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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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    Easy Gluten-free Meatloaf


    Jefferson Adams

    When I was growing up, meatloaf was one of the dishes that made a regular appearance at our table. The rich, tomato-based sauce complimented the meatloaf, and was sure to bring smiles to the family table.


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    Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.

    Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.

    The finished gluten-free meatloaf. Photo: CC--RickIngredients:

    • 1½ pounds ground beef
    • 1 egg
    • 1 onion, chopped
    • 1 cup milk
    • 1 cup dried gluten-free bread crumbs
    • 2 tablespoons brown sugar
    • 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar)
    • ½ cup ketchup
    • salt and pepper to taste

    Directions:
    Preheat oven to 350 degrees F (175 degrees C).

    Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.

    In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.

    Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

    In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

    Bake at 350 degrees F (175 degrees C) for 1 hour.

    I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.


    Image Caption: The finished gluten-free meatloaf. Photo: CC--Rick
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    Guest Melaina at Rudi's Gluten-Free Bakery

    Posted

    This meatloaf looks so simple to make and sounds delicious! Thank you for providing a gluten-free meatloaf recipe we can all enjoy! Great job!

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    Guest Jen B.

    Posted

    Good recipe! Even less expensive is to use crushed Chex cereal instead of gluten-free bread crumbs. I substitute a mix of crushed rice & corn Chex for bread crumbs for meatloaf, stuffing, baked chicken, and other recipes.

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    Guest Michael Soto

    Posted

    I use "Baken-its" brand pork skins, crumbled up, instead of the gluten-free bread or bread crumbs. The hot ones are spicier. No gluten in it. Good taste. Some people who are gluten intolerant are sensitive to milk, so I would leave it out.

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    Guest Cherie

    Posted

    I use "Baken-its" brand pork skins, crumbled up, instead of the gluten-free bread or bread crumbs. The hot ones are spicier. No gluten in it. Good taste. Some people who are gluten intolerant are sensitive to milk, so I would leave it out.

    I am new to learning to cook gluten-free. Thank you for the pork skins tip instead of using bread crumbs.

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    Guest Kevin

    Posted

    I followed the instructions exactly, except for using mustard. I've never made a meatloaf before. It turned out amazing, I was surprised. It tasted really good too. Thank you so much. I made this for my girlfriend who is gluten-free, and she liked it too.

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    Guest vanessa

    Posted

    I used 8 ounces of diced tomatoes, 1/4th cup of gluten-free oats and 3/4th gluten-free Italian bread crumbs came out moist and perfectly put together even with a cup of chopped bell peppers

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    Scott Adams

    This recipe comes to us from Valerie Wells.
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    Jules Shepard
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    Jefferson Adams
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    Jefferson Adams
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    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

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    Jefferson Adams
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