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    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

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Found 6 results

  1. Hello Everyone. Is it OK on this forum to ask your opinions about a wonderful gluten free baking mix that I have developed?
  2. Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator. Ingredients: ½ cup mustard powder ½ cup mustard seeds â…“-½ cup dry white wine â…“ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions: Lightly grind the whole mustard seeds by hand with a mortar and pestle. You want them mostly whole, just a bit crushed. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too. Pour in the vinegar and wine or water, then stir well. When everything is together, pour into a glass jar and store in the fridge. Wait at least 12 hours before using.
  3. Any company that has been around as long as Van's has must be doing something right. For the few of you who don't know of Van's, they are a true pioneer in the prepared, ready-to-eat gluten-free food world. I've known of their products and have been gladly eating them for close to 20 years now, and chances are, so have you. When Van's got in contact with me recently to review one of their top gluten-free waffles, "Van's Simply Delicious Totally Original Gluten-Free Waffles," I jumped at the opportunity. The base ingredient of Van's Simply Delicious Totally Original Gluten-Free Waffles is whole grain brown rice, which is probably why just two of these waffles contain a full serving of whole grains. This is great for those of you who, like myself, are trying to reduce cholesterol by eating more fiber. In addition to being gluten-free, these waffles are also egg-, corn-, and dairy-free, which is great for those of you who must also avoid one or more of these ingredients. (In addition to gluten, I also avoid chicken eggs.) A quick look at the ingredients indicates that they also do not contain any artificial flavors or colors, and they are Kosher and free of cholesterol. Preparation is as simple as dropping them in a toaster for 3-4 minutes until they are crispy and hot. The true greatness of these waffles becomes apparent with your first bite—they are just like perfect versions of their wheat-based counterpart, and even have a delicate, light texture, yet they hold together perfectly—even with your favorite syrup and toppings. Even though I made them in a toaster they taste just like homemade waffles that came fresh off a hot waffle iron. I would recommend Van's Simply Delicious Totally Original Gluten-Free Waffles to anyone, and not just those who avoid gluten. These waffles are truly a cross-over "home run" product that will be enjoyed by everyone who tries them. Visit their site for more info: www.vansfoods.com. Review written by Scott Adams.
  4. Help, help, help............????!!!! I am DESPERATELY trying to find a yummy, soft, gluten free biscuit recipe. I have tried several, which were supposed to be delicious.....to NO AVAIL!! Can someone help me please?/ Frustrated and craving a regular tea biscuit.... Thanks in advance
  5. I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi. Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi is made by boiling dried kelp (seaweed) and dried bonito fish flakes. You can find numerous kinds of instant dashi at most Asian or Japanese markets. The more dashi you add, the richer the soup will taste. This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup. Ingredients: 1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package medium or silken tofu, diced 1 tablespoon dried seaweed (optional) 2 green onions, sliced diagonally into 1/2 inch pieces 2 strips lemon peel, thinly sliced Directions: In a medium saucepan over medium-high heat, combine dashi granules and water. Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks. Reduce heat to simmer. Add seaweed. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid. Serve in small bowls. Garnish with lemon rind.
  6. Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock to create a thick, delicious soup that is certain to please. Ingredients: 3 leeks sliced thin 3 cups chicken broth 1/4 cup heavy whipping cream 1 large onion, sliced 1 cup potatoes, peeled and thinly sliced 1 tablespoon butter 1/4 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon salt 1/2 teaspoon pepper 1 bay leaf Directions: Melt butter in a large stock pot over low heat. Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown. When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well. Cover and simmer for more 10 minutes. Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes. Pureé soup in blender or food processor and chill. When soup is cool and ready to serve, blend in the chilled whipping cream. Serve cold in chilled bowls.