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Found 6 results

  1. This recipes comes to us from Melissa Boucher. 4 ½ cup gluten-free flour 1 ¾ cup sugar 7 teaspoons baking powder 2 teaspoons salt ½ teaspoon nutmeg ½ teaspoon cinnamon 3 eggs 2 teaspoons gluten-free vanilla 2 cup milk or water 1 cup oil Mix dry ingredients together. At medium speed beat eggs and vanilla. Add rest of wet ingredients. Add dry mixture. Makes about 2 dz. donuts. These freeze well and can be put in the microwave--80% power for 20-30 seconds.
  2. Celiac.com 12/24/2015 - Laboratory tests for hemoglobin, ferritin, calcium, folate, vitamin B12, vitamin D, and thyroid function are regularly ordered in children with celiac disease, despite sufficient evidence for their necessity. To determine the frequency of nutritional deficiencies and levels of thyroid dysfunction in children with celiac disease, researches conducted a study that examined children before and after the initiation of a gluten-free diet. The research team included Margaretha Maria Susanna Wessels, MD, Iris I. van Veen, MD, Sabine Lisa Vriezinga, MD, Hein Putter, PhD, Edmond Henri Herman Maria Rings, MD, PhD, and Maria Luisa Mearin, MD, PhD. They are affiliated with the Department of Pediatrics, Department of Statistics, and the Department of Pediatrics, Erasmus University Medical Center, Sophia Children's Hospital, Rotterdam, The Netherlands. For their study, the team evaluated test results for hemoglobin, ferritin, folate, vitamin B12, calcium, vitamin D (25[OH]D), free thyroxin, and thyroid stimulating hormone of children with celiac disease regularly seen at the Leiden University Medical Center between 2009 and 2014. The team used laboratory reference ranges to define abnormal results. For statistical analysis, they used Pearson χ2 test for trend, unpaired t test, and 1-way ANOVA. Their results for 182 children evaluated, showed 119 were newly diagnosed. About 17% of results were missing for any given year, due to incomplete blood results. The most common deficiencies at the time of celiac diagnosis were iron deficiency, found in 28% of celiac patients, vitamin D deficiencies in 27%, and folate deficiency, in 14%. They also saw iron deficiency anemia in 9%, and vitamin B12 deficiency in 1% of celiac patients. They saw no hypocalcemia or thyroid dysfunction. At follow-up, they observed iron deficiency, iron deficiency anemia, and folate and vitamin D deficiency 8%, 2%, 3%, and 25% of patients, respectively. They found no vitamin B12 deficiency, hypocalcemia, and thyroid disease. From these results, the team concluded that complementary blood investigations are relevant at the time of celiac diagnosis, but have little follow-up use, once the patients adopt a gluten-free diet. They recommend that such tests be conducted only if there is a clear physical issue, such as fatigue or abnormal growth. Source: Journal of Pediatrics. DOI: http://dx.doi.org/10.1016/j.jpeds.2015.09.078
  3. This recipes comes to us from Melissa Boucher. 1 cup sugar 1 ½ cup gluten-free flour mix 1 teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon salt 1 ¼ teaspoon nutmeg 1 ¼ teaspoon cinnamon ½ teaspoon allspice ½ cup oil ( or ¼ c oil and ¼ c applesauce or pumpkin puree) 2 eggs 1 teaspoon gluten-free vanilla ½ cup buttermilk ½ cup boiling water Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and mix well. Add eggs and vanilla and mix well. Add buttermilk and water a little at a time to the mix. Bake in preheated donut maker coated with gluten-free cooking spray. Bake 3 minutes. These may also be baked in a sandwich maker--but bake 7 minutes. Chocolate donuts: Same as above but eliminate cinnamon, nutmeg, and allspice. Add ½ c cocoa and follow above recipe.
  4. This recipes comes to us from Melissa Boucher. 1 cup rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour ¼ cup cocoa 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ teaspoon xanthan gum 1 cup sugar ¼ cup sour cream 2 eggs ¾ cup buttermilk 2 tablespoons shortening Chill 2 hours. They are too sloppy to roll so make donut holes by dropping teaspoonfuls into 370 degree oil. Most will roll over when the bottom is cooked, but you may need to turn some. Drain on thick layer of paper towels.
  5. Originally by Betty Crocker and made gluten-free by Barbara Emch. Heat oil (3) to 375 degrees in a deep pan. Mix with wire whisk: 1 2/3 cup Bette Hagmans gluten-free mix (Use sweet rice flour) 1/6 cup soy flour 2 teaspoons xanthan gum 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoons nutmeg ½ cup sugar Add dry ingredients to the following in a large bowl and beat with dough hooks: 3 eggs ½ cup milk (use slightly less) Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.
  6. Celiac.com 03/19/2002 - For the past several years, Gary M. Gray, M.D. and Chaitan Khosla, Ph.D., both at Stanford University, have been studying the underlying causes of Celiac Disease, with an eye toward finding a therapeutic solution that would not require the strict adherence to a gluten-free diet. For the past two years, I have helped organize the Celiac conference at Stanford University; and we have collected blood from Celiac volunteers for their research. Based on a series of studies involving animal tissue, Drs. Gray, Khosla, and coworkers have developed a hypothesis for the cause of the disease. Their findings in animal studies need to be confirmed on human tissue, and any differences in normal and Celiac intestine must be defined. The Stanford researchers are now in need of volunteers who are scheduled for a follow-up biopsy as part of their optimal care to provide intestinal tissue samples. Volunteers must be biopsy-diagnosed Celiacs who, as part of their care, will be undergoing an upper gastrointestinal endoscopy for recovery of small biopsies from the duodenum. For this research, two small (a few milligrams) of additional tissue will be taken during the biopsy, frozen immediately, and transported to Stanford. Please note that volunteers undergoing procedures at locations other than Stanford Hospital could participate. The small amount of additional tissue does not constitute a significant additional risk over and above that you will undergo due to the endoscopy and routine biopsies for the pathologist to examine. The research has been approved by the Human Subjects Committee at Stanford University Medical Center. If you would like to participate in this study, please contact Kelly Rohlfs at 650-725-4771 or kellyr@bonair.stanford.edu.If you have questions concerning the risks and benefits of this study, please contact Dr. Gray at 650-725-3366 or gray@stanford.edu. Dr. Gray will coordinate the study with your gastroenterologist at the time of your endoscopy.
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