Gluten Free Potato Dumpling Soup

 

INGREDIENTS

1/2 cup butter 

4 large onions

5 cloves garlic

8 cups gluten free chicken broth

4 cups water

12 large potatoes, cubed

6 eggs

1 tsp salt

1 tsp pepper

2 cup gluten free flour mix

4 cups milk

4 tsp. lemon juice

Shredded cheese for garnish (optional)

 

DIRECTIONS

Heat butter in a large soup pot.

Chop onions, garlic and celery very fine. (Electric choppers work best for this) and add to butter.

Cook over low heat until slightly caramelized.

Add the chicken broth and water.

Increase heat to high and bring to a boil.

Add cubed potatoes can cook until tender (about 15 to 20 minutes)

 

DUMPLINGS

Crack eggs into a bowl.  Add salt and pepper to taste.

Slowly add the flour until you have a sticky dough.

Drop by spoonfuls into the boiling broth. When dumplings are lighter in colour and larger, reduce the heat to low.

Add the milk and allow to simmer for another 10 minutes, stirring occasionally.

Ladle into bowls and garnish with shredded cheese.

Gluten Free Carrot Cake

 

INGREDIENTS

2 cups gf all purpose flour mix

2 tsp gf baking powder

1 tsp baking soda

1 tsp xanthan gum

½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

¾ cup white sugar

¾ cup brown sugar

3 eggs

¾ cup oil

2 ½ cups grated carrot

1 cup drained canned crushed pineapple

½ cup chopped pecans

 

DIRECTIONS

Preheat oven to 350°F and grease and flour a 9”X13”pan.

In a large bowl, whisk together all the dry ingredient, except sugars.

In a separate bowl, beat together sugars, eggs and oil.

Pour egg mixture over dry ingredients and mix just until moistened.

Stir in carrots, pineapple and pecans.

Spread into prepared pan.

Bake 40 minutes or until toothpick inserted in centre comes out clean.

 

Cream Cheese Icing

 

INGREDIENTS

1 pkg. gluten free cream cheese

¼ cup of butter, softened

1 cup icing sugar.

 

DIRECTIONS

In a medium bowl, cream together cheese and butter.

Beat in icing sugar 1/3 cup at a time, beating until smooth.

Spread over cooled cake.

Gluten Free Eggs Benedict

(Serves

 I make mine without bacon (pork allergy)

INGREDIENTS

8 Gluten Free English muffins

16 slices back bacon

16 eggs

2 tsp. white vinegar

8 egg yolks

4 tsp lemon juice

18 oz butter

Pinch of cayenne pepper

Salt and pepper to taste

 

DIRECTIONS

In a large sauce pan, whisk together eggs yolks, lemon juice, cayenne pepper and salt and pepper until well blended.

Cut the butter into small chunks and add to egg mixture.

Cook over medium heat and whisk vigorously until the butter has melted and blended into egg mixture.

Continue whisking until thickened to desired consistency.

Remove from heat and keep warm (up to 30 minutes) until muffins are ready.

While cooking the bacon, poach the eggs.

When bacon and eggs are almost done, toast the halved English muffins.

Butter the muffins generously and place on plates.

Cover muffin halves with one slice of bacon and one poached egg each.

Spoon Hollandaise sauce over top and serve hot.

Symptoms of Celiac Disease

 

If you have some or all of these symptoms, you would be wise to have the IgA tissue transgluaminase (TtG) or IgA endomysial (EMA) antibody tests.

You can purchase the Biocard Celiac Test, available through CeliacHomeTest.com

 

• Vitamin/mineral deficiencies such as A, B12, D, E K and iron.
• Abdominal pain/bloating/gas
• Diarrhoea, constipation or both
• Oedema
• Elevated liver enzymes
• Irregular menstrual periods.
• Miscarriages
• Infertility
• Migraines
• Canker sores (mouth ulcers)
• Depression and in some cases symptoms of Bi-polar Disorder.
• Acid reflux/heartburn
• Brain fog
• Fatigue
• Nausea and vomiting
• Numbness
• Dizziness/loss of balance
• Osteoporosis
• Behavior changes
• Delayed growth in children
• Failure to thrive in infants
• Dermatitis Herpetiformis (An itchy, painful rash)
• Muscle cramps
• Pale, foul-smelling stool
• Tooth discolouration/enamel loss
• Malnutrition

 

 

Everyone who has Celiac Disease has different symptoms and in some cases, no symptoms at all.

If you suspect that you my have Celiac Disease, DO NOT STOP EATING GLUTEN until after you have been tested.

 

 

Aunt Jayne Got an Award!

Check it out!

°☆°°o..★Home Spun Magic★..o°°☆°

I am touched and honoured.

It is so nice when your hard work and dedication is recognised.  More especially so when it is a labour of love.

Thank you Fire-eyes Roth

Thank You for Your Celiac Stories

I have had several people write their stories in the “comments” section of  ”My Story In A Nutshell”

I am so pleased that so many of you have chosen to share!  I believe it is important, so that the newly diagnosed and those waiting for their diagnoses can see that they are not alone.

Thank you all so very much,

Love Aunt Jayne

On Line Store – 98% of Products are Gluten Free!

 

Allergiesandme.com is dedicated to providing products and resources to people battling Food Allergies, Food Intolerances and those with other special dietary needs. Our online store provides stress free online shopping, a multiple allergy search, single package quantities and we continue to add new products weekly, with over 98% of them Gluten-Free!

As a personal thank you for visiting our store, please use code DCAJB to receive a 10% discount on your order between now and 12/31/09.

Thank you for allowing us to be your online resource for Gluten-free products.

Jamie Stern

Owner, Allergiesandme.com

www.allergiesandme.com

Gluten Sensitivity & Celiac Forum

This is a rare opportunity to learn the newest advances in the field of gluten sensitivity and celiac disease!

Date: Saturday, October 24th, 2009

Time: 10 am – 3 pm (registration begins at 9 am)

Location: Rosewood Sand Hill Hotel
2825 Sand Hill Rd.,
Menlo Park, CA 94025

Cost: Tickets are $20 in advance, $30 at the door.
Pre-registration is recommended as seating is limited.

Speakers:
• Dr. Rodney Ford, MD, Professor of Pediatrics, New Zealand, author of 7 books and researcher of the gluten syndrome.
• Dr. Richard Petersen, DC, CCN, clinical director and founder of HealthNOW Medical Center, co-author of The Gluten Effect.
• Dr. Vikki Petersen, DC, CCN, national radio personality and co-author of The Gluten Effect.
• Pamela from Pamela’s Products

To register call HealthNOW Medical Center at:

408-733-0400 or visit us at http://www.healthnowmedical.com/gluten_forum/index.html

Some of our vendors are:

• 3 Senses Gourmet ● Draeger’s Markets
• Miglet’s Gluten free Bakery ● Pamela’s Products
• Ian’s Natural Foods ● Glutino
• Iamori ● Willow Street Pizza
• Gluten Free Gourmet ● Kinnikinnick

Maltese Researchers Identify New Gene That Contributes to Celiac Disease!

I was lucky enough to find this article on Gluten Free Faces.  It had been submitted by soniaglutenfree It is pretty exciting news!

 

Maltese researchers find new celiac disease gene

Cynthia Busuttil

Maltese researchers have identified a new gene that contributes to celiac disease, a gluten intolerance that affects an estimated 600 Maltese.

This was the first time that a variant of a gene called CD59 has been associated with celiac disease following three years of research at a University of Malta lab.

The discovery was made after analysing the DNA of 17 relatives, six of whom suffered from gluten intolerance.

The laborious €23,000 research – funded by the Malta Council for Science and Technology – included looking at the DNA of each family member and the different genes, genetics specialist Christian Scerri, who headed the research, explained.

“If you have a grandmother, a mother and a son who all suffer from a particular disease, we will look for the part of DNA that is common in all three,” he said. Once this part of the DNA has been identified, the researchers start looking at all the different genes in that section of the DNA.

The researchers had the backing of previous international studies that had already determined that only people with a certain type of the molecule human leukocyte antigen, called HLA-DQ2/DQ8, were pre-disposed to celiac disease. Although on its own this molecule – found in about 30 per cent of the global population – does not cause gluten intolerance, when combined with a number of genes it leads to celiac disease.

“We found that all those patients who suffered from celiac disease had both HLA-DQ2/DQ8 and a variant of CD59,” Dr Scerri said.

The study also showed that those people who had HLA-DQ2/DQ8 or CD59 alone did not suffer from celiac disease, giving a clear indication that the combination of the two led to gluten intolerance.

The gene variant was also rare in Malta and was not found among another 99 families who have members with celiac disease.

“This seems to be the only family in Malta which has this gene,” Dr Scerri said, referring to the 17-strong family that was tested.

But although the gene is very rare, the research is important because it should lead to further study aimed at discovering how particular genes lead to certain conditions.

Dr Scerri said more researchers were needed to continue with the work he hoped the necessary staff would have been employed by the end of next year when a €4.5 million restructuring at the University’s lab of molecular genetics would be finalised.

What can I eat? This Web Site is a Must For Australians With Celiac Disease!

I found out about this great site on Gluten Free Faces and I had to share it with you.

Finally a one Stop Shop for you to “Find your Perfect Match” within our Online Pantries for those who have Food Allergies or are searching for solutions to meet Specific Dietary Restrictions.   No more endless searching online or within retail outlets, What You Can Eat can partner you to wonderful products Australian Manufacturers are offering and where you can source them.

Go to www.whatcanieat.com.au 

I would love to see something like this for Canadian products!!