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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 Karen.
    2 cup rice flour
    ½ tablespoon paprika
    ¼ tablespoon cayenne
    2 tablespoon white sesame seeds
    1 quart cold soda water
    4 single chicken breasts-cut into strips
    Salt to taste
    In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.

    Jefferson Adams
    As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling.
    This recipe will serve six adults, so adjust accordingly.
    Ingredients:
    6 skinless, boneless chicken breast halves
    ½ cup honey
    ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's)
    1 teaspoon dried thyme
    1 teaspoon dried basil
    1 teaspoon paprika
    1 teaspoon dried parsley
    salt and pepper to taste
    Directions:
    Heat oven to 350 degrees F (175 degrees C).
    Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley.
    Pour or brush half of this mixture over the chicken, until well coated.
    Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear.
    Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.

    Jefferson Adams
    Celiac.com 08/01/2013 - Got a seafood lover in your life? Want a guaranteed smash hit for your next romantic dinner?
    Scallops are one of those dishes that will delight most seafood lovers, and win you extra romantic points at the same time. They are also one of those dishes that usually carry a hefty price tag when you dine out. That's one of the reasons I like to make them at home.
    With a little planning and prep, you can use high dollar ingredients like scallops to deliver a delicious, romantic dinner for probably less than the cost of a single entree at your favorite restaurant.
    These grilled scallops are a snap to make. They dazzle they eye and delight the palate. Give them a try next time you need to dazzle your dinner guests.
    Ingredients:
    Bacon, preferably high quality
    Fresh large scallops
    Olive oil
    1 teaspoon smoked paprika
    2 teaspoons kosher salt
    Dash of pepper
    Directions:
    Boil bacon strips 5 minutes. Remove and dab dry on a paper towel.
    Toss scallops with 1 tablespoon olive oil. Make sure they're not too oily, just enough to coat them.
    Wrap scallops with dried bacon. Put 3 scallops per skewer, with lemon slices in between. You can also use toothpicks in a pinch and do one scallop and a bit of lemon per toothpick. Season scallops with salt, pepper, and paprika.
    Sear scallops on a medium-high grill and then remove and finish under the broiler, making sure the bacon is well cooked on all sides. Cover ends of the skewers in foil as needed to prevent burning under broiler. Remove when golden.
    Serve with a very simply spiced dipping sauce of mayonnaise with a bit of chili paste, and a dash of lime juice and chopped cilantro.

    Melissa Reed
    Celiac.com 07/22/2014 - For years, I have dreamed about how nice it would be to have a tasty breakfast sandwich again that was on a gluten-Free English muffin, I really have missed those after 15 years. I found Udi’s Gluten-Free English Muffins in my local store recently! Before, I have just used gluten-free toasted bread to replace.
    To make the Gluten-Free Breakfast Sandwich:
    Ingredients:
    Free Range Egg Gluten-Free Canadian Bacon, Gluten Free Ham or Bacon Cheese Gluten Free Mayonnaise Udi’s Gluten-Free English Muffins Hot Sauce, optional Directions:
    Toast your gluten-free English muffin halves or gluten-free bread of choice while heating pan to cook your egg. Cook your free range egg to your taste. I fried my egg on both sides until yolk was firm, with a bit of melted butter. Heat the gluten-free Canadian bacon or your selected gluten-free meat thoroughly, in same pan cooked the free range egg in. Turn off heat. Construct Sandwich: Spread gluten-free Mayonnaise on one side of each piece of toasted gluten-free English muffin or bread. Put a slice of cheese on one half of prepared English muffin or bread. Place the heated egg and meat on top of the cheese. I put a dash of hot sauce on top of my egg and meat, optional. Put the other half of gluten-free English muffin or bread on top. *I put the sandwich into the pan, cover and heat on low just until cheese melts. Enjoy warm!

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    TDZ, that is interesting that you mention weed-eating as coinciding with the start of your husband's rash, as about 12 years ago I had a possibly similar experience.  It was in the spring (meaning late May here in SC Alaska), and I was cutting the lawn.  Rather than bagging up all the lawn clippings, I would just take the filled bag off the mower, walk into the woods behind the house, and pull out the clippings with my hand and then scatter them around (so that they didn't just all rot and feste
    Not a clue, other than normal eating. He ate a fair amount of bread, and pasta and pizza and such. Right before the massive outbreak in November, there was a peppermint/chocolate-drizzled popcorn that I got at Walmart, and it gave both of us horrible diarrhea, and within a few days he was covered with more rash than ever before. Might have been unrelated, but it's the only unusual thing that times out right for any causality. Otherwise, he wasn't eating anything different. The first thing t
    Well, TDZ, I certainly hope that your husband is able to get some Dapsone to quickly ameliorate his DH (and that it does not have too many adverse effects on him, either).  It sounds like your husband's DH is worse than mine ever was, so I can only imagine the ongoing agony that he's been dealing with.  To call DH "just an itch" would be like calling am amputation "just a scratch", i.e., probably nobody who has not experienced it can imagine how frustrating, distracting, maddening and depre
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