• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,914
    Total Members
    3,093
    Most Online
    Chrissy51
    Newest Member
    Chrissy51
    Joined
  • 0

    Greek Meat Loaf (Gluten-Free)


    Scott Adams

    Ingredients:
    1 medium onion, chopped
    2 tablespoons olive oil or butter
    ½ cup shredded carrot
    ½ cup shredded raw potato
    1 small eggplant (1 pound), trimmed, pared, and shredded
    2 cloves garlic, thinly sliced
    2 pounds lean ground beef
    4 tablespoons lemon juice, divided in half
    2 eggs, lightly beaten
    2 medium tomatoes, peeled and finely diced
    1½ cup fine dry bread gluten-free bread crumbs
    3 teaspoons salt
    ½ teaspoon ground cinnamon
    ¼ teaspoon pepper
    Pinch of cayenne pepper
    2 tablespoons sugar


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Directions:
    Preheat oven to 350 F.

    1. Sauté onion in oil/schmaltz/margarine/butter in a 10- or 12-inch skillet 3 minutes, until soft and somewhat golden. Remove from heat. Stir in carrot, potato, eggplant, & garlic, tossing to coat well. Cover, put back on heat and cook about 5 minutes, or until wilted but still crisp.

    2. Combine meat, eggs, tomatoes, crumbs, salt, cinnamon, pepper, 2 tablespoons lemon juice, and cooked vegetables in a large bowl, mixing lightly by hand. Press firmly into a 9 x 5 x 3 loaf pan. turn out onto a lightly greased large shallow baking pan. (Loaf may also be shaped by hand directly on the baking pan.)

    3. Bake at 350F for 45 minutes. Mix remaining 2 Tablespoons lemon juice and sugar in a cup, stirring until sugar is dissolved. After the 45 minutes of baking, brush this mixture over the loaf.

    4. Continue to bake 15 minutes longer, or until brown and glazed. Lift onto heated serving platter with 2 wide spatulas. Let sit several minutes before serving for easier slicing.

    The leftovers make great cold meat loaf sandwiches, or slices can be reheated by frying in oil or butter.

    Serves 8 generously.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • 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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   2 Members, 0 Anonymous, 235 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Jay Berger
    1 ½ tablespoons olive oil
    ¼ teaspoon dried hot pepper flakes
    1 garlic clove, minced
    3 tablespoons thinly sliced scallion including the green part
    1 teaspoon dried rosemary, crumbled
    ½ cup fresh Gluten-free Casein-free bread crumbs
    Salt and pepper to taste
    1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
    Watercress sprigs for garnish, if desired
    In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    1 large leek or 3 small leeks white and green parts, minced in a blender or food processor
    1 large carrot or 3 small carrots, minced in a blender or food processor
    1 onion, diced
    3-4 cloves of garlic, minced
    4-5 potatoes, cut into bite size pieces
    1 tablespoon Mrs. Dash Original
    3-4 cups of plain rice milk, almond milk, or soy milk (Natur-a, Almond Breeze, So Good)
    3-4 cups of water or Imagine broth
    1-2 tablespoons of olive oil
    Optional, 1 tablespoon, hot chili sauce
    Optional or if you use water 1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    Directions:
    Cook leeks, onions, garlic, and oil in a frying pan until soft. At the same time, place all other ingredients in a large pot and boil over medium heat. Place the leeks, onions, and garlic in the pot. Cook over low heat until the potatoes are done.

    Scott Adams
    This recipe comes to us from Mary Burgdorff.

    2 packages (16 oz.) frozen has browns, thawed (or substitute refrigerated-style)
    2 cups chopped cooked ham
    ½ - 1 cup sliced green onions
    3 cups shredded cheddar cheese
    10 eggs, beaten
    1½ - 2 cups milk
    1 teaspoon salt
    2 teaspoons dry mustard
    Dash cayenne pepper
    Paprika to taste
    Preheat oven to 350F degrees.
    Layer bottom of 13” x 9” pan with hash browns.  Sprinkle ham, green onions and cheese evenly over potatoes.  In bowl, combine eggs with milk, salt, mustard and cayenne.  Pour over all.  Sprinkle with paprika.  Bake in preheated oven 40-45 minutes or until firm.  You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake.  Makes 12 large servings.
    Note:  Casserole can be assembled the night before, cover and refrigerate until ready to bake.

    Jefferson Adams
    Celiac.com 11/09/2009 - Every year around the holidays, celiac.com likes to remind folks that, with a little of planning and a few tips, anyone with celiac disease or gluten intolerance can enjoy a safe, delicious gluten-free Thanksgiving and holiday season without fear of accidentally eating gluten.
    If you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly:
    Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Gluten-Free Ingredient Lists or our Gluten-Free Shopping Guides to help you shop. Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stuffing in your turkey. Instead, try celiac.com's favorite gluten-free stuffing recipe. Make simple, delicious gluten-free gravy using either a gluten-free gravy mix, or a gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour. Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of gluten-free recipes, where you will find side dishes to impress even the snootiest gourmet. Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall. Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful:
    Ali Demeritte's blog entry: The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience. Danna Korn's article: Venturing Out of the House: Restaurant Realities. Aimee Eiguren's blog entry: Eating Out Gluten-Free and Without Fear. Chef Daniel Moran's article: Traveling and Eating Gluten-Free at Restaurants. Chef Daniel Moran's article: Traveling and Eating Gluten-Free Meals at Small or Moving Restaurants. Celiac.com's Best Ever Gluten-free Stuffing Recipe
    Ingredients:
    5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
    2 tablespoons olive oil
    3 cups celery, chopped
    1 large yellow onion, chopped
    1 tablespoon fresh thyme, finely chopped
    1 tablespoon fresh sage, finely chopped
    1-2 teaspoons fresh rosemary, finely chopped
    1-2 cups gluten-free chicken broth
    1 egg yolk
    1 teaspoon salt
    1/2 teaspoon pepper
    Directions:
    Sautee the onion and celery in olive oil on medium-low heat until translucent.
    Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.
    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
    Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)
    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.
    Add the salt and pepper and toss bread a bit more.
    Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
    Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
    If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.
    Serves six to eight people, depending on their appetite for stuffing.
    Celiac.com's Best Ever Gluten-free Pumkin Pie Recipe
    (Adapted from Libby's Original Pumpkin Pie Recipe)
    Ingredients:
    3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions:
    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    POUR into gluten-free pie shell.
    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
     
     

    Destiny Stone
    As the old saying goes, "the best way to a man's heart, is through his stomach." Anyone that has a special man in their life, knows this to be true. Father's Day is a perfect opportunity to tell your dad, grandfather, uncle or special man in your life, that you love them by making them a special Father's Day meal that they won't forget. Even if your dad is a gluten eater, the following gluten-free recipe ideas for BBQ ribs, baked beans, french bread, avocado & tomato salad and berry cobbler, will fool even the most dedicated gluten eater into thinking they are eating the real thing. For those dads that enjoy cooking, making plans to prepare the Gluten-Free Father's Day meal together is an excellent opportunity to spend more time with the special man in your life and to help him learn more about gluten-free cooking.
    Even if it is physically impossible to share a meal with your father, you can still do something special for him. Make him a special card, or send a special gift. For those father's that are gluten-sensitive, a gift certificate for gluten-free food is a wonderful and thoughtful way express your love and gratitude.

    Gluten-Free Fathers Day Meal

    Studies show that the number one most popular meal for men is BBQribs. Julia Child provided the following rib recipe and it is naturally gluten-free. In fact, all of the following recipes are all naturally gluten-free, but be sure to use only gluten-free ingredients and spices. 
    BBQ Ribs Baked Beans French Bread Avocado Tomato Salad Berry Cobbler
    Julia Child's Broiled or Barbecued Spare Ribs (Gluten-Free)
    Serving Size : 6
    3 whole spare ribs -- making 12 sets of 3-rib portions Salt and spice marinade - (Either 1 ½ T. salt and 1 tsp of your own spice Marinate or use the following):
    Spice Marinade-
    1 1/2 T. salt 1/2 tsp. Ground allspice 1/2 tsp. finely ground pepper Special house BBQ sauce -
    1/2 cup fresh peanut oil 1/2 cup wheat-free soy sauce 1/2 cup honey 1 tsp thyme or sage 1 tsp paprika 1/4 tsp. cayenne pepper or chili powder -- or to taste 2 Tbs distilled vinegar
    Directions
    1. Trimming the ribs. Remove the membrane from the under side of the ribs. Slash between every 2 or 3 ribs at the large side to make for easy cutting into portions after cooking.
    2. Preliminary salt & spice marinade. Mix the spices & salt in a small bowl; rub the mixture into both sides of the ribs. Cover and refrigerate. Leave at least 1/2 hour, but overnight is more effective.
    3. Special house BBQ sauce. Mix the ingredients for the sauce in a bowl, and paint a coating on both sides of the ribs. Set the ribs, curved side down, in a roasting pan or pans. Reserve the rest of the sauce.
    *Ahead-of-time note: The recipe may be prepared a day in advance to this point. Cover ribs and sauce, and refrigerate them.
    4. Pre-barbecue roasting - 40 minutes a 375 F. Baste both sides lightly with another coat of sauce, and roast 20 min. on each side in the preheated oven - this starts the cooking and eliminates some of the excess fat.
    *Ahead-of-time note: May be done somewhat in advance; let cool, then over and refrigerate.
    5. Final cooking. Either on the barbecue. Have your coals just right - a hot gray, not a burning red. Basting the ribs with the sauce, turn them over the coals for 15-20 minutes, until a nice crusty brown.
    Or
    5.Broil under the broiler. Instead of finishing on the BBQ, turn the ribs under a moderate broiler for 15 - 20 min. basting frequently with the sauce.Beans are inexpensive and full of healthy proteins, and they go very well with ribs. The following recipe can be modified to be made vegetarian, just leave out the bacon.

    Baked Beans Gluten-Free
    Ingredients
    1 pound bacon
    2 (28 ounce) cans baked beans
    1 (12 ounce) bottle chili sauce
    1 large sweet onion, chopped
    2 cups packed brown sugar

    To Cook-
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    3.In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
    4.Bake in preheated oven for 45 minutes to 1 hour. French bread is something that most gluten-sensitive suffers live without. However, the following recipe will leave your dad wondering if your diet has changed to include gluten. This gluten-free french bread is soft on the inside and crunchy on the outside, just the way french bread should be.

    French Bread (Gluten-Free)
    *Makes 2 loaves. (The left overs freeze very well).
    Ingredients
    2 cups white rice flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/3 teaspoon  salt 2 teaspoons egg substitute (optional) 2 tablespoons sugar  1 ½ cups lukewarm water 2 tablespoons fast rise yeast 2 tablespoons butter or butter substitute, melted 3 egg whites, beaten slightly 1 teaspoon distilled vinegar melted butter or substitute for brushing (optional)
    Directions
    1) In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
    2) In a small bowl dissolve the sugar in the water, and add yeast.
    3) Wait until the mixture foams slightly, then blend into the dry ingredients.
    4) Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
    5) To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
    6) Slash diagonally every few inches. If desired, brush with melted butter.
    7) Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
    8) Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
    9) Remove from pan to cool. No meal is complete without a healthy salad  to accompany it.  This avocado and tomato salad is naturally gluten-free and is the perfect compliment to any meal, especially this one. It's very easy to make and it only takes 10 minutes to prepare. For best flavor chill for one-hour prior to serving.

    Avocado & Tomato Salad (Gluten-Free)
    Ingredients
    4 Large tomatoes, chopped 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado 1 Red onion, thinly sliced 1/3 Teaspoon ground black pepper, or to taste 1 bottle (8ounces) balsamic vinaigrette salad dressing
    Preparation
    In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over the mixture.
    *Note-To blend spices, cover and chill for at least one hour before serving.
    Gluten-Free Dessert
    There are many wonderful gluten-free dessert ideas available. The following berry cobbler recipe is gluten-free and can be served with gluten-free vanilla ice cream for a delicious dessert that can be finished off for breakfast.
    Gluten-Free Berry Cobbler Recipe Happy Father's Day!

    Jennifer Dutcher
    If you're like me, the recent cold weather has you longing for the heat waves of the past summer.  While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house.  This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original Fiber supplement, pecans, syrup and whatever else you enjoy to give it an extra savory kick.
    Harvest Oatmeal is also a great meal because it can accommodate many allergies.  If you're lactose-intolerant like me, changing the type of milk used in the recipe to coconut, almond, lactose-free or another version won't affect the final taste.  And if you're allergic to pecans or other nuts, they can be left out without subtracting from the deliciousness of the recipe.  Feel free to substitute or add any other garnishes of your choice - the maple syrup in this recipe is a personal favorite. I actually prefer the taste of sugar-free syrup, so if sugar is a concern for you, that’s one easy way to modify your diet.
    Your mom always told you that oatmeal was a great meal, and she's right.  Plus, making your own oatmeal feels great because the end result is delicious AND you can mold it to your own specifications (shh, don't tell anyone how easy it is!).  The oats warm you up right away, the Konsyl helps you feel full and aids your digestion, and the maple syrup and other delicious toppings mean that breakfast feels more like a treat rather than a chore.  And, because there’s no real cooking involved, just heating, this is a great meal for those on the go.  Hope you enjoy!
    Ingredients:
    1 cup cooked, old fashioned gluten-free oatmeal
    1/4 cup canned pumpkin puree
    1 tbsp milk (coconut, almond or otherwise)
    1 tbsp pumpkin pie spice
    1 tsp real vanilla extract
    1 rounded tsp Konsyl Original psyllium fiber
    Maple syrup, pecans, dried cranberries or raisins for toppings, if desired
    Directions:
    Heat cooked oatmeal in pan on stove top or in microwave until just warm.
    Add the milk, pumpkin, spices, vanilla and Konsyl Original.
    Mix well and reheat.
    If it is too thick, add 1 tbsp hot water at a time and stir until desired consistency is reached.
    Top with syrup, nuts and dried fruit to your liking. Makes two servings.

    Jefferson Adams
    If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck.
    Ingredients:
    1 (12 ounce) package bacon ¼ cup bacon drippings 1 small head cabbage, cored and finely chopped ground black pepper to taste Directions:
    Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet.
    Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
    Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.

    Jefferson Adams
    Celiac.com 04/28/2015 - This recipe delivers every time. Make an easy marinade in the food processor or blender. Marinate the chicken overnight, and toss it on the grill to make a winning lunch or dinner entree.
    Ingredients:
    8 chicken thighs or 4 chicken breast halves, on the bone Marinade ingredients ½ large yellow onion 2 cloves garlic ⅓ cup olive oil 2 teaspoon paprika 2 teaspoons salt 1 teaspoon Mexican oregano 1 teaspoon cumin 1 teaspoon black pepper ½ teaspoon dried chipotle powder Juice from 1 lime, or 2 tablespoons apple cider vinegar 1 handful cilantro leaf, as desired Directions:
    Put all marinade ingredients in the blender or food processor and liquify.
    Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
    Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill.
    Discard marinade.
    Grill, turning occasionally, until chicken is cooked. and juices run clear when poked.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au