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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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    MEAT LOAF #2 (GLUTEN-FREE)


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    2 pounds ground chuck
    1 large egg
    1 package Lipton onion soup mix
    2/3 cup gluten-free ketchup
    ½ cup grated Parmesan cheese
    ½ teaspoon pepper
    ½ teaspoon garlic powder

    Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9 x13 pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing.

    I am able to find gluten-free ketchup at my local health food store. I have also used crushed gluten-free corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese.


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    admin
    This recipe comes to us from "ksymonds84" in the Gluten-Free Forum.
    Ingredients:
    2 racks of baby back ribs
    1/3 cup of McCormick’s Grill Mates Barbeque
    1 bottle of gluten-free beer
    Gluten-free barbeque sauce
    Directions:
    Remove the casing on the back side of ribs. Pour the bottle of beer in a large jelly roll pan. Add the ribs to the pan and sprinkle them with McCormick's. Cover tightly in foil and bake in the oven at 200F degrees for 4½ hours (up to 6 hours depending on size of ribs--we used small ones). Next, lightly coat the ribs with Gluten-Free Barbeque sauce and grill them on medium heat for 15 minutes. The ribs should fall off the bone and be very yummy!


    Jefferson Adams
    I’ve always loved a combination of kalamata and green olives in this dish because their tart saltiness plays nicely against the rich, creamy mushroom sauce. However, almost any variety would work well, just keep an eye out for pits.
    The chicken is a great agent for the graceful preparation of mushrooms; you’ll surely find yourself scooping up every last bit of mushroom with your fork. In a spell of culinary enthusiasm, I often also add some red wine to the sauce for an extra kick. This recipe is easily adaptable for smaller or larger parties and as an added bonus, any leftover sauce goes great atop other vegetables, meats or rice.
    Ingredients:
    4 boneless, skinless chicken breasts
    1 pound button mushrooms, sliced
    1 cup olives, chopped
    1 small onion, chopped
    1 cup heavy cream
    2 cloves garlic, minced
    ½ teaspoon dried thyme
    ¼ cup olive oil, divided
    2 tablespoons butter
    4 toothpicks, optional
    1 ½ teaspoons each salt and pepper, plus more to taste
    Directions:
    Preheat oven to 350° F.
    Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.
    Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.
    Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.
    Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.


    Lois Parker
    I based this recipe on one from  UKTV Food.  This pie has a crisp golden pastry and succulent rich filling.  Pureed beans and onion thicken the sauce.  If you don't want to puree them just add them to the rest of the ingredients at the start of the slow cooking stage.
    Serves 6-8
    Ingredients:
    1 pack diced venison (c340g)
    1 pack mushrooms (c 200g)  I used chestnut
    1 bottle beer - I used Nick Stafford's Hambleton Ales GFA Gluten and Wheat Free Ale
    2 onions - chopped
    2 carrots- diced
    3 cloves garlic - squashed
    vegetable oil
    1 tsp. fresh thyme leaves or 1/4 tsp. dried
    stock / water - I used chicken as I always have that available in the freezer.
    1 small can beans -  cannellini / borlotti or gluten-free baked beans
    1 tbsp. tomato paste
    pepper
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    500 g gluten-free flour (40% urid (lentil), 40% tapioca, 20% cornmeal)
    250 butter
    water to bind
    egg wash for pastry top if wanted (an egg beaten with a little water, brushed on to pastry before cooking).
    Directions:
    Trim any cartilage from the venison pieces. Dry with paper towel.  This will make it spit less when you fry it.
    Cover the bottom of your pan with a thin layer of oil.  Place individual pieces of meat in this oil when hot and allow to brown.  Don't over-crowd the pan; you may need to do it in two batches.  When the meat is brown set aside in another dish.
    Put the onion and whole squashed garlic cloves in the pan and cook slowly until translucent.  Add extra oil if needed. Remove from the pan.
    Cook the carrots and mushrooms for two or three minutes then add the meat back to the pan.  Add the stock, ale, thyme, tomato paste and pepper, and also salt if you want to.  The liquid should cover the meat. Put the lid on and simmer gently for 1.5 hours, checking the levels of the liquid every half hour or so.  If it is getting dry add some water.
    Meanwhile, put the cooked onions, garlic and the can of un-drained beans in a blender and puree. This will form the thickened gravy for the pie. You can leave the onions and beans un-pureed if you prefer.
    When the meat and vegetables have cooked for the hour and a half, add the bean and onion puree.    Check for seasoning.  Cook for a few minutes, stirring, until the gravy is the texture you like.  This stew is now ready to be eaten by itself, frozen for another occasion, or used as the pie filling.  Leave to cool before making the pie.
    To make the pastry: cut the butter into the flour either by hand or in the food processor.  Add water a little at a time until the dough coheres in a slightly claggy ball.  Wrap in cling film and set aside for at least fifteen minutes for the flours to absorb the water.  If you make it ahead of time, keep it in the fridge but allow it to come to room temperature before rolling out or it will be too stiff to work.
    Roll pastry out on a floured board to fit your pie dish or dishes.  This recipe is enough for two 1 pint /  half liter pie dishes.  If you aren't sure of the fit of your dishes, measure how much stew you have and see how that much water fits into your dish.  Place a layer of pastry in the bottom of the dish and put the cooled filling in.  Dampen the top edge of the pastry and place on the top layer of pastry.  Crimp or fork the edges together.  Brush egg wash on if you want a deeper golden and shiny pastry.  Bake for 35 minutes at 170C until pastry is golden brown.
    Left over pastry can be made into jam tarts, or rolled out and frozen between greaseproof paper sheets until wanted.

    Jefferson Adams
    Okay, salmon is one of my all-time favorite fish. I love it raw, I love it cooked. I like it grilled, baked, poached or fried. Pretty much any way you can make it, I'll eat it with a smile on my face. Salmon is one of those fish that needs minimal added preparation to be delicious. This recipe honors that fact. It is fast, easy and tasty, and it will have your guests clamoring for more.
    Ingredients:
    12 ounce salmon fillet, cut into 4 pieces
    2 cloves garlic, crushed
    ½ tablespoon of paprika
    1 lemon cut into wedges, for serving
    Coarse-grained salt
    Freshly ground black pepper

    Directions:
    Preheat the oven to 450 degrees F.
    Season salmon with salt and pepper and paprika. Rub with garlic. Place salmon, skin side down, on a non-stick baking sheet or baking dish.
    Bake until salmon is cooked through, about 12 to 15 minutes.
    Serve with lemon wedges. I like to serve it with a side of rice, or with my favorite gluten-free pasta.

  • 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?  
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    Jefferson Adams
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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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    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
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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.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764