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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 (GLUTEN-FREE)


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    This recipe comes to us from Dave Fisher.

    1 cup of Hunts tomato sauce (gluten-free)
    1 ½ tablespoons gluten-free barbecue sauce
    1 tablespoon granulated sugar
    1 ½ lbs. ground sirloin (10% fat)
    6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix)
    ¾ teaspoon salt (I use less)
    1/3 teaspoon onion powder (McCormick)
    ¼ teaspoon ground black pepper

    Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

    Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes.

    After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.


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    admin

    This recipe comes to us from Janet Wolkenstein
    Perfect for Thanksgiving or Christmas). Note this recipe has 2 parts: cornbread croutons, and the stuffing ingredients after the croutons
    are made.

    Cornbread croutons:
    2 cups yellow corn meal
    1 tablespoon sugar
    2 teaspoons baking powder
    ½ teaspoon salt
    1 cup skim milk
    ¼ cup vegetable oil
    1 egg, beaten
    Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg, and mix just until dry ingredients are moistened. Pour batter into a greased large cookie sheet to form a thin (¼ inch, approx.) layer. Bake at 400 for 10-15 minutes until done, (be careful not to overcook the bottom). (If the top is still very light when the underside is done, you can put the pan under the broiler for a few seconds to lightly brown it, if necessary.) When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about ½ inch wide. Let cool and break apart to form ½ sized croutons.
    Stuffing Recipe:
    1 batch cornbread croutons as above.
    1 - 12 oz roll of Jones Original breakfast sausage (can use another brand if you like, but Jones tastes good and has no artificial ingredients or gluten).
    2 stalks chopped celery (optional)
    ¼ cup lightly chopped walnuts (optional)
    salt
    pepper
    marjoram
    sage
    thyme
    garlic powder
    Crumble sausage into small pieces and cook in pan, draining well when done. Mix cooked sausage with croutons in large plastic or Ziploc bag, making sure they are evenly intermixed. Add chopped celery and walnuts if desired (can use more or less walnuts or celery if you are particularly partial (or not) to one or the other). Mix evenly. Add pepper, sage, thyme, marjoram, and garlic powder to taste. ( I use a few shakes of each from the spice containers, mix, taste, and adjust as necessary.) Save the salt for last; you may not need to add any since the sausage is moderately salty already.
    Also, if you use a large Ziploc type bag to assemble the ingredients, you can just shake it well when you add each one, and it gets things blended easily. Just make sure its sealed properly or else you will have stuffing EVERYWHERE!
    This will make enough stuffing for one large bird, or one small bird plus an extra small pan that you can bake on the side.

    Jefferson Adams
    In fall, I like to make up a big batch of this tasty buffalo chili for my guests. I like to serve it with big pieces of gluten-free corn bread with butter and lots of honey. This low-fat chili is easy to delicious, easy to throw together, and goes great with gluten-free beer.
    Makes 8-10 servings 
    Ingredients:
    1 pound buffalo stew meat, cubed
    1 pound ground buffalo
    6 ounces dry black beans
    6 ounces dry kidney beans
    6 ounces dry pinto beans
    2 teaspoons ground cumin
    1 teaspoon ground cumin (for meat)
    1 teaspoon ground cayenne pepper (for meat)
    10 ounces diced tomatoes
    1 small can chopped green chiles
    2 (10.75 ounce) cans tomato sauce
    ¼ cup cream
    1 large sweet onion, chopped
    ½ teaspoon minced garlic
    1 Anaheim chile pepper, chopped
    1 poblano chile pepper, chopped
    1 tablespoons chili powder
    1 teaspoon red pepper flakes
    1 jalapeno pepper, seeded, minced
    salt and pepper to taste
    2 tablespoons olive oil
    1 bottle (12 ounces) gluten-free beer

    Directions:
    Soak beans in water overnight. Drain and rinse.
    Brown first the cubed buffalo meat, then the ground buffalo in a large skillet over medium heat. Make sure the cubed pieces are browned on all sides.
    Once the meat is browned, season with 1 teaspoon cayenne pepper and 1 teaspoon cumin. Remove browned meat to a paper towel and set aside. Drain excess fat from skillet.
    Add oil to skillet over medium low heat. Saute the onion and peppers for 3 minutes. Add buffalo meat. Stir briefly to mix, and remove from heat.
    Transfer meat, onions and peppers to large soup pot, or a slow cooker. Stir in diced tomatoes, tomato sauce, tomatoes with green chiles, cream, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt. Add gluten-free beer, and enough water to cover the ingredients.
    Note: For hotter chili, add jalapeno seeds.
    Cover and cook on low heat overnight or 8 hours, stirring occasionally.


    Jefferson Adams
    Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly.
    Ingredients:
    4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan, Jona-Gold, or Rome Beauty
    ¼ cup brown sugar
    1 teaspoon cinnamon
    ¼ cup chopped pecans, and/or almonds, walnuts, macadamia nuts, pumpkin seeds, etc.
    ¼ cup currants or chopped raisins
    1 tablespoon butter
    1 tablespoon vanilla
    1 lemon, cut into four wedges
    ¾ cup boiling water
    Preparation:
    Preheat oven to 375°F.
    Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to first cut out the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide.
    In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture.
    As evenly as possible, drizzle vanilla in equal parts onto the stuffing mixture. Squeeze juice from one lemon wedge over the mixture, and top off with ¼ tablespoon of butter.
    Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but firm. Do not overcook, as this will yield mushy apples. Remove from the oven and baste the apples several times with the pan juices.
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    Jefferson Adams
    Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat.
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    Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup.
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    Ingredients:
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    Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk.
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    In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole 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 of whole milk to make soup.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
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    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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    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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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.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
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