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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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    QUINOA WITH CRANBERRIES AND TOASTED PECANS (GLUTEN-FREE)


    Jen Cafferty

    Quinoa is the perfect gluten-free grain.  Full of protein and fiber, this delicious ancient grain serves as the ideal base for Thanksgiving stuffings and salads.  Here is a recipe that was modified from the "More Than Gourmet" website.


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    Ingredients
    2 Tablespoons vegetable oil
    1 medium onion, finely chopped
    1 large rib celery, finely chopped
    1½ cups uncooked quinoa, rinsed
    1½ oz. Glace de Volaille Gold + 2 cups hot water (or two cups chicken or turkey stock)
    ½ cup orange juice
    ½ cup dried cranberries
    ½ cup chopped pecans, toasted
    Grated zest of 1 orange 
    3 Tablespoons finely chopped flat-leaf parsley
    salt and freshly ground black pepper to taste


    Quinoa with Cranberries and Toasted Pecans (Gluten-Free)Preparation
    Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the diluted Glace de Volaille Gold and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.


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    Guest GnuAttitude22

    Posted

    Sounds like a great recipe, but I looked up the Glace de Volaille Gold (since I've never heard of it) on the company's website and it was not listed among their gluten-free products.

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    Sounds like a great recipe, but I looked up the Glace de Volaille Gold (since I've never heard of it) on the company's website and it was not listed among their gluten-free products.

    This is copied from the More than Gourmet website:

     

    Ingredients:

    Water, Turkey Stock, Turkey Fat, Salt, Modified Food Starch, Gelatin, Turkey Flavor, Carrot Stock, Celery Stock, Onion Stock, Spices.

    GDO-IDF050405-Rev3

     

    Product is gluten-free.

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    admin

    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.

    admin

    This recipe comes to us from Sue Foss.
    Preheat oven 375F.
    Ingredients:
    1 package ground turkey
    1 cup ricotta (part skim or whole ricotta works best)
    ½ - ¾ cup Basil Pesto
    1 Egg (beaten)
    1-2 cups of your favorite tomato pasta sauce (unused sauce to put on sliced meatloaf)
    Directions:
    Knead first 3 ingredients together and then mix in egg. Press into greased loaf pan. Spoon on several tablespoons of tomato sauce on top of meatloaf and bake uncovered for 1 hour 10 minutes.

    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
    Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table.
    Ingredients:
    4 salmon fillets (4 ounce) ¼ cup butter, melted (not margarine!) 3 tablespoons Dijon or brown mustard 1 teaspoon dry white wine 1½ tablespoons honey ¼ cup crushed Rice Chex ¼ cup finely chopped pecans ¼ grated Romano or Parmesan cheese ¼ teaspoon paprika 4 teaspoons chopped Italian parsley salt and pepper to taste 1 lemon, for garnish Directions:
    Heat oven to 400 degrees F (200 degrees C).
    In a small bowl, mix butter, mustard, wine and honey. Set aside.
    In another bowl, mix Rice Chex, chopped pecans, and parsley.
    Brush each salmon fillet lightly with honey mustard mixture, then sprinkle the tops of the fillets with the Chex mixture. Top with paprika.
    Bake salmon 12 to 15 minutes until it flakes easily with a fork.
    Season with salt and pepper, and garnish with a wedge of lemon.
    Serve with rice and vegetables for a delicious meal.

  • 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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    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.
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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,
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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