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    Mock Matzo (Gluten-Free)


    Scott Adams


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    This recipe comes to us from Betsey Carus. Makes approximately 14 - 2 ½ inch round crackers.

    1/3 cup potato starch flour
    1/3 cup (50g) ground almonds (see NOTE)
    2 Tablespoons olive oil (use any oil available)
    4 Tablespoons water (keep 2 in reserve)
    pinch of salt (optional)

    Preheat the oven to 450F.

    Cover a cookie sheet with aluminum foil and grease with oil. Or just use the aluminum foil. They come off the foil without cracking since the foil peels off easily. Mix together the potato starch flour, ground almonds and salt. Mix together the oil and 2 Tablespoons of water, slowly add the dry ingredients using a fork to mix the dough (add the reserved water if too dry, dough should hold together but not be sticky).

    Knead the mixture and form a ball (if sticky, add a little potato starch flour). Take walnut size pieces of the dough and flatten onto the cookie sheet. Makes them about 2½ inches round. Prick with fork and bake for 10 minutes. (I now dont usually prick them). DO NOT OVERBAKE. They taste better when they appear slightly undercooked--the top should still be white with the edges just browning.

    NOTE: Do not grind the almonds very fine, it is better if it has larger pieces. DO NOT use only the commercially ground almonds because they are too fine, you may want to mix the commercially ground almonds with some hand crushed pieces. I usually use a hammer to crush the whole almonds and this seems to be the right size. You dont need to remove the skin.

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    Guest Candace Kahan

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    I am really looking forward to trying this!

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    Scott Adams
    Makes 2 large sheets.
    This recipe comes to us from Bev Wahl.
    1 cup Gluten Free Pantry French Bread mix
    4 tablespoons water
    1 egg
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    Scott Adams
    This recipe comes to us from Julie Bort.
    Ingredients:
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    ½ cup tapioca flour
    ½ cup cornstarch
    ½ Tablespoon potato flour (not starch)
    2 Tablespoons Cream of Buckwheat cereal
    ¼ teaspoon xanthan gum
    ½ teaspoon gelatin (can be Kosher)
    2 eggs
    1 teaspoon salt
    2 Tablespoons oil
    2 Tablespoons chicken soup stock
    Directions:
    Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and wont be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!).
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    Scott Adams
    Ingredients:
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    4 eggs
    1 teaspoon salt
    ½ cup gluten-free flour
    ¾ cup dried potato flakes
    Directions:
    Blend eggs and chicken fat (with fork, or with Cuisinart). Add dry ingredients, and mix. Cover and let sit in fridge for at least 30 minutes. Have briskly boiling water ready. Roll 1 ½ inch balls from mixture using wet hands, drop into boiling water. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot. Cover pot with lid, and cook over medium heat for 35 minutes. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into zip lock freezer bags. Makes about 11 matzo balls. Recipe can be easily doubled or halved.


    Jules Shepard
    Food and this time of year just getalong. As I ready myself for the cookie making extravaganza thatwill be Christmas, I still yearn for comfort foods equally associatedwith the month of December. These cold winter nights are just madefor customary cuisine like latkes (potato pancakes to theuninitiated).
    Ever a favorite Hanukkah food, latkescan be made of many different ingredients. Originally, they wereactually made with cheese. Religious lore has it that Judith fedcheese to the leader of the Jewish enemies. The cheese made himthirsty, and to quench his thirst, he drank excessive amounts ofwine. After he was drunk, Judith cut off his head ... not veryappetizing, but it apparently did the trick in the day.
    Today, latkes are often made withpotatoes – golden or sweet – and are fried in oil to remindHanukkah celebrants of the miracle of the single pitcher of oil thatshould have lasted only one day, but instead lasted eight days. Inthat time, new oil was prepared to supply oil for the menorah whichwas to have burned throughout the night each night. This festival ofthe miracle of oil, or light, is what we now know as Hanukkah, andcelebrates the re-dedication of the Temple after the revolt againstthe Greeks.
    Traditional Golden Potato Latkes
    Ingredients:
    2 cups grated gold or white potatoes(approximately 1 ½ lbs.)
    1 small onion, grated
    3 eggs, beaten
    2 Tbs. Jules Gluten FreeAll Purpose Flour
    1 tsp. sea salt
    Pepper, to taste
    1 tsp. dried parsley flakes or 1 ½tsp. fresh parsley
    1/8 cup grated Parmesan cheese(optional)
    Vegetable oil for frying
    Applesauce or sour cream as a condiment
    Directions:
    Combine the grated potatoes and onionin a colander to allow the liquid to drain off into a bowl. As theliquid settles, the potato starch will sink to the bottom of thebowl. Pour some of the liquid off and set aside to add to the latkesif you need additional liquid.
    Stir in the beaten egg with a fork,combining in a large bowl with the potatoes and onion.
    In a separate bowl, whisk together thedry ingredients, including the parsley, and slowly add into thepotato mixture, stirring with a fork until combined. If the mixtureis too dry, slowly add in small amounts of the potato starch liquid. The final mixture should hold together in a pancake shape whenscooped into the hot oil.
    Heat about 1 inch of oil in an electricor deep skillet. Bring the oil to between 375 – 400 F. Drop thepotato mixture into the hot oil by large tablespoon measures,flattening the pancake with the back of a spoon when in the oil. Fryeach side until golden brown, flipping with a slotted spatula.
    Drain the latkes on a plate lined withpaper towels. Serve warm with applesauce or sour cream, if desired.The latkes can keep in a warm oven, or you may freeze them oncecooked, drained and cooled. To reheat, bake at 425 convection or 450static for 15 minutes, turning repeatedly until crispy and hot.

  • Recent Articles

    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.
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    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

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    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    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
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
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    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
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    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023