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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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  • Related Articles

    Jefferson Adams
    Celiac.com 11/05/2014 - Beer can chicken is one of those simple, no fuss grilling options that never fails to draw a smile from guests.
    It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.
    Ingredients:
    1 whole chicken (about 3 pounds) ½ cup brown sugar 3 tablespoons paprika 3 teaspoons dry mustard 1 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer) Directions:
    Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
    Mix the brown sugar, chili powder, papri...
    Jefferson Adams
    Celiac.com 08/11/2015 - Sesame chicken is a big favorite with American diners. It's also a dish I generally avoid at restaurants, due to gluten concerns.
    Fortunately, sesame chicken is pretty easy to make. Here's a recipe for delicious gluten-free sesame chicken that comes together easily, and will have your guests smiling.
    Ingredients:
    2 pounds boneless, skinless chicken breasts, cut into pieces 3 tablespoons potato starch or tapioca flour 2 tablespoons sesame oil 1 tablespoon canola or safflower oil 3 garlic cloves, minced 2-3 tablespoons toasted sesame seeds 1 tablespoon gluten-free soy sauce, or tamari 1 tablespoon brown sugar 1 tablespoon apple cider vinegar ½ cup chicken stock ½ teaspoon salt ½ teaspoons pepper Directions:
    Heat oven to 400 degrees F.
    Jefferson Adams
    Gluten-free Chicken Francese
    Celiac.com 05/03/2017 - If you're looking for a rich, decadent dinner entree that also happens to be gluten-free, then look no further. This recipe for chicken Francese, that's Italian for "chicken in the French style," delivers a rich, flavorful entree that is sure to leave a trail of smiles and empty plates.
    Ingredients:
    2 boneless skinless chicken breasts, filet thinly to create 2 to 3 breasts servings 1cup very condensed chicken broth ¼ cup white wine juice of 1 lemon 3 eggs grated parmesan cheese 2 garlic cloves, crushed parsley ½ cup unsalted butter potato starch, for dredging White rice, or gluten-free pasta Directions:
    Prepare rice according to directions.
    Dust chicken with potato starch.
    In a flat container mix together eggs and enough parmesan cheese t...
    Jefferson Adams
    Gluten-Free Chicken with Lemon Sauce and Capers
    Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time.
    Ingredients:
    4 chicken cutlets 1½ cups chicken broth 5 tablespoons potato starch 2 tablespoons olive oil 3 tablespoons capers 4 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon lemon pepper 1 splash heavy cream Zest and juice of 1 lemon Parsley, for garnish, as desired Directions:
    On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch. ...

  • Recent Activity

    1. Russ H
      - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.
    2. trents
      - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    4. HectorConvector
      - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped...
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