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Celiac Disease & Gluten-Free Diet Forums

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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Research on South African Celiac Tours
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  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
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  • Coeliac, or just plain unlucky?
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  • Scott's Celiac Blog
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
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  • MJ
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
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  • Petroguy
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  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
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  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • Eldene Goosen
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Elaine Anne
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • Sharon
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • Diane King
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Debado
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • Diane
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • Coming out having gluten intolerance and celiac disease
  • snowcoveredheart's Blog
  • Gluten Free Nurse
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  1. Celiac.com 09/16/2022 - What’s for dinner? Somewhere between soccer practice, business meetings, hobbies, dentist appointments and time for family and friends, that question is always in the background. People often ask me for quick dinner ideas. In the real world, not every meal––or even week of meals––can be gourmet. Hectic lifestyles warrant easy, affordable meals that are kid-friendly and satisfying for adults. Everyone’s lifestyles and dietary needs are a little different. Some of the quick meal ideas below start with seasoned or pre-made items. Many people may enjoy this technique while others would prefer to add all the seasonings themselves and start from scratch at each meal. Whatever your preference, you can add any of these ideas to your meal-making repertoire either as they are shown, or by making your own personal adjustments. Brand names given were gluten-free at the time of writing this article. However, it is always necessary to verify before enjoying. Order a Meal to Take Home When dining out at a restaurant, order an extra gluten-free dish to take home to enjoy the next evening. I frequently enjoy this option locally at P.F. Changs Thai Restaurant, Outback Steakhouse and Boston Market. Many of their dishes travel well and are equally as good on the second day. This second meal is not to be considered leftovers. Pitch the take-home box and serve it on dinner plates. Shop the Grocery Deli Pick up a gluten-free pre-made rotisserie chicken or two, a pre-washed bag of salad greens, bag of baking potatoes, shredded Mozzarella cheese and pears. Once home, add raisins, pine nuts and mandarin oranges to the salad. Sprinkle Mozzarella cheese on top. Combine the Mandarin orange juice with mayonnaise for a tasty dressing. Bake the potato in the microwave until done. Add toppings of your choice. For dessert, wash and cut the pear in half. Remove the stem and seeds. Top with Mozzarella cheese and warm the pear in the microwave until the cheese melts. Use a Store Bought Dinner Mix Thai Kitchen and other brand names offer meal mixes that need very few additional ingredients for a complete meal. You can expand the number of servings for their Pad Thai seasoned noodle mix by adding more of your favorite vegetables to the dish, 1⁄2 teaspoon of their red curry and a can of low fat coconut milk. For a refreshing dessert, a simple scoop of gluten-free lemon sorbet is very satisfying. Enhance a Premade Item Amy’s Gluten-free frozen Cheese Pizza provides the base for a quick meal. Bake the pizza for 5 minutes as directed on the package. Top with stewed tomatoes or gluten-free pizza sauce, add gluten-free pepperoni, a layer of onions, chopped bell peppers, chicken from a can or left over rotisserie chicken from a previous meal and top with a layer of Mexican Cheese Mixture and Mozzarella. Bake for an additional 15 minutes. Serve applesauce on the side. Of course leftover pizza makes great snacks and lunches. Have Fun with Finger Food Make a Tuna Spread with a can of drained gluten-free tuna or seasoned tuna from a pouch, a half-cup of gluten-free mayonnaise, and a dab of pickle relish, salt and pepper. Serve with crackers and cheese and sliced Boars Head or Hormel luncheon meats. Add a plate of cut vegetables (can be purchased precut from the store) and a tray of beautiful fruit. Gluten-free cottage cheese or a fruit yogurt are an easy dip. For an even hungrier crowd, make Chebe Bread Mix into Pigs in the Blanket with Hillshire Sausages and enjoy a fun finger food dinner with a movie. For dessert, serve apple slices with melted gluten-free chocolate. Prepare a Pasta Dish One of the fastest meals is a pasta dish. This recipe for Sarah’s Cheese Lasagna may be changed by using different types of pasta. Serve it in a stylish dish. Boil gluten-free lasagna noodles until tender then drain and rinse with warm water Slice mozzarella cheese into thick slices Open a jar of your favorite gluten-free spaghetti sauce Find a pretty baking dish that is suitable for the microwave Layer lasagna in the dish as follows: Sauce, noodles, ricotta cheese, mozzarella, sauce, noodles, ricotta cheese, and mozzarella. Top with a layer of noodles and sauce. Cover entirely with mozzarella and parmesan cheese. Microwave on high for 5-7 minutes until the cheese has melted. Vary the recipe by including walnuts and a can of spinach. Or while the noodles are boiling, you can fry a pound of ground turkey with a few diced vegetables and onions to add to the lasagna. This dish also makes great leftovers. Keep it Simple with Salad and Poached Fish Seafood Salad and Apple Rings for Dessert Open a package of pre-washed Spring Salad Mix. Add sliced almonds, sesame seeds, sunflower or pumpkin seeds to the salad Pour 2 cups of gluten-free chicken broth in a fry pan and add 2 teaspoons of berry jelly to the broth. Turn on to medium heat and stir together. If desired, add strips of green, yellow and red pepper to the broth. Add your choice of cod, monkfish or tilapia fillets and simmer (poach) until the fish turns opaque and flakes, about 7 minutes. Remove from the broth, salt and pepper the fish and serve on top of the salad greens. Be careful of any bones. Top with a gluten-free dressing like Annie’s Naturals Low Fat Raspberry Vinaigrette or make your own Ginger Dressing by combining 1 1⁄2 Tablespoon of freshly chopped ginger, 3 Tablespoons of gluten-free soy sauce, 3 Tablespoons of mirin, 1 teaspoon of sugar and 2 teaspoons of rice wine vinegar Dessert: Cut a tart apple horizontally into 1⁄2 inch rounds. Remove the core. Baste with butter and sprinkle with brown sugar and then with cinnamon (or ginger). Top with chopped nuts if desired. Placed rings on a lined cookie sheet and broil until soft, about 8 minutes. Broiling is Fast Steak Rolls with Vegetables and Wild Rice. Pistachio Peaches for Dessert. Slice 1 pound of flank steak across the grain into 16 strips. They should be less than 1⁄2 inch thick. Pound each strip to 1/8 inch thick and season with salt and pepper Place slices of bell pepper and Portobello mushrooms (or any of your favorite vegetables––well, corn probably wouldn’t work) across the short end of a strip of pounded flank steak. Roll the steak around the vegetables and secure with a toothpick. Place on a lined baking pan in a single layer. Marinate for 10 minutes using your favorite gluten-free salsa, Lea & Perrins Steak Sauce or your favorite vinegar dressing. Or prepare a marinate of 6 Tablespoons of seasoned rice vinegar, 6 Tablespoons of gluten-free soy sauce, 4 teaspoons of brown sugar and 1 Tablespoon of toasted sesame oil. Broil steaks for 5 minutes 10 inches from the broiler. A grill would also work, but be careful of the toothpicks (if you soak the toothpicks prior to using, they will not burn). Serve steaks with gluten-free barbeque sauce or Lea & Perrins Steak Sauce and pre-prepared wild rice by Fall River. Simply open the package of rice and reheat. Add as many toasted pecans and sliced grapes as you desire. Or make the rice into small patties by combining 1 cup of the cooked rice with 1⁄4 cup chopped pecans, 1 Tablespoon of cornstarch and 2 eggs. Mix all ingredients together and fry on medium heat for about 3 minutes on each side. For dessert, open a can of sliced peaches. Put in a medium size pot on the stove and add 1/3 cup of low fat cream cheese. Cook on low until the cream cheese has melted. Remove from the stove. Pour a package of Pistachio Instant Pudding (or your favorite complimentary pudding) into a clean bowl. Pour the peaches and cream mixture over the pudding. Mix well. Serve warm with a gluten-free cookie or on top of pound cake. Or serve cold by mixing in 1 cup of whipped cream.
  2. This recipe comes to us from M. Haggerty. Ingredients: 1 egg ½ cup sugar 1 tablespoon oil 3/8 cup buttermilk 1 ¾ cup all purpose gluten-free flour 1 ¾ teaspoons xanthan gum 1 teaspoon gluten-free baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon cinnamon Directions: Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients. Fry in a skillet at 370-380F: Drop by teaspoons as donut holes, about 6 at a time so as to maintain the temperature. While still warm shake them in a paper bag with sugar/cinnamon.

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  4. Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.
  5. Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens. Ingredients: l pound of bacon 6 cups mustard greens 6 cups collard greens 1 cup chicken broth 1 tablespoon olive oil 1 tablespoon distilled white vinegar 1 teaspoon of sugar ½ teaspoon pepper few dashes of red pepper hot sauce, such as Crystal or Trappey's salt and pepper to taste Directions: Rinse greens several times to remove all grit. Remove and discard thickest parts of stems. Chop greens coarsely. Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain. In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high. Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar. Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately. Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.
  6. I'm a college kid new to the gluten free diet and need some recommendations on good baking kits. I used to just buy brownie and cookie mix but its hard for me to find a good quick fix for parties etc.

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  8. Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible. Ingredients: 3 cups gluten-free baking mix (for these, I like Pamela’s brand) 2 cups sugar 1 cup melted butter 2 tablespoons orange zest 1 ½ teaspoon vanilla extract (check for gluten-free) 1 ½ cups dried cranberries 1 cup unsweetened coconut flakes 2 teaspoons cinnamon 1 egg Pinch of salt Directions: In a medium bowl, combine sugar, butter, orange zest, vanilla and egg. Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour. Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
  9. Celiac.com 08/26/2014 - Entertaining for a celebration? Try this quick gluten-free dip to go with veggies, gluten-free bread or gluten-free crackers! To make the quick gluten-free veggie dip you need: 1 large bell pepper, any color 1 cup frozen spinach, thawed and drained well 1 tablespoon fresh sweet red onion, chopped super fine ½ cup sour cream 1 cup cottage cheese, small curd Red pepper flakes or cayenne pepper, to taste 1 teaspoon lemon juice Pinch of salt and pepper, to taste Kale, baby greens or mint and a platter Your favorite dipping selections Directions: Wash Bell pepper, slice ¼ off top. Clean out seeds and rinse. Set aside. Next in a blender add the spinach, red onion, sour cream and blend just until smooth. Pour into a bowl. Mix in cottage cheese and lemon juice. Season the mixture with red pepper flakes or cayenne, then the salt and pepper. Put the dip into the bell pepper. Place kale, baby greens or mint on platter. Put the bell pepper filled with dip in the center. Arrange dipping selections around bell pepper. Serve immediately and enjoy!
  10. Celiac.com 07/29/2014 - Try this delicious marinade with Cilantro and Lime at home with Mahi Mahi, Salmon or your favorite meat! This marinade even taste good on roasted fresh veggies. To make the marinade you need: ½ Cup Lime Juice ¼ Cup Cilantro Fresh (plus some for garnish optional) 2-3 Garlic Cloves Chopped 3-5 Tbs. Olive Oil Sea Salt and White Pepper Fish or Meat Directions: In a bowl combine the lime juice, cilantro, garlic, oil, sea salt and pepper. Brush over your selected fish or meat and let sit 15-30 minutes in refrigerator. Preheat your oven, broiler or grill and cook your marinated fish or meat until done. Serve with fresh chopped cilantro over the top and enjoy!
  11. The key to gluten-free cooking is simple: take a little bit of homework on your part, a dash of extra effort, and dump in a whole lot of creativity - voila! You're a gluten-free gourmet! But some of the greatest culinary challenges are for those meals-on-the-run, which seem to be the most common kind sometimes. Kids with Celiac Disease has extensive menu suggestions for all meals and snacks, but the following is a short excerpt of on-the-go snack ideas: Chips There are many flavors of gluten-free chips available at grocery stores! string cheese Taquitos, quesadillas, tacos, tamales (made with corn tortillas - they travel well) Nachos Corn Nuts Raisins and other dried fruit Chex mix There is a gluten-free cereal available at many grocery stores or health food markets thats just like Chex--make the mix as you would Chex mix. Popcorn Cheese cubes with toothpicks in them and rice crackers Fruit rolls Lettuce wrapped around ham, cheese, turkey, or roast beef Rice cakes (check with the manufacturer; not all are gluten-free) Hard-boiled eggs or deviled eggs Applesauce Apples dipped in caramel or peanut butter (if youre sending apples in a lunchbox, remember to pour lemon juice over the slices; that will keep them from turning brown) Individually packaged pudding Jello Yogurt Fruit cups (individually packaged cups are great for lunchboxes) Fruit snacks (like Farleys brand) High-protein bars (e.g., Tigers Milk, GeniSoy) Nuts Marshmallows Trail mix Combine peanuts, M&Ms, dried fruit, chocolate chips, and other trail mix items for a great on-the-go snack. - Beware of commercial trail mixes--they often roll their date pieces in oat flour. The occasional candy bar or other junk food treat (see the next chapter for information on safe junk food)
  12. In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time. Chili is one of my favorite things to make in fall. Below is a recipe for a rich, delicious chili that will delight your nose as it cooks, and delight yourself, friends and family when it's time to eat. It is easy to make, keeps well in the fridge or freezer, and makes a great main dish, or a great side for a game day or the family visit pot-luck. Ingredients: 2 pounds extra-lean ground beef 1 teaspoon butter 1 large white onion, chopped 2 garlic cloves, chopped 1 can (4.5 ounces) mild green chili peppers, chopped 1 habanero pepper, halved and seeded (optional) 2 (15 ounce) cans red kidney beans, drained 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon ground oregano 2 teaspoons salt ½ teaspoon garlic powder 3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand) Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking. Directions: In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes. Remove the onions, garlic and peppers from the heat and add them to the pot with the ground beef, and set the heat to medium. Add habanero halves. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally. When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.
  13. I'm a sucker for traditional guacamole. But, believe it or not, I know a number of people who don't like onions, and a few who don't like tomatoes, so making traditional guacamole is out of the question for them. If you know anyone who likes avocados, but shies away from traditional guacamole, try this. This simple and quick recipe makes a great dip to serve with tortilla chips, and has won over even my pickiest friends. Ingredients: 1-1½ ounces of Cotija cheese 1 or 2 ripe Avocados 1 lemon or lime wedge 1 or 2 sprigs of cilantro, optional 6-8 ounces of good tortilla chips Directions: Slice and dice avocados and place into a bowl. Squeeze lemon or lime juice over avocados. This will help to keep them from turning brown in the unlikely event that the bowl does not get emptied quickly. Crumble cotija cheese and gently fold together with the avocados. Garnish with cilantro sprigs. If you like cilantro, then consider chopping some up and placing it in a bowl next to the avocado/cotija mixture. Add more or less avocado or cheese to suit your taste. Serve alongside a bowl of chips and your favorite salsa.
  14. I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish. Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze. The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish. Ingredients: 2 pounds catfish fillets, skinned 2 tablespoons crab boil seasoning, like Old Bay 1 teaspoon salt 1 teaspoon pepper ½ teaspoon cayenne pepper ¼ teaspoon paprika ¼ teaspoon garlic powder 2 cups Rice Chex, finely crushed 1 cup self-rising cornmeal 1½ quarts vegetable oil, for frying Directions: Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery. Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F. Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning. In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil. Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels. Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.
  15. Celiac.com 03/01/2012 - Currently, the best way to assess whether patients with celiac disease are actually maintaining a strict gluten-free diet is to have trained experts conduct a dietary interview. These interviews can vary in complexity, depending on the nature and number of the questions, and on the amount of medical expertise required to score the responses. A team of researchers has developed a way to score gluten-free dietary adherence based on answers to four quick and easy questions that can be assessed by non-expert personnel. The researchers recently set out to test the reliability of their questionnaire in a new group of patients. The research team includes F. Biagi, P.I. Bianchi, A. Marchese, L. Trotta, C. Vattiato, D. Balduzzi, G. Brusco, A. Andrealli, F. Cisarò, M. Astegiano, S. Pellegrino, G. Magazzù, C. Klersy, and G.R. Corazza. They are affiliated with the Coeliac Centre/First Department of Internal Medicine of the Fondazione IRCCS Policlinico San Matteo at the University of Pavia in Pavia, Italy. The scoring for the quiz is set up to verify adherence to a gluten-free diet. The questionnaire has a five-level score. From March 2008 to January 2011, the team surveyed 141 celiac disease patients who were undergoing re-evaluation. Each patient was following on a gluten-free diet. The team then compared survey scores with levels of both villous atrophy and endomysial antibodies (EMA). Patients with persistence of either villous atrophy (Fisher's exact, P < 0·001; test for trend, P < 0·001) or positive EMA (Fisher's exact, P = 0·001; test for trend, P = 0·018) showed the lowest scores, which indicates poor compliance with a gluten-free diet. Given that the celiac patients have been well instructed on what a gluten-free diet means and on how to follow it, our questionnaire is a reliable and simple method to verify compliance to a gluten-free diet. The team did not share in the study abstract the exact questions included in the survey, so stay tuned to find out the exact questions the team is testing. Source: Br J Nutr. 2012 Feb 10:1-5.
  16. Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce. Ingredients: 1 12-ounce jar peach preserves, or your own 1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free 2 teaspoons fresh lime juice 1 tablespoon fresh chopped mint Preparation: Combine preserves, chili sauce and lime juice in a medium bowl. Stir in chopped mint. Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
  17. This is a regular in my house. This meal is very easy to prepare, and no baking is required. This is what I make when I am in a hurry and need something filling and healthy. I make this meal once a week and live on the leftovers for a couple days after. I never get sick of eating this meal, because there is infinite room for variation. Depending on what I'm in the mood for, I use different veggies, different gravy, and different mashed potatoes, (garlic mashed potatoes are a good variation). The variations are endless, and if you want to add some extra protein, add baked tofu or chicken (for non-vegan's) to the meal. Preparation time: 20 minutes. Cooking time: 20-30 minutes Ingredients: Fresh organic veggies of your choice. This time I used the following: 2 carrots ½ head broccoli ½ head cauliflower 2 cups bloomsdale spinach 1 clove garlic, minced 1-2 tablespoons gluten-free tamari sauce 2-3 tablespoons grapeseed oil himalayan salt instant mashed potatoes (gluten-free) instant gravy (gluten-free) Other veggie options I like to use: asparagus sweet potatoes bok choy zucchini fresh ginger Note: You can make your own mashed potatoes and gravy, but that adds time to your meal preparation and this no longer becomes a quick meal. If you want to make your own mashed potatoes and gravy, be sure to give yourself an extra hour to prepare your meal. You will likely want to prepare the mashed potatoes before cooking the veggies.To Make: I start by preparing my veggies. I peel all my peel-able vegetables including carrots and zucchini and potatoes. Peeled vegetables are easier to digest, they cook faster and it eliminates possible cross contaminates from getting into my meal. I chop my veggies into bite sized pieces. For faster cooking time, cut smaller pieces. On med./high heat, I add the grapeseed oil to my wok. When the oil gets hot and starts to bubble, I add garlic and saute' for about a minute. Then I add my chopped veggies and begin sauteing. After about 3 minutes, I add soy sauce while I stir with my plastic spatula. Cover the wok and turn the heat down to medium low and continue to cook while covered. While the veggies are cooking, I begin boiling water for the mashed potatoes. Complete the mashed potatoes according to the directions on the package. Continue to stir and check the veggies periodically. Once the mashed potatoes are done, put a lid on them and set them aside. Now make the gravy according to the package directions. Continue to stir and check the veggies periodically-removing them from heat when tender. Once the veggies, mashed potatoes and gravy are done, put 2 or 3 heaping spoonfuls of veggies at the bottom of a bowl or plate. Add 2 or 3 heaping spoonfuls of mashed potatoes to the top of the veggies, and cover it all with butter substitute (I use coconut oil) and gravy. Note: To avoid overcooking, I save thebok choy and spinach for the last 5 minutes of cooking. Note: for a reduced fat diet, steam theveggies instead.
  18. This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone. Serves: 2-4 Ingredients:1 cup of your favorite organic Italian red sauce 2 cups purified Water with 2 Tblsps. Braggs Aminos or organic Chicken Soup stock ½ cup fresh or frozen organic String Beans ¼ cup organic Onion, chopped 1 medium organic Carrot, sliced 2 large leaves of organic Swiss Chard, cut in small pieces 1 stalk organic Celery, sliced ½ medium organic Zucchini, quartered and sliced ½ tsp. organic Fennel Seed, crushed 1 tsp. organic Oregano 1 tsp. organic Thyme 1 tsp. organic Basil ¼ cup organic extra virgin, cold-pressed Olive Oil Directions: Bring Water or Soup Stock to a boil. While doing that, slice vegetables and add, starting with Onion, String Beans and Carrot, then add Celery and Swiss chard, then Zucchini. (Success Secret: To save time, slice and toss in the pot the harder vegetables first, especially the ones that take longer to cook.) Cook just until vegetables are tender, remove from stove, then add the olive oil. Variations: Add ¼ cup quinoa right at the beginning before boiling stock – it should be done by the time all vegetables are added and cooked. Add ½ cup cooked garbanzo beans (lower in starch than other beans)
  19. This is a fun, lively gluten-free recipe suitable for family or friends, or even entertaining a crowd. It's especially nice to make in the early to mid summer when fresh green beans are in season. Put Thai jasmine rice or Basmati rice onto cook in rice cooker or stove top. Panang Curry Paste Ingredients: 1/3 cup dried red chilis (California chilis are fine), soaked until soft, seeds removed 1 teaspoon salt 2 teaspoons diced fresh ginger 1 teaspoon toasted cumin seeds 2 tablespoons each diced garlic & shallots 1 tablespoon roasted peanuts (or almonds) 1 teaspoon shrimp paste or dried shrimp (Mojave brand – contains sulfites) 2 tablespoons cashew-macadamia nut butter, almond butter or peanut butter 1 teaspoon grated lime peel 1 tablespoon dark agave syrup or dark brown sugar ¼ cup chopped fresh cilantro 2 Tablespoons chopped lemon grass (optional) Place all ingredients in food processor and pulse to combine, then run for a few minutes until a fine paste forms. Let paste rest at room temperature for all flavors to combine, while assembling remaining ingredients. Pangang Curry Ingredients: 1 tablespoon canola or peanut oil + 1 teaspoon sesame oil 2 cups sliced chicken tenders or boneless skinless chicken breast or 2 cups sliced beef (a tender cut for stir-frying) 1 cup sliced button mushrooms 2 cups sliced fresh green beans (optional – ½ red pepper, or 1 carrot sliced) 2 tablespoons fish sauce (Thai Kitchen brand has a good g.f. one) ½ cup coconut milk 1 cup chicken broth (I use Pacific Foods brand, which has a good clean taste) ¼ cup chopped fresh cilantro ½ cup chopped Thai Basil Juice of ½ lime Cooking Directions: Sauté Panang curry paste in oil for at least two minutes to allow flavor of spices to develop. Add chopped chicken and combine with paste, sautéing on medium-high heat until chicken begins to cook, then add green beans and mushrooms, continuing to sauté over medium-high heat until vegetables begin to become tender. Add 1 cup chicken broth and cook a few more minutes, then add fish sauce, lime juice, and herbs. Sauté for a few more minutes. Add coconut milk and reduce heat to low while adjusting seasonings. Serve over rice.
  20. Celiac.com 02/27/2009 - A simple, reliable low-cost home screening test for celiac disease recently made its Canadian debut. According to health officials, about 1% of the population, or one out of every 100 Americans suffers from celiac disease. Currently, that total number of Americans with celiac disease stands somewhere near 3 million. Sadly, upwards of 97% of those affected remain undiagnosed. For people with celiac disease, eating gluten—a protein found in wheat, rye and barley—causes damage to the lining of the small intestine, preventing the uptake of nutrients. Delayed diagnosis can put people at risk for certain types of cancer and many other associated conditions, including infertility. Early diagnosis of celiac disease is actually quite easy and carries many advantages. Still, the average time for a correct diagnosis of celiac disease is 10 years from the first onset of symptoms. That figure is 12 years for Canadians, according to a 2007 survey of the 5000 member Canadian Celiac Association. Checking for celiac disease involves a simple blood test and usually a biopsy to follow up on positive results. Until now, that blood test was available solely through a doctor. Often, believing celiac to be rare, doctors are reluctant to order the blood test without overwhelming evidence. This can be problematical, as most people being diagnosed these days do not have classical symptoms, and are often asymptomatic. Numerous people have been forced to visit multiple doctors before confirming their diagnosis. Recently, the Finnish firm AniBiotech developed a unique, patient-friendly celiac disease test kit that can be used to provide quick, accurate results at home. Marketed in Canada by 2G Pharma, the Biocard™ Celiac Test Kit works by metering gluten antibody levels from a tiny fingertip blood sample, and is the currently the only point-of-care celiac disease test kit approved by Health Canada. The test tells users with a high degree of accuracy that they are either negative, developing celiac disease, or already have celiac disease. In the last two cases, the specially formulated Canadian kit encourages people to consult a physician for confirmation, which usually involves a biopsy of the small bowel. The Biocard™ Celiac Test Kit is currently available in Canada at London Drugs, Rexall Pharma Plus, and other major Canadian retail chains. More information can be found at www.celiachometest.com. The test kit is currently awaiting approval for U.S. distribution.
  21. This recipe comes to us from Diane Wilson. Approximately 10 oz. Ground beef 1 (14-½ oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion 1/8 teaspoon cayenne pepper 1 (14-½ oz.) can Del Monte Sliced New Potatoes, drained Cheese topping Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.
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