Celiac Disease

Official Website of Celiac-Disease.com

You are here: Home / Archives for Gluten-Free Diet

Gluten-Free Diet

Recipe: Rich Pistachio and Dried Cranberry Rice Pudding

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Christmas is one week from today! I thought this would be a great time to share a recipe from Setton Farms for Rich Pistachio and Dried Cranberry Rice Pudding. This is a great recipe to bring along to a family gathering or serve at home for a special treat. I also love that the recipe is dairy-free in addition to gluten-free.

Rich Pistachio and Dried Cranberry Rice Pudding

Serves 4-6 Ingredients:

  • 3/4 cup short-grain organic arborio rice
  • 3 cups organic unsweetened almond milk
  • 1/3 cup organic evaporated cane sugar
  • Dash sea salt
  • 1/2 vanilla bean, split lengthwise
  • 2 cinnamon sticks
  • 2 slices (1 inch thick) lemon peel
  • 1/4 cup dried cranberries*
  • 1/3 cup Setton Farms Pistachio Kernels, roughly chopped

*To make the dish even faster, substitute 4 Setton Farms Pistachio Chewy Bites, roughly chopped

Directions:

In a 4-quart pot and add rice, almond milk, sugar, and sea salt. Stir gently. Cover and cook for about 5 minutes, or until at a simmer. Add vanilla bean, cinnamon sticks, and lemon peel to the rice. Stir once more and then partially cover. Cook at a simmer over low heat until rice is tender and liquid is almost absorbed, stirring occasionally for about 18 minutes. Stir in dried cranberries and Setton Farms Pistachio kernels or the Pistachio Chewy Bites. Serve warm or chilled.

The Sourcing of Oats

Last Updated on by the Celiac-Disease.com Staff 4 Comments

Let’s talk about oats, shall we? Oats themselves are gluten-free but may be contaminated by the process by which they are grown, transported, and manufactured. It used to be that In order for oats to be considered gluten-free, they must follow a purity protocol. This includes being grown, harvested, and processed in a gluten-free environment. Now there are several companies that have moved to use oats that have been mechanically or optically separated from gluten-containing grains. The scary thing? These oats are still marked “gluten-free.”

Some of these companies are solely using mechanically separated oats, while others may be using a combination of purity protocol oats and mechanically separated oats. In early November Tricia Thompson, of gluten-free Watchdog, shared on her Facebook page that both Nature’s Path and Bob’s Red Mill were using mechanically separated oats in their gluten-free products. Quaker Oats is also using the same mechanically separated oats for their new gluten-free oatmeal.

So where does this leave us? All products labeled “gluten-free” must meet the FDA’s ruling of having less than 20 ppm gluten, but the way I understand it is that not every batch is tested. Each company has its own process and while some test every batch, some test a sampling of the batches and then use an average. If the product says, “no gluten ingredients used” they are exempt from the FDA’s ruling.

Eating oats on a gluten-free diet for those with Celiac Disease is a personal choice. This decision should be well thought out and discussed with your physician. If you go ahead and eat oats, pay attention to how you feel after you eat them and in the following days.

Do you eat oats? If so, do you eat purity protocol oats or any “gluten-free” oats?

Gluten-Free Recipes for the Thanksgiving Holiday

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Today’s post will share a couple of classic Thanksgiving recipes made the gluten-free way. Just because something is gluten-free doesn’t mean it is taste-free, right? Whether you are hosting Thanksgiving dinner or bringing a dish to share, these are sure to please.

Both recipes come to us courtesy of Ancient Harvest. If you are unfamiliar with Ancient Harvest, they manufacture great-tasting, non-GMO, organic, gluten-free foods.

Green Bean Casserole Recipe

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, chopped
  • 1 (8 oz) can of sliced water chestnuts, drained
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • ½ cup low-fat milk*
  • ¼ cup white wine
  • 2 tablespoons Ancient Harvest™ quinoa flour
  • 1 pound fresh green beans, trimmed and sliced, or frozen green beans, (about 4 cups)
  • 1 cup plain yogurt*
  • 3/4 cup Ancient Harvest™ quinoa flakes
  • 2/3 cup sliced almonds
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • *Optional ⅓ cup grated parmesan cheese

Instructions

  1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion, garlic, mushrooms, water chestnuts, thyme, salt, and pepper. Saute for 5 minutes.
  3. Add milk, wine, and quinoa flour. Bring to a simmer, stirring constantly to prevent clumping.
  4. Add green beans and cook, stirring, until heated through, 3-4 minutes.
  5. Remove from heat and stir in yogurt. Transfer to the prepared baking dish.
  6. Combine the remaining tablespoon of olive oil, quinoa flakes, paprika, garlic powder, and cheese if used in a shallow dish. Sprinkle topping over the casserole.
  7. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
  8. To make vegan, substitute almond milk and plain, unsweetened coconut milk yogurt for low-fat milk and yogurt; omit the cheese.

Sweet Potato Casserole with Quinoa Pecan Topping Recipe

Ingredients

For the potatoes:

  • 2 pounds sweet potatoes (3- 4 medium)
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • dash salt

For the topping:

  • ½ cup Ancient Harvest™ quinoa flakes
  • 1 tablespoon packed brown sugar
  • ½ cup finely chopped pecans
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon melted butter or coconut oil

Instructions

  1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
  2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, for 5 minutes.
  3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add maple syrup, milk, vanilla, egg, salt, and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
  4. To prepare the topping: Mix the quinoa flakes, brown sugar, pecans, and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake for 40-45 minutes. Serve warm.

Pumpkin Quinoa Cheesecake Recipe

Ingredients

For the crust:

  • 1½ cups almond meal or finely ground almonds
  • 1 tablespoon packed brown sugar
  • ¼ cup melted butter or coconut oil
  • Cooking spray

For the filling:

  • 1 cup cooked Ancient Harvest™ Traditional White Quinoa
  • 1 8-ounce block reduced fat cream cheese
  • 1 cup full fat plain Greek yogurt
  • 1 15-ounce can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs

Instructions

  1. Preheat oven to 350° F.
  2. To prepare the crust: Mix all ingredients in a bowl. Press the crumb mixture into the bottom and upsides of a 9-inch springform pan coated lightly with cooking spray. Bake for 10 minutes, or until just browning on the edges. Remove from oven and let cool.
  3. Reduce heat to 325°.
  4. To prepare the filling, mix the first 8 ingredients (quinoa through vanilla) in a food processor until smooth.
  5. Add eggs one at a time; process after each addition until just blended.
  6. Pour the filling into the prepared pan. Bake with a pan in a hot water bath for 50 minutes or until almost set. Turn the oven off and partially open the door. Cool the cheesecake in the oven for 30 minutes. Remove from oven and let cool.
  7. Once cooled, wrap the cheesecake in plastic wrap and chill for 4+ hours.

Decadent Pecan Plan Recipe

Ingredients

  • 1 3⁄4 cup cooked Ancient Harvest™ White Grains Traditional Quinoa
  • 1⁄2 cup Brown Rice Flour (for the crust )
  • 2 tablespoons Ground Flax (for the crust)
  • 4 tablespoons Vegan Stick Butter (for the crust)
  • 4 tablespoons Dark Amber Maple Syrup (for the crust)
  • 3 tablespoons Ground Flax
  • 9 tablespoons Warm Water
  • 2 tablespoons Vegan Stick Butter (I used Earth Balance)
  • 1⁄4 cup Apple Cider
  • 3⁄4 cups Coconut Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Bourbon
  • 1 teaspoon Molasses
  • 1⁄2 cup Dark Amber Maple Syrup
  • 1 teaspoon Salt
  • 4 tablespoons Cornstarch
  • 1 cup Cubed Butternut Squash
  • 1⁄2 cup Vanilla Almond Milk
  • 2 cups Whole Pecans

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare your flax eggs: Mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.
  3. Combine crust ingredients. Bake for 12 minutes, then take out of the oven until pie filling is ready.
  4. In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.
  5. Cook your butternut squash — I microwaved mine covered with 1/2 cup of water for 4 minutes on high. Then, drain the water and add in the almond milk. Use an immersion stick blender to puree.
  6. Add the butternut squash/almond milk mixture to the syrupy mixture on the stovetop. Then stir in pecans.
  7. Pour into the partially-baked pie crust, and then bake an entire pie for 40 minutes.
  8. Let cool for an hour before slicing.

These recipes come to us courtesy of Ancient Harvest. You can find Ancient Harvest products in natural food and grocery stores nationwide. Happy Thanksgiving!

Thanksgiving Gluten-Free Turkey Talk

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Thanksgiving is just around the corner, so it is time to purchase the turkey. Turkey itself is gluten-free, but always make sure to check the gravy packet and other ingredients or seasonings that may have been added. Additionally, if you are attending Thanksgiving dinner someplace else, make sure the turkey wasn’t cooked with stuffing inside. Unless the stuffing is gluten-free, the turkey won’t be gluten-free if the stuffing is cooked inside.

Jennie-O conveniently offers an Oven Ready Whole Turkey that goes from freezer to oven. No thawing needed! Product features:

  • Gluten-free
  • Preseasoned
  • Comes sealed in our Fool-Proof cooking bag
  • Gravy packet included

Ingredients:

Solution Ingredients: Water, Seasoning (Maltodextrin, Dehydrated Turkey Broth, Onion Powder, Salt, Yeast Extract, Carrot Powder, Dextrose, Natural Flavors, Garic Powder, Annatto (color)), Sodium Phosphate, Salt, Sugar. Rubbed with: Salt, Maltodextrin, Sugar, Dextrose, Onion Powder, Spices, Carrot Powder, Garlic Powder, Paprika (Color), Extractive of Turmeric (Color). Gravy Ingredients: Water, Gravy Seasoning (Detrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

The back of the package even says, “no gluten” right under the ingredient list.

We made this turkey last year for Thanksgiving and were very impressed. I had a lot of skeptical friends and family before I made this. No one believed it went right from the freezer to the oven. It was flavorful and moist and could not have been simpler to make. If you are short on time or don’t like messing with a raw turkey, this is the way to go! Jennie-O Oven Ready Whole Turkeys can be found at Walmart. Check the location finder to make sure the store closest to you carries it.

Seeking Thanksgiving recipes? Check out our Gluten-Free Thanksgiving recipes.

Memorial Day Asian BBQ Style

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Memorial Day kicks off the summer grilling season and what better way to do that than with some unique recipes from San-J? San-J offers a wide variety of Tamari, Shoyu, and Cooking Sauces in addition to Miso, Salad Dressings, and Crackers.

Some of our favorite San-J Cooking Sauces are Thai Spicy, Asian BBQ, and Orange Sauce. The recipes below use Asian BBQ.

Fire Roasted Grilled Vegetable Salad

Fire Roasted Grilled Vegetable Salad VertIngredients

  • 3 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons  Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 6 ears of Corn, shucked
  • Vegetable Oil
  • 4 Green Onions
  • 2 Poblano Peppers
  • 2 Red Bell Peppers
  • 1 Seedless Cucumber, peeled and chopped
  • 1 Tomato, large, seeded, and chopped
  • 2 cups Baby Arugula

Directions

In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.  Heat grill to high. Brush the corn lightly with one and place it on the grill grates. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl. Brush the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.  Place the poblanos and bell peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl, and cover. Let sit for 10 minutes. Remove the skin from the peppers by gently rubbing them. Cut in half and scrape out the seeds. Chop and add to the corn along with the cucumber, tomato, and arugula.  Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time. Serves 6.

Grilled Asian BBQ Shrimp

Grilled ABBQ Shrimp Fire Roasted Grilled Salad VertIngredients

  • Skewers
  • 6 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons Butter, melted
  • 1½ pounds Shrimp, large, peeled, deveined, tail on
  • Vegetable Oil

Directions

If using wooden skewers, soak them in water for 30 minutes. Combine the San-J Asian BBQ Sauce and melted butter and pour into a large food storage bag. Add the shrimp, close the bag, and flip several times to coat the shrimp. Marinate in the refrigerator for 10 minutes. Thread 2 – 3 shrimp on each skewer.  Discard any remaining marinade. Heat the grill to medium-high, brush the grill grates with oil, and grill the skewers for 2 minutes per side. Serves 6.