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      Frequently Asked Questions About Celiac Disease   04/24/2018

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

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Found 9 results

  1. Celiac.com 09/20/2016 - Pears freshen up this fall classic and make it perfect for summer or the early days of fall. Served warm or chilled, this soup makes a great focal point of a light dinner. Ingredients: 4 tablespoons butter 4 cups chicken broth 4 ripe pears, peeled, quartered and cored 2½ pounds butternut squash, peeled, seeded and cut into 2-inch chunks 2 medium tomatoes, cored and quartered 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly 2 cloves garlic, crushed 2 tablespoons extra-virgin olive oil ½ teaspoon salt 1 sprig rosemary Freshly ground pepper, to taste 1 tablespoon thinly sliced fresh chives, or scallion greens Heavy cream Directions: In a 4-quart saucepan melt the butter over medium-high heat, add the leeks and garlic, and sweat them a bit. Add squash, tomatoes, and pears, and sweat them a bit. Add salt. Pour in just enough stock to cover the main ingredients. Add sprig of rosemary, and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Or carefully blend in small batches. Add a touch of cream and season, to taste. Top with fresh pepper, and sliced fresh chives, or scallion greens, and serve warm or chilled.
  2. Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup. Ingredients: 4 ears of fresh corn, removed from the cob 2 tablespoons olive oil 1 medium onion 1 clove garlic, sliced thin 2 cans chicken broth 2 large fresh zucchini 8 ounces fresh green beans 1 can diced tomatoes in juice Coarse salt ground pepper Directions: Filly husk and clean the corn of any corn silk. Trim the tip off each ear of corn. Get a wide bowl, and one at a time, stand each cob on its end, and gently slice downward with a sharp knife to release the kernels. Toss out the cobs, and set the kernels aside. In a stock pot, heat oil to medium hot. Add onion, and stir in salt and pepper. Continue to stir, while cooking about 3-5 minutes, until onion is clear. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, and tomatoes with juice. Simmer 10-12 minutes until vegetables are cooked, but somewhat crisp, to taste. Season with salt and pepper. Serve with cooked brown rice, as desired.
  3. Celiac.com 08/12/2014 - Here’s another easy summertime drink that will turn a few heads. It blends watermelon with sweetened lime juice and crushed ice to deliver a refreshing burst of summer! Ingredients: 8-10 cups seedless watermelon chunks (about 2 pounds) 2-3 tablespoons Rose’s Lime Juice, to taste 3 tablespoons fresh lime juice 2 cups crushed ice lime slices for garnish vodka, rum, or tequila, as desired (select gluten-free varieties if you have concerns) Directions: Combine all ingredients in a blender and puree until smooth (add a few tablespoons of water, if necessary). Add lime juice to get desired sweetness. Transfer to a pitcher filled with ice and serve in tall glasses. Garnish with lime slices. For a grown-up version, add vodka to taste, as desired.
  4. Okay, so it's still a little early for peaches, but peach season is just around the corner, and when it comes, one of my favorite things to make with peaches, especially early in the season, is a tasty peach crisp. This version comes together quickly and delivers a delicious peach crisp that will have your eaters asking for seconds in no time. Makes about six portions, so scale accordingly. Ingredients: 6 fresh peaches, peeled, pitted and sliced ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup gluten-free all-purpose flour ¾ cup white sugar ½ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter Directions: Heat oven to 375 degrees F (190 degrees C). Place the peaches in the bottom of a greased, 8-inch square baking dish. Sprinkle peaches with vanilla and almond extracts. In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Use a pastry cutter to cut the butter into the flour mixture until the mixture forms pea-sized crumbs. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned. Note: Some gluten-free flours do not brown as well as regular flour, so be careful to avoid overcooking. Serve with vanilla ice cream, frozen yogurt, or regular plain yogurt, as desired.
  5. In my house, summertime means fresh vegetables and great salads. Salads are a quick and easy way to add splash to just about any meal, and to add extra nutrients to your diet. They are packed with fiber, vitamins and minerals, and can brighten your palate, along with your meal. Here's an easy recipe for one of my favorite, delicious summertime salads. It is quick, easy and very flexible. It can be made as is, or adapted to your favorite vegetables, or to what you have on hand. However you make it, it's sure to help keep you and your guests happy and healthy and smiling all summer long. Ingredients: Red leaf or green leaf lettuce Heirloom tomato wedges Organic carrot, shredded Red bell peppers, sliced thin Avocado, peeled and sliced Sunflower seeds, roasted Cucumber, peeled and sliced Cilantro, in small sprigs (as desired) Directions: Rinse lettuce and pat dry with a paper towel or spin it in a salad spinner. Tear lettuce into pieces of desired size and toss into a large salad bowl or individual serving bowls. Place desired quantities of other fresh ingredients into the bowl(s). Top with sunflower seeds. I've found that adding some cilantro sprigs to my salad really makes it pop with flavor. If you don't like cilantro, feel free to skip it. In fact, you can feel free to add and subtract any ingredients at will. Add your favorites, or skip what you don't like. This particular salad offers numerous variations, all delicious. Serve with honey-mustard dressing on the side. Honey-Mustard Vinaigrette Salad Dressing Ingredients: 1 cup olive oil 1 clove garlic, peeled & sliced in half 1 tablespoon dijon mustard 1 tablespoon honey 3 tablespoons white wine vinegar salt pepper Directions: Rub the sides of a bowl with garlic, then discard. In the bowl whisk together mustard, honey and vinegar. Slowly whisk in the olive oil. Season with salt and pepper. Scale recipe as needed.
  6. After dinner at a local Mediterranean restaurant, the waitress suggested my friend and I try the farmer's market fresh lemon soufflé for dessert. What followed was nothing short of culinary bliss, with ooh's and ahh's over the sweet, airy, lemony, delight. Realizing that most soufflé's contain a bit of flour, I resolved to replicate the joy in a gluten-free version. I've done a pretty good version using just corn starch, but I've been experimenting with various flours and starches as a substitute for the 2 tablespoons of wheat flour the recipe usually requires. This is the best I've come up with, so far. I will continue to tinker, as should you. Enjoy! Ingredients: 1/2 stick of butter (for greasing cooking dishes) 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup whole milk, raw if possible 1/4 cup fresh Meyer lemon juice* 1 teaspoon grated Meyer lemon zest* 2 large egg yolks 3 large egg whites 1 tablespoon sorghum flour 1/2 tablespoon potato starch (plus a dash more, as needed) 1/8 teaspoon salt 1/8 teaspoon cream of tartar (McCormick's) Powdered sugar (gluten-free) *Note - If Meyer lemons are not available, you may substitute regular lemons. Directions: Place oven rack in the lowest possible position. Heat oven to 400° F. 2. Butter 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate until ready to use. 3. Mix milk and lemon zest in a small saucepan and scald over medium heat. Remove from heat, and cool. Use an electric mixer, or hand beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. Gradually mix in sorghum flour and 1/2 tablespoon of potato starch until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt. Heat mixture on low (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy (add more potato starch as necessary). Remove from heat, and cool completely. You can do this up to 2 days in advance, and store it sealed in the refrigerator. Just make sure you bring it to room temperature before cooking.) Place egg whites and cream of tartar into a separate bowl and mix at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over-beat; egg whites will appear dry and granular if they are over-beaten.) Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Be careful not to over-mix. Pour mixture gently into prepared soufflé cups to top of rim. Cleaning the rim with your finger will help the soufflés to rise properly. Bake at 400° for 10 minutes; lower heat to 350°, and bake 4 more minutes or until the soufflé has risen above dish, the outside is set, and the inside remains a bit loose and jiggly when shaken Remove from oven, dust with powdered sugar, and serve immediately in the same containers.
  7. A good Gazpacho soup is a thing of joy that will put a smile on your face, and leave you begging for more warm days to relish this chilled delight. This particular Gazpacho recipe is easy to make, and delivers big flavor, along with a cool refreshing punch to the palate. Ingredients: 4 Roma tomatoes, quartered 2 cucumbers, peeled and halved 1 large sweet onion, peeled and halved 1½ cups green bell pepper, diced â…“ cup chopped fresh chives 4 ounces (1 jar) diced pimentos, drained 4 cups tomato juice â…“ cup olive oil ½ cup red wine vinegar ¼ teaspoon red pepper hot sauce 1½ teaspoons salt ¼ teaspoon ground black pepper 1 cup gluten-free croutons (optional) Directions: In a blender combine two tomatoes, one cucumber, half an onion, one quarter green bell pepper, pimentos and ½ cup tomato juice. Pureé the vegetables for 30 seconds or so. In a large bowl mix vegetable pureé with remaining tomato juice, â…“ cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls. Garnish with chives and gluten-free croutons as desired. Top with additional vegetables as desired.
  8. Okay, so pretty much all guacamole is naturally gluten free. Still, guacamole is one of the summertime treats that fuel California, and many other lucky places. High in protein, vitamins, and beneficial oils, and blessed with a wonderful rich flavor, avocados are one of earth's true superfoods. This guacamole will keep folks coming back for more. Ingredients: 3-4 ripe avocados 1 lemon or 2 limes ¼ cup cilantro, chopped ¼ cup sweet onion, chopped (optional) When it comes to guacamole ingredients, less is more. I generally only use avocado and lime or lemon in my guacamole. I never put tomatoes in guacamole, as the acidity works against the avocado. The same is true of onion. I don't use it in guacamole. I simply serve salsa that includes onion and tomato along side the guacamole, so guests can mix as they like. That way they may mix tomatoes and onions in the salsa with the guacamole, or simply savor the rich, full taste of the avocado. Directions: Slice avocados in half and spoon flesh into a large bowl. Discard pits and skin. Mash with a fork and fold, or, for chunkier guacamole, simply run a thin bread knife through the avocados in multiple directions and fold gently until desired mixture is reached. Serve with chips, tomato salsa, and/or green chili salsa. Tip: Mix guacamole with Herdez salsa verde and cilantro and serve with any white fish. Yum!
  9. Just about everyone's favorite. Pancakes have to be at the top of the cravings list for people new to a gluten-free diet. Good gluten-free pancakes are definitely at the top of the favorites list for gluten-free folks in the know. However, in summer, when the blueberries and peaches are here, I like to whip up a batch of blueberry or peach pancakes, or, if I'm feeling especially summery, a batch of blueberry-peach pancakes. I like to use Bob's Red Mill, but I've used Sylvan Border Farms with equally good results. Tip: When using milk, I use raw unpasteurized milk. Raw milk is hypo-allergenic and does not trigger lactose intolerance. If you can't use raw milk, try buttermilk or yogurt. Ingredients: 1 ½ cups Bob's Red Mill Gluten-free Pancake Mix ¾ cup milk, buttermilk, or yogurt 1 tablespoon olive oil 1 large egg A few blueberries 1 peach Directions: Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high. Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully. Slice peaches about 1/8 inch thick. Spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across. Once the batter is in the pan and cooking, add peach slices in a pinwheel pattern. Add blueberries between the peach slices. When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the fruit side. It's okay if the sugars in the fruit caramelize a bit from the heat. Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done. Garnish with peach slices and blueberries. Serve with butter and pure maple syrup. Other fruit possibilities: Nectarines Bananas Apples Strawberries Blackberries