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    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    This recipe comes to us from Mary Thorpe.
    Ingredients:
    3 cups grated cheese
    4 - 6 slices of gluten-free bread
    2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
    3 eggs, beaten
    ½ teaspoon salt
    ½ teaspoon Worcestershire sauce
    ½ teaspoon thyme 
    ½ teaspoon dry mustard
    Pepper
    Directions:
    Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.
    Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also. 
    Let stand for 30 minutes.  Bake at 350 F 1 hour in a pan of hot water.
    This dish sounds so very easy and homey, but is truly elegant.  When you take it out of the oven, you yourself won’t believe how simply it was made. In a deep dish it has the appearance of a soufflé; in a shallow dish it resembles a quiche.
    It is great for supper with soup and/or salad.


    Jefferson Adams
    If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon.
    This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied red wine will work just fine.
    Ingredients:
    2 (6 ounce) filets filet mignon 1½ cups Burgundy or other full-bodied red wine 1 cup gluten-free chicken broth ½ cup gluten-free beef broth 2 tablespoons unsalted butter, softened 1 tablespoon gluten-free flour or corn starch 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, chopped ½ teaspoon fresh thyme freshly ground black pepper to taste Directions:
    In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook for about one hour, until mixture is reduced to about 1 cup. (You can do this a day ahead and keep covered in the fridge).
    In a small bowl, mix butter and gluten-free flour or corn starch.
    Heat 2 teaspoons olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare, about 4 minutes per side.
    Move cooked steaks to a plate.
    To the skillet, add shallots, garlic and thyme, and the reduced wine mixture to skillet. Bring mixture to a boil, making sure to scrape up and include any browned bits.
    Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
    Spoon sauce over steaks and serve with favorite side dishes or salad.

    Jefferson Adams
    Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.
    This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen.
    You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream.
    Ingredients:
    4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions:
    Heat the grill to 450 degrees F.
    In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish.
    Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom.
    Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate.
    Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side.
    Top with a dash of paprika and dill. Garnish with sprig of dill.
    Serve hot or at room temperature with rice on the side.

    Jefferson Adams
    Celiac.com 01/07/2016 - Chicken Cordon Bleu is an old favorite. This gluten-free version uses crushed gluten-free Rice Chex to deliver a crispy, crunchy, golden crust that harmonizes delightfully with the chicken, cheese and ham and delivers a tasty entree that's sure to please.
    Ingredients:
    4 chicken breasts skinless and boneless 4 thin slices prosciutto ½ pound Gruyere, grated 1 tablespoon Parmesan cheese, grated ¼ cup gluten-free flour, potato starch Kosher salt and freshly ground black pepper 1 cup crushed Rice Chex cereal 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs 4 sprigs fresh thyme, leaves only 1 teaspoon paprika ¼ teaspoon salt ¼ teaspoon dried oregano ¼ teaspoon freshly ground black pepper Extra-virgin olive oil Directions:
    Lay the chicken breast between 2 pieces of plastic wrap.
    Use the flat side of a meat mallet to gently pound the chicken to 1/4-inch thickness.
    Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
    Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
    Season the gluten-free flour or potato starch with salt and pepper.
    Mix the crushed Rice Chex with thyme, garlic and kosher salt, pepper, and melted butter.
    The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
    Remove the plastic wrap. Lightly dust the chicken with potato starch, dip in the egg mixture and gently coat in the crushed Rice Chex.
    Lightly coat a baking pan with olive oil and carefully transfer the chicken rolls onto it. Bake for 20 to 25 minutes until golden brown and cooked through.

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    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!
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