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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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  • Related Articles

    Jefferson Adams
    Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat.  Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing.
    Salad Ingredients:
    3 cups shredded Napa cabbage, lightly chopped 1 cup red cabbage, lightly chopped 2 cups cooked shredded chicken 4 scallions, chopped 1 red bell pepper, cut into small chunks ½ cup celery, finely sliced ¾ cup grated carrots ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ¼ cup chopped peanuts, optional Dressing Ingredients:
    ⅓ cup fresh lime juice, from about 5 limes 2 teaspoons Sriracha hot sauce 4 cloves garlic, minced 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein) 3 tablespo...


    Jefferson Adams
    Roasted Vegetable Salad (Gluten-Free)
    Celiac.com 01/06/2018 - Looking for a salad that will warm your soul, and put a smile on your face in the middle of a winter blizzard? Look no further. This salad of roasted winter vegetables is just the thing for supper on a chilly night. Serve it alongside a juicy roast, or a steaming casserole, and watch it disappear.
    Ingredients:
    8 cups torn lettuce leaves 4 cups of torn radicchio leaves 2 cups of fresh spinach leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1½ cups of butternut squash, roasted, cut to bite size pieces 2 carrots, peeled, roasted, and grated 1 large head fennel, roasted, sliced 6 asparagus spears, roasted and sliced 8-10 green beans, roasted and sliced 1 cup broccoli florets, roasted and chopped 2...


    Jefferson Adams
    Gluten-Free Buffalo-Style Chicken Salad
    Celiac.com 03/07/2020 - If you're looking for a spring-tastic off-the-wall, sure-to-please salad, then this zesty, zingy buffalo chicken salad might be just the thing. This salad is a blend of everything spring. A celebration of lettuce, spinach, cabbage, celery and cool cucumber dancing with bacon, blue cheese and zingy buffalo chicken.
    Ingredients:
    Buffalo Sauce
    Ingredients 16 tablespoons (1 cup or 8 ounces) unsalted butter 2 teaspoons garlic powder 1⅓ cups hot sauce, like Frank’s or Crystal Chicken
    1½ pounds boneless skinless chicken breasts 1 cup Gluten-free buffalo wing sauce 2 tablespoon honey Juice of 2 limes  1 teaspoon garlic powder ½ teaspoon onion powder  Kosher salt Fr...


    Scott Adams
    Roasted Salmon with Asparagus (Gluten-Free)
    Celiac.com 05/09/2020 - If you're searching for an easy, one pot meal, this roasted salmon with asparagus, potatoes and tomatoes it just the trick. Toss in a handful of basil leaves, and you've got a tasty, satisfying one-pot gluten-free meal. Serve with white rice for a hearty dinner.
    Ingredient:
    2 thick salmon fillets  12 ounces of small Yukon Gold or red potatoes 2 tablespoons olive oil 2 tablespoons balsamic vinegar 8 asparagus spears, trimmed and halved 2 handfuls cherry or grape tomatoes 8-10 basil leaves Direction:
    Heat oven to 425 Fahrenheit. 
    Place the potatoes and 1 tablespoon of olive oil into an ovenproof dish, then roast them for about 20 mins until starting to brown. 
    Add asparagus to th...


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