• 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

    72,057
    Total Members
    3,093
    Most Online
    Cindy1264
    Newest Member
    Cindy1264
    Joined

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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
  • 0

    MEATBALLS (GLUTEN-FREE)

    admin

    By admin

    This recipe comes to us from Cele McCloskey.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    1 pound lean ground beef
    1 - 1 ¼ cup gluten-free crackers
    2 eggs
    1 teaspoon oregano
    ½ teaspoon garlic powder
    ½ teaspoon salt
    ½ cup gluten-free parmesan cheese

    Mix ingredients together and form into balls. Place on cookie sheet and bake in 400F oven for 20 - 30 minutes, turning once after 10-15 minutes. Heat your favorite gluten free spaghetti sauce and let meatballs simmer in the sauce for as long as youd like. Spoon over wheat-free, gluten-free pasta to serve.

    0
    Go to articles Gluten-Free Italian Recipes

    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 emoticons maximum 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.

    ×

  • Popular Contributors

  		•
    Ads by Google:

  • Who's Online   12 Members, 0 Anonymous, 1,154 Guests (See full list)

  • Related Articles

    admin

    This recipe comes to us from Eileen Plichta.
    Muffaletta is traditionally served as a sandwich made with a loaf of Italian sesame bread and served with a marinated olive salad, white cheeses and salami.
    Makes 6 servings
    3 large garlic cloves, crushed
    1 cup chopped green olives stuffed with pimientos
    1 cup pitted and chopped black-ripe olives or Calamatas
    ½ cup roasted sweet red peppers, chopped
    1 cup olive oil
    3 tablespoons chopped fresh parsley
    2 tablespoons white wine vinegar
    1/3 pound gluten-free salami
    ½pound provolone cheese
    ½pound mild white cheese
    1/3 pound gluten-free mortadella
    1/3 pound gluten-free prosciutto
    1 loaf of gluten-free Italian bread, with sesame seeds
    Cooks note: The roasted red peppers are Italian-style, available at many Italian delis.
    Take one loaf fresh gluten-free Italian bread -usually with sesame seeds (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).
    Jefferson Adams
    Spaghetti with clams has long been a favorite, and during a summer trip to Italy's sunny Amalfi coast a few years back, I was lucky enough to enjoy a gluten-free version of this quick, cheap, easy Italian classic. I find the recipe works best with Schar brand gluten-free spaghetti, but feel free to substitute your favorite.
    Ingredients:
    1 pound dried Schar or other gluten-free spaghetti
    ½ cup extra-virgin olive oil
    2 shallots, thinly sliced
    5 or 6 cloves garlic, finely chopped
    2 pounds Manila clams, scrubbed clean
    ½ cup fresh Italian parsley, chopped
    10 to12 sweet cherry tomatoes
    ½ cup dry white wine
    2 tablespoons unsalted butter, diced into small cubes
    Sea salt and freshly ground black pepper
    ½ cup Parmesan or Romano cheese, grated
    Lemon, as garnish
    Directions:
    Boil 6 quarts of salted water in a large pot. Add pasta, stirring well to prevent sticking. Cook until al dente, about 8 minutes. Drain the pasta, toss lightly with a splash of olive oil, and set aside.
    Meanwhile, heat the olive oil in a large saute pan. When oil is hot, and nearly smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, stir well, so as not to burn the garlic.
    Add the clams, wine and tomatoes. Cover and simmer for 6 to 8 minutes or until clams have opened.
    Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
    Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Season to taste.
    Pour pasta into large serving bowl. Garnish with remaining parsley. Serve immediately, with lemon wedges, and grated cheese on the side.

    Jefferson Adams
    Risotto is a classic Italian starter open to endless variation. Whether you go sweet or savory, a creamy base is a must. Stick with Arborio rice if possible, though most short or medium grain varieties will do in a pinch. The key is not to over-stir as you add the broth—trust the rice! In this recipe, a great balance is born between the salty cheese and zesty, fresh mint.
    Ingredients:
    1½ cups Arborio rice
    1 cup frozen peas, thawed
    2 tablespoons fresh mint, roughly chopped
    1 small yellow onion, diced
    2 cloves garlic, minced
    4 tablespoons butter
    1 cup white wine
    4 cups chicken broth
    ½ cup grated Parmesan cheese
    Salt and pepper to taste
    Directions:
    Heat broth in a small saucepan over stovetop until warm but not boiled.
    Melt 2 tablespoons butter in a medium pan. Cook onions and garlic until soft, about 5 minutes. Add rice and cook for about 2 minutes until well-coated with butter.
    Add wine and cook until liquid is absorbed, stirring frequently for about 5 minutes.
    Ladle ½ cup of warmed broth into rice mixture until absorbed. Repeat ½ cup at a time until rice is cooked but still firm, about 25 minutes total. Reheat broth if necessary.
    Fold in peas and remove from heat. Add cheese and mint. Season with salt and pepper before serving.

    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
    â…“ 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 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.
    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.
    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. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com
    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764
    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com