• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,274
    Total Members
    3,093
    Most Online
    GFsista
    Newest Member
    GFsista
    Joined
  • 0

    Scalloped Potatoes with Ham and Cheese (Gluten-Free)


    Jefferson Adams


    • A little ham helps these scalloped potatoes turn corners.


    Image Caption: Traditional scalloped potatoes benefit greatly from a bit of ham and onion. Photo: CC--Lori L. Saltieri

    Celiac.com 10/21/2017 - Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Ingredients:

    • 4 cups peeled and sliced potatoes
    • 2 cups diced ham
    • 4 ounces Cheddar cheese, diced
    • ½ onion, chopped
    • 2 cups milk
    • 1 cup frozen peas
    • 3 tablespoons potato starch
    • 2 tablespoons butter
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 teaspoon dried parsley
    • 1 pinch paprika, or to taste

    Directions:
    Heat oven to 350F (175 degrees C).

    Layer half the sliced potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers until the ham and onion are done.

    In a saucepan over medium heat, risk together milk with 1 or 2 tablespoons of potato starch. Keep the rest aside to add later, as needed.

    Heat milk, potato starch, peas, butter, salt, black pepper, garlic powder, and onion powder

    Stir constantly, until thickened, 7 to 10 minutes. Add more potato starch as needed. If too thick, add a bit more milk.

    Stir Cheddar cheese into sauce until cheese is melted.

    Pour sauce over potato and ham mixture in the baking dish, and top with paprika.

    Cover baking dish with aluminum foil.

    Bake at 350 degrees F until potatoes are tender, about 1 hour.

    Remove foil and continue baking until lightly browned, about 10-15 minutes more.

    Allow to cool slightly and serve warm.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   20 Members, 1 Anonymous, 1,128 Guests (See full list)

  • Related Articles

    Jefferson Adams
    This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles.
    Ingredients:
    2 pounds of beef stew meat, trimmed and cubed
    2 sweet yellow onions chopped into large pieces
    2 large potatoes
    3 large carrots
    2 celery stalks
    8 cloves of garlic, chopped
    1 tablespoon olive oil
    1 large can diced tomatoes
    ¼ cup of fresh thyme, chopped
    1 bay leaf
    1 tsp garlic powder
    10 cups of gluten-free beef stock
    1 cup red wine
    ½ teaspoon salt to taste
    ½ teaspoon black pepper to taste
    Directions:
    Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic.
    Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low.
    Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.


    Jefferson Adams
    Ham and Lima bean soup was of my father's favorite things to eat. I remember more than a few fall days with a big pot cooking on the stove all day long. I didn't care for it much as a kid, but as I got older, this thick, hearty, soup became a favorite for cold fall days. This cousin of split pea soup makes use of ham hocks, ham, and juicy, delicious Lima beans. This recipe makes enough to serve eight to ten people, so scale accordingly. The soup is excellent after a night in the refrigerator, and also freezes and reheats well.
    Ingredients:
    3 tablespoons olive oil
    12 ounces Lima beans, small, dried
    3 large onions, chopped
    3 garlic cloves, minced
    4 carrots, sliced thick
    2 quarts of chicken broth
    2 ham hocks, or 2 cups cooked ham, cubed
    1 cup water
    3 tablespoons fresh Italian parsley, chopped fine
    1 teaspoon pepper
    Directions:
    Place lima beans in a large soup pot, and add enough water to cover by 2 in.
    Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid. Rinse pot and wipe dry.
    Add olive oil to soup pot, and heat to medium-high heat. Sauté onions and garlic until clear. Stir in the broth, ham hocks, ham, carrots, water, parsley, pepper and lima beans.
    Bring ingredients to a boil. Reduce heat to low; cover and simmer for about an hour until beans are soft. Let the soup cool a bit and serve.
    Those looking for faster preparation can use canned Lima beans. Be sure to drain and rinse the beans before starting. Begin by sauteéing onions and garlic.


    Jefferson Adams
    English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.
    Ingredients:
    1½ quarts vegetable oil, for frying
    2 pounds halibut or firm white fish, cut in  portions
    Salt and freshly ground black pepper
    ½ cup potato starch
    ½ cup tapioca flour
    1 cup rice flour
    2 cups crushed Rice Chex
    1 quart egg wash (equal parts whole eggs and milk, mixed well)
    6 lemons halves, for serving
    Directions:
    Heat the oil in to 375 degrees F. in a Dutch oven or deep frying pot.
    Rinse fish and dab dry with paper towels. Sprinkle the fish with salt and pepper.
    In a mixing bowl, combine and mix rice flour, tapioca flour and potato starch.
    Dip the fish in flour mixture and shake off any excess.
    Dip the fish into the egg wash and then the powdered Rice Chex. Add more Chex as needed to make sure fish is well-coated.
    Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
    Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side.
    Serve with chips and tartar sauce.
    English-style Chips:
    Ingredients:
    4 large russet potatoes
    Directions:
    Heat 3-inches of the oil in a deep fryer to 325 degrees F.
    Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
    Raise oil temperature to 375 degrees F.
    Carefully put the chips in the hot oil. and cook for 4 to 5 minutes until crispy and brown.
    Note:
    I like to do the first part of the chips first, then cook the fish, then finish the chips, as I have a smaller fryer.
    If your fryer is large enough to accommodate both the fish and the chips without lowering the temperature, then you can add the battered fish into the oil on top of the chips, and cook them together. Fry the fish and chips for about 4 to 5 minutes until crispy and brown.


    Jefferson Adams
    When I was growing up, pot roast was one of the most favorite things my mom made. I fondly remember many a Sunday when I came home to the smell of pot roast cooking in the oven, and counted the minutes until dinner hit the table.
    These days, with time being tight, I rarely get a chance to make pot roast. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy.
    This recipe will make 8-10 servings, depending on how hungry your eaters are.
    Ingredients:
    4 pounds chuck roast
    salt and pepper to taste
    5 tablespoons dry onion soup mix (recipe below)
    1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!)
    1 cup water
    3 carrots, chopped
    1 onion, chopped
    3 potatoes, peeled and cubed
    1 stalk celery, chopped
    Directions:
    Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
    Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
    Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 10 hours.

    Dry Onion Soup Recipe
    Ingredients:
    ¾ cup dried minced onion
    ½ cup gluten-free beef soup stock mix (I use Full Flavor Foods brand)
    ¼ cup onion powder
    Combine all ingredients. Store in an airtight container.
    Use 5 tablespoons of dry mix to equal one envelope of onion soup mix.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.