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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
    Makes 8-12 enchiladas Recipe for Green (Verde) Sauce:
    Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color.
    Recipe for Red Enchilada Sauce:
    1 cup chopped onions
    2 cups canned tomatoes
    1 - 8 ounce can tomato sauce
    2 garlic cloves, minced
    Pinch of cayenne pepper
    10 drops hot sauce (Tabasco)
    ½ tablespoon plus 1 tsp. chili powder
    1 tablespoon honey
    ¼ teaspoon cumin
    Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes.
    To make the Enchiladas:
    Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.

    Destiny Stone
    What can I say, I love churros. I miss going being able to indulge in the warm delight of fresh churros. It is amazing that so many foods can be converted easily to gluten-free, and lucky for me, this is one of them. Traditional Churros from Spain are not made with cinnamon, but I love cinnamon  churros. However, I am also including the more traditional way of eating churros, a recipe for chocolate dipping sauce.
    Churro Ingredients:

    1 cup water 3 eggs ½ cup butter or butter substitute ¼ teaspoon salt 1 cup gluten-free all-purpose flour vegetable or olive oil
    ¼ cup sugar ⅓ teaspoon ground cinnamon Directions:
    Prepare to fry the churros by heating oil in a pan (1 to 1&½ inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
    Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip ( the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or put churros and sugar mix in medium sterile paper bag and shake.

    Chocolate Dipping Sauce Ingredients:
    4 ounces gluten-free dark chocolate, chopped 2 cups milk or milk substitute 1 Tablespoon arrowroot 4 Tablespoon sugar Directions:
    Place the chocolate and half the milk in a pan and heat, stirring until the chocolate has melted.
    Dissolve the arrowroot in the remaining milk and whisk into the chocolate with the sugar.
    Cook on low heat, whisking constantly, until the chocolate thickens, about five minutes.
    Add extra arrowroot if it doesn't start to thicken after 5 minutes.
    Remove and whisk smooth.
    Pour and server in cups or bowls for dunking churros.
    Do not pour over churros, but use the mix for dunking churros.
    Serve warm.

    Jefferson Adams
    Celiac.com 09/03/2013 - Pretty much any meat, vegetable, or seafood item that can be grilled or cooked in a pan can be trend into a delicious kebab with a bit of ingenuity.
    I'm a big fan of chicken fajitas, so when I'm craving fajitas, but don't want to heat up the house, these fajita kebabs are perfect.
    They are simple to make, and sure to satisfy any fajita lovers at your next grilling session.
    Ingredients:
    1 pound fresh chicken breast, cubed 1 cup packed cilantro leaves, plus extra for serving ¼ cup lime juice, about 2 limes ¼ cup gluten-free chicken broth 3 scallions, cut into 1-inch pieces 2 cloves garlic 1 jalapeño, seeded 1 tablespoon honey 1 teaspoon Kosher salt 1 red onion, cut into wedges 2 bell peppers, quartered, seeds removed 1 ripe avocado, halved, seeded and peeled 1½ teaspoons olive oil ¼ teaspoon ground cumin ¼ teaspoon ground coriander ¼ cup fat-free Greek Yogurt ½ cup water Directions:
    Put the cilantro, lime juice, broth, scallions, garlic, jalapeño, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
    Put chicken cubes in a medium bowl and the peppers and onions in another.
    Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.
    Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
    To the blender, add the avocado, ½ cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
    Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend.
    Reserving a bit for serving, divide yogurt mixture between the two marinating bowls of veggies and chicken marinate and mix. Marinate another 30 minutes.
    Once vegetables and chicken have marinated, skewer them in alternating between veggies and chicken, and grill, basting with lime juice. Drizzle with reserved sauce and serve.

    Jefferson Adams
    Celiac.com 05/08/2014 - I love enchiladas, and I love soup, so this recipe was a natural.
    This soup is best done in a CrockPot or other type of slow cooker. Just toss the ingredients into the pot in the morning, turn it on, and come back around dinner time for rich, delicious chicken enchilada soup.
    Ingredients:
    2 pounds chicken thighs and legs 1 can whole kernel corn, drained (15 ounces) 1 can diced tomatoes including juice (14.5 ounces) 1 can pinto beans (15 ounces) 1 quart chicken broth 1 can gluten-free enchilada sauce (10 ounces) 1 can diced green chiles (4 ounces) 1 yellow onion, chopped ¼ cup chopped fresh cilantro, as desired 1 bay leaf 1 cup sliced fresh cabbage ⅓ cup sliced radishes 1 whole avocado, peeled, seeded and cubed 4 ounces crumbled Cotija cheese 3 cloves garlic, minced 1½ teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon coriander ¼ teaspoon ground black pepper Lime wedges Directions:
    Sliced and soak radishes to mellow them a bit.
    Rinse and pat dry the chicken thighs and legs, then place into the bottom of a slow cooker.
    Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cumin, cilantro, bay leaf, garlic, cumin, chili powder, salt, and black pepper.
    Cook on Low for 6 hours.
    Remove meat from chicken from the pot and remove bones from chicken.
    Transfer the chicken meat to a large plate, then shred the it with two forks.
    Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
    Top with crunched tortilla chips, crumble Cotija cheese, avocado, sliced cabbage, lime wedges and radishes.

  • Recent Articles

    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 coeliac 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 coeliac 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.

    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