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Celiac.com 01/30/2024 - Renowned television presenter Vanessa Feltz has issued an apology, after facing criticism for her comments on a gluten-free Christmas dinner during a segment on This Morning. The remarks sparked over 2,000 complaints to Ofcom, raising concerns about insensitivity and misinformation regarding celiac disease. In the contentious segment, a caller mentioned that their mother-in-law was planning a gluten-free Christmas meal due to one guest having celiac disease. When the caller inquired about bringing their own food, they were reportedly discouraged from doing so. Feltz responded by stating, "So she’s treating celiac disease as if it’s a potentially fatal peanut allergy, and they can’t have anything with gluten in the house, which is completely unreasonable." The comments ignited a considerable backlash, with 1,092 initial complaints and an additional 1,177 subsequently filed, making it the fifth most-complained-about program in 2023. Ofcom is currently assessing the complaints before deciding whether to launch an investigation. Feltz, known for her career in television and radio, later expressed regret on her TalkTV show, acknowledging the controversy. She played a clip of her initial remarks and then discussed the issue with Dr. Saleyha Ahsan and a viewer named Jason, who is personally affected by celiac disease. Feltz clarified her stance, saying, "I did not, nor would I for a second, suggest that they should put the celiac guest at risk in any way, nor did I suggest that they bring their own food and shove it in their mother-in-law’s oven or put it on the table; I wouldn’t dream of that." She emphasized her intention was not to show disrespect or misunderstanding of the challenges faced by individuals with celiac disease. Expressing astonishment at the reaction and stating that she checked her language with professionals, Feltz concluded, "I don’t think I said anything wrong, but if anyone misunderstood or felt that I did, I am very sorry." The incident highlights the importance of accurate and sensitive communication, especially when discussing health conditions such as celiac disease, where adherence to a gluten-free diet is crucial for individuals' well-being. Read more at UKNews.yahoo.com

Celiac.com 01/18/2024 - Celiac disease, a condition where the immune system reacts to gluten, a protein found in wheat, barley, and rye, is a daily reality for many. An episode, on ITV's This Morning show, sparked controversy and concern within the gluten-free community, leading to a call for an apology on behalf of those living with celiac disease. The episode in question featured a viewer seeking advice for a gluten-free Christmas dinner, due to a family member with celiac disease. The ensuing discussion raised eyebrows within the gluten-free community, as the advice provided was perceived as ill-informed and dismissive by Coeliac UK, a prominent gluten-free charity. The viewer expressed concern about a teenage family member who, labeled as a "fussy eater," might not partake in the gluten-free Christmas dinner. Vanessa Feltz, offering advice on the show, questioned the idea of accommodating the entire group with a gluten-free menu, likening celiac disease to a potentially fatal peanut allergy. Feltz argued against the need for complete gluten-free surroundings, emphasizing that those with celiac disease could avoid cross-contamination. Post-broadcast, Coeliac UK promptly addressed ITV, highlighting their concerns about the advice given during the segment. The charity underscored the need for accurate information, especially considering the potential health risks associated with celiac disease. The call for an on-air apology and engagement with Coeliac UK aims to rectify the perceived misinformation and promote a better understanding of the challenges faced by individuals with celiac disease. Living with celiac disease involves meticulous attention to dietary choices to prevent adverse health effects. The immune response triggered by gluten ingestion can lead to various symptoms, from digestive issues to fatigue and malnutrition. Cross-contamination, even in minute amounts, can pose serious risks to those with celiac disease, necessitating vigilance in food preparation and consumption. The call for an apology is not just about rectifying a specific instance but an opportunity to raise awareness about the intricacies of celiac disease. It's a chance to foster empathy and understanding, encouraging a broader conversation about accommodating diverse dietary needs within social settings. As discussions unfold, it's crucial to recognize that celiac disease is not a matter of preference but a medical condition that requires diligence, understanding, and support. By addressing misconceptions and seeking accurate information, we can collectively create an environment that is more inclusive and considerate of the unique challenges faced by the gluten-free community. Read more at Yahoo Life UK, which has contacted ITV for comment.

Celiac.com 12/30/2022 - Looking for a change of pace for New Year's dinner? Done with turkey? Can't bother with prime rib? Looking to go big and tasty, but with minimal fuss? Try this great recipe for beef tenderloin for a dinner that will melt in your mouth. Serve it with the rest of the items on the menu below, and you've got the makings of a truly memorable gluten-free feast. Perfect Beef Tenderloin Ingredients: 1 (3 pound) beef tenderloin roast ⅜ cup red wine ⅜ cup gluten-free soy sauce ½ cup melted butter cracked black pepper (optional) Fresh Rosemary for garnish Directions: Heat the oven to 350 degrees F (175 degrees C). Place roast into a shallow, glass baking dish. One at a time, pour soy sauce, red wine and melted butter over the tenderloin and optional cracked black pepper. Bake in hot oven (350 F) for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness). Let meat rest for 10 to 15 minutes before slicing. Chef John's Perfect Mashed Potatoes Ingredients: 3 large russet potatoes, peeled and cut in half lengthwise ½ cup whole milk ¼ cup butter salt and ground black pepper to taste Directions: Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat. Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds. Perfect Brown Gravy Ingredients: 2 tablespoons unsalted butter 2 tablespoons potato starch, arrowroot or tapioca flour 1 (14 ounce) can beef broth or pan drippings 2 tablespoons ketchup 1 teaspoon Worcestershire sauce 2 teaspoons Dijon mustard ½ teaspoon onion powder ¼ teaspoon garlic powder salt and ground black pepper to taste Directions: Melt butter in a small saucepan over medium heat. Whisk in potato starch, arrowroot or tapioca flour and stir until the mixture becomes paste-like, and brown, about 3-5 minutes. Whisk in beef broth or pan drippings gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more. Orange Glazed Carrots Ingredients: 1 pound baby carrots ¼ cup orange juice 3 tablespoons brown sugar 2 tablespoons butter 1 pinch salt Directions: Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. Maple Roasted Brussels Sprouts with Bacon Ingredients: 1 pound whole Brussels sprouts 4 slices bacon, cut into 1/2-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 3 tablespoons pure maple syrup Directions Heat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl. Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over top and toss until sprouts are well coated. Transfer to the prepared baking sheet and spread in a single layer. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.

Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired.

Celiac.com 01/04/2023 - This rack of lamb is a thing of joy and a culinary delight. The pistachio and mustard crust gives a memorably delicious flavor and texture to the lamb. Though it seems pricey at first blush, because rack of lamb comes fully trimmed, you get all flavor and almost no waste. This can make it a pretty good value, plus there's the great visual in the presentation, which never fails to please. If you want to go big on a special day, this rack of lamb is a home run. Ingredients 2 racks of lamb, trimmed 1 teaspoon herbs de Provence salt and ground black pepper to taste 1 tablespoon vegetable oil ⅔ cup chopped pistachio nuts 2 tablespoons dry gluten-free bread crumbs or panko 1 tablespoon melted butter 1 teaspoon olive oil salt and ground black pepper to taste 3 tablespoons Dijon mustard Directions Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbs de Provence, salt, and black pepper. Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside. Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Celiac.com 12/27/2022 - These simple, succulent grilled lamb chops are an easy way to bring lamb to your holiday table without all the fuss of roasting. These chops are marinated in a blend of vinegar, olive oil, garlic and spices. Serve them with rice, salad or potatoes and your favorite sides for a quick and easy lamb dinner. Ingredients: 6 (6 ounce) lamb chops 1 onion, thinly sliced ¼ cup distilled white vinegar 2 tablespoons olive oil 1 tablespoon minced garlic 2 teaspoons salt ½ teaspoon black pepper Directions: Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours. Heat an outdoor grill for medium-high heat. Alternatively, use a griddle with ridges and get it hot enough to Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning. Cook on the heated grill to desired doneness, about 3 minutes per side for medium. (The chops may also be broiled in the oven for about 5 minutes per side for medium.)

Celiac.com 12/15/2022 - If you've shopped lately, then you know the cost of everything is going up. If you've bought a turkey recently, then you've definitely felt the pain of inflation. It's not uncommon to spend $80-100 bucks on a Thanksgiving bird, and Christmas prices don't seem to be getting any better. If you're looking for a tasty, flavorful turkey dinner for Christmas that's more in the twenty dollar range, then consider turkey necks. Yeah, you heard me, necks. Not just any turkey necks, but turkey necks slow-braised and served with gluten-free gravy over rice or mashed potatoes. Cheap and tasty, turkey necks are a way to eat cheaply, but well for Christmas. Turkey necks are also a great way to feed a small group, without having a hundred pounds of leftovers. Check with your local butcher, but it's not uncommon to pay about a buck a neck, so don't hold back! For a deeper read on slow-braised turkey necks there's a great article on braised turkey necks by Ashlie D. Stevens over at Salon.com. Cookbook Discovery In the article, Stevens relates the story of discovering recipes for braised turkey necks in a James Beard Award-nominated cookbook by Chris Shepherd and Kaitlyn Goalen, titled, "Cook Like a Local: Flavors That Can Change How You Cook and See the World." In the book, Shepherd tells the story of how he first learned about turkey necks at his fist cooking job from a sous chef named Antoine Ware, who would always ask for the chicken or duck necks left over from butchering whole birds for the menu. Ware would then braise the necks "into a brilliant stew with brown roux and Worcestershire sauce and serve it over rice for staff meal." According to ware, it was a version he learned from his mom in Louisiana. It wasn't until he discovered a similar version at a Vietnamese crawfish spot in Houston, called Crawfish & Noodles, that he made the connection to Ware's version of the dish. "I ordered it and couldn't believe how similar it was to Antoine's version. It was basically the same thing, plus fish sauce. The synergy of it was amazing; here I was sitting in a Vietnamese restaurant, eating boiled crawfish next to pho, next to turkey neck that reminded me of a Creole friend." Shepherd's version is a dish packed with "layers of flavor, built from smoked paprika, thyme, garlic, fresh-sliced onion, fish sauce, dark brown sugar, Worcestershire sauce and Crystal hot sauce." Ingredients for Braised Turkey Neck Recipe: Fresh Turkey Necks Bacon or olive oil Crystal Hot Sauce Onions Garlic Cloves Celery Bay Leaf Dried Thyme Dried Oregano Chicken Broth Fish Sauce Worcestershire sauce Gluten-Free Beer Gluten-Free Flour Butter Turkey Necks Cooking Instructions (step by step): Here's how to cook turkey necks so they're tender and full of flavor. Fry bacon in a large dutch oven pot or large oven-safe skillet. Remove bacon and set aside. Place turkey necks in the large skillet. Brown all side of the turkey necks in the bacon fat. Remove and set aside. Add the onions and sauté 3-5 minutes until onions are a bit translucent. Add the celery, garlic, and peppers and sauté for another minute. Season the vegetables with the creole spice mix plus the dried herbs. Add a ½ cup of gluten-free beer and deglaze the bottom of the pot scraping up any browned bits. Reduce the beer by about half, then add the stock and Worcestershire sauce. Add a bit more seasoning plus the fish sauce, and hot sauce, and the bay leaf and mix well. Add the turkey necks back to the pot. Bring everything to a boil then reduce to a simmer and cover with lid. Heat oven to 325 degrees F. Place the pot into the oven and let braise about 2 hours. While the turkey necks cook, make your roux. Make a Gluten-Free Roux Roux is traditionally made by cooking flour in clarified butter in the oven, gently and for a long time, stirring frequently. Now, celiacs can't do a traditional roux, so you'll need to make a gluten-free brown roux substitute. For a gluten-free brown roux, try a gluten-free flour blend, arrowroot powder, or cornstarch. For the fast, Ghee or clarified butter are the ideal choices. Use about a 1:1 ratio of fat to gluten-free flour or starch. Stir in Worcestershire sauce, and start off in by cooking the flour and fat over medium heat until they form a smooth paste. Next, lower the heat and cook until the roux is a dark, chocolate brown. Stir very frequently and scrape the bottom of the pot to avoid burning. This should take an hour or more. You can do this in the oven by placing the ingredients in an oven safe pan and cooking them at 375 F. Stir occasionally. Once the roux is done, remove the turkey necks from the oven. Take the turkey necks out of the pot and set aside. Add the roux to the pot and mix well. Cook on the stovetop over medium heat to allow the sauce to thicken. Serve the turkey necks with rice, topped with the brown gravy. Braising is Key to Tender Turkey Necks Much like oxtails, turkey necks require a little coaxing to become tender, so braising, lightly frying the meat and then simmering it slowly in liquid for a long time, produces the best results. Turkey necks, like any cut that is cartilage rich, are great for making stock, because the collagen from the cartilage breaks down during the cooking process, and turns into gelatin, which makes a rich, tasty nutritious broth. Consider serving your holiday turkey necks with gravy over steamed white rice (or potatoes) and one or more of these gluten-free side dishes. Make great gluten-free side dishes Here are four of our favorite side dishes to serve with braised turkey necks. Gluten-Free Holiday Gravy Holiday Mashed Potatoes Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots 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): Pumpkin Pie Molasses Spice Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Serve Gluten-Free Wine, Beer, Eggnog, Cocktails & Punch 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 Christmas cocktails, eggnog and punch recipes that are made from gluten-free ingredients, and sure to brighten your holidays.

Celiac.com 11/18/2022 - While turkey gets all the attention on Thanksgiving, ham is a strong contender. Many families can't imagine Thanksgiving without a baked ham. Ham is easier to cook, easier to carve, moister and more flavorful than turkey. And its hardwood smoke and sweet honey glaze are perfect with the flavors of fall side dishes. Ham is also a great choice for smaller families. One of the great things about ham is that you really don’t need a recipe. Most hams are sold pre-cooked so they need only be warmed in the oven. Other hams come with their own rich glaze already baked in. You can find great baked hams in traditional bone-in form, easy-to-carve spiral-sliced, or the super-convenient boneless spiral-sliced. Be sure to read our article on how to find a gluten-free ham, and be careful and read labels and avoid gluten ingredients, especially in glazes for packaged hams. So this Thanksgiving, consider making ham the centerpiece of the celebration. This recipe can be made a day ahead. It requires a bit of love to get ready and some baking time, but you can make it the day before and heat it just before dinner. Side Dishes for Ham What goes with turkey generally also goes with ham. That's true of dressing, too, but southern-style cornbread dressing is especially good with Thanksgiving ham dinner. Serve classic fall sides like Brussels sprouts or other roasted vegetables, green beans (especially green bean casserole) sweet or savory baked squash, mashed potatoes or sweet potatoes, and cranberry sauce are naturals with any glazed ham. Some people like to attach pineapple slices to the ham with a cherry in the middle of each hole. Others cook down the pineapple juice with brown sugar and spices to make a pineapple glaze. Tangy Holiday Ham Recipe Ingredients: 1 (10 pound) fully-cooked, bone-in gluten-free ham 1 ¼ cups packed dark brown sugar ⅓ cup pineapple juice ⅓ cup honey, or more to taste ⅓ large orange 2 tablespoons Dijon mustard ¼ teaspoon ground cloves 1 ½ teaspoons lemon juice, or to taste (Optional) Directions: Heat the oven to 325F (165C). Place ham in a roasting pan. Bake ham, uncovered, at 325F for 2 hours. While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes. Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside. Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Tip: Add leftover glaze to the pan drippings along with a little cornstarch or potato starch to make a nice sauce for the meat.

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?

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 the pot of potatoes, then continue roasting for 15 mins. Throw in the cherry tomatoes and vinegar. Gently place the salmon with the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Celiac.com 02/12/2020 - This handy gluten-free checklist is just about all you need to deliver a smooth, gluten-free Valentine's Day experience for your loved one. We've included Valentine's Day dinner tips, alcohol, beer and wine tips, chocolate and candy tips, dessert tips, links to our Gluten-Free Safe and Forbidden Foods Lists, and finally, links to our Gluten-Free Forum. Valentine's Dinner Gluten-Free Alcoholic Beverages Gluten-Free Halloween Candy & Chocolate Gluten-Free Easter Candy & Chocolate Gluten-Free Chocolate Mousse Dessert Gluten-Free Springtime Strawberry Mousse Gluten-Free Wine Gluten-Free Safe and Forbidden Foods and Ingredients If you're having any questions about which ingredients and foods are gluten-free and safe for people with celiac disease, consult our comprehensive list of Safe and Unsafe Foods and Ingredients. Got a question? Ask questions and get answers on celiac disease from our Celiac Disease and Gluten-Free Forum. https://www.celiac.com/forums

Celiac.com 11/14/2019 - There are always times when the family is going in a million different directions at dinner time. Right now it is basketball season and with our regular schedule of school meetings and other evening events it means a bit of pre-planning is necessary to have a hot meal at home awaiting the various shifts for dinner. Our children are on a gluten-free diet so these nightly challenges are especially difficult. The best approach is to collect some great recipes and be prepared for a crazy week. We have found that salads, one-pot meals, and the dreaded casserole work for these busy evenings. We also want meals high in protein, low in fat, great tasting, requiring less than 30-minutes assembly time. It is pretty tough to meet the mark on all of these criteria every night. I try to make double batches of soup for the freezer and also keep a stack of frozen gluten-free pizza crusts to help with the mid-week madness. Here are some ideas followed by a recipe for a Savory Crustless Tart with Artichoke and Bacon. Salads A favorite is the chef salad. Earlier in the day it is pretty easy to cook up some extra bacon at breakfast and hard-boil some eggs. The rest is quick: chopping turkey, cheese, tomatoes, and scallions, washing lettuce and making a salad dressing. Each family member can assemble their own salad when they return home. I try to make extra for lunch the following day. When preparing chicken, cook extra for leftovers to slice and add to a salad for a meal later in the week when time is tight. Casseroles and Egg Dishes In my mind the casserole holds a somewhat negative place. It conjures up images of a meal made of overcooked vegetables and strange combinations. However, there are a few that I happily make and our family loves them. Many Mexican dishes can serve as casseroles and who can resist lasagna or mac and cheese? During my recent stint at a local pie shop I spent a lot of time making quiche and of course I kept wondering why I hadn’t made many of these at home—they are so good! The obvious reasons to avoid them are because you need a pre-made GF crust, and they are high in fat. (If they taste good believe me they are). We have always made the Savory Crustless Tart with Artichoke and Bacon (recipe below) and find it to be a better, healthier alternative. Serve it with a quick salad and you have a great meal. With two teenagers in the house we need to double the recipe. One-pot, slow-cooked meals This covers a wide range of meals from spaghetti sauce to pulled pork….one of my favorite easy meals. Pulled Pork Untie a pork butt roast and lay it out in an even layer in a roasting pan. Pour over the pork a 12 ounce bottle of green taco sauce (La Victoria is GF), an 8 ounce can of chopped green chiles, and about a ¼ cup of water. Cover pan tightly with foil and bake for 3-4 hours in a 250 degree oven. The pork will be “pull apart” tender and can be used “as is” in steamed corn tortillas with jack cheese. We like to quickly pan-fry the pork in a little oil in a non-stick skillet to impart a lightly crispy texture to the meat. Serve with some refried beans. If you have time you can make a quick salsa with chopped tomatoes, cilantro, jalapeno, and onion with a squeeze of lime juice. For those who are at work all day, an investment in a slow cooker is a great way to go and there are many good recipes for slow-cooked meals. Because I work at home I often use a Dutch oven to slow cook one-pot meals. The benefit of a Dutch oven versus the slow cooker is that you can brown the meat on the stove before placing it in the oven. Dutch ovens distribute heat evenly and slowly. They produce tender and juicy results. I recently purchased my first Le Creuset Dutch oven and even though it was expensive I know it will last a lifetime and is worth the investment. Another item to consider is one of the new, safe pressure cookers. Many natural food markets teach classes on how to use them and they are a great time saver in cooking beans, beets, and soups. In a perfect world we would all be able to go to the grocery store once a week with a list of ingredients for a weeks’ worth of meals that are quick and easy to prepare. Most of us fall somewhere short of that ideal but hopefully these ideas will help to lighten your load.

Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe

As the old saying goes, "the best way to a man's heart, is through his stomach." Anyone that has a special man in their life, knows this to be true. Father's Day is a perfect opportunity to tell your dad, grandfather, uncle or special man in your life, that you love them by making them a special Father's Day meal that they won't forget. Even if your dad is a gluten eater, the following gluten-free recipe ideas for BBQ ribs, baked beans, french bread, avocado & tomato salad and berry cobbler, will fool even the most dedicated gluten eater into thinking they are eating the real thing. For those dads that enjoy cooking, making plans to prepare the Gluten-Free Father's Day meal together is an excellent opportunity to spend more time with the special man in your life and to help him learn more about gluten-free cooking. Even if it is physically impossible to share a meal with your father, you can still do something special for him. Make him a special card, or send a special gift. For those father's that are gluten-sensitive, a gift certificate for gluten-free food is a wonderful and thoughtful way express your love and gratitude. Gluten-Free Fathers Day Meal Studies show that the number one most popular meal for men is BBQribs. Julia Child provided the following rib recipe and it is naturally gluten-free. In fact, all of the following recipes are all naturally gluten-free, but be sure to use only gluten-free ingredients and spices. BBQ Ribs Baked Beans French Bread Avocado Tomato Salad Berry Cobbler Julia Child's Broiled or Barbecued Spare Ribs (Gluten-Free) Serving Size : 6 3 whole spare ribs -- making 12 sets of 3-rib portions Salt and spice marinade - (Either 1 ½ T. salt and 1 tsp of your own spice Marinate or use the following): Spice Marinade- 1 1/2 T. salt 1/2 tsp. Ground allspice 1/2 tsp. finely ground pepper Special house BBQ sauce - 1/2 cup fresh peanut oil 1/2 cup wheat-free soy sauce 1/2 cup honey 1 tsp thyme or sage 1 tsp paprika 1/4 tsp. cayenne pepper or chili powder -- or to taste 2 Tbs distilled vinegar Directions 1. Trimming the ribs. Remove the membrane from the under side of the ribs. Slash between every 2 or 3 ribs at the large side to make for easy cutting into portions after cooking. 2. Preliminary salt & spice marinade. Mix the spices & salt in a small bowl; rub the mixture into both sides of the ribs. Cover and refrigerate. Leave at least 1/2 hour, but overnight is more effective. 3. Special house BBQ sauce. Mix the ingredients for the sauce in a bowl, and paint a coating on both sides of the ribs. Set the ribs, curved side down, in a roasting pan or pans. Reserve the rest of the sauce. *Ahead-of-time note: The recipe may be prepared a day in advance to this point. Cover ribs and sauce, and refrigerate them. 4. Pre-barbecue roasting - 40 minutes a 375 F. Baste both sides lightly with another coat of sauce, and roast 20 min. on each side in the preheated oven - this starts the cooking and eliminates some of the excess fat. *Ahead-of-time note: May be done somewhat in advance; let cool, then over and refrigerate. 5. Final cooking. Either on the barbecue. Have your coals just right - a hot gray, not a burning red. Basting the ribs with the sauce, turn them over the coals for 15-20 minutes, until a nice crusty brown. Or 5.Broil under the broiler. Instead of finishing on the BBQ, turn the ribs under a moderate broiler for 15 - 20 min. basting frequently with the sauce.Beans are inexpensive and full of healthy proteins, and they go very well with ribs. The following recipe can be modified to be made vegetarian, just leave out the bacon. Baked Beans Gluten-Free Ingredients 1 pound bacon 2 (28 ounce) cans baked beans 1 (12 ounce) bottle chili sauce 1 large sweet onion, chopped 2 cups packed brown sugar To Cook- 1.Preheat oven to 350 degrees F (175 degrees C). 2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3.In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish. 4.Bake in preheated oven for 45 minutes to 1 hour. French bread is something that most gluten-sensitive suffers live without. However, the following recipe will leave your dad wondering if your diet has changed to include gluten. This gluten-free french bread is soft on the inside and crunchy on the outside, just the way french bread should be. French Bread (Gluten-Free) *Makes 2 loaves. (The left overs freeze very well). Ingredients 2 cups white rice flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/3 teaspoon salt 2 teaspoons egg substitute (optional) 2 tablespoons sugar 1 ½ cups lukewarm water 2 tablespoons fast rise yeast 2 tablespoons butter or butter substitute, melted 3 egg whites, beaten slightly 1 teaspoon distilled vinegar melted butter or substitute for brushing (optional) Directions 1) In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low. 2) In a small bowl dissolve the sugar in the water, and add yeast. 3) Wait until the mixture foams slightly, then blend into the dry ingredients. 4) Add the butter, egg whites, and vinegar. Beat on high for 3 minutes. 5) To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. 6) Slash diagonally every few inches. If desired, brush with melted butter. 7) Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. 8) Preheat oven to 400 degrees. Bake for 40 to 45 minutes. 9) Remove from pan to cool. No meal is complete without a healthy salad to accompany it. This avocado and tomato salad is naturally gluten-free and is the perfect compliment to any meal, especially this one. It's very easy to make and it only takes 10 minutes to prepare. For best flavor chill for one-hour prior to serving. Avocado & Tomato Salad (Gluten-Free) Ingredients 4 Large tomatoes, chopped 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado 1 Red onion, thinly sliced 1/3 Teaspoon ground black pepper, or to taste 1 bottle (8ounces) balsamic vinaigrette salad dressing Preparation In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over the mixture. *Note-To blend spices, cover and chill for at least one hour before serving. Gluten-Free DessertThere are many wonderful gluten-free dessert ideas available. The following berry cobbler recipe is gluten-free and can be served with gluten-free vanilla ice cream for a delicious dessert that can be finished off for breakfast. Gluten-Free Berry Cobbler RecipeHappy Father's Day!