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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 Paula Santos.
    1 medium sized cooked mashed potato
    1 egg yolk
    4 tablespoon rice flour
    2/3 cup cornstarch
    ½ stick margarine (50g)
    1 teaspoon baking powder
    ½ teaspoon salt

    Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.

    Destiny Stone
    Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious.  This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free.
    Crispy Plantain Patties (gluten-free)
    Serving Size:
    Makes about 4 large  patties
    Patty Ingredients

    3 cups mashed small green bananas (approximately 4 plantains) ½ Cup Gluten-free all purpose flour 1 teaspoon gluten-free baking powder cooking oil
    Topping Ingredients
    ¾ cup grated carrot ¼  cup cilantro, chopped 1 avocado sliced
    3 green onions chopped into ¼ inch pieces Nutty Filling Ingredients
    2 cups soaked cashews 5 cloves garlic 3 Tablespoons fresh squeezed lemon juice 6 Tablespoons olive oil ⅓ cup gluten-free soy sauce To Make plantain patties:
     Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain. Boil in large pot for approximately 20 minutes with peels (until you can  poke a fork through them). Drain and let cool. Remove peels and mash plantains. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board. Combine cashews, lemon, soy sauce, garlic, and  olive oil in a food processor or blender and blend  until smooth. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown. Add  nutty filling and veggie toppings to each patty and serve hot. Serving suggestion: Serve with a side of beans and  rice for a traditional Puerto Rican meal.

    Jefferson Adams
    "Platano" is a Spanish word for the fruit we Americans know as the plantain. The plantain is a heartier older cousin of the sweet, commercial banana, and a fruit I think is underused here in America. Firmer plantains are commonly used for savory dishes, but as they ripen, they become sweeter. When that happens, they become perfect for desserts and other sweet dishes.
    Look in the dessert section of the menu restaurants across central and South American restaurants,  and you will find fried plantains, or platanos fritos.
    This version of plantains is quite versatile. I’ve served it as a simple dessert, but it pairs well many breakfast and lunch staples. If you’re able, make extra honey butter to reserve; it's a great spread that complements the plantains beautifully.
    Ingredients:
    3-5 small ripe plantains
    2 tablespoons room-temperature butter, plus 2 tablespoons for frying
    1 tablespoon vegetable oil
    2 tablespoons honey
    Cinnamon for sprinkling
    Directions:
    Mix 2 tablespoons softened butter with honey. Refrigerate until firm enough to spread.
    Cut ends from plantains. Slice skin lengthwise and peel. Cut in ¼ inch slices and set aside.
    Heat the remaining butter and vegetable oil in a large skillet. Arrange plantain slices in single layer and heat for 3-5 minutes per side or until golden brown.
    Sprinkle with cinnamon and serve warm with chilled honey butter.


    Jefferson Adams
    Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.
    Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition.
    Ingredients:
    2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting dash smoked sea salt, optional Lemon wedges as garnish  Directions:
    Wash and drain the chicken hearts.
    Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly.
    Add lemon juice and a tablespoon of olive oil.
    Add the chicken hearts to the lemon/garlic sauce and marinate for an hour.
    Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn).
    Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika.
    Baste the grill with a bit of olive oil and put the skewers on at medium-high flame.
    Roll hearts often so that they are nicely browned, but not burned.
    Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.

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    Im the same, I never know what to eat, some food does better than others for me, I went on to make my own soup and Im glad I did, I should do it more often and at least then J know what's going in to it, it wasn't the best first try but I enjoyed it haha
    Thank you for the advice, in the end I went and made my own soup, not great for my first try but it was better than potentially making myself worse, I enjoyed it, I got some vitamains too to take, I was able to find a liquid Vitamain B Complex, the store I went to was helpfull enough to show me what was Gluten Free.   I fealt awful around then, Im feeling like I have more energy now I can actually do things and focus more, Ill keep on like I have been, Im not 100% and still have some B
    Not to mention the fact that (for those using the Nima) the Nima sensor has been known to give false positives. https://www.theverge.com/2019/4/1/18080666/nima-sensor-testing-fda-food-allergy-gluten-peanut-transparency-data https://www.celiac.ca/cca-statement-nima-gluten-sensor/ https://www.allergy-insight.com/nima-is-it-really-96-9-accurate/ https://www.glutenfreewatchdog.org/news/troubling-gluten-testing-data-released-by-nima-but-hold-the-phone/ https://www.glutenfreew
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