Celiac News

Roast Capsicum (Bell Peppers) and Quinoa Salad
         

Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook.
Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato
Nice served with grilled chicken or meats -- posted by **Jubes**
         

http://www.recipezaar.com/410354
         

Blood Orange Compote With Star Anise
         

From San Francisco Chronicle & SFGate.com.  "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal.  Serve the compote with biscotti or other cookies for dipping." -- posted by Trnquilit
         

http://www.recipezaar.com/410308
         

On a cold wintery day this is a superb soup to warm up your bones with ginger and cinnamon undertones. The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this so that it would be more suitable for a cold winter climate. -- posted by Vegetarian Hostess

Passed onto me by a sorority sister who was vegetarian. It's a great, classy summer BBQ item, and it's got a fabulous sweet and tangy flavor. Goes great with a rice pilaf and white wine. -- posted by AllergyGirl

Barbacoa De Veracruz
         

This recipe was given to me by my husband's brother.  Definitely mouth watering, savory, spicy, and filling! -- posted by Tiny_Toodles
         

http://www.recipezaar.com/410290
         

This is adapted from a blog called Peas and Thank-you. This has everything your body needs: good carbohydrates, lean protein, a fruit and and a vegetable! It's a great after school snack for hungry little munchkins who want junk food. I make a huge glass of it to replace a meal or you can share it with someone! This is NOT terribly sweet. It's mostly just very chocolate-y and pretty heavy. I would add a good form of sugar to make it sweeter such as agave or maple syrup. You can't taste the spinach but if you don't drink it while it's really cold it can smell a little raw and leafy at room temperature. The measurements are VERY approximate as I despise measuring tools. I generally cram as much spinach as I can into my single serve blender. I added in my brand preferences into my ingredients list as well. I hope you love this! I also made the instructions in the order which you should the add ingredients to the blender, just in case you own a crappy one like I do. -- posted by rammynoodles

Three New Research Projects Into Coeliac Disease
           

Coeliac UK, the national charity for people with coeliac disease, announces it has granted funding for three medical projects totaling £300,000 over three years. 1 in 100 people in the UK has coeliac disease, an autoimmune disease caused by intolerence to gluten but only 1 in 8 or 12.5% of those have been diagnosed. There i...

Gluten Free Dessert Bread W/ Coconut & Chocolate Chips
         

Gluten Free does not have to mean dessert free! I came up with this dessert bread recipe that is really easy AND tasty! I am the one who needs to be Gluten Free, but my husband loves this so much, he usually eats most of it himself! -- posted by Food Addict!
         

http://www.recipezaar.com/410207
         

This recipe came from TammysRecipes.com. I just made it gluten free. The credit for the amazing flavor goes to her. It's a creamy chicken and asparagus casserole with rice. -- posted by The Natural Mommy

Lucas's Dairy Free Lasagna
         

I created this recipe as a way of getting my 2 year old grandson to eat meat (which he is reluctant to chew) and get some iron into this diet.  He is allergic to wheat products, dairy and tomatoes.  This recipe is easy to make and tastes delicious.  I make it in a dish about half the size of a normal lasanga dish.  When cold, I cut the lasagna into 8 servin...

Qeema in the Iraqi culinary lingo is a traditional stew of finely diced meat (and hence the name qeema, which, etymologically is an ancient Akkadian word, which means 'chopped into small pieces) with split chick peas and a dried variety of small sour plums, called aloocha in middle and southern Iraq. Margat qeema is traditionally associated with the holy month of Muharram (the first in the Islamic lunar calendar year). On ‘ashour -- the tenth day of this month -- this stew along with rice, hareesa (wheat porridge), and zarda w’haleeb (yellow and white rice pudding) are distributed to neighbors and passers-by in commemoration of the death of Imam Hussein, grandson of the prophet Mohammed, and religious leader at the time. When he went to Kufa to press his claim to the caliphate, he was killed in battle on the plains of Karbala on the tenth day of Muharram. In consistency, this stew is rather dense. For an authentic flavor, instead of lime juice use 1 teaspoon crushed dried lime, seeds removed (also known as laymoun Omani), available at Middle Eastern stores. Iraqis call it noomi Basra. -- posted by Chef Nawal

The chefs have spoken. Upcoming food trends, it seems, will lead diners into deeper healthier, but unfamiliar, territory. The Canadian Restaurant and Foodservices Association (CRFA) surveyed 400 chefs last January and February, and asked them to ...

Q: I have recently had to adjust my diet to avoid gluten and wheat products. Despite many efforts, I have been unable to make a decent baking powder biscuit or Irish soda bread or scone ... all of which I could make quite handily with my "old ...

Other less common but no less important reasons include appendicitis, irritable bowel syndrome, celiac disease and inflammatory bowel ... or urine samples or imaging studies to help rule out certain diseases. Dietary and family history can also aid ...

Red Cabbage, Kale and Carrot Salad
Serves 2
Can be doubled | Can be halved

This really is a perfect little winter salad. All three of these hearty vegetables are easy to find during cold weather. They also keep well when stored in the fridge. In fact, that’s how this recipe came to be created in our own kitchen. We were roasting a chicken for dinner one Sunday afternoon and I was looking for something salad-y to go with it. We had no lettuce, so I dug around in the vegetable crisper. Within minutes a nutritious, delicious, seasonal salad was born. The colors are gorgeous. The flavors are earthy and fresh. The dressing – so simple, yet it really brings the whole dish to life! You can easily turn this into an entree salad by tossing in some protein such as cubed tofu or shredded chicken. Try experimenting with different oils, too. Each offers its own nuance to the flavor of the finished dish.     ~ Susan

Ingredients

1 1/2 cups julienned red cabbage
1 1/2 cups shredded carrots
1 1/2 cups julienned kale
juice of 1 large lemon (about a quarter cup)
1 tablespoon wheat-free tamari (soy sauce)
2 teaspoons oil of your choice – I’ve used extra virgin olive oil, cold pressed walnut oil, unrefined peanut oil and toasted sesame oil, all with delicious results

Instructions

Place the prepped veggies in a mixing bowl.

Drizzle in the lemon, tamari and oil.

Toss well.

Taste and add a bit more lemon and tamari as you like. The small amount of oil is just enough to tie everything together.

Serving Suggestions

This salad is great with grilled chicken cutlets or a whole roasted chicken. Add a side of quinoa or boiled new potatoes and dinner is served.

Try this salad with pan seared tofu, broiled fish or grilled steak and a side of brown rice.

Add some cubed tofu or shredded chicken into the salad and serve over a small nest of whole wheat angel hair or buckwheat soba noodles (add more tamari and lemon as needed to keep the flavors lively).

WEDNESDAY, Feb. 24 (HealthDay News) - Many people who think they're lactose intolerant may not be. This suggestion, released Wednesday in a U.S. National Institutes of Health draft consensus statement, could pave the way for more people to eat more ...

The days are getting longer and the sun is starting to shine- Spring is finally here! And it’s about time too seeing as we have had to endure the coldest winter for 31 years!

Spring is seen as a time of growth, renewal, and new life (both plant and animal) being born. The term is also used more generally as a metaphor for the start of better times, as in the Prague Spring.

So let’s take a leaf out of Czechoslovakia’s book and start Spring as we mean to go on- with delicious brand new Glutafin recipes that will put a spring in our step! Why not try your hand at making a scrumptious apple and raspberry crumble? Or maybe you fancy something savoury- try the chicken and mushroom pasta bake (recipes below).

Or to take advantage of seasonal fruit and vegetables, why not try your hand at our Rhubarb and Ginger Cheesecake Layer? Or a delicious Spinach and Ricotta Tart? Whatever you fancy, we’re sure to have something for you- just click here to browse our full recipe index.

Happy munching!

Glutafin Apple and Raspberry Crumble

Preparation time: 20 minutes

Cooking time: 25 minutes

Oven temperature: 220 C / Gas mark 7

Makes: 1 crumble/6 portions

Ingredients

Filling:

• 4 Medium sized cooking apples (peeled, cored and sliced)
• 3 x 15ml tbsp Water
• 150g/5oz Raspberries
• 2 x 15ml tbsp Raspberry jam
• 50g/2oz Sugar

Crumble:

• 250g/9oz Glutafin Select Multipurpose White Mix
• 125g/4.5 oz Butter
• 25g/1oz Chopped almonds
• 25g/1oz Chopped hazelnuts
• 110g/4oz Demerara sugar

Method

1. Place prepared apple and water into a covered microwaveable container and microwave on full power for 3-4 minutes until the slices are just soft. Drain off the juices and combine apple with the raspberries, jam and sugar. Place in a medium sized ovenproof dish and leave until cold.
2. Prepare crumble. Rub the butter into the White Mix until the mixture resembles fine breadcrumbs. Stir in the chopped nuts and sugar and spoon over cooled prepared fruit. Push crumble mixture with the back of a dessert spoon to give a smooth top.
3. Cook until the topping is golden- the crumble with get crispier once it has been left to stand for 10 minutes.

 

Glutafin Chicken and Mushroom Pasta Bake

Preparation time: 25 minutes

Cooking time: 25 minutes

Oven temperature: 220 C / Gas mark 7

Makes: 4 portions

Ingredients

Sauce:

• 175g/6oz Glutafin Penne Pasta
• 175g/6oz Cooked chicken (finely diced)
• 50g/2oz Butter
• 1 Clove garlic (crushed)
•  150g/5oz Chestnut mushrooms (finely diced)
• 50g/2oz Glutafin Select Multipurpose White Mix
• 600ml/ 1pt Milk
• 2 x 15ml tbsp Freshly chopped parsley
• 300ml/0.5 pt Half fat crème fraiche
• Generous pinch of ground black pepper and sea salt

Topping:

• 25g/1 oz Prepared breadcrumbs made from a Glutafin Loaf
•  50g/2oz Mozzarella cheese (grated)
•  Generous pinch of grated nutmeg

Method

1. Cook pasta in a large saucepan of fast boiling water until just tender. Drain and rinse with cold water and set aside.
2. Meanwhile prepare the sauce. Melt butter and add garlic and mushrooms. Cook for 2-3 minutes over a gentle heat until softened. Stir in the White Mix with a wooden spoon. Gradually add the milk, stirring constantly until the sauce has thickened and it is as simmering point. Remove from the heat and add the finely diced chicken, parsley and seasonings. Stir in the crème fraiche and cooked pasta. Spoon into a medium sized oven proof dish.
3. Top pasta mix with the breadcrumbs and cheese and season with the nutmeg. Oven bake until the top is crisp and the sauce is bubbling. Serve with a mixed salad and a stem of oven roasted baby tomatoes.

Syrian or Lebanese Jallab Drink
         

A refreshing simple version of the rose flavoured drink that tastes slightly of sheesha (flavored tobacco). -- posted by UmmBinat
         

http://www.recipezaar.com/410069
         

Coeliac UK, the national charity for people with coeliac disease, announces it has granted funding for three medical projects totaling £300,000 over three years. 1 in 100 people in the UK has coeliac disease, an autoimmune disease caused by intolerence to gluten but only 1 in 8 or 12.5% of those have been diagnosed. There is no cure and no medication for coeliac disease and the only treatment is a life-long, strict gluten-free diet. Without a gluten-free diet, coeliac disease can lead to infertility, multiple miscarriage, osteoporosis, neurological deficits and bowel cancer... (Source: Health News from Medical News Today)

MedWorm Sponsor Message: Find a vast selection of gluten free food and GF cookbooks at the Sensible Celiac.

Coeliac UK, the national charity for people with coeliac disease, announces it has granted funding for three medical projects totaling £300,000 over three years. 1 in 100 people in the UK has coeliac disease, an autoimmune disease caused by intolerence to gluten but only 1 in 8 or 12.5% of those have been diagnosed... (Source: Immune System / Vaccines News From Medical News Today)