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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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    GRILLED HONEY-GARLIC PORK CHOPS (GLUTEN-FREE)


    Jefferson Adams


    • These great gluten-free pork chops are tasty and easy to make.


    Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal.


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    Ingredients:
    6 pork chops
    ½ cup ketchup
    3 tablespoons honey
    3 tablespoons gluten-free soy sauce
    3 cloves garlic, crushed

    Directions:
    Lightly oil the grill grate, and heat to medium high.

    In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic.

    Place the chops on the hot grill, and lightly sear them on both sides.

    Lightly brush glaze onto each side of the chops as they cook.

    Grill until no longer pink in the center, about 6-8 minutes per side.

    Serve with your favorite sides.


    Image Caption: Photo: CC--J. Wynia
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    admin

    This recipe comes to us from Jay Berger.
    For the glaze:
    2 ounces favorite oil
    1 large onion, chopped
    4 cloves garlic, chopped
    1 chipotle pepper, chopped (usually find dried in produce section or canned
    in Mexican section, med. hot)
    1 arbol chili, stem removed (usually find dried in produce section)
    1 tablespoon cracked black pepper
    2 tablespoon Worcestershire sauce
    2 cups orange juice
    2 cups Gluten-free Casein-free barbecue sauce
    6 dashes Tabasco style hot sauce
    2 lemons juiced
    Kosher salt to taste
    For the pork loin:
    3 pounds pork loin
    4 tablespoons olive oil
    2 tablespoons kosher salt
    2 tablespoons cracked black pepper
    Preheat oven to 350 degrees.
    For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chills start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
    For the pork loin: On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

    admin

    This recipe comes to us from Jan Ryan.
    Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
    In heavy saucepan, heat on medium:
    1 Tbsp. Margarine
    Add, and sauté for 1 minute:
    1 cup diced fresh mushrooms (approx. ¼ lb.)
    Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
    Heat, in same saucepan:
    4 Tbsp. Margarine
    ½ cup evaporated milk
    ½ cup milk (I used 2 percent to cut down on fat)
    Stir in these spices:
    ½ tsp. dried onion flakes
    1 pinch celery seed
    1 pinch garlic powder
    ¼ tsp. salt
    1/8 tsp. pepper
    Make a smooth paste of:
    2 ½ Tbsp. SWEET RICE FLOUR
    ¼ cup milk
    Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.
    *VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.
    CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.

    admin

    This recipe comes to us from Jay Berger
    1 ½ tablespoons olive oil
    ¼ teaspoon dried hot pepper flakes
    1 garlic clove, minced
    3 tablespoons thinly sliced scallion including the green part
    1 teaspoon dried rosemary, crumbled
    ½ cup fresh Gluten-free Casein-free bread crumbs
    Salt and pepper to taste
    1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
    Watercress sprigs for garnish, if desired
    In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

    admin

    This recipe comes from “Floridian” in the Gluten-Free Forum. Ingredients:
    1 cut up chicken
    7 oz. turkey sausage
    1 cup chopped onions
    1 cup chopped bell pepper
    ¼ cup parsley
    12 cups water
    5 tablespoons roux
    3 tablespoons cooking oil
    Season salt (to taste)
    Black pepper (to taste)
    1 cup gluten free flour
    Directions:
    Roux: Place gluten free flour into cast iron skillet and cook over medium heat. Stir constantly, until flour is a dark brown.
    Season chicken on both sides. Put cooking oil on bottom of iron pot. Brown chicken on both sides at medium heat. Take chicken pieces out of pot when browned and set aside. Drain cooking oil from pot leaving very little to coat the bottom. Add onions and bell pepper to pot and cook until onions appear clear. Add chicken pieces back to the pot along with the sausage, roux, parsley, and water. Add the season salt and black pepper to taste. Cook for 1 hour.

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