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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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    Scott Adams
    This recipe comes to us from Mary Burgdorff.

    2 packages (16 oz.) frozen has browns, thawed (or substitute refrigerated-style)
    2 cups chopped cooked ham
    ½ - 1 cup sliced green onions
    3 cups shredded cheddar cheese
    10 eggs, beaten
    1½ - 2 cups milk
    1 teaspoon salt
    2 teaspoons dry mustard
    Dash cayenne pepper
    Paprika to taste
    Preheat oven to 350F degrees.
    Layer bottom of 13” x 9” pan with hash browns.  Sprinkle ham, green onions and cheese evenly over potatoes.  In bowl, combine eggs with milk, salt, mustard and cayenne.  Pour over all.  Sprinkle with paprika.  Bake in preheated oven 40-45 minutes or until firm.  You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake.  Makes 12 large servings.
    Note:  Casserole can be assembled the night before, cover and refrigerate until ready to bake.

    Margie Culbertson
    (Serves one. Multiply it for each serving.)
    Salad is best if it’s crispy fresh. So this is for a single serving, but it fills a dinner plate to the brim!
    Ingredients:

    Tossed green salad mix. One healthy handful, chopped (You can buy this in a bag or you can mix it yourself—use iceberg, romaine, or any lettuce, mix w. carrots) Fresh spinach. One healthy handful, chopped (You can buy this is a bag also.) Grapes, ½ dozen, sliced into thirds. Mushrooms, large, sliced. Broccoli, ½ cup, lightly steamed in microwave Power 3, to soften for 2 minutes, then cubed. 1 hardboiled egg, chopped. Bacon bits, sprinkle on top. Gluten-Free trail mix, optional (make sure all small pieces.)
    Directions:
    It’s important that this salad is easy and quick to put together and that you can repeat the process many times. So I really suggest you have the ingredients already handy. This is why I suggest ready-packaged salad mixes. If you chop the lettuce, the carrots, the spinach, the mushrooms, the eggs, the grapes, and have the trail mix, you are set! You can have them in Ziplock bags or plastic containers. You’d be all set for an amazing raid all by yourself, or a family banquet, depending on the quantity or the occasion. This salad was something I discovered by standing in front of the refrigerator and the cupboard, taking all of the things I loved, and putting them together. Since I loved what I came up with so much I knew I had to tell my friends.I called it "Passionate Mixed Green Salad" for a reason. I hope you swoon over it!


    Amie  Valpone
    This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!

    Gluten-Free and Vegetarian
    Ingredients: 1 cup sesame seeds 1 large bunch of fresh kale, finely chopped 2 tsp. olive oil 1/2 cup Vidallia onion, diced 2 cloves garlic, peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa (about 1 cup uncooked quinoa) 1 cup Greek plain yogurt 2 large eggs, lightly beaten ¾ tsp. sea salt ½ tsp. freshly ground white pepper Instructions: Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes. Remove from oven. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired. Enjoy!

    Jefferson Adams
    Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage.
    Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.
    Ingredients:
    1 (32 ounce) package frozen hash brown potatoes
    8 ounces cooked, diced ham
    1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup
    2 cups shredded sharp Cheddar cheese
    1½ cups grated Parmesan cheese
    Directions:
    Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
    In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese.
    Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

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    Hi Mom, I am so sorry you're getting the run around. Yes, the links worked for me too & that poor little thing! Cyclinglady gave you excellent advice. I really can't add anything to it but everything she says is right on. Keep advocating!  Read this: https://www.sjsreview.com/8752/features/sophomore-establishes-celiac-support-group/ I found how you can contact her. GenerationGF.Houston@gluten.org Here's the web page. Scroll down to the TX groups. https://gluten.org/k
    Wow!  I can say thank you in Polish, but can not spell it.  This is a bit off topic, but I will post this here and then open a new topic.   A month or so ago, a guest commented on an article that Celiac.com had published.  The guest mentioned that she has been a celiac for decades, long before the gluten free craze.  She noticed that she is now getting more gluten exposures compared to the years when there were very few gluten free processed foods on the market.  Interesting. With
    The celiac tests are: TTG IgA TTG IgG DGP IgA DGP IgG  EMA IgA And....Immunogobulin A (IgA).  This test is used only as a control test when checking for celiac disease.  If your body is not producing enough IgA, the IgA celiac tests are invalid or will not work.    You would also have a immune deficiency issues too.  But that is a separate issue.   The previous link I gave you spells out the test names which are long!  😆
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