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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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    Baked Teriyaki Chicken (Gluten-Free)


    Jefferson Adams


    • Easy to make and delicious chicken teriyaki.


    03/02/2017 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.


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    Ingredients:

    • 6-8 chicken thighs
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • ½ cup white sugar
    • ½ cup gluten-free soy sauce
    • ¼ cup cider vinegar
    • 1 clove garlic, minced
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground black pepper

    Directions:
    In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

    Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.

    Heat oven to 425 degrees F.

    Place chicken pieces in a lightly greased 9x13 inch baking dish.

    Brush chicken with the sauce. Turn pieces over, and brush again.

    Bake for 15-20 minutes.

    Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.

    Top with sauce every 10 minutes while cooking.


    Image Caption: Easy gluten-free chicken teriyaki. Photo: CC--Isaac Wedin
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  • Related Articles

    Scott Adams

    This recipe comes to us from Lisa McKinney.
    5 oz. San-J Wheat Free Reduced Sodium Tamari Soy Sauce
    6 oz. unsweetened pineapple juice
    ¼ cup brown sugar
    1 clove fresh garlic, minced (optional)
    1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger)
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    Scott Adams

    These recipes come to us from Jeanne Barkemeijer de Wit.
    I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes:
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    16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
    1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.)
    8-16 ounces of sweet bell pepper - chopped
    1 teaspoon fresh chopped garlic (or gluten-free powdered substitute)
    1 teaspoon salt
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    Teriyaki Sauce
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    16 oz stewed tomatoes pureed
    16 oz molasses
    6 oz balsamic vinegar
    teaspoon fresh crushed black pepper
    table spoon crushed garlic
    16 oz canned peaches - pureed
    sweet red peppers to taste
    1 cup turbanado (raw) sugar
    1 cup green onions
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    Scott Adams

    This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).
    Ingredients:
    1/3 cup gluten-free soy sauce
    1/3 cup pineapple juice
    ¼ cup mirin (japanese sweet rice wine)
    3 tablespoons sugar
    ¼ tsp ground ginger (or 1 tsp fresh grated ginger)
    Directions:
    Combine all ingredients in a non-reactive pot on medium heat. Briskly simmer, while whisking, for five minutes or until reduced as much as you want.

    Destiny Stone
    I never thought I would get to eattempura again, once I went gluten-free. Then I found this recipe. Notonly is the following tempura batter recipe gluten-free, it is also,egg-free, dairy-free, corn-free, nut-free, and soy-free. In fact,there are so few ingredients in this batter, that most diets canprobably eat it safely. Tempura can be made for breakfast, lunch,dinner or dessert. I don't like to eat too many greasy or friedfoods, so I like to eat tempura as a side dish combined with rice anda salad for a more balanced meal. This is a thin, but crispy batter,which is a nice light alternative to other heavier tempura batters.

    Tempura Vegetables (Gluten-Free)
    Batter Serves: 6
    Tempura Ingredients:

    2 cups rice flour 1 teaspoon bakingsoda ¼ teaspoon sea salt 2 cups cold carbonated water Vegetable Ideas:
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    ¼ cup gluten-free vegetable stock, or dashi if you have it
    1 Tablespoon Sugar or sugarsubstitute
    ¼ cup gluten-free Tamari
    1 Tablespoon Rice Vinegar
    ¼ cup Water
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    Note: The thicker the vegetable, thelonger it will take to cook. You may want to blanch thicker vegetablelike sweet potato before frying. Softer vegetables like mushrooms andeggplant do not require blanching. Also, try to cook like-sizedpieces to avoid over or under cooking. I cut my vegetables intoapproximately 1 inch pieces in length, and ¼ inch in width. Avoidovercrowding your veggies and leave plenty of room to keep them fromsticking together. Also if you use meat, be sure your meat is cookingthoroughly to avoid eating raw or undercooked meat.
    When you drop a batter coated veggiein, little pieces of batter will explode off the veggie outward liketempura fireworks. These pieces indicate that your batter is hotenough. The veggies should cook for 40 seconds to 1 minute and feelcrispy when you knock them around. You don’t need them to be goldenbrown, so don’t wait for that.
    To make:
    Preheat vegetable or high heat oil in adeep pan to approx. 350 F. Combine the dry ingredients in a mediumsize mixing bowl. Add the carbonated water and whiskuntil smooth. Lightly dip ingredients in the batter andimmediately fry them until crispy. It takes longer to fry vegetablesthan to fry seafood.
    Drain tempura on a rack or paper towels.
    Serve right away with gluten-free soy sauce or your favoritedipping sauce. Tempura is best served fresh and hot.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
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    Jefferson Adams
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    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
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    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
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    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
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    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.