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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 Dawn Dutton.
    4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick - I used bone-in chops and it worked fine)
    2 tablespoons brown sugar
    2 teaspoons paprika
    2 teaspoons ground coriander
    ¾ teaspoon salt
    ½ teaspoon crushed red pepper
    1 tablespoon bottled minced ginger
    2 teaspoons bottled minced garlic
    Cooking spray
    Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.

    Destiny Stone
    The following recipe is in it's most traditional form. However, don't be afraid to experiment. For example, try replacing the ground pork with chicken or  shredded cabbage and slivered carrots. Adding ginger or garlic will produce a spicier dumpling.  For those that are intolerant of corn, experiment with flours that you can use-I prefer tapioca or rice flour myself.  Don't forget to make sure all of you ingredients, including your soy sauce and spices are gluten-free.
    Ingredients

    1 bag (3-1/2 cups) gluten-free bread mix including yeast packet ¼  cup oil of your choice-sesame oil works well 1 ¼  cups warm water 1 pound ground pork 1 tablespoon corn starch  2 tablespoons gluten-free soy or tamari sauce 6 green onions, chopped 1 teaspoons red pepper flakes-or to taste pinch salt
    To Make 1. Combine bread mix, yeast packet, oil and water (reserve a couple of tablespoons of mix for dusting dough later). Mix well to form dough. Let rise 60 minutes.
    2. On plastic wrap sprinkle reserved mix and roll out dough to 1/4-inch thick. Cut dough into 4-by-4-inch squares.
    3. Mix pork ( or alternate ingredients) with corn starch, soy sauce, green onions, red pepper and salt. Place 1 to 2 tablespoons in the center of each square and fold dough over the top of the meat mixture. Place into lightly oiled steamer and steam 20 minutes.
    4. Cook in batches until all dumplings are ready to serve.
    5. For a  crispy dumpling, lightly fry your steamed dumplings in a pan with 2 tablespoons oil over med-high heat until brown.
    6.Serve with soy sauce or your favorite dipping sauce.
    7. Add a side of steamed rice, and some miso soup and dinner is served!



    Jefferson Adams
    Stir-fries invite a blending of flavors and textures, so I always make it a point to look for ingredients that will compliment one another, and deliver loads of flavor. This dish is warm and filling and goes great over rice or gluten-free noodles. The roasted chilies and peppers heighten the soft texture of the mushrooms. This dish is also excellent when served chilled.
    When shopping for ginger, look for firm pieces free of any soft spots. Fresh ginger keeps for about a week. Make sure shitakes have thick caps and the fissures (the white underside) are white.
    Ingredients:
    1 cup sliced shitake mushrooms
    1 cup sliced oyster mushrooms
    1 cup sliced button mushrooms
    1 red bell pepper
    2 finely sliced red chilies
    1 jalapeño pepper
    3 cloves minced garlic
    2 tablespoons freshly grated ginger
    1 teaspoon chili flakes
    1 tablespoon olive oil
    2 tablespoon sesame oil
    Directions:
    Slice and seed the red pepper, chilies and jalapeño. Arrange on a broiler pan and coat with olive oil. Roast until skins have charred. Remove, cover and let steam for 10 minutes. Scrape black skins off, chop and set roasted vegetables aside.
    Heat sesame oil in a large wok or frying pan. Add garlic and ginger and fry for 2 minutes.
    Add shitake mushrooms and cook for 2-3 minutes then repeat with oyster mushroom and button mushrooms, cooking about 2 minutes each time.
    Toss in roasted peppers, chilies, and chili flakes and serve.


    Jefferson Adams
    Celiac.com 02/12/2014 - This green curry is one of my favorite Thai-style meals to cook at home. It is easy to make, and delicious. It can be served over rice or gluten-free noodles, and you can include whatever vegetables you like or have on hand. You can also add any kind of meat or tofu you desire, as you are cooking the vegetables.
    Ingredients:
    1 cup jasmine rice 1 cup torn fresh basil leaves 2 tablespoons fresh lime juice (from 1 lime) 8 ounces green beans, stem ends removed, halved crosswise ½ cup baby corn, as desired ½ cup frozen peas 2 baby eggplants, halved lengthways, cut into 2cm pieces 4 kaffir lime leaves (see note), roughly torn, plus 2 carrot, sliced in bite-sized pieces 1 medium onion, sliced 1 bell pepper, de-seeded and sliced into bite-sized pieces 2 tbs fish sauce 1 tbs lime juice 2 tsp grated palm sugar, or regular sugar 2 cups chicken broth 2 tablespoons vegetable oil 1 to 2 tablespoons Thai green curry paste, to taste 1 can (14.5 ounces) coconut milk ¼ cup cilantro (as garnish)
    Directions:
    Prepare rice.
    Heat oil in a wok or deep frying pan over high heat.
    Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
    Add paste to wok and stir briefly.
    Add green beans, carrots, onion, bell pepper, and stir-fry, tossing to ensure paste doesn't burn, for 1-2 minutes until lightly seared.
    Add coconut cream, chicken stock, lime leaves and corn and bring to the boil.
    Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender.
    Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
    Garnish with cilantro as desired, and serve over rice or rice noodles.

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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