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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Amie  Valpone
    A perfect dish for your summer BBQ or picnic!
    Gluten-Free and Vegan
    Ingredients:
    1/2 pound gluten-free penne pasta 3 large zucchini, thinly sliced crosswise 4 baby portabello mushrooms, thinly sliced 1 (10oz.) package frozen corn kernels, thawed and drained 4 cups fresh spinach 2 tsp. grated lemon zest 2 Tbsp. lemon juice 2 Tbsp. extra-virgin olive oil 2 chives, finely chopped ¼ tsp. chili powder ½ tsp. sea salt ¼ tsp. freshly ground black pepper Instructions:
    In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine. Pour olive oil mixture over cooked pasta mixture; gently toss to combine. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve. Serve chilled or at room temperature.

    Jefferson Adams
    Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes.
    So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests.
    This recipe delivers a soup that will do just that.
    Ingredients:
    4 bacon slices
    3 pounds baking potatoes
    2 cups gluten-free chicken broth
    2 cups onion, chopped
    3 garlic cloves, minced
    1 bay leaf
    4 cups whole milk
    ¾ teaspoon black pepper
    ½ cup sliced green onions
    ¾ cup sharp cheddar cheese, shredded
    1 teaspoon salt
    Directions:
    In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot.
    Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork.
    Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside.
    When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft.
    Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil.
    Reduce heat, and simmer for another 10 minutes. Remove bay leaf.
    Spoon soup into serving bowls and top each with bacon, green onions, and cheese. Enjoy!

    Jefferson Adams
    Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months.
    This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day!
    Ingredients:
    2 quarts chicken or vegetable broth 1 pound lentils, picked and rinsed 2 tablespoons olive oil 2 cloves garlic, minced 1 leek, white part only, washed and sliced into julienned strips ½ cup finely chopped shallots ½ cup finely chopped carrot ½ cup finely chopped celery 1 cup peeled and chopped tomatoes 2 teaspoons kosher salt ½ teaspoon freshly ground coriander ½ teaspoon freshly ground cumin ½ teaspoon freshly ground pepper Directions:
    Heat olive oil in a large stock pot and set over medium heat.
    Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
    Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil.
    Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
    Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.

    Jefferson Adams
    Celiac.com 12/10/2014 - Creamy tomato soup is a comfort food classic that goes great with a gluten-free grilled cheese sandwich. Alas, some canned versions contain wheat flour.
    This gluten-free tomato soup recipe delivers a rich, creamy tomato soup that will warm your body and make your stomach sing with joy. Perfect for a cold day.
    Ingredients:
    1 (28-ounce) can whole peeled tomatoes in their juices (I use San Marzano) 2 cups chicken broth 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium sweet onion, chopped 2 bay leaves ½ teaspoon chopped fresh thyme ½ cup basil, cut to thin ribbons ½ cup heavy cream Directions:
    Heat oil and butter in a medium saucepan over medium heat.
    Once butter foams, add onion and a big pinch of salt and fresh ground pepper.
    Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 12-15 minutes.
    Add broth, tomatoes and juices to the saucepan and stir to crush up tomatoes. Add bay leaves and heat until bubbly.
    When soup bubbles, season with a little salt and pepper, add thyme and basil, and simmer gently until tomatoes begin to break apart, about 10 minutes, stirring occasionally.
    Remove from heat, discard bay leaves, and allow soup to cool slightly.
    Carefully purée soup in a blender until smooth. Be careful. If you don't have an immersion blender, you may have to do this in batches. I always cover the top with a towel, just to be safe.
    Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
    Serve with salad, or vegetables, and your favorite gluten-free grilled cheese sandwich for a delicious meal.

  • Recent Articles

    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! 
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    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