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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Research on South African Celiac Tours
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  • Keating's Not-so-Glutenfree life
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  • Coeliac, or just plain unlucky?
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • I love my plant Cactus <3
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  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
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  • MJ
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
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  • SMAS: www.celiac.com
  • gardener1's Blog
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  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
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  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
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  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 12/16/2023 - As the holiday season approaches, the air is filled with the warm aromas of festive treats and the joyful anticipation of shared traditions. For individuals with celiac disease, navigating the holiday table can be a culinary challenge, but it doesn't mean missing out on the joy of creating and indulging in delicious seasonal delights. In this article, we embark on a gluten-free journey through cherished Christmas traditions, offering a treasure trove of festive recipes and celebration ideas that cater to those with celiac disease. From gingerbread cookies that sparkle with holiday magic to savory appetizers that steal the show, join us in crafting a gluten-free holiday experience that's as flavorful and joyous as any other. Let the season of giving and gathering be one where everyone, regardless of dietary restrictions, can savor the spirit of the holidays. Gingerbread Delights: A Gluten-Free Twist on Tradition The aroma of gingerbread is synonymous with the holidays, and gluten-free individuals can partake in this beloved tradition with a few adjustments. Explore a gluten-free gingerbread cookie recipe that captures the essence of the season. From rolling out the dough to decorating with festive icing, these gluten-free treats will become a cherished part of your holiday repertoire. Gluten-Free Gingerbread Cookies Ingredients: 2 ¼ cups gluten-free all-purpose flour 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened ½ cup brown sugar, packed ¼ cup molasses 1 large egg 1 teaspoon vanilla extract Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more gluten-free flour. Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use gingerbread cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets, leaving a bit of space between each. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with gluten-free icing, sprinkles, or other festive toppings. Gingerbread cookies and milk by freestocks.org is marked with CC0 1.0. Yule Log Magic: Crafting a Gluten-Free Dessert Masterpiece The Yule log, or Bûche de Noël, is a show-stopping dessert that graces holiday tables with its festive charm. Discover a gluten-free version that doesn't compromise on taste or texture. From the decadent chocolate sponge cake to the luscious filling, every element of this gluten-free Yule log is designed to delight the taste buds and make a stunning centerpiece for your holiday celebrations. Gluten-Free Yule Log (Bûche de Noël) Ingredients: For the Cake: 4 large eggs 1 cup granulated sugar ¼ cup cocoa powder ½ cup gluten-free all-purpose flour 1 teaspoon gluten-free baking powder ¼ teaspoon salt 1 teaspoon vanilla extract For the Filling: 1 ½ cups heavy cream ¼ cup powdered sugar 1 teaspoon vanilla extract For the Frosting: ½ cup unsalted butter, softened 1 cup powdered sugar 2 tablespoons cocoa powder 1 teaspoon vanilla extract 2-3 tablespoons milk (as needed) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15 inches) with parchment paper, leaving a bit of overhang on each side. Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the cocoa powder, gluten-free flour, baking powder, salt, and vanilla extract. Gently fold until well combined. Bake the Cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake, starting from one short end, along with the towel. Allow it to cool completely. Prepare the Filling: In a chilled bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Unroll and Fill the Cake: Carefully unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a small border at the edges. Roll the cake back up, this time without the towel. Place the seam side down. Prepare the Frosting: In a bowl, beat together the softened butter, powdered sugar, cocoa powder, and vanilla extract. Add milk as needed to achieve a smooth, spreadable consistency. Frost the Yule Log: Cut a diagonal slice from one end of the cake and attach it to the side of the log with a bit of frosting to resemble a branch. Frost the entire cake with the chocolate frosting, creating a bark-like texture with a fork. Decorate: Use additional frosting to create festive decorations on the log. Dust with powdered sugar for a snowy effect. Chill and Serve: Refrigerate the Yule log for at least 1-2 hours before serving. Slice and enjoy this gluten-free Bûche de Noël as a stunning centerpiece for your holiday dessert table. Yule Log cake sliced by bittle is licensed under CC BY-ND 2.0. Savory Sensations: Gluten-Free Appetizers to Impress Elevate your holiday appetizer game with a collection of gluten-free savory bites that are both delectable and impressive. From gluten-free cheese platters, adorned with gluten-free crackers, seasonal fruits, and mouthwatering stuffed mushrooms, these appetizers are perfect for entertaining. Unleash your creativity in the kitchen and present a spread that not only caters to gluten-free needs but wows guests with its flavor and presentation. Gluten-Free Stuffed Mushrooms Ingredients: 12 large white mushrooms, cleaned and stems removed ½ cup gluten-free breadcrumbs ¼ cup grated Parmesan cheese 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil Salt and pepper to taste Instructions: Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare the Mushrooms: Clean the mushrooms and carefully remove the stems. Place the mushroom caps on a baking sheet, ready for stuffing. Prepare the Filling: Finely chop the mushroom stems. In a bowl, combine the chopped stems, gluten-free breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed. Stuff the Mushrooms: Using a small spoon or your hands, stuff each mushroom cap with the filling mixture, pressing it down slightly. Bake: Place the stuffed mushrooms in the preheated oven and bake for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown. Serve Warm: Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Arrange them on a festive platter and watch them disappear! These gluten-free stuffed mushrooms are not only easy to make but also bursting with savory flavors—a perfect appetizer for your holiday gatherings! St Things: Crab St Mushrooms by mccun934 is licensed under CC BY 2.0. Converting Family Favorites: A Guide to Gluten-Free Adaptations For many, the holidays are steeped in family traditions, often centered around cherished recipes passed down through generations. Explore tips and tricks for converting family-favorite recipes into gluten-free versions. Whether it's grandma's famous stuffing or Aunt Mary's pecan pie, learn how to adapt these treasures without compromising on taste or sentimental value. Gluten-Free German Glühwein (Mulled Wine) Ingredients: 1 bottle (750 ml) red wine (choose a gluten-free variety) ¼ cup honey or maple syrup 1 orange, sliced 1 lemon, sliced 8 whole cloves 2 cinnamon sticks 2 star anise ¼ teaspoon ground nutmeg Optional: ¼ cup brandy or orange liqueur (ensure it's gluten-free) Instructions: Combine Ingredients: In a large saucepan, combine the red wine, honey or maple syrup, orange slices, lemon slices, cloves, cinnamon sticks, star anise, and ground nutmeg. Heat Gently: Place the saucepan over low to medium heat. Warm the mixture gently, avoiding boiling, for about 20-30 minutes. Allow the flavors to meld, and the wine to absorb the aromatic spices. Add Optional Brandy: If using, stir in the brandy or orange liqueur in the last few minutes of heating. Make sure it's heated through but not boiled to retain the alcohol content. Strain and Serve: Once the Glühwein is heated and infused with the flavors, strain the mixture to remove the spices and fruit slices. Discard the solids. Serve Warm: Pour the gluten-free German Glühwein into mugs or heatproof glasses. Garnish with a slice of orange or lemon if desired. Serve warm and enjoy the cozy, spiced goodness! This gluten-free version of German Glühwein allows you to savor the traditional holiday beverage without compromising on flavor or festive spirit. Prost! Me and my Glühwein by WordRidden is licensed under CC BY 2.0. Creative Cookie Decorating: Hosting a Gluten-Free Cookie Party Embrace the joy of cookie decorating with a gluten-free twist. Provide a guide on hosting a gluten-free cookie decorating party, complete with a variety of gluten-free cookie options, safe decorating ingredients, and tips for ensuring a cross-contamination-free environment. Encourage friends and family to join in the festive fun, creating beautiful—and delicious—gluten-free cookies. Gluten-Free Sugar Cookies Ingredients: For the Cookies: 2 ½ cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract For the Icing: 2 cups powdered sugar 2-3 tablespoons milk (or non-dairy alternative) ½ teaspoon vanilla extract Gluten-free food coloring (optional) Instructions: For the Cookies: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Chill the Dough: Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the Icing: Prepare the Icing: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more sugar for thickness or more milk for a thinner icing. Decorate: Divide the icing into bowls and add gluten-free food coloring if desired. Decorate the cooled cookies with the icing using piping bags or small brushes. Let your creativity shine! Allow to Set: Allow the icing to set before serving or stacking the cookies. Now you're ready to host a gluten-free cookie decorating party with these delicious sugar cookies as your canvas! Decorated sugar cookies in a silver color plate by wuestenigel is licensed under CC BY 2.0. Conclusion With these gluten-free adaptations of holiday classics, individuals with celiac disease can savor the magic of the season without compromising their dietary needs. Let the kitchen be a place of joy, creativity, and shared traditions, where gluten-free delights are not just a substitute but a celebration of flavor, love, and the festive spirit. May your gluten-free holiday be filled with warmth, laughter, and, of course, delicious moments.
  2. Celiac.com 08/26/2023 - Italian Caprese salad is a timeless and iconic dish that captures the essence of Mediterranean flavors in a harmonious symphony of colors, textures, and tastes. Hailing from the sun-kissed shores of Italy, this simple yet elegant salad showcases the beauty of minimalism by combining just a handful of fresh and naturally gluten-free ingredients that come together to create an unforgettable culinary experience. What truly elevates the Caprese salad beyond its simplicity is the quality of its components. Opting for locally grown, vine-ripened tomatoes and opting for the highest quality mozzarella—whether it's classic buffalo mozzarella or fresh, creamy burrata—makes all the difference. A drizzle of extra-virgin olive oil imparts a touch of grassy complexity, while a sprinkle of flaky sea salt and a dash of freshly ground black pepper tie everything together, enhancing each individual flavor note without overpowering the ensemble. Ingredients: 3 large heirloom tomatoes, sliced to about ½ inch 1 (16 ounce) package fresh mozzarella cheese, sliced a bit thinner than the tomato ½ cup fresh basil leaves 3 tablespoons extra virgin olive oil Salt and ground black pepper to taste Directions: Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper. Italian Caprese salad isn't just a dish; it's a celebration of seasonal produce and the Italian way of savoring life's simplest pleasures. With every bite, you're transported to the rustic countryside and the sun-drenched coastal villages of Italy, where the beauty of nature's bounty takes center stage, and the symphony of flavors dances on your palate, leaving an indelible memory of a perfect summer day. Grab a glass of your favorite chilled white or rosé wine, and enjoy the flavors of summer!

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  4. Celiac.com 03/07/2023 - Looking for a light and refreshing meal that's both delicious and nutritious? This lemon chicken salad recipe is sure to hit the spot. With zesty lemons, tender chicken, and crisp vegetables, fresh ingredients combine to make the perfect blend of tangy and savory. Whether you're looking for a quick and easy lunch or a healthy dinner option, this recipe is simple to make and sure to please. Plus, it's a great way to use up any leftover chicken you have on hand. Ingredients: 2 medium lemons 1½ tablespoons chopped fresh oregano 1½ tablespoons canola oil 2 teaspoons minced garlic 4 (6-oz.) skinless, boneless chicken breasts Cooking spray 3/4 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 8 ounces thin asparagus 8 green onions, trimmed 2 tablespoons extra-virgin olive oil 1½ tablespoons white wine vinegar 5 ounces arugula - 1 package Instructions: Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high. Coat pan with cooking spray and add canola oil. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces. Combine remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
  5. Celiac.com 12/17/2020 - Celiac.com's simple five-step gluten-free food and dessert guide will have you preparing a top-notch gluten-free Christmas meal with minimum stress. For people with celiac disease or gluten-intolerance, preparing a great gluten-free Christmas dinner has never been easier! Our gluten-free Christmas food and dessert guide lays out an easy step-by-step process that guarantees a great result. We’ve got some classic gluten-free recipes, along with links to great gluten-free resources to help make your gluten-free Christmas and holiday celebrations the best ever. Four Simple Steps to a Perfect Gluten-free Christmas Dinner: Prepare a gluten-free Christmas ham Make great gluten-free scalloped potatoes Au Gratin Make great gluten-free side dishes Make great gluten-free pies and desserts Serve gluten-free beer, wine, and booze Step One - Choose a Great Ham One of our favorite ham purveyors is Beeler's Pure Pork, which raises all their Heritage Duroc pigs without antibiotics. Beeler's delivers naturally gluten-free pork products of exceptional taste and quality. Of course, there are a number of purveyors of quality ham, including: Fossil Farms Berkshire Pork Bone-In Smoked Ham Melissa Cookston's Memphis BBQ Double-Smoked Spiral Cut Ham D'Artagnan Berkshire Pork Bone-In Spiral Ham Diestel Farms Whole Black Forest Ham at Williams-Sonoma Omaha Steaks Duroc Boneless Country Ham Nueske’s Spiral Sliced Bone-In Ham with Honey Glaze Step Two - Make Great Scalloped Potatoes The perfect potatoes to serve with ham. This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Wash and slice potatoes and put into a large bowl. In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper. While the cream heats up, use butter to grease a casserole dish. Use a fork or slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot. Step Three - Make Great Side Dishes Here are four of our favorite side dishes to serve with a ham dinner. Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots Step Four - Make gluten-free Christmas pies and desserts Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free) Gluten-free Chocolate Cream Pie Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Low-Fat Pumpkin Flan Gluten-free Apple Crisp Gluten-free Gingerbread Gluten-free Orange Walnut Bread Candied Orange Peels Step Five - Serve Great Gluten-Free Wine, Beer and Booze Wine is gluten-free. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. All distilled spirits are gluten-free, but some people prefer to buy booze made from gluten-free ingredients. Here's a list of gin, whiskey, and vodka brands that are made from gluten-free ingredients. GLUTEN-FREE GIN Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River. Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.” GLUTEN-FREE WHISKEY Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum. The idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram. The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.” GLUTEN-FREE VODKA Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac Monopolowa is one of my favorites, and is usually available at Trader Joe’s. Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River. Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free. Gluten-Free Christmas Food and Dessert Resources Our Guide to the Best Gluten-Free Thanksgiving and Holiday Foods, Desserts & Cocktails Which Turkey Brands are Gluten-Free? Christmas Turkey Brine Recipe (Gluten-Free) Gluten-Free Christmas Ham Celiac.com's Best Gluten-free Christmas Stuffing Recipe (Gluten Free Christmas Dressing) Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Christmas Treats Gluten-Free Christmas Pumpkin Mousse 10 Celiac Disease Tips for Surviving a Christmas Gathering List of Safe Gluten-Free Candy List of Gluten-Free Easter and Passover Candy Are M&M's Gluten-Free and Safe for Celiacs? Get the Gluten-Free Word on Dove, Ghirardelli and Other Chocolates Are Snickers Candy Bars Gluten-Free?
  6. Celiac.com 08/12/2022 - In the heat of summer, light, refreshing drinks are the order of the day. Appropriately refreshing, Absolut Juice Pear & Elderflower Vodka makes a great addition to summer beverages. According to the company website, "Absolut Juice Pear and Elderflower delivers a lovely fresh and fruity expression of ripened pear and sunny elderflower notes." These Absolut Juice Pear & Elderflower Vodka recipes will help you stay cool and refreshed as you enjoy all summer has to offer. Absolut Juice Pear and Elderflower Shandy Ingredients: Ice Cubes 1½ Parts Absolut Juice Pear and Elderflower 2 Parts Lemonade 2 Parts Hard Cider How to make: Fill a wine glass with ice cubes. Add Absolut Juice, lemonade, and hard sparkling cider. Garnish with either pear slices or lemon wheels. Absolut Juice Pear and Elderflower Spritz Ingredients: Ice Cubes 1 Part Absolut Juice Pear and Elderflower 1 Part Soda Water 1 Part Sparkling Wine 4 Slices Pear How to make: Fill a wine glass with ice cubes. Add Absolut Juice Pear and Elderflower, soda water, sparkling wine. Garnish with pear slices. Pear and Elderflower Orchard Fizz Ingredients: Ice Cubes 2 Parts Absolut Juice Pear and Elderflower 3 Parts Lemon-Lime Soda 1 Part Orange Juice 1 Wedge Lemon How to make: Fill a highball glass with ice cubes. Add all ingredients. Garnish with lemon wedge. Absolut Juice Pear and Elderflower Soda Ingredients: Ice Cubes 1 Part Absolut Juice Pear and Elderflower 1 Part Soda Water 1 Wedge Lemon How to make: Fill a highball glass with ice cubes. Add Absolut Juice and soda water. Garnish with a lemon wedge. Pear and Elderflower Mule Ingredients: Ice Cubes 1½ Parts Absolut Juice Pear and Elderflower 1 Part Ginger Ale 1 Part Lemonade 2 Dashes Bitters 1 Wedge Lime How to make: Fill in mule mug with ice cubes. Add all ingredients. Garnish with lime wedge.
  7. Celiac.com 03/12/2021 - The thing that can break any diet, whether the purpose is to lose weight, or to avoid certain foods, is not having a solid strategy to deal with between-meal hunger. Snack attacks seem to hit during transitions: right after school or work: when returning to the house from an outing: when passing by the kitchen; in the late morning or late afternoon; driving; when the phone rings… just about any time that’s not a mealtime. Temptations for infractions abound when visiting friends, going to parties, or meetings at work. Food is present at virtually every gathering. Couple this random hunger with intolerances to gluten, dairy, soy and other foods, and your choices are limited. The best way to ensure that you don’t go hungry, or deviate, is to have an acceptable snack available with you at all times. This may sound a bit extreme, but when you are on a special or restrictive diet, it is very hard to get suitable foods without planning ahead. This article will discuss snack strategies and how to be ready with some delicious treats when the urge to snack hits. A good snack strategy starts with the resolution that you need to carry appropriate, transportable snacks that meet your dietary restrictions. This could include pre-planned foods for specific snack times throughout the day. You may also want to prepare snacks that have a caloric maximum (such as 100 or 200 calories), to ensure you don’t over-eat between meals. Another strategy is to integrate your snack foods into your regular diet. For example if you have a daily fruit and vegetable quota, snacks could help fulfill this quota. We all know how torturous rather than tantalizing it can be to smell an off-limits food someone else is eating. If you know others are going to be eating sticky cinnamon buns, bagels or chocolate chip cookies at a meeting you could bring your own “look alike”, so you’ll be eating the same thing, but one made with ingredients your body can tolerate. Sensible snacking is important. Some diets require that people eat breakfast, a snack at 10:00 A.M., lunch, a snack at 3:00 P.M., and dinner. Doing this maintains energy and blood sugar levels, prevents melt-downs and promotes a sense of well-being. Snacking also prevents over-eating at meal times and helps maintain an optimal weight. Eating a snack prior to going to an event can prevent being seduced into thinking an attractively present food adheres to your restrictions. Before we discuss snacks that require preparation, let’s review some naturally gluten-free snacks to remember when you don’t have time to prepare something special. Dried fruit, nuts, cut vegetables, rice cakes, popcorn, gluten-free pretzels, pre-made bars such as those by Boomi and Lara, bananas spread with peanut butter, fruit leather, fruits in sealed individual serving containers, purchased gluten-free cookies and gluten-free salty snacks are all readily available at the heath food store. If you’d like more control over ingredients, consider making some easy-to-prepare, tasty, portable snacks that fit into lunch boxes, purses or briefcases. On the salty side, an easy snack to make is Ume Cashews. Umeboshi plum vinegar provides a tangy, salty taste to these beautiful nuts. This vinegar is considered a salt and is available at the health food store, or in the Asian market. Here’s how to make them: Gluten-Free Ume Plum Cashews 1 cup raw whole cashews Place cashews in a glass pie pan and bake in a pre-heated 350 degree oven for 4 minutes. Stir and bake 4 more minutes. Remove from the oven and stir in 1 TBS ume plum vinegar Stir the nuts in the hot glass pan until they are coated and the vinegar evaporates on the nuts. Let cool and serve. Cereal mixes are also making a come-back in the gluten-free world since there are so many delicious gluten-free options available. Just find one that suits your taste (one with little or unsweetened works best for this recipe). Here’s an easy, high-protein recipe to have on hand for hungry snackers: Gluten-Free Cereal with Toasted Almonds 8 cups cereal (use Health Valley Corn and Rice Crunch-Em’s) 1 cup raw almonds In a large plastic bag, mix: ½ teaspoon garlic salt ½ teaspoon celery salt ½ teaspoon garlic powder ½ teaspoon onion powder Place cereal and almonds on a baking sheet and spray with spray-on oil. Then place the cereal and nuts in the plastic bag with the seasonings. Mix until coated. Place the cereal and almonds back on the baking sheet and sprinkle on 1 TBS gluten-free Worcestershire sauce (to taste). Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Another salty snack is Cajun Corn. This snack features corn puffs. Gluten-Free Cajun Corn 4 cups of puffed corn cereal 1 TBS gluten-free Cajun Seasoning Spray-on olive oil Spread cereal on a cookie sheet. Generously spray with oil. Sprinkle Cajun seasoning to coat corn. Bake for 10 minutes in a 300 degree oven. (These are great right out of the oven.) For those of you with a sweet tooth, consider making granola. Oats have been off-limits to Celiacs, but now, there are a couple of farms in the USA that are producing gluten-free oats. If you are wary of oats, or can’t get the gluten-free kind in your town, use a combination of buckwheat, quinoa and/or rice flakes. These flakes are usually available in the health food store. This recipe also calls for Sucanut. Sucanut is boiled down, evaporated cane sugar and is less refined than other sugars. It is available in the health food store and has a nice wholesome taste. After you discover it, you might use it in other recipes instead of brown sugar. Gluten-Free Granola 3 cups gluten-free oats (or buckwheat, quinoa or rice flakes) ½ cup raw slivered almonds ½ cup raw pumpkin seeds ½ cup raw sunflower seeds ¼ cup Sucanut Mix in a bowl. In a sauce pan, combine: 2 TBS sunflower oil ¼ cup gluten-free rice syrup (Lundberg’s) 1 teaspoon cinnamon ¼ teaspoon salt Bring to a boil and remove from heat and add 1 teaspoon of vanilla. Pour on top of nut-oat mixture. Stir until combined. Spread on a baking pan and bake at 250 degrees for 50 minutes, using a pancake turner, scrape up from pan and mix every 10 minutes to brown evenly. After baked and cooled, add: ½ cup dried cherries ½ cup chocolate chips Divide ½ cup servings into zip lock bags and you are ready to go! Who says we can’t have the taste of a popular peanut-butter chocolate cup? And this recipe adds CRUNCH! These will last several days (depending on how many times you have them for a snack, of course!) and they’ll make your gluten-eating friends jealous. Gluten-Free Chocolate Dipped Peanut Butter Corn Flakes ¾ cup gluten free (Lundberg’s) rice syrup ½ cup crunchy peanut butter ¼ teaspoon salt Mix together in a pan and heat, stirring with a fork until the peanut butter is melted and the mixture comes to a boil. Remove from heat and add: 4 cups of gluten-free corn flakes Mix until corn flakes are coated and form 3” balls. Let sit until firm and dip into melted chocolate. Dipping Chocolate 1 cup of Tropical Source Chocolate Chips Melt chocolate in a double boiler. Dip cornflake balls into the chocolate and let sit on a rack until chocolate hardens. If you prefer something fruitier, try making these in your food processor. They are so easy! They’re also a wonderful way to add vegetables to your diet. You can use virtually any dried fruit and any toasted nut. These need to be refrigerated because of the carrots. Gluten-Free Carrot-Raison Almond Balls Toast 2 cups of raw almonds in a glass pie pan at 350F for 8 minutes. Remove from the oven and let cool. Pulse almonds in a food processor until chopped. Remove 1 cup and set aside. Add to food processor (with the remaining almonds): ½ cup of carrots 1 cup raisons ¼ teaspoon cinnamon ¼ teaspoon fresh ground nutmeg Add the carrots and raisons. Process until mixture forms a large ball. Form into 1” balls and roll in the chopped almonds. Store in the refrigerator. The trick to succeeding on a special diet is to not feel deprived, and to come prepared. If you have foods you like to eat with you, you won’t be tempted to eat foods with unknown ingredients, or foods that look appetizing now but that may wreak havoc on your body later. I hope you enjoy these new snack ideas, and can incorporate a successful snack strategy into your diet. When you make them, I’d love to hear your feedback. Now, with all this talk about snacks—I’m getting hungry. I think I’m going to have a snack now.

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  9. Celiac.com 05/11/2022 - If you're looking for a simple, easy dessert recipe that is guaranteed to add a dash of elegance to any meal, then these pear poached in red wine, sugar and spice are just the thing. Served with some fresh vanilla ice cream, they never fail to please. Ingredients 4 pears (I like D'Anjou, but Bartlett, or any firm, shapely pear will do) 2 cups water 3 cloves 1 cinnamon stick 1 cup sugar 1 ¼ cups red wine 2 pieces of star anise 2 cardamom berries, crushed Directions Peel the pears, keeping the stem on. Pour the wine, sugar, and water in a saucepan over a low heat until it boils. Add the cinnamon, star anise, cloves, and cardamom. After a couple of minutes, add the pears. Bring the saucepan to a simmer and cook for 10-15 minutes, rotating the pears half way. Transfer the pears to a plate, then continue to cook the liquid on low heat until a syrup builds. Serve the pears in a shallow bowl, drizzled with wine syrup and paired with a scoop of vanilla ice cream.
  10. Celiac.com 01/13/2022 - Frank's RedHot Original Cayenne Pepper Hot Sauce was a key ingredient in the original Buffalo style chicken wings that set the standard for all to follow. This recipe seeks to recapture the magic of these original wings in a gluten-free style. Frank's is made from "DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SALT, WATER, CANOLA OIL, PAPRIKA, XANTHAN GUM, NATURAL BUTTER TYPE FLAVOR AND GARLIC POWDER." While not labeled gluten-free, Frank's contains no gluten ingredients and is considered naturally gluten-free. Again, Frank's is not labeled "gluten-free," so you if this is a concern, choose another trusted brand of hot sauce. Ingredients: Two dozen chicken wings 1 cup tapioca flour ½ cup whipped butter, softened ½ cup Frank's RedHot Original Cayenne Pepper Hot Sauce 1 teaspoon sugar 1 teaspoon baking soda Directions: Mix whipped butter, sugar and RedHot Sauce in medium bowl; set aside. Heat oil in deep frying pan to 350F or 180C. In a large plastic bag, add chicken, tapioca flour and baking soda. Remove coated wings and and place in the fryer in small batches. Fry wings in small batches at 180°C (350°F) for 12 minutes or until cooked and crispy. Drain cooked wings on kitchen paper to soak up any excess oil. Toss wings in sauce mixture until well coated. Serve with blue cheese, ranch dressing, and celery and carrot sticks, as desired.
  11. Celiac.com 04/08/2021 - We get lots of questions about alcohol, especially flavored alcohols and liqueurs, such as Kahlúa. We recently did an article clarifying that Kahlúa is gluten-free and safe for people with celiac disease. Still, we get a lot of questions about cocktails to make with Kahlúa. In celebration of the announcement by the FDA that all distilled alcohol is gluten-free, we're including some great gluten-free cocktail recipes for you to enjoy all year long. Here are some great gluten-free cocktails that you can make with Kahlúa, and with other Kahlúa flavors. You can find more great gluten-free Kahlúa cocktail recipes at the Kahlúa website. Kahlúa Coffee 1 part Kahlúa 2 parts coffee To Mix: Add one part Kahlúa to a coffee cup. Top with freshly brewed hot coffee. Add milk as desired, and serve. Kahlúa Ice Coffee 1 part Kahlúa 2 parts iced coffee 1 part milk To Mix: Fill any cup, glass, carafe or pitcher with ice and iced coffee. Add Kahlúa, mix and serve. Kahlúa Espresso Martini 1 part Kahlúa 1 part Absolut vodka 1 part Espresso To Mix: To a shaker, add Kahlúa, Absolut Vodka and espresso with plenty of ice. Shake 10 seconds or so, until frothy. Strain into a cocktail glass, and serve. Kahlúa White Russian 1 part Kahlúa 1 part Absolut vodka 1 part heavy cream To Mix: Fill a rocks glass with ice cubes. Add Kahlúa and Absolut Vodka. Pour the cream off the back of a spoon to make a layer, and serve. Kahlúa Irish Cold Brew Martini 2 parts Kahlúa 1 part Jameson Whiskey 3 parts cold brew To Mix: Fill the shaker with ice and add two parts Kahlúa, one part Jameson whiskey and three parts cold brew coffee. Shake for at least 10 seconds. Strain into a cocktail glass, and serve. Kahlúa Black Russian 1 part Kahlúa 2 parts Absolut vodka To Mix: Fill a rocks glass with ice. Add one part Kahlúa, two parts Absolut Vodka. Mix and garnish with a cherry. Kahlúa Cold Irish Coffee 1 part Kahlúa 1 part Jameson Whiskey 2 parts cold brew 1 part cream To Mix: In a wine glass, add Kahlúa, Jameson Irish Whiskey and Cold Brew. Add a layer or cream. Garnish with coffee grinds, as desired, and serve. Kahlúa Brandy Alejandro 1 part Kahlúa 1 part Martell 1 part Espresso ½ part cream To Mix: Fill a shaker with ice. Add all ingredients. Shake the ingredients for 10 seconds. Strain into a cocktail glass. Garnish with grated nutmeg, as desired, and serve
  12. Celiac.com 08/19/2021 - We get lots of questions about alcohol, especially flavored alcohols, such as Ketel One vodka and its flavored varieties. We recently did an article clarifying that vodka is gluten-free and safe for people with celiac disease. In celebration of the sunny days of summer cocktail season, here are some great gluten-free cocktails that you can make with Ketel One vodka, and with other Ketel One vodka flavors. You can find more recipes at the Ketel One website. Ketel One Ketelade Ingredients: 9 oz. Ketel One Vodka 18 oz. freshly squeezed lemonade Directions: Build in a Pitcher over ice. Add 9 oz Ketel One Vodka. Top with 18 oz fresh lemonade. Garnish with lemon slices Ketel One Vodka Mint Ketelade Ingredients: 9 oz. Ketel One Vodka 18 oz. freshly squeezed lemonade 30-35 mint leaves Directions: Smack mint to release aroma. Combine mint leaves, vodka, and lemonade in a pitcher over ice. Stir. Garnish with mint sprigs. Serves six Ketel One Vodka SODA Ingredients: 1.5 oz. Ketel One Vodka 3 oz. of club soda Directions: Pour Ketel One Vodka and club soda into rocks glass over ice. Stir gently. Garnish with a lime wedge. Citroen Tropical Heat Ingredients: 1.5 oz. Ketel One Citroen Flavored Vodka 0.75 oz. fresh lime juice 0.5 oz. simple syrup 3 oz. pineapple juice 3 dashes Green Tabasco tonic water Directions: Pour Ketel One Citroen, fresh lime juice, simple syrup, pineapple juice and Green Tabasco into a cocktail shaker filled with ice. Shake vigorously. Pour into rocks glass. Top off with tonic water. Garnish with a lime wedge. Ketel One Cucumber Mule Ingredients: 1.5 oz. Ketel One Citroen Flavored Vodka .75 oz. fresh lime juice 3 cucumber slices (skinless) Ginger beer Directions: Muddle cucumber in the bottom of mixing glass. Add Ketel One Citroen and lime juice and shake with ice. Strain into a copper mug filled with ice. Top with ginger beer. Garnish with a cucumber slice.
  13. Celiac.com 07/20/2021 - It’s summertime, and a picnic is a really fun activity to do at the park or beach. However, when you have food allergies that make you exclude wheat, dairy, eggs, soy, shellfish, and peanuts, planning a picnic can be quite challenging. Nowadays picnics often include dishes like egg salad, tuna salad, macaroni salad, pinwheel sandwiches, and fried chicken. Those are definitely delicious, but if you have celiac disease or allergies there are still many alternatives that you can include in your picnic basket. Here are seven simple suggestions that can help you fill a gluten and allergen-free picnic table: Gluten-Free Chicken and Bean Salad You can roast or grill the chicken, plus use black beans, kidney, chickpeas, and green beans with a dressing of apple cider vinegar, olive oil, salt, pepper, and lemon. Gluten-Free Garden Tomato Salad You can mix cherry tomatoes, red onions, cucumbers, bell peppers, and carrots with a drizzled olive oil, and sprinkle of salt and pepper. Gluten-Free Roasted Potatoes Use multiple colored baby potatoes (purple, red, etc.) with diced onion and garlic mixed throughout. Gluten-Free California Mashers Now, if you happen to be watching your carb intake, then this is a much better choice. All you have to do is find a milk and butter substitute such as Earth Balance or So-Delicious, then boil a head of cauliflower and use a potato masher to finish the dish just like you would make mashed potatoes. Gluten-Free Crispy Kale Chips Buy fresh kale, throw olive oil on it with any spices you want like garlic, onion, cayenne pepper, black pepper, white pepper, salt, etc. Then roast, until it’s crispy! Gluten-Free Guacamole Simply mash two avocados, and add diced tomatoes, red onions. cilantro and some lemon juice, and then grab some corn or kale chips for dipping! Gluten-Free Melon Salad Toss watermelon, cantaloupe, and honeydew balls together with a squeeze of lemon and lime to balance the sweetness. Then, top it off with ribbons of mint. So, the next time there’s an outdoor event, think about what you can bring to the table, literally!
  14. Celiac.com 06/09/2021 - Distilled from corn, Tito's vodka is gluten-free from start to finish. Just in time for summer, here are seven great gluten-free cocktails made with Tito's Handmade Vodka. Tito's Gluten-Free Bloody Mary Ingredients: 1 1/2 oz Tito's Handmade Vodka 4 oz your favorite Bloody Mary mix or make your own (below) Gluten-Free Bloody Mary Mix Ingredients: 4 oz tomato juice 1 dash Worcestershire sauce 1 dash hot sauce horseradish (to taste) squeeze fresh lime juice fresh cracked black pepper Directions: Just add Tito’s Handmade Vodka, Bloody Mary mix, and ice to a glass. Stir and add your garnishes. Pro-Tip: Go wild with your garnishes. Try celery stalks, olives, dill pickles, pickled green beans, lemon, parsley, bacon, cheese cubes, boiled shrimp, etc. Tito’s Classic Gluten-Free Cosmo Ingredients: 1½ oz Tito's Handmade Vodka 1 oz orange liqueur ¾ oz fresh lime juice 1 splash cranberry juice 1 lime slice, garnish Directions: Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with a lime slice. Tito’s Classic Gluten-Free Gimlet Ingredients: 1½ oz Tito's Handmade Vodka 1 oz fresh lime juice 1 oz simple syrup 1 lime slice, garnish Directions: Add all ingredients to a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a lime slice. Tito’s Gluten-Free Greyhound Ingredients: 1½ oz Tito's Handmade Vodka 4 oz fresh grapefruit juice 1 rosemary sprig, garnish Directions: Just add Tito's Handmade Vodka and fresh grapefruit to a rocks glass with ice. Stir and garnish with a rosemary sprig. Pro-Tip: Turn your Tito's Greyhound into a Salty Dog by salting the rim of the glass. Tito's Gluten-Free Martini Ingredients: 3 oz Tito’s Handmade Vodka 1 oz (or less) dry vermouth Directions: Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice. Shake or stir, and strain into a chilled martini glass. Garnish with three olives or a lemon twist. Tito’s Gluten-Free Screwdriver Ingredients: 1½ oz Tito's Handmade Vodka 4 oz orange juice Directions: Just add Tito's Handmade Vodka and orange juice to a glass over ice. Stir and garnish with an orange slice. Tito's Gluten-Free Soda & Lime Ingredients: Fresh ice 1 oz Tito's Handmade Vodka Soda water to taste A squeeze of lime Directions: Fill a glass with ice. Add Tito's. Top with soda water and a twist of lime.
  15. Celiac.com 06/12/2021 - We've been eating more fish lately, and that means we've been looking for nice side dishes to round out the meals. This recipe for English style mushy peas caught our eye, and has become a regular when we make our Rice Chex gluten-free fish and chips. Can you use fresh peas? Sure, but frozen peas make life easier, and actually turn out quite nicely. Ingredients: 1 (10 ounce) package frozen green peas ¼ cup heavy cream 1 tablespoon butter ½ teaspoon salt ½ teaspoon freshly ground black pepper Directions: Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
  16. Celiac.com 05/14/2021 - Lazy days of summer can turn into quality time in the kitchen for you and your children. Cooking together helps children understand and take ownership of their special dietary needs, and it can be lots of fun to cook together. Plus it helps them to understand issues such as cross-contamination, what does and doesn’t contain gluten, how to read labels, and how to adapt recipes to be gluten-free. Culminate a summer of cooking practice, with a Hawaiian-theme, gluten-free Luau called a “Glu-au” (pronounced like Luau with a G, and inspired by my friend Sue Durfee). Start with practicing the main dish in June, and the salads and dessert in July. Plan the party games and favors; send out the invitations, decorate and have the party in August. Consider inviting other gluten-free children from your community too. This article lays out the Summer of Cooking Fun – cooking, party planning and how to make new gluten-free friends. The Gluten-Free Menu Greeting Beverage Tropical Pineapple Smoothie Appetizers: Dried Pineapple and Banana Chips Macadamia Nuts Terra Potpourri Potato Chips Entrée: Grilled Kabobs Potato/Carrot Latkes Roasted Sunflower Seed Coleslaw Mango Madness Salad Fresh Greens with Carrot Glaze Dessert: Pineapple and Banana Sundaes Cooking practice for June: Grilled Gluten-Free Kabobs with Potato/Carrot Latkes These are fun and the technique is the same no matter what you skewer. You’ll need 24” long steel skewers, a variety of protein such as beef, chicken, fish, shrimp or tofu and lots of vegetables. Start by making a simple marinade with the following: Marinade: 4 TBS olive oil 2 TBS tamari 2 TBS mirin wine 1 TBS brown rice vinegar 1 tsp fresh ground ginger Directions: Mirin wine is made of rice and is used extensively in Japanese cooking. It adds a lovely taste to the marinade. Make a separate batch for each type of protein you are planning to serve and marinate separately. (You may need to double or triple the recipe, depending on how many Kabobs you are planning to make and how many different selections you offer.) Place meat, fish, shrimp, or tofu chunks in marinade, cover and place in the refrigerator for 3-4 hours. To prepare the vegetables, clean, cut and microwave the firmer vegetables for 1 minute or until about half-done. Alternatively, blanch the firmer vegetables in boiling water for 1 minute. Firmer vegetables cook slower than meat, so micro waving or blanching them in advance helps everything to cook evenly on the grill. Firm vegetables include green peppers, onion wedges, 2” thick corn-on-the-cob, broccoli, or cauliflower florets and zucchini. Cherry tomatoes and mushrooms do not need to be micro waved or blanched prior to being skewered. Younger children can be in charge of washing vegetables, and older children can cut them into uniform sizes. Skewer the proteins and vegetables on the kebob and place on a medium grill. Cook with the lid closed, rotating the kebobs every 2-3 minutes for 10-15 minutes. Potato Latkes are a nice compliment to Kabobs. These combine shredded potatoes and carrots with a binder and are pan-fried like a pancake. The recipe makes eight. Gluten-Free Latkes In a mixing bowl, whisk together: 3 egg whites 3 TBS potato starch 1 tsp garlic salt (or regular salt) Directions: Shred 2 potatoes and 1 cup of carrots and add to the bowl. Form patties and place in a hot, oiled (1 TBS olive oil) skillet. Cook on medium heat until brown on one side. Flip, cover, and slowly cook until brown on the other side. For the July cooking adventure, practice making the side dishes and dessert. The side dishes for the “Glu-au” feature Coleslaw with toasted sunflower seeds, pineapple, carrots, and two colors of cabbage and Mango Madness Salad. We’ll also make a carrot glaze for the ‘fresh greens’ garnish. Gluten-Free Roasted Sunflower Seed Coleslaw Ingredients: 1/3 cup sunflower seeds 8 oz can of pineapple chunks (unsweetened, drained) 16 oz package coleslaw mix (with shredded carrots, purple and green cabbage) To toast the sunflower seeds, place them in a hot dry skillet. Keep them moving around the hot skillet until they toast. Add to coleslaw mix and pineapple chunks. Gluten-Free Coleslaw Dressing Ingredients: 7 oz. silken soft tofu 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1/2 teaspoon garlic salt 2 TBS olive oil 2 tbs Agave nectar (Note: Agave Nectar is a sweetener made from the Agave cactus and available in most grocery stores.) Directions: Steam the tofu for 10 minutes. Place tofu and all other ingredients in a food processor and process until smooth. Mix with coleslaw and sunflower seeds. Salt to taste. Another tropical salad to delight your taste buds with is the Mango Madness Salad. This salad features mangos and diced green and red peppers with an avocado and honey dressing. Gluten-Free Mango Madness Salad Ingredients: 3 mangos 2 TBS diced green peppers 2 TBS diced red peppers Dressing: 1/2 avocado 1 Cup pineapple juice 2 TBS honey Directions: In a mini-processor, process avocado, lemon juice and honey. Pour over diced mangos and peppers. Mix and serve. Mixed greens add a nice garnish to the plate and the food’s color is enhanced with a pretty glaze. Gluten-Free Carrot Glaze Ingredients: 1 cup carrot juice 2 TBS corn starch 1 tsp Agave nectar 1/2 tsp ground ginger Directions: Combine the ingredients in a saucepan. Whisk on high heat until it comes to a boil, and then lower heat to medium and whisk until mixture thickens. Place in a squirt bottle and refrigerate. Drizzle over plates to decorate before serving. The “Glu-au” dessert features wonderful, tropical pineapple and banana sundaes. If you are inviting children with multiple allergies, it might be good to have some non-dairy ice cream alternatives on hand such as Rice Dream or Tofutti. Gluten-Free Sugared Pineapples and Bananas Ingredients: 1/2 cup Sucanat 1/4 cup walnut oil 1 cup pure pineapple juice 2 sliced ripe bananas 1 cup fresh pineapple chunks Directions: In a saucepan, combine the sucanat, walnut oil and pineapple juice. (Sucanat is natural cane sugar.) Stir together until the mixture is at soft-ball stage (235 to 240 degrees). It will be the consistency of syrup. (This part can be made in advance.) Let it cool, add fruit, and serve over ice cream. In August, put it all together at an end-of-summer party. Invite ROCK or Cel Kids to the party so your children can meet others with similar dietary requirements. For information on a ROCK group (Raising Our Celiac Kids). To get ready for the party, consider activities for your guests. How about hula-hoop instruction, a limbo competition, tee shirt decorating and lei stringing? To prepare for these activities, think about hiring a teen in your neighborhood to demonstrate how to do the hula-hoop. For the limbo competition, you’ll need a long bamboo pole and two people to hold it on either end. You could play the Chubby Checker’s “Limbo Rock” song while guests exhibit their limberness. People at the tee-shirt station could paint their shirts using Hawaiian stencils, glitter and fabric paint. For lei stringing, you’ll need to purchase needles (large, dulled carpet needles would work fine), waxed thread, orchids or other flowers from your local florist. Lei kits and flowers are also available by mail order from Hawaii. Develop the guest list and send the invitations 3-4 weeks before the party. Ask for an RSVP one week before so you’ll know how many guests to plan for. Include a start and a stop time, so drivers will know when to retrieve your company. Ask guests to wear tropical attire such as a Hawaiian shirt or grass skirt to the party. Assign party management tasks to all hosts. Tasks include: Pre-party tasks: Shopping Food Preparation Party Area Preparation Activity Station Preparation Party Tasks: Activity Station Monitors (one per activity) Kebob Cooker Plate Assembly Sundae Assembly A week before: Purchase the party favors, activity materials, and decorations. Two days before: Develop the shopping list, purchase the foods, and start decorating the party room. One day before: make the ice cream topping (without adding the fruit) the salads, and the carrot glaze. Finish decorating the party room and set the table. The day of the party: cut the vegetables; marinate the proteins; chop fruit for the dessert to add to the warm sauce when you are ready to serve it; make a centerpiece with the top of the pineapple and some flowers in an arrangement and put out little bowls of dried, sugared pineapple, banana chips, Terra Potpourri potato chips and Mauna Loa macadamia nuts. Get ready to have some fun! Greet your guests with a shell necklace and ask them if they would like a Tropical Pineapple Smoothie. Gluten-Free Tropical Pineapple Smoothie Ingredients: 2 cups fresh pineapple 1 cup fresh pineapple juice 2 cups ice Directions: Place contents in a blender and blend until smooth. Serve with a pineapple garnish and a straw. Escort visitors to the party location and have them string leis and drink smoothies while waiting for the other guests to arrive. When all of the guests come, divide them into three groups and assign them to one of three activity stations: Hula Hoop instruction; Limbo Competition; or Tee shirt decorating. After 15 minutes, rotate guests to the next activity station. Before the last rotation, guests can take part in skewering their own kebobs at a separate station (depending on how old they are, and with adult supervision). Consider asking guests to mark their kebob with something distinctive (a unique skewer, or two veggies in a row) so they’ll be able to find theirs when cooked. While the kebobs are cooking, guests can participate in the last activity in their rotation. The table can be set with the centerpiece and a party favor menu with the recipes. Dining music can include ukulele and Don Ho selections. Salads, latkes and greens garnish can be placed on plates and served to each guest. The kebobs can be served on a platter in the center of the table. Heat the ice cream topping and add the fruit and make sundaes to serve for dessert and serve, or set up a sundae station and let guests build their own. Whew! This has been a summer filled with cooking, planning, entertaining and meeting new gluten-free friends. What could be more fun?
  17. Celiac.com 12/07/2020 - There's nothing better than to treat yourself with a warm, comforting meal when winter is settling in. No matter what you're craving, you can make your comfort food healthier with a simple ingredient swap. Eggland's Best eggs are your one-stop for the micronutrients and antioxidants essentials to the celiac diet. An EB egg has 6x the Vitamin D and more than double the Omega-3s compared to ordinary eggs—all without sacrificing taste. Corned beef hash and eggs is an American breakfast classic, sort of the downscale cousin to eggs Benedict, but equally well-loved by its legions of fans. So loved is corned beef and hash, in fact, that the dish has earned its own national day of celebration. That's right, the 27th every September is National Corned Beef Hash Day in America. Though corned beef is heavily associated with the Irish, especially during St. Patrick's Day, corned beef, and corned beef hash, are not traditional Irish dishes. Rather, they became associated with Irish immigrants in America, mainly as a replacement for more expensive back bacon. Corned beef hash really gained traction during WWII, when fresh meat was rationed in the U.S., and shelf stable preserved meats fell into common use, both on the home front, and as rations for hungry troops. Corned beef hash and eggs can be made from scratch, or from canned corned beef. This classic recipe uses sliced corned beef from the butcher, and can be made in a single skillet on the range top. It's a snap to make, and is plenty satisfying. It's also super versatile, and can be made with diced onions and peppers, or any other vegetables, as desired. So grab some EB eggs, corned beef, and potatoes, and get cooking! Gluten-Free Corned Beef Hash and Eggs Preparation Time: 15 Minutes Cooking Time: 25 Minutes Makes 4 Servings Ingredients: 4 large Eggland's Best Organic eggs 1 lb. peeled & cubed Russet potatoes 2½ cups diced cooked corned beef ¾ cup medium chopped yellow onion ¼ cup light olive oil 1½ tablespoons finely minced fresh Italian parsley Salt and pepper to taste Directions: Heat a large sized skillet on your stove top using the medium heat setting. Add a couple of tablespoons of oil and the diced corned beef. Using a spatula, stir the beef regularly for ~3-5 minutes. Drain the water and oil and put the beef aside on a plate. Add a couple of tablespoons of oil to the skillet, and the diced onions. Using a spatula, stir the onions regularly and cook them for about 3 minutes, or until the the onions are tender. Add the cubed potatoes and the rest of the oil. Using a spatula, stir the mixture regularly and cook everything for ~7-10 minutes, or until the potatoes are nearly cooked through (test them with a fork). Add the cooked, cubed corned beef and use a spatula to stir the mixture well, so that it's mixed evenly. Make 4 small wells in the corned beef and hash. Break one Eggland's Best egg into each well, then cover the skillet and let stand for 3-5 minutes, or until the eggs reach "sunny side up" doneness. Garnish with chopped parsley. Dish onto warm plates and serve. Nutritional Information Servings 4 Serving Size 1 Calories 400 Fat 27.5g Saturated Fat 7.6g Cholesterol 235mg Sodium 770mg Carbohydrates 20.4g Dietary Fiber 3.3g Protein 19g
  18. Celiac.com 01/23/2021 - If you love chiles rellenos, but had to ditch them when you gave up gluten, this wonderful gluten-free version ditches the batter, but not the flavor. These batter-free, gluten-free chile relleno-style stuffed poblano peppers are easy to make, and sure to please chile relleno lovers. Ingredients: ½ pound mild Italian sausage, casings removed ½ pound lean ground beef 5 plum tomatoes, cored and coarsely chopped ½ small white onion, chopped 1 clove garlic, chopped ¼ teaspoon salt 1½ cups shredded Mexican cheese blend, divided 1 medium tomato, finely chopped 4 green onions, chopped 4 large poblano peppers 1 tablespoon olive oil Directions: Heat broiler. In a large skillet over medium heat, brown sausage and beef, crumbling meat, until no longer pink, about 5-7 minutes; drain. Add chili and salt; mix until spices become aromatic. Stir in ½ cup cheese, tomato and green onions. Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-inch baking pan, cut side down; brush with oil. Broil 4 inches from heat until skins blister, turning with tongs until the skin is all blistered, about 5 minutes. Fill with meat mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer. For the tomato sauce: Puree the plum tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally, until the sauce becomes a rich broth. Season with salt and pepper and keep warm. Top finished chiles with tomato sauce and serve.
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