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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 EGGPLANT CHICKPEA STEW


    Jefferson Adams


    • Eggplant and chickpeas make a great stew.


    Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice.


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    Ingredients:

    • 2 large eggplants (about 1½ pounds each)
    • 2 large onions, thinly sliced
    • 1½ cups dried chickpeas, rinsed and soaked overnight and drained
    • 1 28-ounce can tomatoes, drained and coarsely chopped
    • 1 ounce dried Porcini mushrooms, re-hydrated
    • 3 teaspoons dried oregano, crumbled
    • 1 bay leaf
    • 3 cups hot water
    • 3 tablespoons extra virgin olive oil, divided
    • 6 cloves garlic, minced
    • 1 small (1-inch) cinnamon stick
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • â…“ cup finely chopped fresh parsley

    Directions:
    Heat oven to 400 degrees Fahrenheit.

    Soak dried mushrooms in a bowl of hot water for 30 minutes.

    Strain liquid through a sieve lined with a paper towel and set aside.

    Chop the mushrooms finely.

    Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil.

    Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.

    Let stand until cool enough to handle.

    Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.

    Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.

    Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.

    Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms.

    Cook and stir for 1 minute.

    Add the chickpeas and the liquid reserved from the mushrooms.

    Bring to a boil and cook, stirring occasionally, for about 5 minutes.

    Transfer to the slow cooker and stir to combine with the eggplant.

    Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat.

    Remove cinnamon stick and bay leaf.

    Stir in tomatoes and parsley.

    Serve over rice as a standalone meal or as a side.


    Image Caption: Eggplants and chickpeas anchor a great stew. Photo: CC--Alice Henneman
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    Jefferson Adams
    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