Jump to content
  • Sign Up
  • 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.

  • Related Articles

    Scott Adams
    (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.

    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.


    Jefferson Adams
    Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.
    Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.
    Ingredients:
    4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions:
    Heat oven to 350 degrees F.
    Sprinkle pork chops with with salt and pepper.
    Heat 1 tablespoon each oil and butter in large skillet.
    Brown chops quickly over high heat on each side.
    Remove skillet from heat.
    Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so.
    Put the skillet back on the heat.
    In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds.
    Whisk in broth. Whisk in remaining butter and oil.
    Cook, stirring until sauce is smooth.
    Remove sauce from heat.
    Plate the finished pork chops and pour sauce over each one.
    Serve immediately. Add rice and salad for a great gluten-free meal.

  • Popular Contributors

  • Forum Discussions

    And he needs to be super strict in his gluten free diet! SUPER strict, not just low gluten. No cross contamination, NONE.  I am so sorry, there are no short cuts with the testing. It flat out sucks but there you have it.  Welcome to the forum!
    Hi TDZ, My understanding is the same, a full gluten challenge is needed for the DH diagnosis.  The method the use for DH is to take a skin biopsy from next to a lesion, not on it.  They check the biopsy for IgA antibodies. I don't know of any way to shortcut the process and avoid eating gluten to get tested.  There may be a test some  day that doesn't require it, but for now I don't think there are any out there. One thing he might not have tried is avoiding iodine.  Some of the m
    Hello, new here and new to the whole thing! My husband has been battling this rash and assorted digestive issues for years. He was diagnosed with contact dermatitis by the dermatologist, had some steroid injections and various creams over the last couple of years, and then in November he went to the ER and they said eczema and gave him steroid pills. This was after a huge bloom that pretty much hit him from head to toe, where it had been mostly arms and legs before. He finally concluded he
×
×
  • Create New...