Jump to content
  • Sign Up
  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

  • Popular Contributors

  • Related Articles

    Scott Adams
    Looking for some great gluten-free breakfast ideas? This recipe will satisfy the whole family!
    This recipe comes to us from Shirley Braden.
    Ingredients:

    8 eggs ½ cup half-and-half 1 cup shredded cheddar cheese 1 cup finely chopped cooked ham ¼ cup minced green pepper ¼ cup minced onion ¼ teaspoon parsley (optional)
    Directions:
    Beat eggs and half and half until light and fluffy. Stir in the cheese, ham, green pepper, onion and parsley. Pour into a greased 9" square baking dish. Bake at 400F degrees for 25 minutes or until set.


    Jefferson Adams
    Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill.
    Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food.
    This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more.
    Ingredients:
    1 pound of cubed beef tri-tip
    3 tablespoons olive oil
    1½ tablespoon soy sauce
    1½ tablespoon Worcestershire sauce
    3-4 cloves garlic, minced
    1 tablespoon parsley, chopped
    1 tablespoon fresh thyme, chopped
    1 medium onion, cut into medium-sized chunks
    8-10 brown mushrooms, cleaned, de-stemed and cut into wedges
    10-12 small potatoes, boiled
    salt and pepper to taste
    Directions:
    Rinse and boil potatoes until tender, but not mushy.
    Cut 1 pound of beef tri-tip into cubes.
    Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper.
    Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.

    Jefferson Adams
    Celiac.com 11/05/2014 - Beer can chicken is one of those simple, no fuss grilling options that never fails to draw a smile from guests.
    It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.
    Ingredients:
    1 whole chicken (about 3 pounds) ½ cup brown sugar 3 tablespoons paprika 3 teaspoons dry mustard 1 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer) Directions:
    Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
    Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl.
    Rinse chicken under cold running water.
    Discard giblets and neck from chicken; drain and pat dry.
    Sprinkle 1 teaspoon of the seasoning mix into the cavity of the chicken.
    Rub the remaining seasoning mix over the entire surface of the chicken.
    Place the half-full can of beer in a small oven-proof baking dish.
    Fit whole chicken over the can of beer with the legs on the bottom; keep upright.
    Place the chicken, standing on the can, and in the center of the baking dish, directly on the heated grill.
    Close the lid grill the chicken until the juices run clear, about 1 hour 15 minutes, or until an oven thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).
    Remove the chicken from the grill and remove and discard the beer can.
    Cover the chicken with aluminum foil, and rest it in a warm area for 10 minutes before slicing.

    Jefferson Adams
    Celiac.com 12/31/2014 - This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees.
    Ingredients:
    2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions:
    Heat the oven to 350 degrees F.
    Wash and slice potatoes and put into a large bowl.
    In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper.
    While the cream heats up, use butter to grease a casserole dish.
    Use a fork or slotted spoon to remove the bay leaves and thyme.
    Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes.
    Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix.
    Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in.
    Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.
    Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves.
    Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.
    Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

×