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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Destiny Stone
    Traditional pasta sauce is naturally gluten-free. Although finding a safe gluten-free pasta sauce is work, and finding a sugar-free, gluten-free pasta sauce is virtually impossible. That is why the following recipe is so great. Not only is this homemadepasta sauce recipe easy and quick, it is also healthy and gluten-free.  Please remember to use all gluten-free spices and ingredients and to check with the manufacturer if you aren't sure.

    Pasta Sauce (Gluten-Free)
    Preparation: 5-10 minutes
    Cooking Time: 10-15 minutes
    Ingredients:

    ½ cup of water ¼ teaspoon black pepper 1 stalk of chopped celery 1 chopped onion ½ teaspoon basil 2 tablespoon chopped parsley ½ chopped green bell pepper 1 tablespoon olive oil 1 (6) ounce can tomato paste 1 (8) ounce can tomato sauce 1/2 teaspoon thyme 1 teaspoon oregano ½ teaspoon himalayan salt, or to taste dash cayenne red pepper Note: The canned tomato paste and sauce can be substituted for the equivalent amount of homemade paste or sauce. Also, as always if certain ingredients don't agree with you, leave them out or substitute them for things you like. I know many people like bell peppers so I kept them in the recipe, however I substitute bell peppers for sauteed mushrooms; and I am not big on onions, so I use half an onion to taste. Directions:

    Combine the garlic, onion, green pepper & celery in a large skillet. Add the 1 tablespoon  olive oil and saute' until soft. Once the ingredients become soft, add any ingredients that are left. Stir well. After covering, simmer for up to 7 minutes. Stir again and simmer another 2-3 minutes. Serve with your favorite gluten-free pasta and  have yourself a healthy, gluten-free pasta dish. Top with feta, basil, or toppings of your choice and enjoy!

    Jefferson Adams
    Rich soups are a winter staple in many parts of Italy. This version brings together rice, chicken stock, cream, sausage and vegetables for a culinary delight. This delicious, rich, hearty, Italian style soup is perfect for winter, great for guests, and sure to delight palates to the last bite!
    Ingredients:
    2 quarts gluten-free chicken stock
    2 tablespoons olive oil
    3 cloves garlic, minced
    2 tablespoons onion, chopped
    2 - 3 carrots, sliced
    4 links gluten-free Italian sausage, sliced
    1 teaspoon dried oregano
    1 tablespoon dried basil
    ¼ cup chopped fresh parsley
    2 cups uncooked white rice
    ½ cup heavy cream
    Preparation:
    Heat oil in a large pot over medium heat. Sauté garlic and onion for until soft. Add the sausage, and cook until well-browned on all sides.
    Add the chicken stock, oregano, basil and parsley. Bring to a boil, then reduce heat to low and simmer for 1 hour.
    Add the rice and carrots, and simmer another 30 minutes or so, until rice is tender.
    Lastly, stir the cream until blended well. Remove from heat and let soup cool slightly before serving.


    Jefferson Adams
    Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.
    Ingredients:
    2 large eggplants
    1 red bell pepper
    2 medium tomatoes
    ½ cup sun-dried tomatoes cut in strips
    10-12 ounces fresh mozzarella cheese
    2 tablespoons olive oil
    4 fresh basil leaves
    1 tablespoon dried oregano
    1 teaspoon salt, divided
    ½ teaspoon pepper
    Balsamic vinegar for drizzling

    Directions:
    Slice eggplant into ½-inch thick medallions. Place the eight largest slices on a baking sheet and sprinkle with salt and pepper. Allow to sit for 30 minutes, rinse and pat dry. Refrigerate the remaining eggplant.
    While eggplants are resting, slice pepper in half lengthwise and remove seeds and ribs. Cut in half-inch strips and roast until skins are black and blistered, about 20 minutes. Place roasted peppers in a paper bag to cool. After peppers have cooled, remove charred skins.
    Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add eggplant slices a few at a time, do not crowd slices. Cook 3-4 minutes on each side or until they begin to brown. Drain on a paper towel and sprinkle with pepper, oregano, and ½ teaspoon salt while eggplant is still hot.
    Slice tomatoes and mozzarella in sizes similar to the eggplant. Sprinkle tomatoes with remaining salt.
    To assemble, arrange a tomato for the base and follow with a slice of eggplant, mozzarella, pepper strips, and a few slices of sundried tomatoes. Repeat and drizzle completed caprese with balsamic vinegar. Garnish with a basil leaf.


    Jefferson Adams
    Celiac.com 03/18/2014 - Brining is a common culinary trick for getting really plump, tender, flavorful meat. Many people know that brining works great for holiday turkeys, but brining also works great for regular home cooking.
    Gremolata is an Italian condiment similar to a chimichurri sauce. Gremolata is usually made with lemon zest, garlic, and chopped herbs, such as parsley, mint and even rosemary and sage. Gremolata is commonly served with to the Milanese braised veal shank dish ossobuco alla milanese. In Milan, especially, gremolata often includes anchovies.
    In this dish, anchovy-free and gluten-free gremolata makes a delicious compliment to the succulent brined pork chops.
    Ingredients:
    2 to 4 double-thick-cut bone-in pork chops Olive oil Brine:
    5 cups water 6 tablespoons sugar 4 strips of lemon peel 3 tablespoons Kosher salt 3 bay leaves, crumbled ½ teaspoon coriander seeds, lightly crushed 1 sprig fresh thyme Gremolata:
    2 tablespoons minced fresh parsley leaves 1 tablespoons grated fresh lemon zest 2 teaspoons minced garlic Directions
    Brining:
    For best results, prepare the brine and start soaking the chops a couple of days in advance.
    To prepare the brine, put one cup of water in a small saucepan, and add the crumbled bay leaves, coriander seeds, thyme, and lemon peel. Bring to a simmer and remove from heat.
    Let sit for a few minutes.
    Add the remaining quart of water. Stir in the sugar and salt until they dissolve and the water is basically clear.
    Place the chops in a freezer bag and pour in the brine.
    Seal and refrigerate for 2 days.
    To Cook:
    About an hour before cooking,
    Pull out the pork chops, rinse them with cold water, and pat them dry.
    To keep the chops from curling when they cook, score the outside rim of fat by cutting just to the edge of the meat at one inch intervals.
    Coat the bottom of a large skillet with oil.
    Heat to medium to medium high.
    Make sure the chops are dry, and coat them lightly with oil.
    Get the pan hot and place the chops in the pan.
    Brown chops on each side.
    Once browned, flip again, reduce the heat, and cook until internal temperature reads 145°F.
    Note that. because of the sugar in the brine, the chops may brown very quickly. Move them around the pan as needed to keep them from darkening too much.
    When done, remove the chops from the pan, tent with foil and let rest for 5 to 10 minutes while you make the gremolata.
    Make the gremolata by combining minced parsley, grated fresh lemon zest, and minced garlic in a small bowl.
    Serve on the side with the pork chops.

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    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.

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    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