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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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  • Related Articles

    Scott Adams
    This recipe comes to us from Melonie Katz.
    (Note: this recipe would normally use 16 frozen Pepperidge Farms pastry sheets which DO CONTAIN GLUTEN, so you need to find a gluten-free alternative for this, or simply skip this step in the recipe).
    Ingredients:
    8 skinless, boneless chicken breasts
    1 teaspoon salt
    ½ teaspoon pepper
    4 cups chopped fresh spinach (or 1 package frozen spinach, drained)
    1 medium onion, chopped
    2 tablespoons olive oil
    4 ounces cream cheese (same as ½ block)
    ½ cup crumbled feta cheese
    ½ cup shredded cheddar cheese
    1 egg yolk, slightly beaten
    1 tablespoon gluten-free flour or gluten-free baking mix
    Directions:
    Beat the chicken breasts into thin cutlets and flatten. If chicken breasts are somewhat thick, use a good knife and cut the chicken breast in half, forming a pocket. Be careful not to cut the chicken breast in half. You will end up being able to open the chicken breast like opening a book... so youll end up with a very large, but thin chicken breast. Do this for each chicken breast & set aside.
    Sauté spinach & onion in oil until onions are tender & translucent. Remove from heat. Toss in all cheeses, egg, and gluten-free flour into pan and stir well.
    Put about an ice cream scoop size dollop of spinach/chicken/gluten-free flour mixture on each chicken breast and spread somewhat thin. Then roll each chicken breast into a roll that resembles a pastry roll.
    If you have a gluten-free pastry alternative, you will then wrap each chicken roll up in the gluten-free pastry, tucking the sides/ends under. Continue to wrap the remaining chicken breasts. Butter your casserole dish & line up the chicken roll ups in the pan, seam side down.
    Bake at 350F degrees for 40 minutes. These can be made a day or two ahead of time, then just pop in the oven before your guests arrive (If you skip the step with the pastry sheets, you can try securing the chicken roll ups with toothpicks, and then remove them prior to serving).

    Scott Adams
    This recipe comes to us from Melonie Katz.
    Note that this recipe calls for 2 sheets of Pepperidge Farms Puff Pastry, so you will need a gluten-free alternative for this, or just skip the step for this.
    Ingredients:
    8 Chicken Breasts
    6 ounces Wild Rice, Cooked (or a gluten-free risotto such as one made by Lundberg Farms)
    1 jar (10 ounce size) red currant jelly
    ¼ cup grated orange peel
    1 tablespoon prepared mustard
    3 tablespoons port wine
    ¼ cup lemon juice
    Directions:
    Preheat oven to 375F degrees. Season chicken with salt & pepper. Cook wild rice or risotto according to directions. Stir in orange peel.
    If using a gluten-free pastry sheet alternative, roll out each puff pastry piece & place a chicken breast on each puff pastry quarter. Spoon about ¼ cup. rice on top. Fold pastry over chicken and tuck ends in.
    Spray jelly roll pan with nonstick cooking spray. Place seam side down on a jelly roll pan. Beat 2 egg yolks with a little water. Brush onto the dough. Bake for 50 minutes. If you did skip the pastry step, you can secure the chicken with toothpicks while baking. Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken.
    If you did use a gluten-free pastry puff, you can roll out some extra and use small cookie cutter shapes to make a decoration to place on top of each one. Small leaves always work well.

    Jefferson Adams
    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
    Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.
    Ingredients:
    2 pounds stew beef
    2 tablespoons vegetable oil
    2 cups water
    1 tablespoon Worcestershire sauce
    1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
    5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
    3 whole cloves garlic, peeled
    2 bay leaves
    1 large onion, sliced
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon pepper
    ½ teaspoon paprika
    ¼ teaspoon ground allspice
    4-5 large carrots, sliced
    3-4 potatoes, cubed
    3 celery stalks, chopped
    2 tablespoons cornstarch
    Directions:
    Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.
    Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.
    Add potatoes, carrots and celery. Cover and cook another 30 to 40 minutes.
    To thicken gravy, get a large bowl, and mix ¼ cup water and the cornstarch until smooth. Slowly whisk in 2 cups of liquid from the stew pot. Slowly stir mixture into the stew pot. Stir and cook until it reaches desired thickness.
    Gluten-free Dry Onion Soup Mix
    Ingredients:
    1½ cups dried minced onion
    ¼ cup beef bouillon powder (gluten-free)
    2½ tablespoons onion powder
    ½ teaspoon crushed celery seed
    ½ teaspoon sugar
    Directions:
    Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix.

    Jefferson Adams
    Every so often, chefs rediscover the delights of browning butter and putting it on things to eat. Brown butter potatoes are all the rage this season, and a number of magazines have featured recipes.
    Theoretically, brown butter potatoes involves little more than browning butter, blending a little into the potatoes and saving a bit of butter for serving. That little more is a spot of crème fraîche, which gives these potatoes a delightful flavor, and a creamy texture.
    Ingredients:
    3½ pounds red or yukon gold potatoes, peeled and cut into large chunks 1 stick plus 2 tablespoons unsalted butter 1 cup milk ¼ cup crème fraîche salt  In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
    In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.
    MAKE AHEAD The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com