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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
    Roasted Cauliflower Soup (Gluten-Free)
    Mark it in your calendars: it is officially soup weather. I love to stock my freezer with fresh soups and enjoy them as the temperatures continue to drop. I recently tried a cauliflower soup made with sweet potatoes, yielding a lovely autumn-orange color, but any potatoes you have on hand will do.
    Ingredients:
    1 large head of cauliflower, cut into florets
    2 yellow potatoes, chopped
    2 leeks, white parts only, chopped
    4 cups chicken stock
    ¼ cup heavy cream
    ½ stick butter, divided
    1 teaspoon each salt and pepper, plus more to taste
    Directions:
    Preheat oven to 350 F.
    In a baking sheet, toss cauliflower pieces, potatoes, 2 tablespoons melted butter, salt and pepper. Bake for up to an hour, until cauliflower and potatoes are easily-pierced. If necessary, tent w...


    Jefferson Adams
    One of the few things better than a delicious soup is a rich, delicious soup that is easy and quick to make.
    In this recipe for potato leek soup, butter, chicken broth, leeks, cream and potatoes come together to yield a rich, luscious soup that goes great with your favorite toasted gluten-free bread.
    Ingredients:
    1 cup butter
    2 leeks, sliced
    2 bay leaves
    2 tablespoons chives, chopped
    4 sprigs fresh thyme
    10 black peppercorns
    1 quart gluten-free chicken broth
    1 cup dry white wine
    4 cups Yukon Gold potatoes, peeled and diced
    1½ cups heavy cream
    ½ tablespoon white pepper
    salt and pepper to taste
     
    Directions:
    Trim away the green portions of the leek, leaving just the white part.
    Keep the two largest and longest leaves, and make a bo...


    Jefferson Adams
    You want decadence? Want to feel like you're sitting down to the first course of a very sumptuous dinner at the finest country manor house? This rich, velvety wild chanterelle mushroom soup will do the trick.
    This recipe is a bit involved, but don't be put off. If you can get wild chanterelles, have some time cook, and want an over-the-top mushroom soup, it is well worth the effort.
    Velouté Ingredients:
    6 cups chicken stock 2 tablespoons unsalted butter 2 tablespoons potato flour Soup Ingredients:
    1½ pounds wild chanterelle mushrooms, cleaned and trimmed 1 leek, washed and minced 2 shallots, minced 3 cloves garlic, minced ½ teaspoon crushed red chili flakes 4 tablespoons unsalted butter 3 egg yolks ½ cup cream 1 shot añejo tequila ¼ teaspoon saffron Salt to ta...


    Mica Adams
    Mica's Gluten-Free Clam Chowder Recipe (Video)
    Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day! 

    Ingredients:
    ¼ cup gluten-free flour blend 2 cups chopped leeks ½ cup half and half 4 cups of clam juice 1 Tablespoon thyme 2 bay leaves 1 can of whole baby clams 2 cubed potatoes 2 slices bacon salt & pepper ½ cup diced celery tablespoon butter Directions:
    Dice the bacon, cube the potatoes, and chop the leeks and celery.
    Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft.
    Add gluten-free flour b...


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