided to add a little extra sugar then the recipe called for, probably about 1/4 cup more sugar. It smelt so good when it was cooking I couldn't wait to have one. As soon as I took it out, I cut one in half and split it with my boyfriend. I was in awe at how delicious this little cake was, and so was he, and he hates all my gluten free food. I would recommend this to anyone, because my whole family loved them. Thanks a lot for the great recipe.

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  • Related Articles

    admin
    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)
    2/3 cup canned pumpkin puree (not pumpkin pie filling)
    1/3 cup vegetable oil
    1/3 cup milk
    1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup)
    Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below.
    Streusel Topping
    1 tablespoon plus 1 teaspoon gluten free flour blend
    2 tablespoons plus 2 teaspoon granulated sugar
    ¼ teaspoon ground cinnamon
    2 ¾ teaspoon cold butter, cut into pieces
    Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
    Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.

    admin

    Mix in large bowl:
    1 cup yellow corn meal
    1 ¼ teaspoon salt
    1 cup white rice flour
    1/3 cup oil
    ¼ - ½ cup sugar
    1 large egg
    2 teaspoons xanthan gum
    1 cup milk or water
    2 tablespoons baking powder
    1 more cup water
    Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.

    admin
    This recipe comes to us from Cams Mom in the Gluten-Free Forum.
    Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:
    Basic Mix
    ½ cup brown rice flour
    ½ cup white rice flour
    ¼ cup Tapioca flour
    ¼ cup Potato starch flour
    ¼ cup Flax seed meal
    2/3 cup Sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    ¼ teaspoon salt
    1/3 cup Shortening
    To this you need to add:
    1 cup of something wet (sour cream, banana, yogurt, apple sauce)
    2 eggs

    Variations:
    Banana Chocolate Chip
    Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
    add choc. chips. or nuts if desired
    Blueberry
    Use 1 cup of sour cream for the wet ingredient
    add blueberries
    sprinkle a little sugar on tip
    add a little vanilla to the wet ingredients on this one
    Apple Cinnamon with Crumble Topping
    Use 1 cup plain yogurt for the wet ingredient
    1 apple cut into small chunks
    add in cinnamon with dry ingredients
    For crumble topping use:
    1 tablespoon butter (or sub)
    brown sugar
    cinnamon
    almond meal
    a little gluten-free flour
    mix it together and sprinkle on each muffin
    The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.
    Then bake at 350F for about 25 minutes (until a toothpick comes out clean).

    admin
    This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.
    Ingredients:
    1 tablespoon yeast
    1 teaspoon sugar
    1 ¼ cup warm water
    2 cups white rice flour
    2/3 cup potato starch
    1/3 cup tapioca starch
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar + 2 teaspoons sugar
    3 egg whites
    4 tablespoons canola oil

    Directions:
    Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
    Bake 375F degrees for 20-22 minutes.

  • 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?  
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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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.
     
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    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    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