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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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    AMAZING TUNA NICOISE KEBABS (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 09/10/2013 - Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs.


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    If you want to impress a special person, or just get fancy at your next grilling session, these Tuna Nicoise kebabs are sure to do the trick.

    Photo: CC--NikchickSure, they take some prep, but they deliver a beautiful meal that will have your guests singing your praises all day long.

    Ingredients:

    • 2 pounds yellowfin or bluefin tuna loin
    • ½ pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
    • ½ pound haricots verts, or small, thin green beans, ends trimmed
    • 2 tablespoons red wine vinegar, divided
    • 2 teaspoons Dijon mustard
    • 1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill
    • 10-12 kalamata olives, pitted and halved
    • 10-12 green brine-cured olives, pitted and halved
    • ½ pound Roma plum tomatoes, cut into 1-inch cubes
    • 1 red bell pepper, cut into 1-inch pieces
    • ½ cup thinly sliced red onion
    • 1 small zucchini, cut into ½-inch-thick rounds
    • 1 small yellow summer squash, cut into ½-inch rounds
    • 4 large hard-cooked eggs, peeled and quartered
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 dozen (8-inch) wooden skewers, soaked in water 30 minutes

    Directions:
    In a small saucepan, cover potatoes with 2 inches water, and bring to a boil. Simmer 15 minutes or until fork-tender.

    Remove potatoes and place in a bowl. Reserving the cooking water.

    Slice potatoes in half, and toss with 1 tablespoon vinegar. Arrange on a platter.

    Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Remove from pot, and rinse with cold water until cool. Drain again and set aside.

    Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.

    Place tuna on two or three skewers, and then individually skewer each group of vegetables, so all zucchini together, all olives, peppers, etc.

    Start vegetables first, turning occasionally, as they grill over moderate heat for 6–8 minutes or until vegetables are tender. Add fish in the last few minutes. Be sure not to overcook the fish. Remove when done.

    Remove fish and veggies from skewers, and place on platter with eggs.

    Drizzle with anchovy vinaigrette, and serve.

    Anchovy Dressing:

    • 1 anchovy fillet, drained
    • 1 large free-range egg
    • 2 teaspoons fresh organic lemon juice
    • 2 teaspoons capers, drained and chopped
    • ½ teaspoon chopped garlic
    • ½ teaspoon gluten-free Dijon or brown mustard
    • ½ cup extra-virgin olive oil
    • 1½ tablespoons minced shallots
    • ½ teaspoon Worcestershire sauce
    • â…› teaspoon kosher salt
    • â…› teaspoon freshly ground black pepper

    Directions:
    In a medium bowl, use the back of a fork to mash the anchovy, salt, pepper, and garlic into a paste.

    Add the egg and whisk well to blend.

    Add the lemon juice and mustard, and whisk well.

    Add the oils in a steady stream, whisking constantly to form a thick emulsion.

    Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.


    Image Caption: The finished tuna nicoise kebabs. Photo: CC--Nikchick
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    admin

    This recipe comes to us from Shirley Sanchez
    Preheat oven to 400.
    Ingredients:
    4-5 eggs
    ¼ of a bag (of a 1lb bag) of chopped, frozen spinach
    ½ package of cooked and drained bacon (or more if you desire)
    ½ lb. of cheese of your choice
    ½ lb. shredded cheese of your choice
    Garlic, salt & pepper to taste
    See the desserts/pie crust recipes for a good crust.
    Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 hr or until eggs are cooked. Once eggs are cooked, uncover pie and place under the broiler for 30 seconds to 1 minute to brown the cheese on top (time varies depending upon your oven) but be careful to watch it because the crust burns very quickly.

    admin
    (makes about 14 crepes)
    1 ½ cups of cornstarch*
    ¾ cups tapioca flour*
    2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
    pinch of salt
    3 eggs
    2 ½ - 3 cups of milk (enough to make a thin batter)


    *OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.
    Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.
    Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.
    Then make your stuffing. I use Poly-O Ricotta cheese & mozzarella. Then put in a pan w/ the sauce of your liking and bake as usual. They take a little experimentation, because of the difference in pans and temperature.

    Destiny Stone
    Traditionally a French recipe, this gluten-free recipe can be eaten for breakfast, lunch, dinner or as a finger food for any event. The yummy possibilities are endless. Baking time is 30 minutes, but preparation time is very minimal, and the results are so worth it!
    Ingredients

    2 cups gluten-free pancake mix ½  cup butter 2/3 cup + 2 tablespoons Milk 2 cups mozzarella cheese - shredded 12 slices gluten-free ham - thinly sliced  12 slices gluten-free turkey - thinly sliced  3/4  cup strawberry fruit spread (or fruit spread of your choice) 1/4 cup powdered sugar - to sprinkle on top
    Directions:
    Heat oven to 375 degrees F. Lightly grease an 8-by-8-inch square baking dish. Mix the pancake mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella. Spread the rest of the baking mix on top, and bake for 30 minutes. When nicely browned remove from the oven and sprinkle with powdered sugar. Allow to sit for 5 to 10 minutes before cutting and serving. Cut into wedges and enjoy.

    Jefferson Adams
    Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.
    Ingredients:
    3 leeks sliced thin
    3 cups chicken broth
    1/4 cup heavy whipping cream
    1 large onion, sliced
    1 cup potatoes, peeled and thinly sliced
    1 tablespoon butter
    1/4 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 bay leaf
    Directions:
    Melt butter in a large stock pot over low heat.
    Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.
    When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well.
    Cover and simmer for more 10 minutes.
    Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.
    Pureé soup in blender or food processor and chill.
    When soup is cool and ready to serve, blend in the chilled whipping cream.
    Serve cold in chilled bowls.


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    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
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    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