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  • 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.

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    Scott Adams
    This recipe comes to us from Ellen Switkes.
    3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
    3 large onions
    1 egg
    3 teaspoons salt (or more)
    ¼ cup potato starch
    lots of pepper
    Stock:
    Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.

    Destiny Stone
    This is a light dish that can be served as a meal or eaten as a side dish. The ingredients can vary depending on your taste buds. Preparation for this Thai salad is very minimal and with the right ingredients, this is a perfect quick gluten-free meal. This salad is light so it is perfect for those hot summer nights when you don't want to eat a heavy meal.
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Serves: (2) as a main dish or (4) as a side dish
    Ingredients:

    8-10 oz. thin dried rice noodles (vermicelli size) 2 tomatoes, cut into small slices 5 green onions, sliced finely 2 cups snow peas, steamed or boiled until bright green but still firm 1-2 cups bean sprouts 1 cup fresh coriander or cilantro, roughly chopped 1 cup fresh basil, roughly chopped 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped  1/2 cup deep-fried tofu, cut into small cubes
    Garnish:
     fresh basil
     fresh coriander
    chopped peanutsDressing:

    1 Tbsp. vegetable oil 1 tsp. sesame oil 2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free soy sauce 5 Tbsp. gluten-free soy sauce 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper 1-2 Tbsp. brown sugar or sugar substitute (to taste) juice of 1 fresh lime 2 cloves garlic, minced Preparation:
    Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts). Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad. To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.) Now add the dressing, fresh basil, and nuts, tossing well to incorporate. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.  Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime. Note: I like to eat lots of veggies, so I add things like steamed cauliflower, broccoli, and carrots. Also, this salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until then, place in a tightly sealed container in the refrigerator, and enjoy!

    Jefferson Adams
    Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds.
    Ingredients:
    1-2 pounds of ahi tuna (4-6 ounces per person) ½ cup gluten-free soy sauce 1-2 tablespoons wasabi toasted sesame seeds, black and white wasabi and pickled ginger as garnish Directions:
    Cut tuna into 1½-inch cubes.
    Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.
    Coat lightly with gluten-free soy sauce and wasabi.
    Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.
    Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.

    Jefferson Adams
    Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
    These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
    This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
    Ingredients:
    2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions:
    Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
    Prepare the teriyaki sauce as indicated below.
    Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done.
    Remove and coat with finished teriyaki sauce. Serve.
    Gluten-free Teriyaki Sauce Recipe
    Ingredients:
    3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions:
    Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes.
    Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers.
    Once chicken is marinated, remove and drain chicken.
    Place sauce in a sauce pan and bring to a boil.
    Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously.
    Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness.
    Thin with water if too thick. Brush over cooked meat and serve.
    Store in the fridge for up to a week.

  • Recent Articles

    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.

    Advertising Banner-Ads
    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