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    Pasta Sauce (Gluten-Free)


    Destiny Stone
    Image Caption: Photo: CC/Glen Edelson

    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)


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    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:

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

    Posted

    Keep up the good work.

    If finding a safe gluten-free pasta recipe is work, why are you adding an 8 oz. can of tomato sauce to your recipe, especially if you are calling it a homemade pasta recipe? It seems to me that I could still use just the can of tomato sauce with a can of tomatoes and have the same thing, and throw in a few of my favorite ingredients. This is not much of a homemade recipe. I thought you said that finding a gluten-free pasta sauce was work? Not much work there: it is the same as any pasta sauce recipe. What am I missing?

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    Guest gardenlady

    Posted

    If finding a safe gluten-free pasta recipe is work, why are you adding an 8 oz. can of tomato sauce to your recipe, especially if you are calling it a homemade pasta recipe? It seems to me that I could still use just the can of tomato sauce with a can of tomatoes and have the same thing, and throw in a few of my favorite ingredients. This is not much of a homemade recipe. I thought you said that finding a gluten-free pasta sauce was work? Not much work there: it is the same as any pasta sauce recipe. What am I missing?

    Lighten up, Vince man! It's just a recipe! And, as for what you are missing (since you seem to be unaware), a lot of new celiac patients (like me 15 years ago) have no idea what is actually in a good pasta sauce since they have never been forced to make it from scratch, much less fiddle around with the recipe. So asking them to "add a few favorite ingredients" like you suggest is a bit naive. Every site needs a good basic recipe and in my opinion, this is it... gluten-free and low glycemic.

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    I was looking for a recipe where I could use my garden fresh tomatoes in preparing sauces.

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    I agree with Vince. There is nothing home made about this recipe.

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    Then why don't you keep looking for a recipe? Is the negativity necessary? I appreciate it very much.

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    Guest JanaLee

    Posted

    This is a great beginners recipe. you give the option of adding prepared sauce or using tomato paste and sauce. it's amazing how many people have never experienced spices and herbs. This helps broaden their menu planning, at the least! Enjoy!

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    Lighten up, Vince man! It's just a recipe! And, as for what you are missing (since you seem to be unaware), a lot of new celiac patients (like me 15 years ago) have no idea what is actually in a good pasta sauce since they have never been forced to make it from scratch, much less fiddle around with the recipe. So asking them to "add a few favorite ingredients" like you suggest is a bit naive. Every site needs a good basic recipe and in my opinion, this is it... gluten-free and low glycemic.

    She means, It is difficult to find store Jarred or canned pasta sauce without a lot of sugar and questionable ingredients in the US making it yourself is relatively simple an you leave out the questionable ingredients. I found simpler sauces without sugar and extra ingredient at World Market since some of theirs are imported from Italy. Maybe try an Italian market if you don't want to make it

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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    Source:
    Alimentary Pharmacology & Therapeutics