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Found 31 results

  1. Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie! Ingredients: 5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions: Peel and core the apples. Cut each into 12 wedges. Set aside. Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean. Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled. Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL! Remove from heat; whisk 1 minute to set and put aside to cool. Fold in whipped cream until just combined. Spoon cream mixture over apples in the skillet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. Serve hot.
  2. Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember. Ingredients: 2 tart apples, peeled, cored, and cut into 1-inch pieces 2 pounds boneless pork loin roast, trimmed 1 14 ounce can whole-berry cranberry sauce 1½ teaspoons grated orange zest ⅓ cup orange juice ⅓ cup shallots 2 tablespoons apple cider vinegar 1 inch thumb of fresh ginger, peeled and grated 1½ teaspoon Dijon mustard Salt and pepper to taste 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed Directions: In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing. While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened. Serve the pork slices with a spoonful of sauce and apples on top. Reserve the remaining sauce, and use to top pork, as desired. Serve with vegetables and rice for a great meal.
  3. Celiac.com 10/27/2016 - Fall is upon us, but if you're reluctant to give up on salad just yet, here's a tasty salad that makes a perfect transition into fall. Ingredients: 2 tablespoons honey 2 tablespoons walnut oil or olive oil 2 tablespoons balsamic vinegar 1 green apple, cored and thinly sliced 2 carrots, roasted, steamed, and cut into chunks 2 beets, cleaned and roasted ½ cup walnut pieces, toasted ½ feta cheese, crumbled salt and fresh pepper, to taste Directions: In large bowl, whisk honey, oil and vinegar, season to taste. Steam carrots and roast beets. When carrots and beets are done and cool, cut into chunks and toss with chopped apple and with dressing. Sprinkle with nuts and feta cheese. Serve.
  4. Celiac.com 05/26/2016 - Apple pie is one of those classic desserts that really takes me back to when my children were little. I remember making apple pie with my daughter repeatedly. I would make a "healthier" version of the pie with maple syrup instead of sugar. This was long before being diagnosed celiac and long before cutting out grains from my diet. This gluten-free and dairy-free apple pie recipe is extra special as it is a raw recipe. There are many health benefits to eating raw foods. When you heat food past a certain temperature it lowers the nutritional value of the food. Now this doesn’t mean you need to go eat a whole head of raw broccoli. In fact, that would probably give you a pretty bad stomachache and some major stomach bloat. Just be sure to eat a certain share of your food items raw so you get all of the benefits they have to offer. Usually, I am all about quick and easy recipes. This one takes a little extra time but is well worth it. And for any of you who have trouble digesting nuts, be sure to soak all of your nuts before utilizing them. This will help break them down and make them much easier to digest. Crumble Ingredients: 1 ½ cups pecans (pieces or whole) 2 teaspoons honey 1 ½ tablespoons cinnamon 1 ½ tablespoons carob powder ½ tablespoon date sugar Apple Pie Sauce Ingredients: ½ teaspoon clove, ground 2 teaspoons cinnamon ¼ teaspoon allspice 2 teaspoons vanilla extract ½ cup cashews, soaked 3 hrs 1 teaspoon orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.) ¼ teaspoon cardamom ¼ cup currants (or raisins) ¾ cup water 1 tablespoon date paste ½ teaspoon salt Coconut Whipped "Cream" Ingredients (Prepare third): 3 medium young Thai coconuts, meat only (3/4 to 1 cup meat total) ½ cup coconut oil, firm (best to use Raw Skinny Coconut oil!) â…› cup honey or to taste 2 tablespoons vanilla extract ¼ teaspoon salt Apple Filling Ingredients (Prepare last): 4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum) ½ teaspoon sea salt (brings out the sweetness) 1 tablespoon lemon juice Directions: 1. Grind first set of ingredients in a food processor until finely textured, but don’t over grind or else they’ll release too much moisture (about 15-20 seconds of grinding depending on equipment). 2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible. 3. Dehydrate for 4-5 hours, and reserve extra for later use on topping. Apple Pie Sauce Instructions: 4. Using a very high-powered blender, blend all of the apple pie sauce ingredients until very smooth. 5. Keep the mixture reserved in the blender for later use. Coconut Whipped "Cream" Instructions: 6. Blend all the ingredients in a high-powered blender until very smooth. 7. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.) Apple Filling Instructions (Prepare last): 8. Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces into a chunky consistency. Apple Pie Assembly: 9. Re-blend the apple pie sauce on a continuous run for 1-1 ½ minutes to warm the mixture. 10. While blending, in a serving casserole dish (1-cup size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble. 11. Spoon 2-3 tablespoons of the crumble over the apple. 12. Add a dollop of the Coconut Whipped "Cream" over the crumble and add a dash of nutmeg or add some dairy-free ice cream and some homemade chocolate syrup (no sugar), as I did in the above recipe. 13. Enjoy!
  5. This recipe comes to us from Valerie Thayer. Ingredients: 2 cups gluten-free flour mix 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon cloves ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 cup dates, quartered (optional) 1 cup seedless raisins ½ cup margarine or butter 1 cup sugar 1 egg 1 cup Lucky Leaf Apple Butter Directions: Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes. To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!
  6. Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
  7. Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart. However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits. In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods. This pie crust recipe comes from King Arthur Flour Great Gluten-free Apple Pie Gluten-free Pie Crust Ingredients (Makes 1 crust): 1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions: Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie. Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour. Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom. Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking. Tips for Better Baking: Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are 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)
  8. Celiac.com 09/04/2014 - Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad! To make fresh Havarti and Apple salad for four you need: 8 oz. Havarti Cheese 5 Cups Organic Mixed Baby Greens 2 Cups Organic Crisp Apple, Gala or Granny Smith diced Gluten Free Vinaigrette, chilled Sea Salt and Ground Pepper, to taste 4 tbs. Almonds, sliced optional Directions: Place 4 salad plates with the forks on top of the stack, into the refrigerator to chill while you prepare the salad. Rinse the organic mixed baby greens and pat dry with a paper towel or use a salad spinner. In a large salad bowl arrange the mixed baby greens and layer diced apples on top. Next, drizzle the mixed baby greens and organic diced apples with Gluten Free vinaigrette; mix well. Then layer the Havarti and sliced almonds over the salad mixture. Place bowl of salad into refrigerator 5-10 minutes. Season fresh salad to taste, serve immediately onto the chilled salad plates and enjoy with chilled salad forks!
  9. Celiac.com 05/13/2014 - The middle of winter often finds me craving salad, and this wonderful citrus apple salad uses the fruits of winter to deliver the freshness of summer. Ingredients: 6 cups baby arugula 4 small oranges, de-seeded 4 blood oranges, de-seeded 1 green apple, thinly sliced 1 red apple, thinly sliced ½ cup pomegranate seeds 3 tablespoons freshly squeezed orange juice 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice ¼ teaspoon coarse salt â…› teaspoon freshly ground black pepper, divided ½ cup crumbled feta or blue cheese Directions: Peel and section all oranges. Reserve juice, and squeeze more for the dressing if needed. Discard any seeds. Grate rind from one orange into a small bowl and set aside. In a medium bowl, whisk together three tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind. In a separate, larger bowl, combine arugula, orange sections and apple pieces. Top salad with dressing and toss gently. Top with pomegranate seeds. Spoon onto individual serving plates and sprinkle with feta.
  10. Celiac.com 01/02/2014 - A smooth, rich, flavorful butternut squash soup is worth its weight in gold on a cold winter night; worth at least two quarts of your favorite ice cream, or possibly the cuddling of a warm spouse. This recipe adds one of my favorite sausages, Niman Ranch apple Gouda, for a welcome, extra hearty spin on this traditional classic soup. Ingredients: 10 ounces Niman Ranch cooked apple and Gouda sausage, cut into 1/2-inch pieces 4 cups cubed peeled butternut squash 3 medium carrots, chopped 1 stalk celery, chopped ½ medium onion, chopped 2½ cups chicken broth ⅓ cup plus 1 tablespoon extra-virgin olive oil ⅓ cup fresh thyme leaves or Italian parsley dash of mustard Kosher salt and freshly ground pepper bacon as garnish minced scallion as garnish sour cream or yogurt as garnish Directions: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook about 4 minutes, stirring occasionally, until browned. Transfer sausage to a bowl. Add the thyme, squash, carrots, celery, onion, chicken broth, 2½ cups water and 1 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low. Continue simmering until the vegetables are tender, about 15 more minutes. Purée the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and serve warm with toasted gluten-free bread. Garnish with scallion, sour cream, and bacon as desired.
  11. Celiac.com 10/03/2013 - Having an easy apple crumble recipe in your arsenal is a good thing. This one is both easy to make and tasty as can be. I try to keep apples in the house, and find I usually have the other basics on hand, which can help to take the sting out of any dessert emergency. Ingredients: 8 tart apples, peeled, cored and sliced 4½ teaspoons fresh lemon juice ½ teaspoon vanilla 1 cup brown sugar ¼ cup granulated sugar ¼ teaspoon ground cinnamon ½ cup butter, room temperature ½ cup gluten-free oats (optional) ¾ cup crushed almonds ¾ cup almond meal 2½ tablespoons butter, room temperature (more as needed) Directions: Heat oven to 375°F. Mix almond meal and almonds, oats (if desired), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together, but is not too moist. In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins. Sprinkle sugar mixture over apples. Bake 45 minutes or until the mixture is bubbling and apples are tender. Serve with fresh yogurt, whipped cream or vanilla ice cream.
  12. Here's a fun n' tasty Gluten-Free and Dairy-Free recipe for Apple Pumpkin Strudel that is quite unique from your traditional apple pie or apple crumble....perfect for the holidays or for a casual dinner party dessert. Enjoy! Pumpkin Apple Strudel Gluten-Free and Dairy-FreeMakes 8 Strudels Ingredients: 8 large organic Granny Smith apples, peeled and sliced 1 (15 oz.) can pumpkin puree 1 Tbsp. sugar 1/4 cup fresh rosemary, very finely chopped 1/4 cup sugar 1 Tbsp. ground cinnamon, plus more for topping 1/6 tsp. all-spice 1 1/2 cup Gluten-Free All-Purpose Flour (I used Bob's Red Mill) 1 tsp. baking powder 1/4 tsp. sea salt 1/4 tsp. fresh organic lemon zest 2 Tbsp. freshly squeezed organic lemon juice 1/4 tsp. gluten-free almond extract 2 large eggs Directions:Preheat oven to 350 degrees F. Spray a baking dish with nonstick baking spray. Sprinkle with 1 Tbsp. sugar and rosemary. Add sliced apples and pumpkin puree; spread evenly. In a large bowl, combine flour, sugar, baking powder, sea salt and orange zest. Add orange juice, almond extract and egg; mix well to combine and form a mealy texture. Transfer mixture on top of apples in the baking dish. Sprinkle with additional ground cinnamon. Bake for 45-60 minutes or until golden brown. Enjoy!
  13. Pure Market Express makes some of the most delicious gluten-free, dairy-free desserts around. Earlier this year, I wrote a rave review of their gluten-free lemon tart; not surprisingly, their apple crisp is every bit as yummy. What I love about Pure Market Express is that they avoid trying to emulate wheat-containing products. Their apple crisp doesn't contain any of the standard wheat flour alternatives that you might expect to find in a gluten-free apple crisp (sorghum flour, tapioca flour, corn flour, etc.) Instead, they include gluten-free oat groats, pecans and almonds. Personally, this keeps me from feeling like something is missing, as I'm having a completely different gustatory experience from what I am used to. In other words, I am allowed to enjoy the product for what it is, and not what I think it should be. While it isn't exactly the 'crispiest' apple crisp I've ever eaten, it is oh-so-flavorful. The apples are particularly tart, and they use some of the highest quality, lowest sugar content organic agave nectar available. It is a perfect balance of tartness and sweetness. Definitely worth a try! For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  14. Summer is winding down, and the first apples of the season are tight around the corner. I love apple desserts. I love baked apples, apple cobbler, apple streusel, and, of course, apple crisp. This recipe makes a delicious gluten-free apple crisp that will bring smiles all around the table. It tastes great on its own, or goes great with vanilla ice cream, or frozen yogurt. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ¾ cup rolled gluten-free oats ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add flour, oats, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
  15. This recipe is gluten-free, vegan and dairy-free. I've combined fresh apples with KIND Healthy Grains Clusters that is filled with 100% whole grains like gluten-free oats, quinoa, amaranth and buckwheat. My clients who have young children love this recipe because it's easy and 1/2 store bought, 1/2 fresh! Enjoy. Gluten-Free, Vegan and Dairy-Free Serves 6 Ingredients: 1 cup Kind Healthy Grains Clusters 6 McIntosh apples, cored and finely chopped 1 tsp. ground cinnamon 1 Tbsp. agave nectar 1 tsp. fresh orange zest Directions: Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray. Combine all ingredients in a large bowl; mix well to combine. Transfer to the prepared baking dish and bake for 20 minutes or until crisp is tender. Remove from oven; serve warm. Enjoy!
  16. I am not a fan of any flavored gluten-free instant oatmeal, but Apple Pie Flavored Instant Oatmeal from Bakery On Main is the exception to my rule. There are no artificial flavors and they only use real dried apples and cinnamon which gives it a true homemade comfort taste. This instant oatmeal is also blended with chia seeds, quinoa, and amaranth for additional nutritional value but you would never know if you didn't read the ingredients. Just add hot water, which makes the individual packets perfect for traveling, or to keep on hand as a healthy snack. Visit their site for more info. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  17. Celiac.com 01/13/2012 - In an event that was part local apple festival, part celiac disease awareness promotion, and one-hundred percent record-breaking bake-off, a team of community members in Buenos Aires has baked the world's longest apple tart. One third of the 984-foot tart was made gluten-free to promote celiac disease awareness. Enthusiastic volunteers removed sections of the tart from numerous bakery trucks parked along Rivadavia Avenue, the world's longest avenue. They then assembled them end to end, making sure to keep the gluten-free portions carefully separated from the rest of the tart. This is the third year in a row that the tart-baking group, which is based in from Cinco Saltos, Argentina, has organized the tart bake-off. Another goal of the event, say event organizers, is to draw attention to their local apples, which they call the most delicious apples in the world. Says organizer Maricarmen Garcia, "It is the longest tart in the world but this time on the longest avenue in the world. We are happy to bring the tart here to the people of Buenos Aires for them to try. It is exquisite. It is homemade and we are promoting that we have the best apples in the world." About twenty-four thousand people helped to consume the tart.
  18. Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do. Ingredients: 4-5 boneless chicken breasts or thighs 1 ½ cups apple cider 1 small onion, chopped 1 apple, sliced into ¼-inch wedges 2 cloves garlic, chopped 2 tablespoons olive oil 2 tablespoons butter, divided 1 teaspoon fresh thyme 1 teaspoon fresh rosemary Salt and pepper for seasoning Directions: Rinse and pat dry chicken. Sprinkle with salt and pepper. In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside. Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft. Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.
  19. Messing with the beloved deviled egg can be a dangerous gambit in my family. Luckily, a little apple goes a long way in this recipe. I like a bit more tang so I tend towards equal parts mayo and mustard in my filling, but you could easily use more mayonnaise like most recipes call for. Ingredients: 6 hard-boiled eggs ½ Granny Smith apple, diced ½ shallot, diced 1 tablespoon butter 1 tablespoon fresh parsley, chopped ½ tablespoon fresh dill, chopped 1 ½ tablespoons mayonnaise 1 ½ tablespoon Dijon mustard Salt and pepper to taste Preparation: Melt butter in pan over medium-heat and add shallots. Add apple and sauté for 1-2 minutes. Add parsley and cook another minute longer. Remove from heat. Slice eggs in half lengthwise and combine yolks with mayonnaise, mustard and apple mixture in a bowl. Season with a pinch of salt and pepper. Spoon a dollop into each egg white and sprinkle with fresh dill.
  20. Jefferson Adams

    Easy Apple Sauce (Gluten-Free)

    Fall mean apples and apples mean joy. Fresh homemade applesauce is one of my favorite ways to partake in that joy. This recipe is easy to make, and delicious. I put this applesauce on ice-cream, pancakes, waffles, peanut butter sandwiches, and many other things. I prefer to warm it up just a bit, but this easy homemade applesauce is either warm or chilled. Ingredients: 5 Golden Delicious apples, peeled, cored, and quartered 5 Gravenstein or Fuji apples, peeled, cored, and quartered 1¼ cups unfiltered apple juice 2-3 tablespoons brandy or cognac 3 tablespoons butter 4 tablespoons sugar Scant 1 teaspoon ground cinnamon Splash of lemon juice Dash of salt to taste Directions: Preheat oven to 350 F. Cook until apples are soft when poked with a fork. Remove from oven and transfer to blender. Add all remaining ingredients blend to desired consistency using blender or potato masher. Adjust flavor by adding cognac, sugar, salt or lemon juice to taste. Serve hot immediately or chill for later use.
  21. Sweet apples and sophisticated spices amplify this otherwise unassuming version of carrot soup. This soup is an excellent way to offer your family or guests the nutritional benefits of fruits and vegetables in one pot. Including the fresh apple creates another layer of texture and complements the freshness of the apples in the soup. Whether you’re using it as a starter to your meal, or enjoying a large bowl to yourself while curled up during these chilling winter months, this soup is satisfying without being overbearing. Ingredients: 1½ pounds peeled and diced carrots 1 Fuji or Braburn apple peeled and diced, divided 1½ teaspoons freshly grated ginger 1 medium diced white onion ½ cup apple juice 3½ cups chicken broth 2 tablespoons olive oil ¼ teaspoon ground nutmeg ¼ teaspoon allspice ¼ teaspoon salt ½ teaspoon pepper Chopped mint for garnish Preparation: Heat olive oil in a large saucepan over medium heat. Sauté onions until they begin to sweat and are translucent, about 2 minutes. Add chicken broth, ¾ cup apple, ginger, diced carrot. Stir and bring to a boil. Cover, reduce heat and allow to simmer 20-30 minutes, or until carrots are tender when pierced. Puree soup in batches in the blender and return to pan. Add apple juice and spices and reheat on low-medium heat. Season with salt and pepper. Mix remaining apple with mint in a bowl. Ladle soup into serving bowls and garnish with apple-mint mixture.
  22. 1-2/3 cups gluten free flour blend 1-1/3 cups granulated sugar 1 tablespoon gluten-free pumpkin pie spice ¾ teaspoon baking soda ¼ teaspoon salt 1 teaspoon xanthan gum 1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it) 2/3 cup canned pumpkin puree (not pumpkin pie filling) 1/3 cup vegetable oil 1/3 cup milk 1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup) Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below. Streusel Topping 1 tablespoon plus 1 teaspoon gluten free flour blend 2 tablespoons plus 2 teaspoon granulated sugar ¼ teaspoon ground cinnamon 2 ¾ teaspoon cold butter, cut into pieces Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.
  23. This recipe comes to us from Phyllis Chinn. After a lot of trial and error I developed the following Apple Crisp recipe. 7 large granny smith apples 1 cup gluten-free flour ½ cup brown sugar ¼ cup white sugar 1 teaspoon cinnamon 1/3 cup chopped pecans ½ teaspoon nutmeg (I use whole nutmeg and grind it) 1 stick butter, melted Mix together dry ingredients and add melted butter; mix well. Peel and slice apples and put in a 9 x 9 buttered pan. Spread flour mixture evenly over apples and bake at 350 for 45 minutes. Increase heat to 375 and bake until bubbly.
  24. Celiac.com 01/22/2009 - Is celiac disease sidelining the cherished CEO of one of America's iconic companies? Recent news that Apple CEO Steve Jobs will be stepping down from his duties, at least temporarily, has fueled speculation both online and in mainstream media about both his condition and his prognosis, in addition to sending Apple shares tumbling downward. Jobs announced in early January that he was suffering from a "hormone imbalance that has been robbing [him] of the proteins [his] body needs to be healthy," and which has led to dramatic weight loss. The announcement stated that Jobs' condition was due to a "nutritional problem" for which treatment is "relatively simple and straightforward." Apple announced in mid-January that Jobs was taking medical leave through June. The SEC recently announced that it will undertake a review to ensure that investor notification of the health disclosure was timely and forthcoming. Still, the larger question remains: What ails Steve Jobs, and how will it effect Apple? A number of people have speculated that Steve Jobs might be suffering from the effects of untreated celiac disease. Type the terms "Steve Jobs" and "celiac disease" into Google and you will get about 7,000 results. In his piece in the Motley Fool, Tim Beyer notes that, according to sources cited by The New York Times, Jobs is suffering not from a recurrence of pancreatic cancer but from a condition that is "preventing his body from absorbing food." Beyer goes on to state: "I've said before that his condition sounds like celiac disease and I still believe that." Jobs underwent an undisclosed procedure for a pancreatic tumor in 2004. Whipple surgery, a common treatment for Pancreatic cancer, involves removing portions of the stomach, pancreas, bile duct and small intestine, and can interfere with digestion and nutritional uptake, even years later. However, more than one doctor has pointed out that Jobs' description of the condition seems a bit confusing. Dr. Robert Lustig of UCSF Medical Center says that the statement "doesn't make a lot of sense." He goes on to point out that "[t]here are three medical threads that run through this e-mail, but unfortunately those threads don't make a very strong cable." When asked if celiac-related hyperthyroidism might be explain Jobs' symptoms, Dr. Lustig noted that celiac disease does interfere with the body's ability to uptake nutrients, but that celiac disease is a digestive order, not the result of a hormone imbalance. Moreover, there is no single condition wherein a hormone imbalance and protein deficiency can be treated with a simple dietary change. Still, thyroid problems, both hyper- and hypothyroidism are common in people with celiac disease. Untreated celiac disease can cause intestinal damage, and prevent proper absorption of nutrients, including protein, leading to weight loss. Hyperthyroidism can cause hormone imbalance. When asked if it was possible that Mr. Jobs' explanation had conflated two conditions, celiac disease, which would rob his body of proteins, and would also require a "nutritional therapy," together with hyperthyroidism, which would cause a "hormone imbalance," Dr. Lustig conceded that such a scenario was possible, but he declined to speculate upon the likelihood. Dr. Lustig did point out that even if celiac disease and hyperthyroidism were at the root of Mr. Jobs' symptoms, that "neither celiac nor hyperthyroidism has anything to do with his previous pancreatic chromaffin cell tumor." However, such a scenario would certainly dovetail with Jobs' statement, and would also explain the relatively "simple and straightforward" nature of the treatment; even related hyperthyroidism would be easily controlled with drugs (usually Methimazole). In fact, if celiac disease and hyperthyroidism is at the heart of the problem, Mr. Jobs will likely face a very positive prognosis, as they are both treatable conditions. By following a simple course of drugs for hyperthyroidism, and by adopting a gluten-free diet for celiac disease, Mr. Jobs would be looking at a recovery period that would put him back in the saddle in just a few months, or around June, just the time he's scheduled to return to his duties at Apple. Robert Lustig, M.D. is with the Division of Pediatric Endocrinology at UCSF, and speaks on behalf of the Hormone Foundation, which is the public outreach arm of the Endocrine Society. Dr. Walter Willett is chair of the department of nutrition at the Harvard School of Public Health. References: Apple letter from Steve Jobs: http://www.apple.com/pr/library/2009/01/05sjletter.html Motley Fool: Apple Out of a Jobs - Tim Beyers http://www.fool.com/investing/general/2009/01/15/apple-out-of-a-jobs.aspx TIME: What's Ailing Steve Jobs? Medical Opinion Varies - Tiffany Sharples http://www.time.com/time/health/article/0,8599,1869975,00.html Bloomberg: Apple Disclosures About Jobs Said to Face SEC Review (Update4) - David Scheer and Connie Guglielmo http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aDL78iMCdOzk Thyroid Problems Often Seen with Celiac Disease: http://www.healthcentral.com/ibd/news-275806-66.html
  25. Ingredients: 1 teaspoon oil 1 pound pork tenderloins, cut into ¼" slices ¼ teaspoon salt, if desired 1/8 teaspoon pepper 2 ripe plums, pitted, sliced 1 large apple, unpeeled, sliced ½ cup apple cider or apple juice 2 tablespoons brown sugar 2 tablespoons cornstarch 1 tablespoon water Directions: Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt and pepper. Cook 5 to 7 minutes or until pork is tender and no longer pink. Add plums, apples and apple cider. Cover, simmer 10 minutes or until fruit is tender. Meanwhile, in small bowl combine remaining ingredients; add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly; boil 1 minute. 4 (1-cup ) servings.
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