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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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    Jefferson Adams
    The best side dishes are those that neatly bring together a few simple ingredients and pack an unexpected flavor. The sweet herbs in this dish compliment the tangy mustard and offer a bright melody of flavor that will have your guests wondering with delight over the pleasantly zingy flavors.
    You could substitute dried herbs for their fresh counterpart, especially if they’re already in your pantry. Toss in about half of the listed measurement with the olive oil, mustard and garlic.
    Ingredients:
    2 pounds cauliflower, 1-2 heads
    3 tablespoons Dijon mustard
    1 tablespoon fresh chopped tarragon
    1 ½ teaspoons fresh chopped thyme
    2 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon pepper
    Directions:
    Preheat oven to 400° F.
    Clean and cut cauliflower into 1-inch florets. Arrange in a glass baking dish and set aside.
    In a small bowl, whisk together olive oil, mustard and garlic. Mix in salt and pepper. Pour mixture over cauliflower and toss until well coated.
    Roast cauliflower for 30 minutes. Remove and fold in tarragon and thyme before serving.


    Jefferson Adams
    The slogan appears to be true: California has the happiest cows, so says a recent article about our state’s dairy farms. A well-seasoned farmer will tell you: the happier the cow, the better the milk. Chefs and farmers alike attest that milk is great for braising meat.  In this recipe, milk is used to add tremendous flavor to pork shoulder. This recipe yields a great base that can be dressed up with a number of different sides and the leftovers make incredible sandwiches.
    Ingredients:
    3 pounds pork shoulder, trimmed
    1 quart whole milk
    1 large yellow onion, roughly chopped
    2 tablespoons vegetable oil
    6 sage leaves
    6 sprigs fresh thyme
    2 teaspoons each salt and pepper
    Directions:
    Season pork with salt and pepper. Heat vegetable oil in a large stockpot or Dutch oven. Add pork, turning to brown on all sides, about 15 minutes. Drain excess oil, leaving about 2 tablespoons in the pot.
    Reduce heat to medium and add milk, onions, herbs and simmer. Cook pork uncovered for 2 hours, turning once after the first hour. Remove and cut into large chunks. Serve with your favorite sides.


    Jefferson Adams
    I've been learning to love one pot, slow cook meals lately, and this southwest-inspired chicken dish is one of the results.
    It's easy to prepare and tasty to eat. I'm happy because I can put it on in the morning and have it ready for lunch or for dinner, depending on how high I cook it.
    Just prepare some rice, and you're ready for an easy, delicious dinner.
    Ingredients:
    4 boneless chicken breasts 15 ounce can black beans, drained 15 ounce can sweet corn, drained 15 ounce jar or can green or red salsa 8 ounce canned green chiles, drained 4 ounces sour cream 4 ounces Cotija cheese ½ teaspoon freshly ground coriander ½ teaspoon freshly ground cumin Salt and black pepper to taste cilantro, chopped as garnish avocado wedges, as desired lime wedges as garnish radishes as garnish Cotija cheese as garnish Directions:
    Put 4 boneless chicken breasts put into in a crock pot. If frozen, allow an extra hour or so to fully cook.
    Add drained corn, black beans, green chiles and spices, and a dash of salt and pepper.
    Cook on high for about 4 hours, or on low for about 8 hours, until chicken is cooked.
    Right at the end, stir in sour cream.
    Top with cilantro, avocado and garnish with extra cheese, lime and radishes as desired, and serve over rice.

    Mica Adams
    Celiac.com 02/26/2015 - This great potato salad recipe was my grandma's. It is perfect for a Summer BBQ, a party, or any other gathering. You can also just make it as a side dish for your favorite dinner.
    Ingredients:
    8 medium potatoes, cubed 4-5 hard-cooked eggs, chopped 1½ cup chopped onion ¼ cup chopped celery ¼ cup chopped dill pickle Salt and pepper to taste Dressing Ingredients:
    1½ cups salad dressing, or mayonnaise 1 cup sour cream ¼ cup sugar ¼ cup red wine or cider vinegar 2 TBs mustard Directions:
    Peel and dice the potatoes into 1 inch cubes. Dice the onion, celery and dill pickles.
    Fill a large pot half way with water (enough to cover the potatoes), cover and bring it to a boil.
    Poke pinholes into the top of each egg to prepare to hard boil them. Add the potatoes to the pot, then use a large spoon to carefull add the eggs.
    Cook the potatoes until they are tender, which is normally about 15-20 minutes, and hard boil the eggs, which normally takes about 15 minutes.
    Carefully remove the eggs with the spoon, peel and dice them.
    Pour out the potatoes into a large colonder, and run cool water over them to cool them down.
    Add the potatoes to a large mixing bowl, or back in into the pot you cooked them in, and add in the eggs, onion, celery and pickle.
    Combine the dressing ingredients into a separate mixing bowl and mix well. Then add the dressing to the potatoes and remaining ingredients and mix well using a large spoon. Add salt and pepper to taste.
    Cover and refrigerate for 6 hours or overnight.
    Tips:
    If I use red potatoes I don't bother to peel them before I cube them. I like a lot of pepper and I usually use about 1 teaspoon of salt. You can put more or less of any of the items. I've even used the dried minced onion in place of chopping a fresh onion. You can also use a red onion or green onions if you prefer.
    Yield 8-10 servings.


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    Once that IBS is there they often just write every GI issue off to that. Funny story I was diagnosed as IBS symptoms only in my early 20's he told me to figure out what I can and can't eat . The immunology Dr I saw from 2016-2018 helped fill in the blanks and connect the dots for the various confusion of why some non breaded chicken breast bothered me =, but never any made by my mom or myself (people who use meat tenderizer-gluten) A-Ha thanks Dr. The coffee that was supposedly my tremors were j
    Good points, Ennis! And I might point out that this matter of gross amounts of loose flour lying and blowing around in Costco stores does not seem to happen much, if at all, with the bags of flour in grocery stores --- at least I have never noticed it like I have at Costco.
    this is a fundamental issue with MOST grain flour manufactures. I mean really...you package a product in a bag that cannot contain said product?  I mean frack, I can order almond and coconut flour in AIR TIGHT sealed bags. I mean even the 25lb bulk bags...HAVE A PLASTIC bag  INSIDE the giant paper bag to contain your flour. WHY can grain flour manufacture not do this? I order coconut, almond, and hazelnut flours in bulk and NEVER have this kind of issue...but my flours are also very expensive
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