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    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 Gifts of Natures Fast & Fabulous Gluten-Free Recipes.
    Mix:
    4 cups Gifts of Nature All purpose flour blend
    1 ½ Tablespoon salt
    2 Tablespoons sugar
    2 Tablespoons yeast
    Add
    1 ¼ cup warm water
    4 egg whites
    ¼ cup oil (I use olive oil)
    Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking.
    Jeannes Secret Pizza Sauce
    Mix:
    1 can of Trader Joes Stewed Tomatoes - Pureed in blender
    1 tablespoon chopped crushed garlic
    1 small can tomato paste
    Mix all ingredients together well, then slather the entire mess all over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goats milk (doesnt give me a lactose reaction) powdered cheeses Romano and Mozzarella available at Trader Joes. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hamburger in olive oil, garlic and salt. I sprinkle one or both all over the pizza.

    Scott Adams
    1/2 teaspoon yeast
    1 cup warm water
    1 teaspoon sugar
    2/3 cup rice flour
    1/3 cup potato starch flour
    1 tablespoon potato flour
    1 ½ tablespoons melted shortening
    1 teaspoon salt
    Dissolve yeast in ½ cup warm water, and add sugar. Add rest of ingredients and mix well. Add the rest of water until it is the consistency of thick batter. Grease pizza pan and pour dough into center and spread around evenly. Add toppings and cook at 400 for 15 to 20 minutes.

    Scott Adams
    This recipe comes to us from Linda Sowry.
    1 cup gluten-free flour ½ cup Argo or Kingsfords corn starch 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon xanthan gum Seasoning – pinch of parsley, oregano & parmesan cheese. ¾ cup milk ¼ cup Mazola corn oil 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that). 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that) Favorite toppings Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, ¼-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever youd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.

    Scott Adams
    This recipe comes to us from Barbara Hicks. Ingredients:
    3 cups cooked rice
    2 eggs, beaten
    3 cups Mozzarella cheese, grated
    ½ teaspoon oregano
    1 garlic clove, minced
    ½ cup onion, minced
    ¼ teaspoon thyme and/or marjoram
    15 ½ ounce can tomato sauce
    Directions:
    Mix rice, eggs, and 1 cup cheese together. Spread thinly with raised outer edge into greased jellyroll pan. Bake at 450 F 15-20 minutes or until lightly brown.
    Simmer tomato sauce and herbs together for 15 minutes (for oregano and thyme/marjoram, I have used 1 teaspoon Italian Seasoning instead.). Spread over rice crust. Sprinkle with the rest of cheese and bake at 450 F until cheese is bubbly.
    Possible additions before cheese: Ripe olives, green olives, green peppers, onion, pepperoni, precooked drained sausage, ham, Canadian bacon, precooked drained hamburger. Sprinkle Parmesan cheese on top of mozzarella cheese or combine mozzarella cheese with cheddar cheese if you wish.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au