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    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Scott Adams
    In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free.
    Ingredients:
    1 tablespoon sesame oil
    1 tablespoon lime juice
    10 spigs fresh cilantro, minced
    4 tablespoons sweetened coconut
    1 mango, seeded, peeled and chopped
    1 can baby corn, cut into chunks
    ½ cup pea pods
    1 cup baby shrimp
    1 fresh garlic clove, minced
    1 teaspoon fresh grated ginger
    kosher or sea salt to taste
    8 spring roll wrappers (rice or tapioca-up to you)
    Directions:
    In a large mixing bowl add all ingredients, stir well. Set aside
    Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.
    Repeat.
    Serves 4.

    Jefferson Adams
    I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi.
    Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi is made by boiling dried kelp (seaweed) and dried bonito fish flakes. You can find numerous kinds of instant dashi at most Asian or Japanese markets. The more dashi you add, the richer the soup will taste.
    This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup.
    Ingredients:
    1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces
    2 teaspoons dashi granules
    4 cups water
    3 tablespoons miso paste
    1 (8 ounce) package medium or silken tofu, diced
    1 tablespoon dried seaweed (optional)
    2 green onions, sliced diagonally into 1/2 inch pieces
    2 strips lemon peel, thinly sliced
    Directions:
    In a medium saucepan over medium-high heat, combine dashi granules and water.
    Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks.
    Reduce heat to simmer. Add seaweed. Stir in tofu.
    Separate the layers of the green onions, and add them to the soup.
    Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid.
    Serve in small bowls. Garnish with lemon rind.


    Jefferson Adams
    Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply.
    The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering.
    Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes.
    This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired.
    Ingredients:
    ¼ cup white vinegar ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar) 2 tablespoons white sugar 2 tablespoons lime juice 2 clove garlic, minced ⅓ teaspoon red pepper flakes 2 ounces rice vermicelli 1-2 ounces pork or beef, cooked and thinly sliced (optional) 8 large shrimp, peeled and deveined (optional) 4 rice wrappers (8.5 inch diameter) 3 lettuce leaves, chopped 4 tablespoons finely chopped fresh mint leaves 4 tablespoons finely chopped cilantro 4 teaspoons finely chopped Thai basil Directions:
    First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.
    Soak rice vermicelli in a bowl of room temperature water for 1 hour.
    Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later.
    Slice each shrimp in half lengthwise.
    Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander.
    Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate.
    To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften.
    Place wrapper on a flat work surface. A cutting board or large plate will work well.
    Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil.
    Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito.
    Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

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    Hello All, (I"m sorry if this is posted in an inappropriate location --- I was not sure just exactly where this subject would be most appropriately placed.) I have just started the Fasano Gluten Contamination Elimination Diet a few days ago, and I think I have a pretty good understanding of it, but I am still unclear about one aspect of it, and that is processed fruit and vegetable juices. In the Fasano Diet guidelines, it states that "100% fruit and vegetable juices" are permissi
    CyclingLady, czy ty jest Polskie?  Wow, that is too funny!  Do you make golabki also?  I never developed the knack for making good golabki somehow, but my mom makes them awesome.  Too bad we don't have any good substitute for pierogi --- I don't think anyone is ever going to make a gluten-free dough that is that thin and stretchy that still holds together. I do make a mean wild mushroom soup, from wild mushrooms that I gather and dry here in Alaska.  I used to make a pretty damned good mako
    While in retrospect it is quite obvious that I had GI symptoms of celiac disease for most of my life (I am 56 years old now), it was only after getting a bread machine in 2012 that I started to get the dermatitis herpetiformis.  Up until then, I was eating whole-wheat pasta, and wheat-containing breakfast cereals, but only rarely ever ate bread (I was picky, and only liked artisanal bread).  And then, I was suddenly eating bread four or five days a week!  And not only bread, but whole wheat brea
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