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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 Phyllis Chinn.
    12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve.
    Sauce:
    2 Tablespoon butter
    2 cloves garlic, minced
    ¾ teaspoon chili powder
    ½ teaspoon salt
    ½ teaspoon ground pepper
    ¼ teaspoon cayenne
    ¼ teaspoon ground cumin
    2 Tablespoon gluten-free flour
    1 cup chicken broth
    ½ cup milk
    3 Tablespoon sour cream
    Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.
    Meat/vegetable mixture:
    1 ½ pounds ground beef; brown and set aside.
    1 Tablespoon butter
    1 onion, chopped
    1 clove garlic, minced
    1 small green bell pepper, cored, seeded, and chopped
    8 oz. mushrooms, sliced
    ½ cups sliced ripe olives
    1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)
    Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.
    2 cups shredded Colby or cheddar cheese
    Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.
    Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.

    Scott Adams
    This recipe comes to us from Valerie Wells.
    2 (or more) pounds lean stew meat
    1 roasted soup bone* for flavor
    1 can S & W Ready Cut diced tomatoes (or 4 diced fresh)
    4 large potatoes peeled and cubed
    4 carrots, peeled & sliced
    1 onion peeled & cubed
    2 ribs celery, sliced
    1 cup water
    Salt & pepper to taste
    2 cups frozen peas (or green beans), thawed
    Put all ingredients in crock pot except frozen peas. Cook on high (325F degrees) one hour, and then stir. Cook on low (225F) for 7 hours. You may want to stir it again half way through the cooking time. Add frozen peas & allow just enough time to heat through (5 or 10 minutes). Serve with gluten-free crackers or rolls. How easy is that?
    *A roasted soup bone, shank or beef neck bones adds a beefy flavor and makes the gravy a nice brown. I put the soup bone(s) in a small open baking pan & stick it in the oven at 350F for an hour or two. You dont have to roast the bone ahead of time and you can add it to the crock pot any time during cooking, just make sure to bury it in liquid so it forms the brown gravy.

    Jefferson Adams
    In a good year, Spring means fresh, wild salmon, and 2011 looks to be a good year for this king among fish.
    One of my favorite breakfast dishes is this variation on Eggs Benedict that some call Dutch Benedict.  If you're thinking about whipping up some Hollandaise sauce for your Mother's Day Benedict, consider this savory variation that uses smoked wild salmon in lieu of ham or canadian bacon.
    Ingredients:
    4 gluten-free English muffins
    8 eggs, poached
    8 ounces smoked wild Salmon
    1 teaspoon cider vinegar
    1 tablespoon chives as garnish
    1 teaspoon paprika (garnish)
    Hollandaise sauce (see below)
    Butter (optional)
    Directions:
    Prepare the Super Easy Hollandaise as below and set aside, keeping warm.
    Brown the bacon in a medium skillet over medium-high heat.
    Split and toast English muffins, and top with butter (optional). Place on warm plates. Top each muffin with a slice of smoked salmon and a hot poached egg. Drizzle with Hollandaise sauce; garnish with paprika and chopped chives.
    Super Easy Hollandaise Sauce:
    3 egg yolks
    1/4 teaspoon Dijon mustard
    1 tablespoon lemon juice
    1 dash red hot pepper sauce, such as Tabasco or Trappey's
    1/2 cup butter
    Directions:
    In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
    Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
    Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
    Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


    Amie  Valpone
    Here's a great pasta salad for your summer BBQ or picnic!   Ingredients: 1/4 cup pine nuts 1 pound gluten-free penne pasta 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds 4 ounces goat cheese, broken into pieces 2 scallions, finely chopped 1 Tbsp. fresh orange zest 2 Tbsp. finely chopped fresh parsley ¼ tsp. paprika ½ tsp. sea salt ¼ tsp. freshly ground black pepper Instructions: In a small skillet over medium heat, toast pine nuts, stirring often, until golden, approximately 3 minutes. In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add asparagus during the last 2 minutes of cooking. Drain; return pasta and asparagus to pot. Toss with goat cheese, scallions, orange zest, parsley, paprika, sea salt, pepper and toasted pine nuts. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve. Serve chilled or at room temperature. Enjoy!

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    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