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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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    GLUTEN-FREE GREEK LEMON CHICKEN SOUP


    Jefferson Adams


    • Greek lemon soup makes a rich, tangy addition to any delicious meal.


    Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please.


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    Ingredients: 


    • 8 cups chicken broth
    • 1 cup diced, cooked chicken meat
    • 8 egg yolks
    • ½ cup gluten-free chicken soup base or broth
    • ½ cup fresh lemon juice
    • ½ cup carrots, shredded
    • ½ cup onion, chopped
    • ½ cup celery, chopped
    • ¼ cup butter
    • ¼ cup potato starch (as rue, to thicken)
    • ½ teaspoon ground white pepper
    • 1 cup cooked white rice
    • 16 slices lemon
    • fresh cilantro sprigs, as desired.

    Directions:
    In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper.

    Bring to a boil, then simmer for 15-20 minutes.

    Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture.

    Simmer 10 minutes more, stirring frequently.

    Beat the egg yolks in a mixing bowl.

    Slowly stir a little hot soup into the egg yolks.

    Return the entire egg mixture to the soup pot, and heat a few more minutes.

    Stir in the chicken meat and rice.

    Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.


    Image Caption: Cilantro makes a great garnish for Greek Lemon soup. Photo: CC--Homecooked by DeeDee
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    admin

    This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum.
    Gluten-Free Meatball Ingredients:
    ¾ pound ground lamb
    ¾ pound ground beef or veal
    1 small yellow onion, minced
    1 handful flat leaf parsley, chopped
    Salt and pepper
    1 tablespoon butter
    1 tablespoon extra virgin olive oil
    1 cup dry white wine
    ½ lemon
    Gluten-Free Meatball Directions:
    Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, and adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides.
    Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of ½ lemon over the meatballs. Serve in a bowl.
    Yield: 4 servings
    Its fabulous on rice or pasta.

    Jefferson Adams
    Celiac.com 05/30/2013 - My love for Chinese-style lemon chicken is hardly a secret. However, there are many other way to use lemon to deliver big flavor when cooking chicken.
    This recipe for Mediterranean-style lemon chicken uses garlic, herbs, and most importantly, lemons to deliver a delicious flavorful chicken dish that is naturally gluten-free, and which will bring joy to your table. It pairs nicely with risotto and white wine.
    Ingredients:
    4 boneless chicken breasts, skin on (6 to 8 ounces each) â…“ cup quality olive oil 1whole head garlic, minced (about 10 cloves) ½ cup dry white wine 3 lemons, separated (2 for zest and juice, and 1 for cooking) 1 tablespoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 teaspoon fresh oregano, or 2 teaspoons dried 1 teaspoon minced fresh thyme 1 bay leaf Kosher salt and freshly ground black pepper Directions:
    Heat the oven to 400 degrees F.
    Warm the olive oil in a small saucepan over medium-low heat, add the garlic and bay leaf, and cook for just 1 minute but don't allow the garlic to turn brown. Don't let the oil get too hot, just warm enough to cook the garlic a bit, and release the flavors of the bay leaf.
    Remove the pan from the heat, add the oregano, thyme, and 1 teaspoon salt, then the white wine, lemon zest, lemon juice, and pour into a 9 by 12-inch baking dish, preferably glass.
    Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck them in among the pieces of chicken.
    Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes until nicely brown.
    Remove the pan from the broiler, cover the pan tightly with aluminum foil and allow to rest for 10 minutes or so. After 10 minutes, remove the bay leaf and discard. Sprinkle with salt and serve hot with the pan juices. Serve with risotto and fresh vegetables for a delicious gluten-free meal.

    Connie Sarros
    This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet.  Dr. Atkins has become a household word.  Try this great low carb recipe for your gluten-free and low carb diet.
    Dairy-free:  Omit the cheese.
    Vegetarian:  Substitute crumbled gluten-free veggie burgers for the lamb.
    Vegan:  Substitute crumbled gluten-free veggie burgers for the lamb.  Omit the cheese.
    Ingredients:
    3 green onions, sliced 2 cloves garlic, minced 1 Tablespoon olive oil ¾ lb. ground lamb 2 teaspoons oregano ½ teaspoon cumin ½ teaspoon dill ½ teaspoon mint ¼ teaspoon pepper 2 Tablespoons parsley, chopped 1 tomato, minced 3 Tablespoons low-salt feta cheese, crumbled 2 teaspoons lemon juice Directions:
    In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl.  Add remaining ingredients to bowl and mix well.  Form into 4 patties.  Grill or broil patties about 4 minutes per side or until cooked through.  Serves 4.
    Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7

    Jefferson Adams
    Celiac.com 06/02/2016 - You want to introduce a dish that's sure to please, and likely to become a go-to dinner classic? This recipe for Greek-style chicken breasts marries fresh spinach, basil and ripe tomatoes with feta cheese for a truly tasty chicken dish.
    Ingredients:
    6 boneless, skinless chicken breast halves 2 tablespoons olive oil 1½ cups water ½ cup black, green or Kalamata olives, pitted and sliced 1 cube gluten-free chicken bouillon, crumbled 3 tablespoons potato flour, divided ½ teaspoon salt ¼ teaspoon black pepper ¼ pound feta cheese, crumbled 1 tablespoon fresh lemon juice 1 teaspoon dried or ¼ cup fresh oregano 2 cups loosely packed torn fresh spinach leaves ½ cup torn fresh sweet basil leaves 3 small ripe tomatoes, chopped ½ cup fresh chives, as garish Directions:
    On large plate, combine 1 tablespoon potato flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
    With a meat mallet, pound each chicken breast to about ½ inch thick.
    Spread cheese mixture on each chicken breast, leaving ½ inch border.
    Fold chicken breasts in half, securing each with a toothpick.
    Coat chicken breasts with potato flour mixture.
    In large skillet, heat oil over medium heat.
    Cook chicken breasts for 1 to 2 minutes on each side, until golden.
    In a small bowl, whisk together 1½ cups water, chicken bouillon cube, and remaining potato flour; pour over chicken breasts in pan.
    Add spinach and tomatoes to skillet, and bring to boil.
    Cover, reduce heat to low, and simmer about 8 to 10 minutes, or until chicken is no longer pink inside.
    Pull and discard toothpicks, and garnish with olives and fresh chives before serving. Some folks like flat parsley, but I prefer chives.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
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    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.