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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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
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    Fish Tacos (Gluten-Free)


    Jefferson Adams

    Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking your budget, or chewing up too much of your time.


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    The finished fish tacos. Photo: CC--Little Blue HenIngredients:
    1 pound fresh swordfish, halibut or other firm white fish
    1 dozen corn tortillas (3 per person)
    2 Avocados, ripe
    4 Limes, cut into wedges
    Olive oil
    Fresh salsa
    Cabbage
    1 tablespoon cider vinegar
    1 teaspoon salt
    Pepper to taste

    Directions:
    First, get the salsa ready. Either make your own, or choose your favorite salsa from the store.

    Next, slice cabbage into thin strips and place in a small serving bowl. Sprinkle with cider vinegar and salt, and mix well.

    Peel the avocado and remove seed. Chop and reserve for later.

    Warm the tortillas, either by heating in a microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb excess moisture.

    Otherwise, heat the tortillas in a pan on medium-high, flipping regularly until warm and soft. Place warm tortillas on a towel and fold to cover.

    Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large non-stick pan to medium-high heat. Add a couple of teaspoons of cooking oil to pan. Place fish in pan. Cook fish until barely translucent, but do not overcook. When done, remove to a separate plate. Season with salt and pepper.

    Place a tortilla on a plate, add fish, salsa, cabbage, and avocado. Serve with Mexican style rice. Makes four servings. Adjust recipe as necessary.



    Image Caption: The finished fish tacos. Photo: CC--Little Blue Hen
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  • Related Articles

    Scott Adams
    This recipes comes to us from Betty Hagmans book - The Gluten-Free Gourmet Cooks Fast and Healthy.
    1/3 cup light bean flour
    ½ cup cornstarch
    2 tablespoons tapioca flour
    ½ teaspoon salt
    ½ cup liquid egg substitute, or 2 eggs, or 3 large egg whites
    1 ½ cup water
    oil for brushing skillet
    In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9 skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl up and the top seems dry. Turn and barely cook the other side. Slip onto wax paper. repeat. Store separated by wax paper in a plastic bag in the refrigerator or freezer until ready for use. reheat in microwave before filling. Makes about 8.

    Scott Adams

    This recipe comes to us from Valeri Wells.
    Ingredients:
    6 chicken hindquarters
    2 cans gluten-free tomato sauce
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    Salt
    Jumbo hard corn taco shells
    Lettuce, chopped
    Fresh tomatoes, chopped
    Grated cheddar or jack cheese
    Directions:
    Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.
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    Jefferson Adams
    When I was in Guanajuato, Mexico, years back, the woman who cooked at the house where I was a guest prepared the most delicious chicken tortilla soup.
    Pieces of juicy chicken, corn, hominy and, of course, tortillas, came together in a creamy, rich, tomatoey, cumin-laced broth. The soup was so good, I remember going back for seconds and more. I found myself counting the days until she would make it again. So began my love affair with this satisfying Mexican delicacy.
    Later, I was please to find a Yucatan-style Mexican restaurant in my San Francisco neighborhood that could satisfy my regular cravings. Sadly, the restaurant is no more. But, my cravings for tortilla soup endure. Thus began my quest for a good, easy, reliable recipe that I could turn to when my chicken tortilla soup craving struck next.
    This recipe makes enough to serve eight to ten people.
    Ingredients:
    2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    1 large onion, chopped
    3 cloves garlic, minced
    1 tablespoon olive oil
    2 teaspoons chili powder
    1 teaspoon dried oregano
    ½ teaspoon ground cumin
    1 large can crushed tomatoes (28 ounce)
    1 quart chicken broth
    1 cup water
    1 cup whole corn kernels, cooked
    1-2 cans whole pinto or white beans, drained, pureed (optional)
    1 cup white hominy
    1 (4 ounce) can chopped green chile peppers
    ¼ cup chopped fresh cilantro
    juice from 3 limes
    2 boneless chicken breast halves, cooked and cut into bite-sized pieces
    8 ounces broken tortilla chips (high quality, home made-style)
    1 avocado, sliced
    4 green onions, chopped fine
    ½ cup Cotija cheese, crumbled
    Lime wedges
    Directions:
    Add oil to a large soup pot, and heat to medium. Add onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, broth, and water. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
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    This soup goes great with your favorite gluten-free beer.


    Jefferson Adams
    Chilaquiles is one of my all-time favorite Mexican dishes. Typically featured at breakfast or brunch, chilaquiles, like enchiladas, can be made with either red or green sauce, and can be garnished in a variety of ways. Anyone who likes enchiladas will likely take a shine to chilaquiles.
    This recipe features chilaquiles in a red sauce. It comes together quickly and will be a big hit with any lovers of Mexican food.
    Ingredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free red chile enchilada sauce (I use Hatch brand)
    Corn oil
    Salt
    Garnishes:
    Cotija cheese or queso fresco
    Crema Mexicana or creme fraiche
    Cilantro, chopped
    Chopped red onion
    Avocado, sliced or roughly chopped
    Directions:
    In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
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    Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
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    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
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    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
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    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
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    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
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    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
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    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
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    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com