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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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    MAC AND CHEESE (GLUTEN-FREE)


    admin

    This recipe comes to us from j_mommy in the Gluten-Free Forum.


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    Ingredients:
    8 oz. of Velveeta (add more if you want it really cheesy)
    ¾ of a bag of gluten free elbow macaroni
    3 tablespoons butter
    ¼ cup milk (more if you want it really creamy)

    Directions:
    Make elbow mac and drain. Add other ingredients and mix until melted.


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    Guest Jamilah

    Posted

    Mine is much richer---

     

    Use real cheese (instead of Velveeta) of any variety pre-grated in the bag I use a couple of cups.

    Same amt of butter 3 T.

    A whole bag of cooked gluten free pasta

    and I use half and half about a cup (instead of milk)

    salt and pepper

     

    Mix all ingredients together in a casserole dish.

    Put in 360 oven.

    Stir every 10 minutes times 3 (30-40 minute cook time)

    It is thick and creamy without a lot of chemicals. Use low fat grated mozzarella for the cheese if you want to cut back on the fat a little bit.

    Enjoy!

     

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    I use rice milk...it's still good. I add a little ground mustard, 1 beaten egg too. I usually use farmers yogurt or some sort of white cheese.

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    Guest d _ smith

    Posted

    My 11 year old daughter has celiac and is very hard to fix her food because she dosen't like most of gluten free food and most of the time she is in tears and won't eat.

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    admin

    This recipe comes to us from Valerie Wells.
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    Load everything into crock pot & cook for 8 to 10 hours on low. Serve over pasta, rice, potatoes or spaghetti squash.

    admin

    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    1 large leek or 3 small leeks white and green parts, minced in a blender or food processor
    1 large carrot or 3 small carrots, minced in a blender or food processor
    1 onion, diced
    3-4 cloves of garlic, minced
    4-5 potatoes, cut into bite size pieces
    1 tablespoon Mrs. Dash Original
    3-4 cups of plain rice milk, almond milk, or soy milk (Natur-a, Almond Breeze, So Good)
    3-4 cups of water or Imagine broth
    1-2 tablespoons of olive oil
    Optional, 1 tablespoon, hot chili sauce
    Optional or if you use water 1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    Directions:
    Cook leeks, onions, garlic, and oil in a frying pan until soft. At the same time, place all other ingredients in a large pot and boil over medium heat. Place the leeks, onions, and garlic in the pot. Cook over low heat until the potatoes are done.

    Jefferson Adams
    As a kid, my mother always served the same store-bought potato salad. It came in a silo-sized tub and looked more like a jell-o mold than a summertime salad. This is not that potato salad. The red potatoes add a splash of color and play up the salty bacon and creamy buttermilk play nicely. You can substitute the milk with a few tablespoons of red wine vinegar for a little kick. This recipe is likely to become your new picnic classic.
    Ingredients:
    3 pounds small red potatoes, quartered
    1 pound bacon, chopped
    2 hard boiled eggs, chopped
    1 red onion, diced
    ½ cup fresh dill, chopped
    ¾ cup mayonnaise
    ¼ cup buttermilk
    3 tablespoons Dijon mustard
    Salt and pepper to taste
    Directions:
    Place potatoes in a pot of cold water and bring to a boil. Reduce heat and let simmer for about 15 minutes, until tender.
    Add bacon to a skillet and sauté on low-medium heat until crispy. Remove to a paper towel to let drain.
    Strain cooked potatoes in a colander but do not rinse. Transfer to a large bowl and let cool.
    In a small bowl, whisk together mayonnaise, buttermilk, and mustard. Pour over cooled potatoes and toss with eggs, onions, bacon, and dill. Season with salt and pepper and serve.


    Jefferson Adams
    Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters.
    Ingredients:
    3 Tablespoons vegetable oil 1 lb Russet baking potatoes, peeled, rinsed, and grated Salt and pepper ½ cup or so of Parmesan cheese, finely grated Directions:
    Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off.
    Use a paper towel to lightly dry potatoes.
    Toss potatoes in a bowl and coat the potatoes with Parmesan cheese.
    Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick.
    Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste.
    Remove from heat and serve.

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764