• About Me

    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.

  • Popular Contributors

  • Related Articles

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    1 package of plain (non breaded) chicken strips
    3-4 cloves of garlic, minced
    1 small lemon, juice only
    4-5 green onions, diced
    1 yellow onion, diced
    1 cup of water
    1 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    ½ cup - 1 cup of VH Sweetn Sour Dip
    Directions:
    Cook chicken, garlic, onions, water, lemon juice and bouillon until the water is evaporated. Add sauce and cook until the chicken is done. Serve.


    Jefferson Adams
    Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace.
    For me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.
    The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.
    This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious.

    Ingredients:
    2 boneless pork chops or chicken breasts, strips, or chunks
    4 cups of Rice Chex or Rice Krispies cereal, pulverized
    2 eggs, beaten
    1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic.
    Preparation:
    Beat two eggs in a bowl.
    Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder.
    Transfer crushed cereal to a larger bowl.
    Heat oil to medium-high in a frying pan.
    Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating.
    Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy.
    Remove from heat and place on paper towel to dry.
    You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.
    This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.


    Amie  Valpone
    Pad Thai (Gluten-Free)
    Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.
    Gluten-Free, Dairy-Free and Vegetarian

    Serves 4
    Ingredients:
    4 Tbsp. organic almond butter 1 Tbsp. honey 1/3 cup San J gluten free soy sauce 1/3 cup freshly squeezed orange juice 1/2 tsp. red pepper flakes 1 small sweet onion, chopped 1 clove garlic, minced 2 Tbsp. sesame oil 1 tsp. chili powder 2 cups bean sprouts 8 oz.  rice noodles 1 small bunch scallions, chopped 1 tsp. fresh ginger, grated 2 Tbsp. ground flax seeds 1 Tbsp. cashews, crushed 1/6 tsp. orange zest 1 Tbsp. fresh basil, finely chopped Lime wedges, for serving Directions:
    Prepare rice noodles, drain and set aside. In a medium sized mixing bowl combine almond butter, honey, gluten free soy sauce, orange juice, and red pepper flakes. Set aside. In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned.  Add remaining oil and onions; cook for another 2 minutes. Add peanut butter mixture, chili powder, bean sprouts, and noodles.  Continue to mix until sauce thickens. Transfer to serving dishes. Serve warm with a sprinkle of fresh ginger, scallions, ground flax seeds, cashews, orange zest and fresh basil.  Garnish with lime wedges. Enjoy.

    Jefferson Adams
    Celiac.com 11/28/2013 - I have pledged my allegiance to delicious stir-fry dishes on many occasions, and this dish has me doing it again.
    This quick, delicious stir-fry brings together juicy pork, green beans, green onions, sweet red peppers, ginger, garlic and other simple ingredients to deliver a sophisticated flavor.
    Ingredients:
    1 pound pork loin, trimmed of excess fat 1 pound broccolini or Chinese broccoli, trimmed and cut crosswise into 2-inch pieces 1 red bell pepper, ribs and seeds removed, cut into thin strips 1 handful of green beens chopped into 1 in pieces 3 or 4 green onions, trimmed and cut crosswise into 2-inch pieces 2 tablespoons gluten-free soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar Kosher salt 3 teaspoons vegetable oil 2 cloves garlic, minced 2 tablespoons peeled fresh ginger, minced ¼ cup fresh cilantro, chopped ¼ teaspoon red-pepper flakes, as desired Cooked white rice, for serving Directions:
    Put a pot of salted water on the stove to boil for the greens.
    Cut pork into slim, bite-sized pieces about an inch long, and season with ½ teaspoon salt.
    In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
    Heat a teaspoon oil in a large skillet over medium-high.
    Add half the ginger, pepper flakes, and pork. Cook, stirring, until pork is no longer pink. Transfer to a plate.
    Add another teaspoon of oil to the pan, and cook the remaining ginger, pepper flakes, and pork; transfer to plate.
    Cook green beans in a medium pot of boiling salted water until crisp, but tender, about 4 minutes. Drain well, and dry with paper towels.
    Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
    Add pork mixture and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Top with cilantro, as desired, and serve immediately, over rice.