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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.

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  • Related Articles

    Scott Adams
    This recipe comes to us from Ellen Gold.
    1 cup brown rice flour
    1 cup white rice flour
    ¼ cup each potato starch flour & tapioca flour
    1 tsp. xanthan gum
    1 tablespoon gluten-free baking powder
    ½ tsp. salt
    tablespoon egg replacer (dry ingredients mixed)
    ½ cup butter, (or canola oil)
    2/3 cups honey or brown sugar -or- ½ cup fructose
    cream oil & sugar
    1-½ cups thoroughly mashed overripe bananas
    Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.
    ...
    Scott Adams
    This recipes comes to us from Kathy Scholz.
    In a small bowl combine:
    ½ cup warm water
    2 teaspoons sugar
    4 teaspoons dry yeast granules
    Set aside and let stand for 15 minutes
    2 cups white rice flour
    2 cups tapioca flour
    ¼ cup sugar
    4 teaspoons xanthan gum
    2/3 cup dry milk
    1 ½ teaspoons salt
    Combine the above six ingredients in a large bowl (use largest mixing bowl).
    1 ½ cups water
    4 tablespoons melted butter or oil
    1 teaspoon gluten-free vinegar
    3 eggs
    Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the...
    Scott Adams
    ½ cup dark brown sugar
    ¾ stick butter, softened, creamed
    1 cup un-sulfured molasses
    2 cups Gluten Free Flour Mix
    ½ teaspoon soda
    1 ½ teaspoon ginger
    ½ teaspoon cinnamon
    Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
    1/3 cup buttermilk
    1/3 cup milk 2%
    1 egg
    Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.
    Scott Adams
    This recipe comes to us from Gladys Jones.
    Ingredients:
    1 ½ cups amaranth flour
    ½ cup arrowroot starch
    1 teaspoon baking soda
    ½ teaspoon salt
    ¾ teaspoon ginger
    1 teaspoon cinnamon
    ¼ teaspoon allspice
    2/3 cup warm water
    ¼ cup oil
    1/3 cup honey
    2 tablespoons lemon juice
    Directions:
    Preheat oven to 350°F.
    Grease 8 or 9 inch baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm.

    ...

  • Recent Activity

    1. Kathleen JJ
      - Kathleen JJ replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      17

      Options - 7 year old boy - Helicobacter pylori and serology

      @cristiana First of all I want to thank you for your clear and gentle approach to my questions and emails. I was quite in shock because we were totally not expecting this scenario. We're 2 weeks later now and things have settled more. After the biopsie came back positive the rest of our family got tested as well but non of us have it. But now we know...
    2. Raquel2021
      - Raquel2021 replied to Celiacsugh's topic in Related Issues & Disorders
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      gluten-free and continued upper left side pain after drinking wine

      Yes stress can .make the pain worse. That being said it is taking years for my body to heal. I am not able to eat out as 98 % of restaurants do not know how to cook for celiacs. I only eat out on special occasions. Any time I eat gluten I feel there is a tourch going through my digestive system specifically in the area you have mentioned. Like where the...
    3. trents
      - trents replied to Ems10's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Gluten free diet - are these symptoms normal?

      @Ems10, celiac diagnosis normally involves two steps. The first one is serum antibody testing which you may have already have had done and are waiting on the results. The second step involves and endoscopy (aka, gastroscopy) with biopsy of the small bowel lining. This second step is typically ordered if one or more antibody tests were positive, is a confirmation...
    4. Scott Adams
      - Scott Adams replied to Ems10's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Gluten free diet - are these symptoms normal?

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    5. Scott Adams
      - Scott Adams replied to Ems10's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Gluten free diet - are these symptoms normal?

      It might make sense for you to find out if they've run a celiac disease test on you, and if not, consider planning for it.
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