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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Mary Guerriero.
    1 cup brown rice flour
    ½ cup potato starch flour
    ½ cup tapioca flour
    2 teaspoon xanthan gum
    2 ½ teaspoon Baking powder
    1/3 + 1 T. sugar
    ¾ teaspoon Salt
    ¼ cup applesauce
    2 large eggs, lightly beaten
    ¼ cup canola oil
    ¾ cup nonfat milk
    ½ teaspoon Vanilla
    1 ½ cups fresh or frozen
    Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

    Scott Adams
    This recipe comes to us from Leta.
    Ingredients:
    ½ cup sugar
    2 tablespoons Crisco Butter Flavored Margarine
    1 egg
    1 tablespoon coconut extract
    Beat together until creamy.
    Dry Ingredients:
    ½ teaspoon baking powder
    ½ teaspoon xanthan gum
    Pinch of salt
    ¾ cup gluten-free flour blend
    ¼ cup Dari-Free milk or Vanilla Soy milk
    Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups.
    Bake at 350F for 21 minutes.

    Scott Adams
    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).

    Amie  Valpone
    These savory muffins make the perfect dessert, or just have them for a snack!
    Gluten-Free, Dairy-Free and Vegetarian
    Ingredients:
    1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions:
    Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.
    Preheat oven to 350 degrees F.
    In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.
    Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
    Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups.
    Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping.
    Enjoy!

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    Wow!  I can say thank you in Polish, but can not spell it.  This is a bit off topic, but I will post this here and then open a new topic.   A month or so ago, a guest commented on an article that Celiac.com had published.  The guest mentioned that she has been a celiac for decades, long before the gluten free craze.  She noticed that she is now getting more gluten exposures compared to the years when there were very few gluten free processed foods on the market.  Interesting. With
    The celiac tests are: TTG IgA TTG IgG DGP IgA DGP IgG  EMA IgA And....Immunogobulin A (IgA).  This test is used only as a control test when checking for celiac disease.  If your body is not producing enough IgA, the IgA celiac tests are invalid or will not work.    You would also have a immune deficiency issues too.  But that is a separate issue.   The previous link I gave you spells out the test names which are long!  😆
    Guys, thanks so much for taking time out of your day to reply to me. I'm going to ask my doc for the test, she's super and I'm sure she will go for it. This whole thing has sure taken it's toll on me both mentally and physically the last couple of months... to be honest, I don't care if I have it or not, I just want to know what's going on
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