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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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    BUTTERNUT SQUASH LASAGNA (GLUTEN-FREE)


    Destiny Stone

    The following recipe is not your average lasagna recipe, but it is gluten-free, vegan, corn-free, sugar-free, soy-free and has the option to be nut-free if you use rice milk or hemp milk instead of almond milk. This is a recipe that can accommodate many dietary restrictions and is a healthy alternative to the standard cheese and meat lasagna. Please be sure that your spices are all gluten-free.


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    Ingredients:

    Butternut Filling

    • 6 cups cubed butternut squash roasted in the oven with a dash of olive oil
    • 1/4 tsp salt
    • ½  tsp pepper
    • ½  tsp ground sage (optional)
    • 1 tsp nutmeg
    • 1 Tbsp almond milk -add more if too thick
    • 3 Tbsp olive oil
    To Make Butternut Filling:
    Roast your butternut in the oven at about 400 degrees until soft, approximately 20 minutes. Once it is done, add all of the butternut filling ingredients into your food processor and blend until smooth and creamy (but not too watery). Add more almond milk or olive oil,  for texture if needed. Remove from the food processor and set aside while you make your creamy filling.

    Bechamel (creamy) filling

    • 1 cup pine nuts *soaked for a few hours
    • 1 Tbsp nutritional yeast
    • 1 Tbsp fresh lemon juice
    • 3 Tbsp olive oil
    • 1 cup almond milk (or milk alternative of your choice)
    • ½  cup sweet rice flour
    • ½  tsp pepper
    • 2/3 tsp salt
    • 1 tsp garlic powder
    • 1 tsp basil
    • 1 tsp oregano
    *For details on how to properly soak your pine nuts, go here
    Soaking Nuts
    Drain your soaked pine nuts and add them to your (clean) food processor along with the nutritional yeast and lemon juice.  Blend until smooth but not runny.

    In a small pot on the stove, heat your olive oil over medium-low heat and slowly add the sweet rice flour mixing it with the oil but not allowing it to burn. Stir for a few seconds and then add the almond milk slowly, stirring continuously (a wire whisk works well here). Add the rest of the seasoning and cook for a minute or so to get rid of the floury taste. Add the flour mix to the pine nut mixture in the food processor a little at a time, mixing in between additions. Once it is well blended, taste the seasoning- does it need more of anything? Also, is it too thick? If so, add more almond milk or olive oil.

    Assembly:
    Start  with a light layer of the bechamel, followed by a noodle layer, butternut layer topped with bechamel, noodle, and then butternut topped with bechamel. Sprinkle some more dried basil and oregano on top as well-to taste. I sprinkled some Daiya chedder vegan, soy-free cheese on top-it was delicious!

    Bake uncovered in the oven at 350F degrees until bubbly - approximately 30 minutes.

    Enjoy!


    Image Caption: Butternut Squash Lasagna (photo courtesy of signal the police)
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    admin
    This recipe comes to us from Tom and Angie Schneider.
    10# Lean ground beef, browned and drained
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    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
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    1 tsp. minced garlic
    ¾ tablespoon sugar
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    Jefferson Adams
    Celiac.com 03/17/2011 - Frittatas are great because you can serve them right out of the skilletand they are perfect either warm, or at room-temperature. This Italian-inspired dish takes on a sultry personality with the added saltiness of the bacon.  I think the fontina gives this dish a little more sophistication, but cheese is a mere state of mind; use whatever is handy.
    A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite.
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    2 small russet potatoes, peeled and diced into ½-inch cubes
    1 zucchini, grated
    3 strips cooked bacon, crumbled
    4 large eggs
    2 tablespoons fresh cilantro, chopped
    1 small onion, diced
    2 cloves garlic, mined
    ½ cup grated fontina cheese
    1 tablespoon olive oil
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    1 teaspoon pepper
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    Preheat oven broiler.
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    In a medium bowl, whisk together eggs, cilantro and salt. Set aside.
    Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes.
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    Jefferson Adams
    This dish is one of my favorites to make in late summer, when apricots are at their peak of ripeness. Nectarines and peaches also make great substitutes. Whatever you choose, go for the ripest, most fragrant fruit you can find. I’ll often toss in some raisins or apples for texture if I have them on hand, but the sweet-nutty flavor combination is perfect on its own. Dried apricots also work well outside the Summer months.
    Ingredients:
    1 pound apricots, halved and pitted
    â…“  cup pine nuts
    2 tablespoons honey
    1 tablespoon butter
    1 teaspoon cinnamon
    ½ teaspoon almond extract
    1 cup water
    Juice from 1 lime
    Basil to garnish (optional)
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    In a small skillet, melt butter over medium heat and sauté pine nuts until lightly toasted, no more than 2 minutes. Set aside.
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    Jefferson Adams
    Want an easy, splashy side dish or snack that's low in calories, big on flavor, and  also makes use of the last of any summer tomatoes you might have left? This old Italian favorite will do the trick nicely.
    Insalata caprese is one of those simple dishes that come together with just a few fresh ingredients to deliver big taste, bold color and low calories all in one dish.
    Ingredients:
    Tomatoes, sliced thick
    Fresh basil (lightly chopped)
    Fresh mozzarella (preferably mozzarella di buffala)
    Olive oil
    Balsamic vinegar
    Salt and pepper to taste
    Directions:
    Slice tomatoes onto a plate. Top each tomato slice with a slice of fresh mozzarella.
    Top the cheese with a bit of fresh chopped basil. Drizzle with olive oil, balsamic vinegar and dash with salt and pepper and start eating!

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
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    Source:
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    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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    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

    Jefferson Adams
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764