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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 excellent recipe comes to us from Jane B.
    Meatballs:
    4 lbs. lean ground beef
    1 cup water
    ½ cup gluten-free soy sauce
    Dash of garlic salt
    Mix together, shape into 1 inch balls and put in baking pan with balls touching. Bake approximately 30 minutes at 350F.
    Sauce:
    Brown a finely diced onion in a little olive oil and add:
    4 large cans of tomato sauce
    2-3 large cans of tomato paste (until thick)
    1 teaspoon Italian seasoning
    ½ teaspoon oregano
    ¼ teaspoon garlic powder (more if you like)
    5-6 shakes of garlic salt
    Simmer with meatballs for at least 3-4 hours. Serve on hot gluten-free submarine rolls with mozzarella cheese.


    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
    ⅓  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)
    Directions:
    In a small skillet, melt butter over medium heat and sauté pine nuts until lightly toasted, no more than 2 minutes. Set aside.
    In a saucepan, combine apricots, honey, lemon juice, cinnamon, almond extract and water. Simmer over medium heat until sauce is thick and syrupy, up to 15 minutes. Stir in pine nuts and serve warm over yogurt or ice cream. Garnish with a pinch of chopped basil.


    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!

    Jefferson Adams
    Simple, rustic foods are one of my true loves. Simple, rustic, Italian foods are one of my great loves.
    The Italian word 'cacciatore' means 'hunter.' In Italy, dishes prepared 'alla cacciatore,' or 'hunter-style,' usually include chicken or sometimes rabbit, and are prepared with tomatoes, onions, herbs, often bell pepper, and often include either red or white wine.
    Because the chicken or the rabbit are commonly dredged in flour, traditional cacciatore dishes can be off limits for people eating a gluten-free diet. However, with a spot of modification, that hurdle can be cleared, and a wonderful gluten-free vesion of the dish can be enjoyed.
    This recipe for chicken cacciatore makes about four servings.
    Ingredients:
    4 chicken thighs
    2 chicken breasts with skin and backbone, halved crosswise
    ½ cup tapioca, rice or other gluten-free flour or potato starch, for dredging
    3 tablespoons olive oil
    1 medium green bell pepper, chopped
    1 medium red bell pepper, chopped
    1 large onion, chopped
    4 garlic cloves, finely chopped
    ¾ cup dry white wine (red wine works, too)
    1 ( 28-ounce) can diced tomatoes with juice
    ¾ cup reduced-sodium chicken broth
    3 tablespoons drained capers
    1½ teaspoons dried oregano leaves
    ¼ cup coarsely chopped fresh basil leaves
    2½ teaspoons salt, plus more to taste
    1½ teaspoon freshly ground black pepper, plus more to taste

    Directions:
    Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in gluten-free flour mixture to coat lightly.
    In a large heavy sauté pan, heat the oil to medium-high flame. Sauté chicken pieces until brown, about 5 minutes per side.
    Transfer browned chicken to a plate and set aside.
    In the same pan sauté bell pepper, onion and garlic over medium heat until the onion is soft, about 5 minutes. Season with salt and pepper.
    Add the wine and simmer a few minutes until liquid is reduced by half.
    Add the tomatoes with the juice, broth, capers and oregano.
    Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
    Using tongs, transfer the chicken to a platter. If necessary, boil the sauce for a few minutes, until it thickens up.
    Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve with rice or pasta for a delicious meal.

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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