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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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    THAI-STYLE CHICKEN AND BEEF SATAY (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 08/13/2013 - These Thai-style beef and chicken skewers are a big hit at parties and barbecues. They taste great with peanut sauce, and will deliver big flavor and lots of smiles every time I make them.


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    That said, this dish carries a peanut alert! Because of this, I always check ahead before bringing the more traditional version with peanuts and peanut sauce in any group situations. Depending on the situation, I will bring the substitute dipping sauce along with the peanut sauce, or just drop the peanuts altogether, as needed.

    That said, these are easy to make, delicious, and always a crowd-pleaser. Enjoy!

    Chicken Satay

    Photo: Wikimedia Commons--jpatokalIngredients:

    • 1 pound skinless, boneless chicken, cut into strips
    • ½ cup canned coconut milk
    • 2 teaspoons ground coriander
    • 1½ teaspoon yellow curry powder
    • 1½ teaspoon fish sauce
    • ½ teaspoon chili oil
    • 1½ tablespoon chopped fresh cilantro
    • 2 tablespoon chopped unsalted peanuts
    • 1 dozen wooden skewers, soaked in water for 20 minutes
    • 1¼ cup gluten-free Thai peanut sauce

    In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

    Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Throw out marinade.

    Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are.

    Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce, or substitute sauce below, for dipping.

    Beef Satay

    Ingredients:

    • 1 pound flank steak, sliced thin
    • 2 tablespoons each lime juice and fish sauce
    • 1 tablespoon each sugar and hot chili sauce
    • 3 tablespoons cilantro

    Directions:
    Mix lime juice, fish sauce, sugar, hot chili sauce, and cilantro.

    Add thin slices of flank steak, cover and marinate up to 12 hours in refrigerator.

    Skewer and grill beef for 2 to 3 minutes per side, until no longer pink.

    Serve with cilantro and peanuts, jasmine rice, and peanut sauce for dipping.

    Peanut Sauce

    Ingredients:

    • 1 can regular coconut milk (13.5-ounce--NOT reduced fat)
    • ¼ cup Thai red curry paste
    • ¾ cup unsweetened pure creamy peanut butter (peanuts only, no other ingredients)
    • 1½ teaspoons salt
    • ¾ cup sugar
    • ½ cup water
    • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, rice or anything other kind of vinegar)

    Directions:
    Put ingredients into a medium sauce pan on medium heat and whisk until it comes to a very gentle boil.

    Reduce heat to low, and simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

    Take the pot off the heat, allow sauce to cool to about room temperature, and serve with satay.


    **Note: Here's an alternative to peanut sauce for dipping.

    Peanut-free Dipping Sauce

    • 1 cup sugar
    • ½ cup water
    • ½ cup white vinegar
    • 2 tablespoons garlic, finely chopped
    • 2 tablespoons gluten-free fish sauce
    • 1½ teaspoons chili sauce
    • 2 tablespoons lime juice

    Directions:
    Mix sugar water and vinegar in a small saucepan. Boil for 5 minutes.

    Lower heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.

    Remove from heat. Cool and add lime juice and shredded carrot. Serve.


    Image Caption: The finished satay skewers. Photo: Wikimedia Commons--jpatokal
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    Guest Joanne Kelly

    Posted

    You might try making the peanut sauce with sesame seed butter for a nut-free alternative. I make great gluten-free peanut-free cookies that taste like peanut butter cookies by substituting sesame seed butter.

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    admin

    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:
    Sweet and Sour Sauce
    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
    4 oz molasses
    Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished.
    Alternative Soy Sauce
    8 oz molasses, 3 oz. balsamic vinegar, sugar to taste.
    Teriyaki Sauce
    Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce
    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
    Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.

    admin
    This recipe comes to us from Nisla Whetstone.
    Filling:
    1 pound ground pork
    ½ head cabbage, thinly sliced
    4-6 carrots, grated
    1 onion, diced
    1-2 garlic cloves, minced
    salt
    pepper
    12 ounce package round gluten-free rice paper wrappers (about 30 wraps).
    Directions:
    Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
    Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.

    Jefferson Adams
    Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history.  Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles.
    Ingredients:
    Rice Noodles (Spaghetti style)
    ¼ cup Sesame Oil
    ½ pound Pork, cubed
    ¼ cup Cilantro, chopped
    ½ cup Scallions, chopped
    1/4 Onion, wedged and sliced
    1 Clove Garlic, minced
    ½ cup Sweet Red Pepper, chopped
    ½ cup Carrot, chopped
    ½ cup Broccoli
    1 cup Collard, Chard or similar Greens, chopped
    1 teaspoon Sugar
    1 sprig of Mint (optional)
    Splash of Rice Vinegar
    Directions:
    First, you'll need some rice noodles that are about as thick as regular spaghetti.
    Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens.
    Also, you'll need some cilantro, a pinch of sugar and maybe some mint.
    Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style).
    Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them.
    When the noodles dry out a bit, use a fork and scissors to cut them in half.
    Heat some sesame and/or olive oil in a frying pan on high heat.
    When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli.
    Toss quickly over a high heat for one minute.
    Add rice noodles and continue to toss or stir rapidly for 30 seconds.
    Add greens and fish sauce and toss or stir rapidly for another 30 seconds.
    As pan dries up a bit, add a splash of chicken broth and a pinch of sugar.
    Stir or toss for 15 seconds.
    Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.


    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.

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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    Jefferson Adams
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
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    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764