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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 Beth Jacobs.
    Step 1:
    Mix 2 packages of Lipton Cup O Soup, Chicken Flavor (gluten-free when posted) together with ½ teaspoon Xanthan gum and Stir well.
    Step 2:
    Heat ½ cup water and ¾ cup milk to boiling and add soup mix. Stir well and cool.
    Step 3:
    Drain 3 cans green beans or equivalent amount of fresh or frozen beans , drain 2 cans mushrooms and sauté lightly in a pan. Add the soup mix to the beans and mushrooms. Top with crushed potato chips or toasted almonds. Cover and heat until bubbly.
    This will serve about 6 people.

    Jefferson Adams
    This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.
    Ingredients:
    2 acorn squash, halved and seeded
    2 tablespoons brown sugar
    3 tablespoons softened butter
    1 tablespoon maple syrup
    2 teaspoons ground nutmeg
    1 teaspoon ground cloves
    Pinch of salt and pepper
    Directions:
    Preheat oven to 400° F.
    Arrange squash on a baking sheet.
    In a small bowl, combine brown sugar, butter, syrup, and spices. Rub mixture over the cut sides of the squash and bake skin-side down for up to 1 hour. Remove when squash is easily pierced with a fork.
    Serve warm.


    Jefferson Adams
    I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish.
    Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. 
    However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze.
    The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish.
    Ingredients:
    2 pounds catfish fillets, skinned
    2 tablespoons crab boil seasoning, like Old Bay
    1 teaspoon salt
    1 teaspoon pepper
    ½ teaspoon cayenne pepper
    ¼ teaspoon paprika
    ¼ teaspoon garlic powder
    2 cups Rice Chex, finely crushed
    1 cup self-rising cornmeal
    1½ quarts vegetable oil, for frying
    Directions:
    Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery.
    Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F.
    Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning.
    In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil.
    Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels.
    Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.


    Jefferson Adams
    Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
    Ingredients:
    2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions:
    Heat oil in a skillet over medium heat.
    Salt and pepper the pork and add to pan.
    Cook until lightly browned. Remove pork, and keep warm.
    To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft.
    Add mushrooms and sauté about 3 minutes. 
    Stir in wine, cook another couple of minutes, until soft.
    Whisk in yogurt and cream cheese, stirring for another 30 seconds or so.
    Whisk in potato starch or corn starch, as desired.
    Return pork to pan, reduce heat to low, and cover.
    Simmer for 5-10 minutes, stirring occasionally.
    Serve over rice.

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    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    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 celiac 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 celiac 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.

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    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