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Spanish-style Baked Chicken with Olives (Gluten-Free)

Celiac.com 03/05/2014 - The Spanish make some mean chicken. This easy recipe offers one of my favorite ways to make baked chicken. The chicken pieces are marinated, then baked with lemon, olives and raisins. Hints of oregano, paprika, garlic and bay leaf bring it all together.

Photo: CC--mullenkedheimIngredients:

  • 3 pounds chicken pieces
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 2 tablespoons brown sugar
  • 3 teaspoons chopped fresh oregano, or 1½ teaspoon dried
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 3-4 bay leaves
  • 1 ¼ teaspoon salt
  • ⅓ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ cup raisins
  • ⅓ cup sliced and pitted green olives
  • ½ cup dry white wine
  • 1 small lemon, sliced
  • Ground pepper to taste

In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, thyme, bay leaves, raisins and olives.

Pierce the skin of the chicken with fork tines and place chicken in the marinade,

Coating well, cover and refrigerate several hours or overnight.

Heat oven to 350°F.

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Place chicken in large, shallow baking dish.

Combine wine with the marinade and pour over chicken.

Sprinkle chicken with paprika and brown sugar. Place lemon slices on top of the chicken.

Bake uncovered at 350°F, for about 45-55 minutes, basting occasionally, until chicken is tender, and juices run clear.

Remove bay leaves.

Serve over rice.

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Yeah we learned that the hard way. I am inclined to think (as I did initially) that it was JUST the Cheerios but as time is passing and she is not bouncing back I am worried that we need to strip away dairy again for a while.

Oh I have no issue with being dairy free personally but tell that to a 13 year old. We both went gluten-free at the same time and it has been mindlessly easy for me. But I am easy about food and no real food issues. I am far more adaptable. She comes to the table with her own unique set of issues that complicate just easily transitioning to dairy free versions of much loved favorites. To most they are jst that "substitutes" to her they are completely different foods and ones that she has no interest in eating. They don't satisfy her need for XYZ. It is like craving an apple and someone handing you a fish. For her anyway! LOL!

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.