-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'summer'.
-
Celiac.com 04/03/2024 - This vibrant Strawberry Spinach Salad is a delightful medley of sweet and savory flavors that is sure to brighten any meal. It goes especially good with grilled fish or meats. Fresh strawberries, crisp spinach, and crunchy almonds come together to create a deliciously satisfying salad that is perfect for any occasion. Tossed in a homemade dressing featuring a blend of white sugar, olive oil, vinegar, with a hint of sesame and a dash of poppy seeds, this salad is as refreshing as it is flavorful. From the first strawberries of Spring, to the last strawberries of summer, this salad is a true crowd pleaser. Dressing Ingredients: ½ cup white sugar ½ cup olive oil ¼ cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces ¼ cup almonds, blanched and slivered Directions: Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.
-
- gluten-free
- recipe
-
(and 5 more)
Tagged with:
-
Celiac.com 07/11/2023 - Seafood lovers will rejoice at the medley of flavors and textures in this refreshing salad. Tender shrimp, delicate crab meat, or any other seafood of your choice, are the stars of the show. Paired with zesty lemon and tangy lime, each bite is a harmonious balance of flavors. Lettuce adds a fresh, crisp element, while the sweet red pepper brings a touch of sweetness and vibrant color. The onion lends its mild sharpness, enhancing the overall flavor profile of the dish. Together, these ingredients create a symphony of tastes and textures that will leave you craving more. Ingredients: 1 medium orange 1 medium lemon 1 medium lime ½ pound peeled and deveined cooked shrimp, coarsely chopped ½ pound refrigerated fresh crabmeat, coarsely chopped (Beware of imitation crab, as it can contain gluten) 2 tablespoons finely chopped sweet onion 2 tablespoons finely chopped sweet red pepper Arugula or Shredded lettuce Assorted gluten-free crackers Directions: Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on arugula or lettuce with gluten-free crackers.
-
- crab
- gluten-free
- (and 5 more)
-
Celiac.com 03/24/2023 - Delicious, refreshing Grilled Pineapple Lemonade is perfect for a hot summer day or a backyard barbecue. This delightful marriage of sweet grilled pineapple and tart lemon creates a perfectly balanced flavor that is sure to please. Plus, the addition of fresh mint adds a lovely, botanical touch. This recipe is easy to make and can be customized to your liking. Ingredients: 6 ounces fresh pineapple, sliced 4 cups hot water 3 tablespoons granulated sugar ¾ cup fresh lemon juice (4 large lemons) 6-8 sprigs of fresh mint (optional) Instructions: Heat a grill pan over medium-high. Add pineapple slices in a single layer, and cook 5 to 6 minutes on each side, until dark char marks appear. Set grilled pineapple slices aside to cool. Combine 1 cup hot water and sugar in a large pitcher, and stir with a whisk until sugar is dissolved. If using mint, muddle a couple springs of mint, and stir well. Process pineapple, mint and lemon juice in a blender until relatively smooth. Pour the mixture through a fine-mesh strainer into pitcher with sugar mixture; discard solids. Top with 3 cups of seltzer water or club soda. Stir gently until blended. Serve in glasses with ice and garnish with mint springs, as desired.
-
Celiac.com 08/05/2022 - The mere thought of traveling with gluten-free children can be so overwhelming you might think—why bother? Once you learn the tricks of traveling gluten-free you will be glad you made the effort, and you will treasure the memories forever. Our family has learned over the years to roll with the punches— finding gluten-free meals on vacation is always possible— although it can be challenging at times. We have successfully traveled gluten-free with children aged 2 through 12. Fine dining is more practical now that the kids are older, but through the years our methods for gluten-free travel have remained mostly unchanged—although now we don’t pack much gluten-free food in our suitcases. This is due to better planning and more readily available food in natural food markets and grocery stores. Recently, my daughter and I traveled to Victoria, British Columbia to teach a class and discovered a relatively new resource. The Victoria chapter of the Canadian Celiac Association has a list of area restaurants that understand the gluten-free diet— we used this list to narrow down our choices and had excellent gluten-free meals. Many support groups across the country have developed gluten-free restaurant lists, so it pays to contact the local support group in your travel area. The Gluten Intolerance Group, Celiac Sprue Association, Celiac Disease Foundation, and www.celiac.com all have support group lists, so it is relatively easy to make contact with these local support groups. You will also want to go on-line and determine what gluten-free items are available from fast food restaurants. Consider regional fast food restaurants that you haven’t checked into before, as there are many across the country that you may want to visit, and it pays to know which of their items are gluten-free. We don’t eat at these places most of the time, but on vacation they can be life savers! When planning your trip, seek out hotels with high-end restaurants. Their wait staff and chefs are more likely to understand the gluten-free diet, or they are more apt to be able to modify their fresh, made-from-scratch foods to meet your needs. Bed and Breakfasts are another good choice, and those we have stayed at have been very accommodating to our special diets. Condos with full kitchens and vacation home rentals are our top choice. Be sure you have access to an outdoor barbeque to keep your time in the kitchen to a minimum. We often rent the same home year to year—find a place that you like, as there are many benefits to knowing exactly how the kitchen is stocked. By staying in the same place repeatedly you will also learn where the best stores are located. Call ahead to find out where the closest natural food market is (the internet is a great help in locating such stores), and ask if they stock your favorite gluten-free items. When you contact the staff ask them if they will hold your favorite items for you. On one trip we called ahead but failed to ask for the items to be held and by the time we arrived they were sold out of all of our favorite items! By calling ahead you can free up needed space in your luggage and you won’t have to worry about items that you bring getting crushed. Sometimes a natural food market can be a long distance away from your rental, so be prepared to make one big trip to that store for your gluten-free crackers, pastas, cereals, baking mixes, and snacks. We now pack only frozen homemade breads and frozen slices of healthy sweet bread, since these items travel well and can be hard to find. Plan at least one night out for fine dining (if your children are old enough to make this enjoyable). We have had some terrific experiences on our travels at some wonderful restaurants. Call early in the day (or a few days in advance) and speak to the head chef so you can learn what menu items are safe. If the head chef is not working the night of your visit they may still be able to inform the kitchen staff of your special needs. For air travel it is important to have a good supply of high-protein snacks in your carry-on bags such as granola bars, bananas, hard-boiled eggs, cheese, and crackers. Order a fruit plate in advance, even though you won’t be able to eat the wheat-containing packaged items that often come with it, you will at least have some fresh fruit. Our luck with ordering the gluten-free meals some airlines offer has not been very good, so we stick to the fruit plates. Remember that problems will always arise—and even the best laid plans may go awry. One example of this is our trip to Boston last year which offered us a few surprises. We arrived on Saturday evening in downtown Boston at the Harvard Club, a reciprocal health club to ours. Unbeknownst to us, the club has a skeleton staff during the summer months, as many of its members aren’t in town much then. Their restaurants were all closed. Although I had called ahead to talk to them about food, I failed to mention our dates of travel, so on a Saturday night we began walking down a popular street lined with busy restaurants to look for some place that we could eat. Out of about 30 restaurants there was only one high-end steak house where we thought we could eat. At 9 pm not a single table was available. I explained our situation to the bar hostess who took charge of moving things around in the bar to make a spot for us. They allowed us to dine from the restaurant menu, and we managed to have a fabulous meal, even though it was expensive, but it was our only option aside from a nearby convenience store. The next day we had breakfast at the Harvard Club and then walked all over Boston. We had lunch at one of several places that served fresh fish which we found in a guide book. That Sunday evening we were walking in Cambridge and discovered that almost everything was closed. We ended up in an almost empty French restaurant and had another fabulous meal. The balance of the trip was easier as we stayed with relatives in a home. My aunt knew of a great natural foods market but we never made it there because the regular grocery store had an entire natural foods section with all of our favorite items. Plan some extra time into your vacation to accommodate your special diet, but do not stay home and avoid travel because of it. Our family has so many great gluten-free vacation experiences. It would be a shame to limit ourselves because of our diets. Karen Robertson’s Banana Bread Reprinted with permission from Karen Robertson’s Cooking Gluten-Free! A Food Lover’s Collection of Chef and Family Recipes (Celiac Publishing, 2003). This recipe makes one loaf. Ingredients: 1⁄2 cup unsalted butter, softened 1 cup sugar 1 teaspoon vanilla extract 2 eggs 4 medium, ripe bananas, peeled and mashed 1 teaspoon milk 2 cups Multi Blend Gluten-Free flour mix 1⁄2 teaspoon xanthan gum 1 teaspoon baking soda 1⁄4 teaspoon salt Directions: If you do not have time to make the bread right away, freeze your ripe bananas for later use in this recipe. Preheat oven to 350°F. Butter a 5 x 9-inch loaf pan. Cream butter, sugar, and vanilla on high speed until pale in color and light in texture. Beat in eggs one at a time until well blended. With a fork, mix bananas and milk in a small bowl and set aside. In another small bowl, combine the flour, xanthan gum, baking soda, and salt. Blend dry ingredients into the creamed mixture alternately with banana mixture. Turn batter into prepared pan and bake for 1 hour, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove from pan and cool completely on a wire rack. Note: If using a standard gluten-free flour blend, add 1⁄4 teaspoon xanthan gum to the dry ingredients.
-
- children
- gluten-free
-
(and 5 more)
Tagged with:
-
Celiac.com 03/25/2022 - We love summer! It awakens us to sunshine, family picnics, pool parties, longer days, beautiful nights— and easier gluten-free dining. Many people literally move the kitchen outdoors to their grill. Meals are simpler to prepare and can center on small plates and finger foods. At The Gluten-Free Cooking School in Phoenix, AZ, we enjoy creating easy and fun snacks to make our lives easier. Last year Whole Foods Market in Arizona welcomed us to give a gluten-free lecture series and food demonstrations in their stores. The following recipes were created for a summer class. They were so well received; we decided to share some of them with you, our friends. Grab your sunscreen and shades, make a couple of these appetizers and let the pool party begin! Fruit Fruit is nutritious, fun to dress up and easy to eat. Some fruits, such as apples and pears are best prepared at the last minute unless they are in a sauce—lime or lemon juice to help prevent them from turning brown. Apples: Dip wedges in pure maple syrup or gluten-free Rice Syrup, then dip in a combination of finely chopped nuts and raisins. Bananas: Slice a peeled banana lengthwise. Spread Nutella chocolate spread on both cut sides and stuff miniature marshmallow and raisins or nuts between the two slices. Mellon Wrapped in Prosciutto or ham: An elegant appetizer or finger food doesn’t get much easier than this. Simply slice any papaya, muskmelon, cantaloupe or mango into thin slices (peel and remove seeds first), then wrap thin strips of Prosciutto around the center of the slice. Apricots: Cut a fresh apricot in half, remove the seed and fill it with a gluten-free blue cheese or cottage cheese, then sprinkle with parsley leaves. Vegetables Like fruits, vegetables are highly versatile and healthy. Due to their heartiness, many of the vegetable appetizers or finger foods may be prepared ahead and will not suffer from browning or wilting, unless left in the Arizona heat, of course. Use vegetables as scoopers for any spread or as a ‘carrier’ for decorative and tasty no-cook-no-bake fillings. Vegetable fillings do not always have to fill up the entire piece of vegetable. Use a high contrast colored filling for extra appeal. Endive Leaves with beets are particularly beautiful. Cut endive leaves from their base, rinse and dry. Place a layer of canned or jarred beets toward the base of each endive leaf. Add a green delicate sprout for contrast. Pipe Cream Cheese thinned with milk and put into the endive leaves. Add a thin slice of freshly cut apple along the side of the cream cheese. Sprinkle with finely cut chives. Cherry Tomatoes: Choose cherry tomatoes that still have a little green stem attached. Cut a ‘hat’ off and scoop out the insides with a small melon ball scooper. Fill the cherry tomato with a spread by scooping the spread into the cherry or piping it in with a decorative tip pastry bag. Skewers Purchase mozzarella balls or cut mozzarella into chunks the size of cherry tomatoes. Remove stems from the tomatoes. Make a marinade of two parts extra virgin olive oil and one part red wine vinegar with a dash of lime juice, salt and pepper. Place mozzarella and tomatoes in the marinade and refrigerate for 30 minutes. Skewer mozzarella balls and the cherry tomatoes. Arrange on plate and garnish with basil. Make small melon balls from a firm cantaloupe and put on a skewer. For added zip, marinate melon balls in 1/3 cup Cointreau and 1/3 cup chopped fresh mint leaves prior to skewering. No Cook No Bake Appetizer: Gluten-Free Cracker Pie Ingredients: 1 cup of finely crushed gluten-free crackers of your choice 3 Tablespoons of melted butter or olive oil 2 cups of sour cream or tofu 1⁄2 cup pimiento-stuffed green olives 1⁄2 cup finely chopped celery 1⁄2 cup finely chopped green pepper 1⁄2 cup finely chopped onion 2 Tablespoons lemon juice 1 teaspoon salt 1 teaspoon Lea & Perrins Worcestershire Sauce Directions: Mix cracker crumbs with melted butter and press half into the bottom of a 9 inch spring form pan. Set remaining crumbs aside. In a medium bowl, stir together sour cream, olives, celery, green pepper, onion, lemon juice, salt, Worcestershire sauce, a teaspoon of paprika and dash of Tabasco sauce. Spread sour cream mixture over cracker crumb base; smooth top. Sprinkle remaining half of cracker crumbs evenly over the top. Press in gently. Cover with plastic wrap and refrigerate for at least 4 hours for flavors to blend. May be refrigerated for up to 2 days. Before serving, remove sides of spring form pan. Place pie on serving platter and decorate top with alternating strips of pimiento and green pepper. Place slices of green and black olives around top edge. Surround the pie with curly lettuce. Cut into pie-shaped wedges and serve. Serves 10 - 15 depending on the size of the cut.
- 2 comments
-
Celiac.com 12/02/2021 - Summer is the perfect time of year for having guests over because, with the warmer weather, it expands your living space to the outdoors and everything is generally more casual. If you don’t entertain much, the thought of creating gluten-free appetizers that your guests will genuinely enjoy may seem intimidating As guests gather casually on your patio, deck or lawn, they will like to ‘nibble’. Prepare gluten-free ‘nibbles’ that you, too, can enjoy. There is no sense in putting forth the added energy and expense of making ‘their’ foods and ‘your’ foods when the gluten-free versions can be so delicious. Summer appetizers should be big on flavor, loaded with color, use seasonal ingredients, and be simple to prepare. The buzzword for summer entertaining is ‘casual’. Be creative in your food choices. Balance hot and cold dishes, rich and mild foods, and try to include at least one vegetarian offering. The assortment is the key. Pick foods that are ‘party-friendly’—guests will likely be walking around so you don’t want to serve too many foods that are sticky, messy or greasy. The best choices are items that are easily picked up and can be eaten with two fingers. Avoid dishes that require painstaking serving techniques or last-minute preparation. Many party foods may be made in advance, frozen, and then heated up as the guests arrive. As you plan, you need to weigh practical matters such as how much refrigerator or freezer space is available and how many appetizers you can heat at one time. Prepare one or two hot appetizers ahead of time and simply heat them up at the last minute. For the rest of your menu, choose foods you can prepare ahead and serve without last-minute attention. You can also serve foods that require the participation of your guests (like assembling mini tacos on gluten-free corn tortillas or in corn taco shells) and let them add their own toppings, fillings, or condiments. Presentation still counts—even with casual entertaining. Serve your foods on a picnic table that is decorated with several pots of fresh flowers, or set the appetizers on small tables throughout the yard to encourage people to move around and mingle. Almost any appetizer can be successfully converted to a gluten-free version. Cold dips are always a favorite, but try new concoctions like artichoke hummus or asparagus guacamole. Other viable cold foods may include antipasto kabobs (with cubes of gluten-free salami, ham and cheeses), or a bowl of tuna salad made with lots of green peppers and green onions—served with gluten-free crackers. Cold foods that may be made ahead include pickled shrimp, deviled eggs, sushi, and homemade cheese balls. A simple appetizer is to spread cream cheese on a platter, top it with shredded crabmeat (not gluten-containing imitation crabmeat), then top with a layer of gluten-free cocktail sauce and a sprinkling of chopped parsley—a garnish of sliced lemon wedges around the edge of the dish completes the creation. Serve with gluten-free crackers. There are gluten-free crackers on the market today that are every bit as good as their wheat counterparts—or even better! Rice papers (soaked for a few minutes first to make them pliable) are so versatile. Fill them, roll them, then cover and refrigerate until serving time. Make mini Reuben wraps with pastrami, Swiss cheese, Cole slaw and a dab of gluten-free brown mustard. Or spread the papers with cream cheese then top with chunky salsa, shredded lettuce, crisp-cooked bacon and guacamole. To keep the hot appetizers hot, be sure to heat just one round of appetizers at a time. This way, another batch of hot appetizers will be coming from the oven as the last batch is eaten. An electric skillet, hot tray, griddle, fondue pot, chafing dish, or crockery cooker is handy for keeping appetizers hot. If foods cool as they sit out on the table, pop them into the microwave for a quick reheating. Baked appetizers may include pizza (made on gluten-free pizza crusts) and topped with fresh-grilled veggies, hot crab dip, cheese and bacon potato skins, and/or teriyaki chicken drumettes. An electric skillet is convenient for frying spring rolls (rolled in gluten-free rice papers). Perfect crock-pot appetizers are taco bean dip or mini meatballs in a sweet and sour glaze. Don’t forget to make use of your microwave. This oven is perfect for melting the cheese on homemade Nachos Grande. A great assemble-ahead appetizer is Eggplant Pizza. Brown slices of eggplant in your broiler, top with a small amount of gluten-free spaghetti sauce, sprinkle with Italian seasoning, then top off with a slice of provolone cheese or shredded Romano cheese before heating in the microwave to melt the cheese. Nothing says ‘summer’ more than grilling outdoors. The grill doubles both as a cooking unit and a social hub. Foods conducive to grilling include BBQ shrimp, mini marinated chicken or beef kabobs, and grilled Quesadillas. Also try wrapping mushrooms in bacon, then brushing them with gluten-free BBQ sauce and cooking them on the grill. You can also stuff Poblano chili peppers with cheese and one tablespoon of gluten-free salsa, then grill them. While you enjoy your friends and have fun entertaining, you also deserve to enjoy the food. Stop making “their appetizers” and “your appetizers”—ALL of the appetizers can be deliciously gluten-free! Salmon Cheesecake From her “Wheat-free Gluten-free Recipes for Special Diets” Cookbook. Ingredients: 1 cup dry gluten-free bread crumbs ½ teaspoon dill ¼ teaspoon paprika 1 teaspoon dried parsley flakes 3 tablespoons butter, melted 24 ounces gluten-free cream cheese, softened ½ teaspoon lemon juice 4 eggs, at room temperature ½ cup Swiss cheese, shredded ½ cup green onions, minced ½ teaspoon dill ½ pound smoked salmon, chopped fine Directions: In a bowl, mix together first 4 ingredients. With a fork, blend in butter till crumbs are evenly moistened. Spread mixture onto bottom of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Whip cream cheese, lemon juice and eggs in a large bowl till well blended. Stir in remaining ingredients; pour over crust. Bake at 325 degrees for 1 hour until center is almost set. Run a knife around edge of pan to loosen cake; cool completely before removing sides. When cool, cover and refrigerate several hours. Let cheesecake stand at room temperature 15 minutes before serving. Serve with gluten-free crackers. Makes 14 (1 inch) wedges. Calories: 286; Total fat: 24g; Saturated fat: 12g; Cholesterol: 130mg; Sodium: 392mg; Carbohydrates: 7.5g; Fiber: 0.2g; Sugar: 0g; Protein: 10.4g
-
- appetizer
- gluten-free
-
(and 3 more)
Tagged with:
-
Celiac.com 08/06/2021 - Fresh, cool cucumber, tomato, onion and mint dance with olive oil and vinegar to deliver this delicious, refreshing salad that's perfect for staying cool in hot weather. Ingredients: 4-6 Persian cucumbers 8-10 cherry or grape tomatoes 1 teaspoon salt ¼ cup chopped red onions 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 1½ teaspoons sugar, to taste ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh mint Directions: Add cucumber, tomato, onion, vinegar and oil to a large ceramic, glass or plastic bowl. Add salt, pepper, sugar, and mint. Stir, tossing gently until well mixed. Refrigerate for at least 1 hour. Serve chilled.
-
- cucumber
- gluten-free
- (and 5 more)
-
Celiac.com 07/03/2021 - This tasty marriage of berries, nuts, and greens makes a perfect salad for summer. It's not only a snap to make, it's also highly versatile. Substitute as you like, pecans for walnuts, gorgonzola for feta, etc. Transform it from a side salad to an entrée by adding chicken, diced apples, and minced chives or scallions. Ingredients: 8 ounces fresh mixed salad greens 1 tablespoon and 1 teaspoons fresh blueberries 2½ tablespoons walnuts ⅓ cup raspberry vinaigrette dressing 2½ tablespoons crumbled feta cheese Salt, to taste Ground black pepper, as desired Directions: In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette, to taste. Add salt and pepper, as desired. Top with feta cheese and serve.
-
- gluten-free
- recipe
-
(and 4 more)
Tagged with:
-
Celiac.com 05/14/2021 - Lazy days of summer can turn into quality time in the kitchen for you and your children. Cooking together helps children understand and take ownership of their special dietary needs, and it can be lots of fun to cook together. Plus it helps them to understand issues such as cross-contamination, what does and doesn’t contain gluten, how to read labels, and how to adapt recipes to be gluten-free. Culminate a summer of cooking practice, with a Hawaiian-theme, gluten-free Luau called a “Glu-au” (pronounced like Luau with a G, and inspired by my friend Sue Durfee). Start with practicing the main dish in June, and the salads and dessert in July. Plan the party games and favors; send out the invitations, decorate and have the party in August. Consider inviting other gluten-free children from your community too. This article lays out the Summer of Cooking Fun – cooking, party planning and how to make new gluten-free friends. The Gluten-Free Menu Greeting Beverage Tropical Pineapple Smoothie Appetizers: Dried Pineapple and Banana Chips Macadamia Nuts Terra Potpourri Potato Chips Entrée: Grilled Kabobs Potato/Carrot Latkes Roasted Sunflower Seed Coleslaw Mango Madness Salad Fresh Greens with Carrot Glaze Dessert: Pineapple and Banana Sundaes Cooking practice for June: Grilled Gluten-Free Kabobs with Potato/Carrot Latkes These are fun and the technique is the same no matter what you skewer. You’ll need 24” long steel skewers, a variety of protein such as beef, chicken, fish, shrimp or tofu and lots of vegetables. Start by making a simple marinade with the following: Marinade: 4 TBS olive oil 2 TBS tamari 2 TBS mirin wine 1 TBS brown rice vinegar 1 tsp fresh ground ginger Directions: Mirin wine is made of rice and is used extensively in Japanese cooking. It adds a lovely taste to the marinade. Make a separate batch for each type of protein you are planning to serve and marinate separately. (You may need to double or triple the recipe, depending on how many Kabobs you are planning to make and how many different selections you offer.) Place meat, fish, shrimp, or tofu chunks in marinade, cover and place in the refrigerator for 3-4 hours. To prepare the vegetables, clean, cut and microwave the firmer vegetables for 1 minute or until about half-done. Alternatively, blanch the firmer vegetables in boiling water for 1 minute. Firmer vegetables cook slower than meat, so micro waving or blanching them in advance helps everything to cook evenly on the grill. Firm vegetables include green peppers, onion wedges, 2” thick corn-on-the-cob, broccoli, or cauliflower florets and zucchini. Cherry tomatoes and mushrooms do not need to be micro waved or blanched prior to being skewered. Younger children can be in charge of washing vegetables, and older children can cut them into uniform sizes. Skewer the proteins and vegetables on the kebob and place on a medium grill. Cook with the lid closed, rotating the kebobs every 2-3 minutes for 10-15 minutes. Potato Latkes are a nice compliment to Kabobs. These combine shredded potatoes and carrots with a binder and are pan-fried like a pancake. The recipe makes eight. Gluten-Free Latkes In a mixing bowl, whisk together: 3 egg whites 3 TBS potato starch 1 tsp garlic salt (or regular salt) Directions: Shred 2 potatoes and 1 cup of carrots and add to the bowl. Form patties and place in a hot, oiled (1 TBS olive oil) skillet. Cook on medium heat until brown on one side. Flip, cover, and slowly cook until brown on the other side. For the July cooking adventure, practice making the side dishes and dessert. The side dishes for the “Glu-au” feature Coleslaw with toasted sunflower seeds, pineapple, carrots, and two colors of cabbage and Mango Madness Salad. We’ll also make a carrot glaze for the ‘fresh greens’ garnish. Gluten-Free Roasted Sunflower Seed Coleslaw Ingredients: 1/3 cup sunflower seeds 8 oz can of pineapple chunks (unsweetened, drained) 16 oz package coleslaw mix (with shredded carrots, purple and green cabbage) To toast the sunflower seeds, place them in a hot dry skillet. Keep them moving around the hot skillet until they toast. Add to coleslaw mix and pineapple chunks. Gluten-Free Coleslaw Dressing Ingredients: 7 oz. silken soft tofu 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1/2 teaspoon garlic salt 2 TBS olive oil 2 tbs Agave nectar (Note: Agave Nectar is a sweetener made from the Agave cactus and available in most grocery stores.) Directions: Steam the tofu for 10 minutes. Place tofu and all other ingredients in a food processor and process until smooth. Mix with coleslaw and sunflower seeds. Salt to taste. Another tropical salad to delight your taste buds with is the Mango Madness Salad. This salad features mangos and diced green and red peppers with an avocado and honey dressing. Gluten-Free Mango Madness Salad Ingredients: 3 mangos 2 TBS diced green peppers 2 TBS diced red peppers Dressing: 1/2 avocado 1 Cup pineapple juice 2 TBS honey Directions: In a mini-processor, process avocado, lemon juice and honey. Pour over diced mangos and peppers. Mix and serve. Mixed greens add a nice garnish to the plate and the food’s color is enhanced with a pretty glaze. Gluten-Free Carrot Glaze Ingredients: 1 cup carrot juice 2 TBS corn starch 1 tsp Agave nectar 1/2 tsp ground ginger Directions: Combine the ingredients in a saucepan. Whisk on high heat until it comes to a boil, and then lower heat to medium and whisk until mixture thickens. Place in a squirt bottle and refrigerate. Drizzle over plates to decorate before serving. The “Glu-au” dessert features wonderful, tropical pineapple and banana sundaes. If you are inviting children with multiple allergies, it might be good to have some non-dairy ice cream alternatives on hand such as Rice Dream or Tofutti. Gluten-Free Sugared Pineapples and Bananas Ingredients: 1/2 cup Sucanat 1/4 cup walnut oil 1 cup pure pineapple juice 2 sliced ripe bananas 1 cup fresh pineapple chunks Directions: In a saucepan, combine the sucanat, walnut oil and pineapple juice. (Sucanat is natural cane sugar.) Stir together until the mixture is at soft-ball stage (235 to 240 degrees). It will be the consistency of syrup. (This part can be made in advance.) Let it cool, add fruit, and serve over ice cream. In August, put it all together at an end-of-summer party. Invite ROCK or Cel Kids to the party so your children can meet others with similar dietary requirements. For information on a ROCK group (Raising Our Celiac Kids). To get ready for the party, consider activities for your guests. How about hula-hoop instruction, a limbo competition, tee shirt decorating and lei stringing? To prepare for these activities, think about hiring a teen in your neighborhood to demonstrate how to do the hula-hoop. For the limbo competition, you’ll need a long bamboo pole and two people to hold it on either end. You could play the Chubby Checker’s “Limbo Rock” song while guests exhibit their limberness. People at the tee-shirt station could paint their shirts using Hawaiian stencils, glitter and fabric paint. For lei stringing, you’ll need to purchase needles (large, dulled carpet needles would work fine), waxed thread, orchids or other flowers from your local florist. Lei kits and flowers are also available by mail order from Hawaii. Develop the guest list and send the invitations 3-4 weeks before the party. Ask for an RSVP one week before so you’ll know how many guests to plan for. Include a start and a stop time, so drivers will know when to retrieve your company. Ask guests to wear tropical attire such as a Hawaiian shirt or grass skirt to the party. Assign party management tasks to all hosts. Tasks include: Pre-party tasks: Shopping Food Preparation Party Area Preparation Activity Station Preparation Party Tasks: Activity Station Monitors (one per activity) Kebob Cooker Plate Assembly Sundae Assembly A week before: Purchase the party favors, activity materials, and decorations. Two days before: Develop the shopping list, purchase the foods, and start decorating the party room. One day before: make the ice cream topping (without adding the fruit) the salads, and the carrot glaze. Finish decorating the party room and set the table. The day of the party: cut the vegetables; marinate the proteins; chop fruit for the dessert to add to the warm sauce when you are ready to serve it; make a centerpiece with the top of the pineapple and some flowers in an arrangement and put out little bowls of dried, sugared pineapple, banana chips, Terra Potpourri potato chips and Mauna Loa macadamia nuts. Get ready to have some fun! Greet your guests with a shell necklace and ask them if they would like a Tropical Pineapple Smoothie. Gluten-Free Tropical Pineapple Smoothie Ingredients: 2 cups fresh pineapple 1 cup fresh pineapple juice 2 cups ice Directions: Place contents in a blender and blend until smooth. Serve with a pineapple garnish and a straw. Escort visitors to the party location and have them string leis and drink smoothies while waiting for the other guests to arrive. When all of the guests come, divide them into three groups and assign them to one of three activity stations: Hula Hoop instruction; Limbo Competition; or Tee shirt decorating. After 15 minutes, rotate guests to the next activity station. Before the last rotation, guests can take part in skewering their own kebobs at a separate station (depending on how old they are, and with adult supervision). Consider asking guests to mark their kebob with something distinctive (a unique skewer, or two veggies in a row) so they’ll be able to find theirs when cooked. While the kebobs are cooking, guests can participate in the last activity in their rotation. The table can be set with the centerpiece and a party favor menu with the recipes. Dining music can include ukulele and Don Ho selections. Salads, latkes and greens garnish can be placed on plates and served to each guest. The kebobs can be served on a platter in the center of the table. Heat the ice cream topping and add the fruit and make sundaes to serve for dessert and serve, or set up a sundae station and let guests build their own. Whew! This has been a summer filled with cooking, planning, entertaining and meeting new gluten-free friends. What could be more fun?
-
Dozens of Fun Gluten-Free Products for Summer
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 05/13/2021 - If you're looking for an easy way to enjoy a great gluten-free summer, here's a quick and easy guide. From ice cream and snacks to alcoholic beverages and candy, here's a list of great gluten-free products for summer all in one place. Gluten-Free Ice Cream Choose from over one hundred top gluten-free ice cream brands and flavors. Here are five top brands of gluten-free Ice cream bars, sandwiches & cones Gluten-Free Snacks & Chips Here's a list of gluten-free and gluten-safe Super Bowl & sports snacks. What are the best gluten-free potato chips? Cheetos and other top gluten-free cheese puff brands. Yes, most varieties of Doritos are gluten-free. Here's a guide. Gluten-Free Popcorn These major brands of popcorn are gluten-free. Gluten-Free Alcoholic Beverages Hard Lemonade Wondering if Mike's Hard Lemonade is Gluten-Free? Seltzers Wondering which alcoholic seltzers are gluten-free? Here's a list, including Bud Light Seltzer, and more. Ciders Here's a list of Stella and other top brands of gluten-free alcoholic cider. Beers Choose from refreshing and delicious gluten-free or gluten-removed beers. Ginger Beers Here are some top brands of gluten-free ginger beer. Gluten-Free Energy and Sports Drinks Here's a list of Gatorade and other top brands of gluten-free sports drinks. Here's a list of Red Bull and other top gluten-free energy drinks. Skittles, Cool Whip and Other Surprisingly Gluten-Free Foods From buckwheat to Velveeta, from Cool-Whip to Cheez Whiz, here are twenty-one popular foods and products that you might not know are gluten-free. Cool Whip Plenty of folks want a gluten-free, non-dairy way to enjoy all that great summer fruit, and Cool Whip is a popular choice for gluten-free non-dairy topping. Skittles What says fun like a handful of Skittles? Thankfully, Skittles are clearly labeled gluten-free. -
Celiac.com 03/10/2018 - There's something so fun about summertime picnics; everyone is always so excited to whip up a batch of their famous gluten-free pasta salad or cornbread. Whether you're bringing along the red and white checker tablecloth and wicker basket or simply using a towel and a canvas tote - there's always fun to be had at a picnic. It may be nothing fancier than a peanut butter and jelly sandwich but you're still likely to have a fabulous time with good friends and tasty food. After 30 years of picnics, I've seen just about every dish – the potato salad, the Jell-O mold and the deviled eggs. But no matter how faithful you are to your picnic favorites I'll bet you'll find a few tasty options below to keep your taste buds happy this picnic season. Here are a few of my tasty gluten-free favorites to bring along to my summertime picnic soirees. Fresh Mozzarella and Balsamic Peaches: Toss together 4 sliced peaches, 12 mini balls of fresh mozzarella, 2 tsp. balsamic vinegar, 1 small red onion, 2 Tbsp. rosemary, 2 Tbsp. olive oil, 1 tsp. lemon juice, sea salt and pepper. Beet Salad Pitas: Peel beets and grate them in a food processor; add ½ cup pistachios, 1 Tbsp. orange zest, 2 Tbsp. orange juice, 2 Tbsp. olive oil, 1 cup Greek plain yogurt and ½ tsp. fresh parsley stuffed into gluten-free pitas. Avocado Hummus and Fruit Skewers: Combine 2 ripe avocados, 1 cup black beans, ½ cup cilantro, 1 cup corn, 1 pint cherry tomatoes, sea salt, pepper, 1 Tbsp. fresh lemon juice, 1/3 tsp. chili powder and ¼ tsp. cumin in a food processor; pulse until smooth. Serve with fresh fruit skewers of apples, pineapple and jicama chunks. Curried Deviled Eggs: Hard boil a dozen eggs. Slice each egg in half, remove yolks. Combine yolks with Greek plain yogurt, curry powder, Dijon mustard, lime juice, sea salt, white pepper, cilantro, red onion and diced apple; mix well. Place a Tablespoon of mixture into each egg white half and serve. Sweet Potato Pesto Turkey Wraps: Combine 4 baked sweet potatoes, 8 Tbsp. olive oil, sea salt and pepper, 2 ½ cups fresh parsley, ½ cup pine nuts, 1/3 cup walnuts, 1 clove garlic, 1 tsp. lemon juice, ½ tsp. lemon zest in a food processor; pulse until smooth. Spread atop organic slices of turkey and roll up. Peanut Edemame: Toss together 1 cup cooked edemame, 1 Tbsp. smooth peanut butter, 1 tsp. honey, 2 tsp. warm water, 1 tsp. sesame seeds; gently toss to combine. Sunshine Tea with Fresh Mint: Combine 4 cups of boiling water, 4 green tea bags, 1 freshly sliced lemon and 1/3 cup fresh mint leaves in a large pitcher. Set in the sun for 8 hours. Serve over ice. Bon appétit!
-
- gluten free
- gluten-free picnic
-
(and 3 more)
Tagged with:
-
Preparing your Gluten Intolerant Child for Summer Camp
Lisa Cantkier posted an article in Summer 2013 Issue
Celiac.com 03/08/2017 - With summer coming soon, many parents want their child to experience summer camp. If your child has gluten intolerance (and/or other special dietary needs) the summer camp anticipation and experience itself can be anxiety provoking for you, and for your child. As a parent, it is normal to have concerns about sending your child to camp, of course, particularly when the camp is providing meals. Here are some simple tips to help you advocate for your gluten intolerant child, and keep him/her safe at camp this summer. Not only should parents be their child's advocate - parents also need to teach their child how to be a well educated self advocate. Many of these tips are also applicable to school settings, birthday parties and other social gatherings. Prior to each camp session, schedule a meeting with your child's supervising camp staff to discuss your child's dietary needs. Be very clear about what your child can and can't tolerate, as well as the short-term and long-term consequences of consumption of those foods. Bring copies of helpful facts and information, and even myths to educate the staff. You can also bring helpful books and/or videos to share. Any notes from your child's health professionals may be helpful as well. Let the staff know you mean business and you take your child's needs very seriously. Your child should never be turned away from a camp due to their dietary needs. That would be a conflict of the Human Rights Code! Request that your child's camp staff post an educational fact sheet in the camp office, staffroom, and main rooms in the camp building about his/her dietary needs and condition (e.g., celiac disease), as well as a list of foods that your child must avoid. Get a medical alert bracelet for your child, and list your child's condition(s) (e.g.,. celiac disease), as well as your child's dietary needs clearly (e.g., gluten intolerant). Allerbling.com is a great resource and they offer fun colors and patterns. Ask the camp staff if you can come into the camp one day and have a discussion with the campers about your child's condition/food intolerance. You can even find out if you can bring in props, such as products your child is and is not allowed. You might want to bring in a short video about celiac disease and the gluten-free diet. Find out if there will be birthdays being celebrated at camp, and then contact the parents of the birthday child the week before, and again the day before the birthday party to inform and remind them about your child's food intolerance. You could also offer to bring treats that your child is allowed. Send some "back up" snacks and treats for your child for camp staff to store, even if it's a package of cookies, or a cupcake – just in case there are celebrations or times when treats are given out that your child cannot have. Teach your child about his/her food intolerance, and teach your child to share the information with others. It is a good idea for your child to learn how to self-advocate at a young age. If your child is very young, you can teach through the use of puppets. Research shows that young children learn very well through the use of puppets. Many non-profit associations offer camps, support groups and educational programs for children. Gather information from trusted organizations such as the Canadian Celiac Association or the Celiac Sprue Association. Be positive – learn to look on the bright side, and teach your child to do so as well. There are many advantages to living gluten-free. Keeping positive and demonstrating strength will make your child stronger and better able to cope. Remind your child regularly that their differences are what make them special! -
Gluten-free Cheerios to Hit Canada this Summer
Jefferson Adams posted an article in Additional Concerns
Celiac.com 08/12/2016 - Cereal-maker General Mills has announced the debut of five varieties of gluten-free cereals in Canada by the end of summer. The five varieties include Original Cheerios, Honey Nut Cheerios, Multi-Grain Cheerios, Apple Cinnamon Cheerios and Chocolate Cheerios. General Mills is excited to offer gluten-free Canadians more gluten-free cereal options, says Emma Eriksson, director of marketing for General Mills Canada, said in a release. She adds that "gluten-free Cheerios products will maintain the same great taste that consumers love at the same price they're used to." All gluten-free Cheerios products will be clearly labelled "gluten free" on the front of the box. Gluten-free Cheerios was first introduced in the U.S. last summer. Gluten-free Cheerios products join other gluten-free cereals already sold by General Mills, including Rice Chex, Chex Honey Nut and Cinnamon Chex, with Chocolate Chex also launching in Canada this summer. Read more: insidetoronto.com -
Celiac.com 10/11/2016 - To follow-up to the article on traveling with celiac disease. We spent three weeks in England in September of 2013. About 1% of the children in Great Britain have celiac disease, and, for years, the country vied with Italy as the country with the most adults diagnosed with celiac disease. We traveled the entire length of the country, with me dreaming of all the gluten free foods I would be able to purchase. We were taken to several dress code restaurants and they did have gluten free menus, similar to the one page menus we have here. In grocery stores, they often have a dedicated aisle, which might be worth incorporating on this side of the ocean. The aisle is called "With and Without". It contains all the gluten free, kosher, diabetic, and vegetarian products they offer. Specialty products are also interspersed with their partner, standard products in other aisles. I only found one cream filled sponge cake, and I refused to pay $11.00 for a small square of Christmas cake. Britain uses buckwheat widely in breads and cereals, the same as Europe. Botanically, buckwheat is not a cereal. It is a member of the family Polygonaceae. (Try saying that fast!) U.K. and European manufacturers use Buckwheat in their gluten free foods, but there is evidence that some commercial samples of grain and flour may be contaminated with wheat. The health food stores we visited had a frozen, gluten free case, with white rice bread, and through the frost I could see some crumpets. I was very proud at how far we have come in the past ten years. The confusion between gluten free and wheat free is something that we have to train our eyes to pick up. Gluten free cereals will often have rolled oats in them, and if you are extremely sensitive, you may get sick. My husband picked up one of the exciting boxes of "Gluten Free" cereals, and when I became ill and covered in DH sores we started counting back 48 hours as we usually do to find the culprit. The cereal contained malt. How that slipped by I don't know. The prevailing opinion is that products with "more than" 20 parts per million (ppm) of gluten will cause damage to the small intestine. This baseline was established in 2007 and researchers in Italy (Am J Clin Nutr 2007):85:160-6 recruited 39 otherwise healthy men and women between the ages of 10 and 65 who had previously been diagnosed with celiac disease. It may be a good idea to have some questions in mind with regard to gluten free offerings while traveling. For instance, when asking about cookies, muffins and buns:- Are your gluten free products baked on site? If so, are they prepared on different equipment or in separate environment from other baking? If they are prepared off-site, are the products double wrapped? (not loose cookies in a two-sided glass compartment next to non-celiac baking) May I see the ingredients list? Some Are More Sensitive Than Others Did you know: (8/2013) A group of researchers affiliated with John Hopkins University focused on cross-contamination of gluten-free products in a recent study of patients who have persistent symptoms of celiac disease despite following a gluten-free diet. Jason Clevenger et al state in their conclusions that while the vast majority of celiac disease patients can safely consume up to approximately 20mg of gluten daily, some people develop significant intestinal signs at a much lower daily gluten exposure. Particularly sensitive patients, may need to reduce the risk of cross-contamination by largely avoiding gluten-free processed food, and being vigilant by reading the ingredients lists. In particular, such strategies might prevent a mis-diagnosis of refractory celiac disease. Oats About.com There has been an increasing amount of research where the majority of patients with celiac disease could tolerate limited amounts (no more than ½ to 3/4 cups) of pure oats. A small number of people with celiac disease, however, could not tolerate even pure, uncontaminated oats. In these individuals, a protein in oats called "avenin"triggered an immune response similar to that caused by gluten. There was no way to tell in advance which patient would be sensitive to avenins. What do the experts recommend? Most of the large-celiac societies and clinical treatment centres now advise patients with celiac disease to consider adding limited amounts of pure, uncontaminated oats to their diet under a doctor's supervision. Newly diagnosed patients, however, are advised not to eat oats until their celiac disease is well controlled, (that is, their symptoms have gone away and their blood test results are normal) In all cases, patients who add oats to their diet are advised to see their doctors three to six months later. Furthermore, celiac patients should not eat any products that contain oats unless the oats are clearly labeled as pure, uncontaminated, and gluten free. I still worry about the fields and what they grew there two years ago. Was it always oats? Eczema Did You Know: Another article in "About.com" asks the question, "Can Eating Gluten Free Help With Your Eczema Treatment?" "There may be another alternative for people seeking eczema treatment. The skin condition appears to be linked to celiac disease and the treatment for celiac disease, the gluten-free diet, may help treat eczema in some people." Unsteady On Your Feet? Ataxia is a failure of muscular co-ordination and/or irregularity of muscular action. DID YOU KNOW: that when you develop gluten ataxia, gluten can cause your body's disease-fighting white blood cells to attack your cerebellum, resulting in problems with your gait and motor-skills. It can also cause eye problems and other symptoms. (About.com Gluten Ataxia) In order to treat gluten ataxia, which involves gait, muscular and numerous other neurological problems caused by gluten, you need to maintain an extremely strict gluten-free diet. Brain Fog DID YOU KNOW: Brain Fog describes mental confusion or a lack of mental clarity. Dr. L Wilson on his website Dr. L.Wilson.com, states that brain fog is unrelated to depression, dementia or any other mental problem and yet it is rarely accepted as a real symptom that can help to arrive at appropriate diagnoses. "Since ataxia itself is a fairly rare condition, affecting only 8.4 people out of every 100,000 in the U.S., that means fewer still actually have gluten ataxia. However, the estimate of how many people with celiac disease and gluten sensitivity who have neurological symptoms is much higher." Mental Illness Food allergies can disrupt the sensitive balance of hormones and chemicals in the brain, resulting in problems from depression to schizophrenia, according to an article on AlternativeMentalHealth.com. People who are sensitive to gluten often suffer from malabsorption, leading to low levels of essential nutrients in the body. The body attacks gluten as if it were an invader, which damages the finger-like projections called villi that absorb nutrients when food passes through the small intestine. Malabsorption can inhibit mental development in children and lead to deficiencies in people at any age. When a person has a problem with cognitive function, his or her thought processes are directly effected. Examples include attention and concentration difficulties. People cannot feel brain tissue. The tissue is not designed to alert people to problems like itching, pain or swelling as occurs in other parts of the body, according to Dr. Kaskow.com. However, there is little research on brain fog. In some cases your fuzzy head may be related to fatigue and sleep problems that can occur with celiac disease. It may also be related to nutritional deficiencies. Brain Fog can also be related to fibromyalgia, ADD, adrenal fatigue and chronic fatigue syndrome. However, people with celiac disease and other autoimmune conditions, such as multiple sclerosis and rheumatoid arthritis also report problems with brain fog, as do people with gluten sensitivity. It appears to be a "catch-all" phrase and you may not find brain fog on the short list of common symptoms of celiac disease, even though people with celiac disease frequently report it. Some newly diagnosed celiac patients have told me that they suffered from brain fog for years. Dr. Alessio Fasano, director of the Massachusetts General Hospital Centre For Celiac Research, says that brain fog affects about one-third of his gluten sensitive patients, (it appears more commonly among those with non-celiac gluten sensitivity). Some Random Statistics DID YOU KNOW:at least some of these statistics? Celiac disease in the United States is so common now that if afflicts more than two million? That's about one in 133 people. Dermatitis herpetiformis affects 15 - 25% of people with celiac disease. (One in 2,500 Americans according to the Red Cross.) Italy reports about one in 250 people who have celiac disease. Could it be the pasta? Amazingly celiac disease is rare in Africa, China and Japan. I can understand China and Japan as their staple diet is rice. Kamut and Spelt DID YOU KNOW: Jason Clevens, PhD, is the principal scientist with the consulting firm Exponent Inc. He states that testing information shows more evidence that kamut and spelt are not gluten free? Researchers harvested immune system cells from 13 patients with biopsy proven celiac disease. They then tested the response of the cells to ancient and modern strains of wheat. All strains tested wheat positive, proving that kamut, spelt and other wheat varieties should be avoided on a gluten free diet because they provoke the same immune system response in those with celiac disease. Girl Guide Cookies DID YOU KNOW: 1/16/2014 On the lighter side NFCA Vice-President Jennifer North appeared on NBC Philadelphia alongside the Girl Scouts of Eastern Pennsylvania following the release of the new gluten free Girl Scout cookie option. January 16th was the official kick-off date of the Girl Scout Cookie season. Gluten free chocolate chip shortbread cookies! They announced the Pilot of the new variety. (Check out the video clip from NBC Philadelphia and keep your eyes and ears open with regards to their test product, or watch this site for further news! Beer DID YOU KNOW: (1/16/2014) About the controversy over gluten removed beer? There is no scientifically validated test to confirm whether all gluten particles are broken down during the removal process and current tests may not be able to identify these smaller particles, which can still cause intestinal damage in people with celiac disease. To help clarify the issue, Tricia Thompson, M.S., RD, of "Gluten Free Watchdog" consulted with a variety of experts from the fields of mass spectrometry, ELISA testing, and amino acid sequencing of gluten proteins. Tricia Thompson further explained why gluten removed beer is not yet considered safe for people with gluten related disorders. Her breakdown of this issue also includes details on alcoholic beverage labeling and the government bodies that regulate them. (To download visit GlutenFreeWatchdog.org or see Celiac Central. (I believe it is case sensitive) Beer whose labeling is under the jurisdiction of the TTB cannot be labeled gluten-free. Beer whose labeling is under the FDA can be labeled gluten-free provided all gluten-free labeling criteria are met. Who regulates barley-based "gluten removed beers, such as "OMISSION"? Beer that is made from both malted barley and hops such as OMISSION (has both malted barley and hops) regulated by the TTB. DID YOU KNOW:: Celiac Disease and Mental Health/NFCA indicates that celiac disease can affect how a person thinks and behaves. Behavior and social interaction are but two items on a list of many. It is a very serious web site that will encourage you to remain vigilant with regard to your gluten free diet.
-
Celiac.com 08/04/2016 - Did, or do you know the hidden dangers of celiac disease? Often we can spout off some of the things we have been told, heard or learned on this gluten free journey, but do you know the hidden dangers of unchecked or ignored celiac disease or gluten sensitivity? I myself was shocked by some of the research that is out there about the damage of consuming gluten. Some people who are diagnosed quickly are able to reverse the certain hidden and unknown problems. Did You Know that Medical facts listed by the Canadian Celiac Association in their Medical Facts bulletin of 2016 indicate that celiac disease now affects between 0.5% - 1% of the population of the USA, which is similar to the prevalence reported in Europe? World prevalence is estimated at 1 in 166, and celiac disease is now recognized as one of the most common inherited diseases. Did you know that it is the "untreated", (non-compliance to the strict adherence to the gluten-free diet) that can cause so many symptoms other than the gastrointestinal symptoms and villus atrophy that occurs in the majority of cases? Let's start out with the basic information that this is a genetically-based autoimmune disorder in which specific peptides from wheat, rye and barley (commonly referred to as "gluten") trigger progressive destruction of the villi of the small intestine. Gluten consumption can result in deficiencies of iron, folate, calcium and the fat-soluble vitamins (A,D,E & K) and an increased risk of osteoporosis, infertility and specific cancers of the gut. Did you know that the celiac has an increased risk of osteoporosis, infertility and specific cancers of the gut? This information is not intended to scare you with threats of the "BIG C", we all have enough fear of cancer, but it is intended to wake us all up to the complications of untreated celiac disease. The National Institute of Health warns of the following complications of celiac disease in patients who DO NOT follow the gluten-free diet. These problems can usually be blamed for the "symptoms of celiac disease" that are present when the patient is first diagnosed. In many cases, these complications can improve or go away completely if a gluten-free diet is STRICTLY followed. Sadly, there are still celiac patients who ignore the fact that this is a lifetime problem which as yet does not have a cure, despite false advertising to that effect (I was recently approached by someone who eagerly sells certain vitamins that guarantee they can rid me of not only celiac disease, but dermatitis herpetiformis (DH)--this person was involved in a multi-level marketing program that is inundating our local community, specifically approaching women who want to make additional income by selling this pre-packaged set of vitamins that come from Australia that are "guaranteed" to heal my autoimmune disorder). Did you know that malnutrition is fairly common even when patients are eating lots of healthy foods? They can become malnourished because the nutrients in the food are not being absorbed. These so-called vitamins that guarantee to heal celiac disease are not the answer, and a strict adherence to the gluten-free diet is the only answer. Vitamins and nutrients are excreted in the stool. Malnutrition caused by untreated celiac can cause weight loss, anaemia, and vitamin deficiencies that may result in fatigue, stunted growth, neurological problems, and low bone density. Science truly is sounding the alarm with regards to brain function and celiac disease, and new studies about what happens when gluten particles get into the brain of someone with celiac disease or gluten sensitivity are mind boggling. Did you know that decreased calcium levels and osteoporosis, specifically calcium and vitamin D (which are lost in the stool instead of being absorbed into the body) are leading to rickets in children, a type of kidney stone called an oxalate stone, as well as osteomalacia (softening of the bone), osteopenia and osteoporosis? Those of you who have been diagnosed as having gluten sensitivity are not left out because bone diseases can occur in people with milder forms who do not appear to have malabsorption. In such people bone density can actually improve once the gluten-free diet is started. Did you know that many celiac patients on the gluten-free diet find that once their intestines have healed, lactase (which helps us digest the lactose in dairy products and is produced in the cells that line the surface of the villi in the small intestine) production The cancer concern, according to most studies, is most prevalent in long-standing UNTREATED celiac disease. Gastrointestinal cancer, such as lymphoma, even with this increased risk, is still noted as relatively rare according to Nancy Lepid, celiac disease and gluten sensitivity Expert. Yet people with celiac disease may have a near two-fold increased risk of coronary artery disease compared with the general population, according to research to be presented at the American College of Cardiology's 63rd Annual Scientific Session. This study is the first to look at the association between celiac disease and coronary artery disease and adds to the evolving understanding of how systemic inflammation and autoimmune processes might influence cardiovascular disease development. Data also showed a slightly higher risk of stroke among people with celiac disease compared to controls. Time and time again it is repeated that celiac disease is a chronic inflammatory condition of the digestive system that can damage the small intestine, eventually interfering with the absorption of key nutrients. People with celiac disease are unable to tolerate gluten because gluten is thought to trigger an immune and inflammatory response in the gut. Did you know that researchers found a significantly higher prevalence of coronary artery disease among patients with celiac disease compared to the control population (90.5 percent compared to 5.6 percent, respectively)? Data showed a similar trend among younger patients those under age 65, (WOW!) That is younger!?!) Compared to those without celiac disease (4.5 percent compared to 2.4 percent). This is an important study because it highlights a specific patient population who might be at higher risk for coronary artery disease, even in the absence of traditional cardiovascular risk factors, according to R.D. Gajulapelli, M.D. , clinical associate at the Cleveland Clinic and co-investigator of the study. "Our findings reinforce the idea that chronic inflammation, whether it's from an infection or a disease, can have an adverse role in coronary artery disease and heart health in general." I was urged to have bowel scopes every five years when I was diagnosed with celiac disease and dermatitis herpetiformis, but I was never informed of the increased risk of coronary artery disease, or that people with celiac disease were slightly more likely to have high cholesterol. Dr. Gajulapelli himself said: "We were surprised by the strength of the association of the high prevalence of coronary artery disease, "Especially" in younger people. Patients and doctors should be aware of this association. If celiac disease affects an estimated 1 in 133 Americans, but experts believe upwards of 80 percent of people with celiac disease are under-diagnosed or misdiagnosed with conditions such as lactose intolerance and irritable bowel (often called the "Catch-all" diagnoses when a physician does not know what is wrong with a patient). Previous research shows celiac disease has been on the rise and is four times more common now than it was 50 years ago. The only treatment for celiac disease is adopting a gluten-free diet. So you believe that these rapidly growing numbers are directly related to earlier or better diagnosis, or the education of physicians today? I prefer to believe that it is the better education of the family physician with regard to the signs of celiac disease. To close I wanted to surprise you with some statistics with regards to the sales of gluten-free products, which in 2010 reached $2.6 billion, and were expected to exceed more than $5 billion in 2015. This year, with the increase in prepackaged gluten-free foods and the marketing restaurant guidelines one could estimate that it will be well over $15 billion. Celiac patients used to have to prepare everything from scratch, but we are quickly buying into the boxed fast-food "celiac generation".
-
Celiac.com 07/21/2015 - This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts. Ingredients: 2 tablespoons olive oil 1 pound fresh brown mushrooms tops, cleaned, stem removed 1 red bell pepper, cored and sliced into wide slices 1 yellow bell pepper, cored and sliced into wide slices 1 orange bell pepper, cored and sliced into wide slices 6 fresh green zucchinis, sliced ¼-inch thick, lengthwise 6 fresh yellow zucchinis, sliced ¼-inch thick, lengthwise 3 tablespoons grill seasoning (recipe below) Directions: In a mixing bowl, toss vegetables with oil until well-coated. Add grill seasoning, and toss again, making sure vegetables are well-coated with seasoning. Using tongs, place vegetables on a medium hot grill. Cook until vegetables are well-seared, but tender. Be sure to flip them midway through to cook each side. Serve with rice and fish or meat of choice. Gluten-Free Grill Seasoning Ingredients: 3 tablespoons fresh coarse ground black pepper 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground coriander 1 teaspoon crushed red pepper flakes 2 teaspoons ground paprika 2 teaspoons ground cumin Directions: Mix all ingredients together well and store in an airtight container. Use it for anything you're grilling or when you're looking for a grilled taste. Vary ingredients as desired, keeping basic ingredient ratios in mind.
-
A perfect dish for your summer BBQ or picnic! Gluten-Free and Vegan Ingredients: 1/2 pound gluten-free penne pasta 3 large zucchini, thinly sliced crosswise 4 baby portabello mushrooms, thinly sliced 1 (10oz.) package frozen corn kernels, thawed and drained 4 cups fresh spinach 2 tsp. grated lemon zest 2 Tbsp. lemon juice 2 Tbsp. extra-virgin olive oil 2 chives, finely chopped ¼ tsp. chili powder ½ tsp. sea salt ¼ tsp. freshly ground black pepper Instructions: In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine. Pour olive oil mixture over cooked pasta mixture; gently toss to combine. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve. Serve chilled or at room temperature.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):