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Celiac.com 11/24/2023 - Bursting with the warm and robust flavors of chickpeas in a tantalizing blend of spices, this gluten-free rendition of the classic Chana Masala is a celebration of both taste and dietary inclusivity. Chickpeas are simmered in a fragrant tomato-based sauce infused with ginger, garlic, and an array of spices, create a hearty and satisfying experience for your palate. Whether you're adhering to a gluten-free lifestyle or simply craving a comforting bowl of Indian goodness, this Gluten-Free Chana Masala is an invitation to relish the joy of authentic flavors. Ingredients: 4 servings 1 large red onion; plus more thinly sliced for serving, as desired 2 plum tomatoes 2 15-ounce cans chickpeas (do not drain) 3 tablespoon vegetable oil 1 teaspoon cumin seeds 6 garlic cloves, finely grated 1 1" piece ginger, peeled, finely grated 2 teaspoon gluten-free garam masala 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt 1 teaspoon ground coriander ½ teaspoon amchur (dry mango powder) ½ teaspoon ground gluten-free turmeric ½ teaspoon Kashmiri or other red chile powder ⅛ teaspoon ground cinnamon Juice of ½ lime ¼ cup chopped cilantro, plus leaves with tender stems for serving 2 tablespoon unsalted butter Steamed rice, gluten-free naan, or crusty gluten-free bread Step 1 Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately. Step 2 Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat. Step 3 Meanwhile, heat 3 tablespoon vegetable oil in a large skillet over medium. Cook 1 teaspoon cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes. Step 4 Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 teaspoon garam masala, 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt, 1 teaspoon ground coriander, ½ teaspoon amchur (dry mango powder), ½ teaspoon ground turmeric, ½ teaspoon Kashmiri or other red chile powder, and ⅛ teaspoon ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes. Step 5 Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 tablespoon unsalted butter into chana masala. Step 6 Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion, as desired. Serve with steamed rice, naan, or crusty gluten-free bread.

Celiac.com 09/11/2020 - If you're looking for a rich, creamy dessert that is also refreshing, and lower in calories, then look no further than shirkhand, a luscious, nutritious and probiotic delight. Commonly found in the Indian state of Gujarat, this silky, smooth yogurt dessert packs tremendous flavor into a simple dish, that's fit for royalty. It's sure to enchant palates, and stir the senses. Ingredients: 4 cups plain whole-milk Greek yogurt ½ tsp. saffron threads, divided 4 green cardamom pods, seeds removed, or 1 tsp. ground cardamom ½ cup sugar Tools: A mortar and pestle, coffee filters, and a sieve or colander. Directions: Line a large sieve or colander with coffee filters or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Finished yogurt should be very thick, and even more dense and creamy than Greek or European-style yogurt. Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; pour them into a small bowl. Grind the cardamom seeds until very fine. Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar. At this point, the yogurt will likely turn a pale yellow color. Place saffron threads on top. Do not mix, so as to get the rich color contrast. Chill at least 2 hours, and up to 8 hours, before serving. Read more about this and other wonderful recipes at Bonappetit.com

Celiac.com 09/04/2012 - North India has what has come to be referred to as a “celiac belt”, where a greater than average number of people exhibit symptoms of celiac disease. This is partially because more wheat is consumed in this region, but also because the population possesses haplotypes necessary for celiac disease to develop. For this reason, it would make sense that emigrants from the area would also be prone to celiac disease. A study centered in Debyshire, UK investigates celiac disease as it manifests in the North Indian, Pakistani and Bangladeshi immigrant populations. All celiac disease patients (both Asian and white) who were diagnosed via biopsy in Derbyshire, UK between 1958 and 2008 were identified. Population data from the Office of National Statistics was used to calculate prevalence. Presenting symptoms, adherence to a gluten-free diet and follow up record were also assessed. Asian patients were compared against matched white patients. 1305 eligible celiac disease patients were identified, 82 of whom were Asian. The prevalence of celiac disease in Asians was considerably higher than in white groups. In the white population, celiac rates were 1:356, whereas in the Asian population they were 1:193. Particularly high celiac rates were seen in Asian women between 16 and 60 years of age: 1:116. No cases of celiac disease were reported in Asian men over 65 years of age. A previous study from Leicester has already demonstrated some propensity for Asian populations to develop celiac disease. It is thought that diet plays some role in this tendency. One of the most significant findings of the present study is that no Asian man over the age of 65 was diagnosed with celiac disease. It is possible that celiac disease rarely manifests in this group, but is more likely that cultural or other factors lead to a lack of reporting, preventing diagnosis. Another finding of the study shows that Asians with celiac disease are more likely to be anemic. This tells us that celiac disease should be considered as a diagnosis for unexplained anemia in Asian patients. The study also found that Asians with celiac disease are less likely to adhere to a gluten-free diet. Roughly one third of Asian patients successfully adhered to the diet, whereas nearly two thirds of white patients did. This could be a language issue (an inability to detect gluten-containing foods), or because of family pressure to comply with cultural norms, or because of difficulty adapting cuisine to be gluten-free. In any case, there should be more discussion with Asian immigrant populations to determine the best way to improve gluten-free diet adherence rates. Source: http://fg.bmj.com/content/early/2012/08/10/flgastro-2012-100200.abstract

Celiac.com 07/20/2010 - Anyone who's tried to maintain a gluten-free diet for celiac disease or other reasons can likely tell stories about the difficulties and challenges they face on a regular basis. Still, very little research has been done regarding the psychological and social challenges faced by people with celiac disease who are attempting to follow a gluten-free diet. Scientists in India recently conducted just such a study. A research team set out to assess psychological and social challenges faced by Indian children with celiac disease who are attempting to follow a gluten-free diet. The research team included Srikanta Basu, J. C. Chauhan, A. K. Dutta, Praveen Kumar, and Arun Kumar from the Division of Gastroenterology, Department of Pediatrics at Lady Hardinge Medical College and Associated Kalawati Saran Children Hospital in New Delhi, India. Their goal was to assess dietary compliance to gluten-free diet, to identify barriers to compliance, and to study the impact of diet on the psychosocial behavior of children with celiac disease. For the study, the team looked at children with clinically proven celiac disease, who had been observed for at least 6 months. They then evaluated the children for gluten-free diet compliance. Researchers who were blinded to initial results then interviewed patients using a self-administered questionnaire. The team measured psychosocial parameters using the standard 35-item Pediatric Symptom Checklist (PSC). To determine what factors might affect dietary compliance, the team compared the results of children who were compliant with their gluten-free diets to those who were not-compliant. They then compared the psychosocial parameters of both groups to those of healthy control subjects. The team measured a total of 70 patients for dietary compliance. They found 53 children to be compliant with a gluten-free diet (75%). They found 13 were non-compliant with a gluten-free diet (18%), while 4 children were likely non-compliant. A total of 64 children completed the full assessment. Final analysis showed that 4 of those children were likely non-compliant. Data for 2 patients with incomplete assessments was dropped. Younger kids showed higher compliance with a gluten-free diet than did teens. 80% of younger kids showed compliance with a gluten-free diet, compared with just 44% of teens. Gluten-free diet compliance was also higher in children with higher maternal education, and in parents with better knowledge and understanding of celiac disease, and in nuclear families. Higher family income raised compliance levels. Children with 2 or fewer siblings did better, with compliance rates of 68.3% and just 23% non-compliance. 72% of kids who were compliant with a gluten-free diet had presented classic symptoms of celiac disease, while only 15% of this group was non-compliant. Adjustment-related challenges, such as difficulty in maintaining diet at school, restaurants, trips, etc. are among the most common problems faced by celiac children. Nearly half (45%) of the children complained that teachers did not adequately understand the challenges of their condition. Researchers established a PSC cutoff point of 4 for children in the dietary non-compliant group. Generally, kids with celiac disease did not show higher levels of symptoms, such as complaints of aches and pains; being irritable/angry; not listening to rules, blaming other for mistakes; teasing others; refusing to share. The study findings show that about 1 in 5 (18%) people with celiac disease fail to comply with their gluten free diet, and that kids who comply with a gluten-free diet have better psychosocial parameters, as measured by PSC score. Also, adolescents, kids in joint families, and kids in larger families tend to have greater non-compliance levels. Successful treatment of celiac disease requires full compliance with a gluten-free diet. Non-compliance increases risk factors for numerous celiac-associated conditions. Knowing which factors are most likely to present challenges for maintaining compliance can provide celiac suffers and clinicians with useful tools for reducing those challenges and increasing compliance. Source: Indian Journal of Pediatrics 2010 Jun;77(6):649-54. DOI 10.1007/s12098-010-0092-3