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    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.

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    Scott Adams
    This recipe was sent to me by Shelley Hood.
    ¾ cup soy flour
    ¾ cup rice flour
    1 teaspoon garlic powder
    1 ½ teaspoon ground dried basil
    1 whole egg
    1 egg white
    Mix all together in food processor until small beads form. Take out and form ball with hands, put through pasta machine. If have electric pasta maker, place bead form in machine and let the machine take over. Place in air tight container immediately or cook immediately. Eat within 5 days. Remember, we are still experimenting, but ours has worked and tastes great! Enjoy!!

    Jules Shepard
    Ingredients:
    Gnocchi Ingredients:
    1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed
    1 cup Jules Gluten Free All Purpose Flour*
    1 tsp. sea salt
    1 Tbs. Extra virgin olive oil
    1 large egg, beaten
    *(My all purpose flour already contains all the ingredients you need for flour in this recipe, including xanthan gum.  You can make my flour yourself by following the recipe in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or found in various publications like the Washington Post, linked from my Web site.  You can also buy the flour pre-made from my Web site..  If you use another flour, be sure it includes xanthan gum and is not a rice-based flour, or the results will be crumbly and gritty).
    Sauce Ingredients:
    10 oz. fresh mushrooms, chopped
    1 ¼ cup peas
    2 cups cream or soy creamer
    2 Tbs. Extra virgin olive oil
    1 Tbs. chopped fresh thyme
    1 Tbs. chopped fresh chives
    sea salt and fresh ground pepper, to taste
    Directions:
    To make the gnocchi, boil or microwave the washed potatoes (if microwaving, pierce potatoes with a fork in several places) until tender – approximately 20 minutes for boiling, 8 minutes for microwaving, depending on the power of your microwave. Set aside to cool until you can hold them to peel.
    Once cooled, place peeled potatoes in a large bowl and mash with a potato masher until there are no remaining lumps. Shake ¼ cup flour over top of the potatoes, along with the salt. Squish together with your hands until incorporated with the potatoes. Repeat by the ¼ cup full, incorporating until the full cup is added.
    Form the potato mixture into a mound and make a well in the center. Pour the oil and beaten egg into the well and knead together until fully incorporated into the potato/flour mixture. It should no longer be wet, but will hold together if you squeeze a handful together. If it is too wet, add more flour by the tablespoon; if it is too dry, add a touch of milk (dairy or non-dairy).
    Flour a clean surface or baking mat with Jules Gluten Free All Purpose Flour. Pat the potato mixture out to approximately ½ inch thickness and cut into strips approximately ½ inch wide. Cut each strip into ½ inch pieces. Take each piece and round the edges with the tines of a fork, to form tubular pieces like miniature barrels. Place each piece of formed gnocchi onto a parchment-lined baking sheet and when finished forming the pasta pieces, cover with a cloth and refrigerate until ready to boil.
    Bring a 6 quart pot of water to boil in preparation for the gnocchi. In a separate saucepan, heat the oil for the sauce over medium heat. Add the chopped mushrooms and sautée until lightly browned. Add the peas, cream and thyme. Raise the temperature to medium-high and cook while stirring until the cream reduces by half. Season the sauce with salt and pepper, then remove from the heat.
    Meanwhile, place the gnocchi individually into the boiling water, boiling only enough to cover the bottom of the pot. The gnocchi are done when the float to the surface. Remove with a slotted spoon and serve with the sauce. Garnish with chives.

    Serves 4.


    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.
    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 You will also need to boil and drain gluten-free lasagna noodles. *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!


    Jefferson Adams
    Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
    Ingredients:
    2 tablespoons unsalted butter
    1 pound skinless, boneless chicken breasts, cut into chunks
    ½ pound sweet Italian sausage, cut into chunks
    ½ pound hot Italian sausage, cut into chunks
    1 tablespoon potato flour
    1 medium onion, chopped
    1 red bell pepper, cut into 1-inch pieces
    1 green bell pepper, cut into 1-inch pieces
    3 cloves garlic, chopped
    ½ cup red wine
    ¾ cup gluten-free chicken broth
    ⅓ cup Parmesan or Romano cheese, grated (optional)
    ¼ cup chopped Italian parsley
    Kosher salt and freshly ground pepper
    2 pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
    Directions:
    Heat 1 tablespoon butter in a large skillet over medium-high heat.
    Cook sausage until it is golden brown, and set aside.
    Season the chicken with salt and pepper, then dredge with potato flour.
    Add another tablespoon of butter to the pan, toss in the dredged chicken, and cook about 3 minutes, until browned, but not cooked all the way through.
    Add the onion, peppers, garlic, ½ teaspoon salt, and pepper to taste and cook 3 minutes.
    Add the wine, bring to a boil, and cook about a minute, until it is reduced a bit.
    Add the broth and bring to a simmer.
    Cover and cook about 5 minutes, until the sausage and chicken are cooked through.
    Move the chicken, sausage and vegetables to a large plate of serving dish.
    Bring the heat to high and stir in the parsley and cherry peppers and the liquid into the pan.
    Boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce and cherry pepper mixture over the chicken, sausage and vegetables.
    Serve over rice and top with parmesan cheese as desired.

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.