Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles

Celiac.com 02/07/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about gluten-free products available at Whole Foods Markets. Lately, we've seen a lot of questions about desserts. Specifically, is what products at Whole Foods Bakery are gluten-free? Here's the rundown. We've done articles addressing what desserts are gluten-free at Whole Foods, what cupcakes are gluten-free, but the results can change. Gluten-free products available at Whole Foods Market can vary by location and season. Currently, a search of the Bakery section of the Whole Foods Website for gluten-free products shows nearly sixty options. Results may vary by region, so check results for your area. Current Gluten-Free Products Listed in the Whole Foods Bakery Section Include: 365 by Whole Foods Market Cauliflower Gnocchi Gluten Free Dinner Rolls Gluten Free Plain Bagel Gluten Free White Sandwich Bread Multigrain Sandwich Bread Against the Grain Gluten Free Original Baguettes Base Culture 7 Nut & Seed Bread Cheese Bread Cinnamon Raisin Bread Keto Bread Sourdough Bread Canyon Gluten Free Bakehouse Gluten Free 7 Grain Bread Gluten Free Bagels Deli White Gluten Free Bread Ancient Grain Gluten Free Bread Country White Gluten Free Mountain White Bread Gluten Free Sourdough Gluten Free Sourdough French Bread Hawaiian Sweet Bread Honey Heritage White Bread Honey Heritage Whole Grain Bread Sliced Everything Bagel Sliced Plain Bagel Cappello's Chocolate Chip Almond Flour Cookie Dough Butternut Squash Ravioli Carbonaut White Low Carb Keto Bread, 19 oz Seeded Low Carb Keto Bread Cook's Gluten Free Gluten Free Sourdough French Bread Bread Sourdough Gluten Free Ener-G Foods Brown Rice Loaf Tapioca Loaf Food for Life Gluten Free Brown Rice Bread GG Exceptional Fiber Multiseed Fiber Crispbread Glutino Gluten Free English Muffins Greenlite Gluten-Free Classic Artisan Bread Classic Rustic Baguette Multi-Grain Artisan Bread with Chia Multi-grain Rustic Baguette Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough KIM AND JAKES CAKES Evo-herb Buns Original bun Peasant Loaf Manini's Hamburger Buns Muffin Revolution Banana Bam Bam Paleo Muffins 24 Carrot Gold Paleo Muffins Yam Good Muffins NUCO Coconut Turmeric Wraps Organic Cinnamon Coconut Wraps Outer Aisle Gourmet Plantpower Pizza Crust & Wraps Rudi's Rocky Mountain Bakery Gluten Free Sourdough Soozy's Original Sandwich Bread Superseed Vegan Bread Sweet Loren's Less Sugar Sugar Cookie Dough TIA LUPITA Cactus Tortillas Udi's Gluten Free Crispy & Delicious French Baguettes Soft & Delicious Classic Hamburger Buns Soft & Hearty Whole Grain Bread Soft & Delicious White Sandwich Bread Unbun Keto Sliced Bread Plain Unbagels Plant-Based Unbuns Pizza Crust Have we missed a favorite gluten-free bakery item at Whole Foods? Let us know in the comments below!

Celiac.com 02/06/2023 - Typically, doctors diagnose celiac disease using serological markers, like anti-tissue transglutaminase antibodies (t-TGA), along with a biopsy of the small bowel (SBB) to spot mucosal damage in the gut. To get a better understanding of the connection between serological markers and changes to gut mucosa in children with celiac disease, a team of researchers recently examined the connection between serological markers, and changes of the intestinal mucosa in children with celiac disease. To do so, they used data from a national Spanish registry, called REPAC-2, that included children under 15 years old. The wanted to determine the potential connection between t-TGA levels and other factors, such as mucosal damage and clinical findings, based on gender, age, symptoms. The study included nearly 5,000 patients with celiac disease, nearly 3,000 of whom underwent both t-TGA and a SBB for diagnosis. The results showed that more than two-thirds of the patients with normal IgA values had a Marsh 3b-c lesion, which is a severe form of mucosal damage, and nearly as many had t-TGA IgA levels at or above 10 times the upper limit of normal (ULN). The study found a statistically significant association between t-TGA IgA levels and the degree of mucosal damage. The higher the t-TGA IgA levels, the more severe the mucosal damage. Among other things, the study found that patients who reported symptoms had more severe mucosal damage compared to those who did not. They also found a negative association between age and changes of the intestinal mucosa, which suggests that younger patients are more likely to suffer severe mucosal damage. But, the team found no connection between gender and changes to gut mucosa. The study included a subgroup of 18 IgA-deficient patients. The results showed that nearly half of these patients had t-TGA IgA levels at or above 10 times ULN, while nearly seventy percent had Marsh 3b-c lesions. The team found no significant connection between t-TGA IgG levels and changes to gut mucosa, including for factors like age, gender, or symptom type. The results of this study suggest a positive association between t-TGA IgA levels and the degree of gut mucosal changes in children with celiac disease. However, they found no association in IgA-deficient patients with positive t-TGA IgG results. These findings echo the recommendations of the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN), which advises SBB in IgA-deficient patients, even with high t-TGA IgG readings. The study reinforces the practice of factoring in both t-TGA IgA and IgG levels, as well as conducting a small bowel biopsy, when diagnosing celiac disease in children, especially in those with IgA deficiency, regardless of t-TGA IgG levels. Studies like this are helpful for getting clinicians and primary care physicians on the same page about best practices for celiac diagnosis in children. However, there is still much to be discovered about the relationship between serological markers and changes to gut mucosa in celiac patients. Stay tuned for more on this and related topics. Read more in the Journal of Pediatric Gastroenterology & Nutrition

Celiac.com 02/05/2023 - If you have celiac disease symptoms, for example chronic diarrhea, anemia, bloating, abdominal pain, rashes, are in a higher risk group, etc., your doctor may order a blood test for celiac disease. Note that before doing the blood test you must be eating gluten for a while beforehand, and the amount and length of time can vary, but is somewhere between 2 slices of wheat bread daily for 6-8 weeks and 1/2 slice of wheat bread or 1 wheat cracker for 12 weeks, to be accurately tested celiac disease, otherwise you may end up with false negative results. For a celiac disease antibody test, a clinician collects a small amount of the patient's blood. The sample is then sent to a lab, where the blood cells are then removed, and the test is conducted. The Celiac Disease Blood Screening Panel A full blood panel for celiac disease includes all of the following tests: tTG-IgA and tTG-IgG tests (specific for celiac disease) EMA-IgA test (specific for celiac disease) DGP-IgA and DGP-IgG tests (specific for celiac disease, not always included in adults, but should always be included when screening children, especially if they are under 2 years old) IgA deficiency (to determine the accuracy of the first two tests above) Celiac Disease Blood Antibody Screening in Children - Deamidated Gliadin Peptide IgA/IgG Antibody Levels (Also known as DGP tests) DGP screening should always be done in children, especially in those who are 2 years old or younger. The DGP test is not as sensitive or specific as the tTG-IgA test, but it may be used by healthcare professionals in certain situations. For example, in children under 2 years old, the DGP test may be combined with the tTG-IgA test due to their lower sensitivity. For those with IgA deficiency, the DGP-IgG test may be used. The DGP test was created to detect celiac disease in those with IgA deficiency, as it tests for both IgA and IgG antibodies. To obtain accurate results, those screened need to be eating gluten daily, at least 1/2 slice of wheat bread or 1 wheat cracker for at least 12 weeks leading up to the tests, just like the tTG test (be sure to check with your doctor for the latest protocol). The IgG tTG test is slightly less accurate than the IgG DGP test, while the IgA tTG test is more accurate and specific than the IgA DGP test. Celiac Disease Blood Antibody Screening is ~98% Accurate in Adults Using This Protocol A celiac disease blood panel includes several tests to determine whether someone has celiac disease. These tests are very specific because certain antibodies only appear in those with gluten sensitivity, celiac disease and/or dermatitis herpetiformis. Testing begins with a test called Immunoglobulin A (IgA). If the results are normal, then a Tissue transglutaminase, antibody, IgA test is given. A weak positive should lead to the following tests: Endomysial antibodies (IgA) and; Gliadin (deamidated) antibody, IgA. If the initial Immunoglobulin A (IgA) test is lower than normal, then these two tests should be done: Tissue transglutaminase antibodies, IgA and IgG profle. Gliadin (deamidated) antibodies evaluation, IgG and IgA. If the initial Immunoglobulin A (IgA) test is below the level of detection (<1.0 mg/dL), then these two tests should be done: Tissue transglutaminase (tTG) antibody, IgG. Gliadin (deamidated) antibody, IgG. It sounds complicated, but it's pretty standard procedure now, and when blood screening is done this way the results for celiac disease are ~98% accurate. Many People Can Be Diagnosed Using Only Blood Tests and No Biopsy According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! Biopsy Still Standard in Adult Celiac Diagnosis After positive blood tests some doctors still require a biopsy to confirm the diagnosis. However, this is changing, as new techniques allow doctors to accurately detect celiac disease in adults without a biopsy. Remember, nearly all tests and screening for celiac disease require the patient to be eating a gluten-containing diet before testing, usually you should be eating at least 1/2 slice of wheat bread or 1 wheat cracker daily for at least 2 weeks before the endoscopy. Be sure to check with your doctor for the latest protocol. Blood Tests for Follow Up Care Blood tests may also be useful in follow up care in those with celiac disease to confirm that their diet is indeed free of gluten. Also, because of the lack of standardization, keep in mind that blood test results may not be directly comparable from one lab to the next. More Celiac Disease Testing Resources What is a Gluten Challenge and How Long Must it Last? Interpretation of Celiac Disease Blood Test Results Ten Facts About Celiac Disease Genetic Testing Blood Test Questions on the Celiac Disease and Gluten-Free Forum Test results and question about gluten challenge How Long To Eat Gluten For Accurate Blood Test Read more at mayocliniclabs.com

Celiac.com 02/04/2023 - Flax is widely grown across the Canadian prairies and northern USA, with Canada being the world’s top producer. It is harvested for a variety of purposes. The stems are used in the production of linen cloth and fine quality papers. Flaxseeds are sold whole or ground and incorporated into a number of food products or packaged for individual consumer use. Flax oil is an edible oil produced by cleaning, cracking and pressing flaxseeds under controlled temperatures and sold as a “cold-pressed oil” that is bottled in dark colored bottles and refrigerated. The seeds are also used for industrial purposes to make linseed oil, which is produced by using solvents to extract the oil from the seed during the crushing process. Sold in raw or boiled form, linseed oil is a main ingredient in paints, stains, coatings and linoleum floorings. Flax has been consumed throughout history for its nutritional and health benefits. It is loaded with dietary fiber, vitamins, minerals, protein and other healthy substances. “F” is for fiber Flax contains two types of dietary fiber- soluble and insoluble. Soluble fiber can lower blood lipid levels and helps regulate blood sugar levels. Insoluble fiber acts as a bulking agent and promotes regularity and may also reduce the risk of colon cancer. Three tablespoons of ground flax contains 6 grams of total dietary fiber. “L” is for lignans Lignans are naturally occurring compounds found in a variety of plant foods. Flax is the richest source of lignans, containing 75 times more than any other plant food. Lignans are referred to as phytoestrogens and have weak estrogen-like properties. Recent research has revealed that lignans may protect against hormone-sensitive cancers such as breast cancer. “A” is for Alpha-Linolenic Acid (ALA) Flaxseed is rich in ALA, an omega-3 fatty acid. Omega-3 fatty acids play a role in reducing the risk of heart disease by lowering blood fat levels and making blood platelets less sticky, thereby reducing the risk of blood clots. They also have been cited as beneficial for people with immune system aliments. “X” is for excellent Flax is high in vitamins and minerals such as Vitamin B6, folic acid, potassium, iron, calcium, magnesium, phosphorus, and zinc. It is also a rich source of plant protein. DIETARY FLAX 1. Whole Flaxseed The whole seed provides dietary fiber, which pass undigested through the body, and act as a laxative. They can be stored at room temperature for up to one year. Add them to a variety of recipes for a pleasant change in texture and flavor. 2. Ground Flax Flaxseeds can be ground in a coffee grinder or food processor. You can also purchase “milled/ground” flax available in vacuum-sealed packages from health food stores or grocery stores. When the seeds are ground you receive the maximum nutritional benefits from flax including dietary fiber, alpha-linolenic acid (ALA), lignans, protein and other nutrients. Use ground flax immediately or store in an opaque container in the fridge or freezer for up to 90 days. For optimum freshness it is best to grind flax as you need it. Ground flax has a light, nutty flavor and can be added to hot or cold cereals, muffins, cookies, breads, pancakes, waffles, meat loaf, burgers, casseroles, soups, salads, yogurt, frozen yogurt, ice cream, pudding or a fruit smoothie blender drink. Remember that baked goods with flax will brown more readily. As with any new high fiber food, start slowly, 1-2 teaspoons, and make sure you consume enough fluids. To get the health benefits from ground flax, use 1-4 tablespoons/day. • One tablespoon of ground flax contains 25 calories, 2.5 grams of fat, 2 grams of dietary fiber and 2 grams of ALA. 3. Flax Oil The oil is rich in alpha-linolenic acid, however it does not contain all the other nutritional components such as dietary fiber, protein, and lignans. Flax oil needs to be refrigerated at all times and once opened must be used within six to eight weeks, as it goes rancid after that time. 4. Omega-3 Enriched Eggs Hens fed a specially formulated flaxseed diet produce an omega-3 rich egg. These eggs contain 8-10 times more alpha-linolenic acid (ALA) than a regular egg. 5. Flax in Gluten-Free Products Several companies are adding flax to their products. Some examples are bars and bagels from Enjoy Life Foods, fortified rice pasta from Pastariso, fortified potato and rice pasta from Pastato, Omega Smart nutritional snack bars, sunflower flax rice bread and Kinni-Kwik sunflower flax bread and bun mix from Kinnikinnick Foods. People with gluten intolerance need to keep nutrition a top priority, and flax can be a healthy addition to the gluten-free diet!

Celiac.com 02/15/2023 - Joe Parker, better known as "JP," is the mastermind behind JP's Pastry, a bakery that offers an array of gluten-free baked goods and meals. As a child, JP was diagnosed with a severe gluten allergy that would cause him symptoms for days after exposure. This led him to feel left out during social events with his peers, as most of the food options contained gluten. Determined to create a solution to this problem, JP attended the San Francisco Baking Institute, where he honed his skills in gluten-free baking. He designed recipes that were not only gluten-free but also delicious, so no one would feel excluded. JP's passion for service and love of food drove him to create JP's Pastry, a bakery that caters to those with dietary restrictions. JP's creations are not only gluten-free, but also vegan-friendly, and many are also dairy-free, making it possible for everyone to enjoy a delicious dessert. JP's Pastry Gluten-Free & Vegan Products: Vegan Brownie Vegan Snickerdoodle Creme Pie Vegan Brookie Vegan Peanut Butter Brownie Vegan Frosted Brownie Heart JP's Pastry Gluten-Free Products: Cinnamon Rolls Oatmeal Raisin Creme Pie Hawaiian Rolls Biscuits Biscuits - Cheese Pepperoni Bread Loaf Cinnamon Babka Loaf Chocolate Babka Loaf Challah Plain Carrot Cake Loaf Sandwich Bread Loaf Hamburger Buns Red Velvet Loaf King Cake Fudge Brownies Blueberry Muffins Frosted Brownie Hearts Today, JP's Pastry can be found in Whole Foods Market stores across the Southeast, independent grocery stores, college campuses, hotels, and at their retail location in Benson, NC. With nationwide shipping being evaluated, JP's Pastry is on a mission to make sure everyone can feel included and enjoy delicious, safe food. Visit their site for more info.

Celiac.com 02/03/2023 - Multiple sclerosis is a chronic autoimmune disease of the central nervous system that affects individuals worldwide. People with multiple sclerosis often have other autoimmune diseases such as hypothyroidism, inflammatory bowel disease, rheumatoid arthritis, and diabetes, which suggests that there may be common genetic or environmental exposures between multiple sclerosis and other autoimmune diseases. Epidemiological studies have also shown that individuals with one autoimmune disease have an increased susceptibility to developing another autoimmune disease. Celiac disease is an autoimmune gluten-sensitive enteropathy that results in small intestinal lesions and malabsorption in affected individuals. Celiac disease develops based on genetic factors and mucosal immune response. Almost all individuals with celiac disease have HLA DR3-DQ2 and/or the DR4-DQ8. These HLA class II haplotypes have a strong association with multiple sclerosis. celiac disease is also associated with neurological manifestations and diseases such as ataxia, epilepsy, neuropathy, and multiple sclerosis. However, the exact relationship between celiac disease and multiple sclerosis is not well understood. In order to evaluate the prevalence of celiac disease in multiple sclerosis cases, two researchers conducted a systematic review and meta-analysis using PubMed, Scopus, EMBASE, Web of Science, and Google Scholar. The search included all relevant studies published up to October 2022. The researchers independently searched all databases and also references of included studies. They included cross-sectional studies/case, articles which had been published in the English language, and studies in which the diagnostic criteria were biopsy of the duodenum. They excluded letters to editors, case reports, and RCT studies. They found a total of 1,113 articles by literature search, and after deleting duplicates, 519 remained. Sixteen articles remained for meta-analysis. A total of 31,418 patients were evaluated and the total number of possible/confirmed cases was 124. Studies were published between 2004 and 2020, and the most published studies were from Italy. Five studies provided information regarding controls. The pooled rates of this systematic review showed that celiac disease is not common in multiple sclerosis cases. However, the study did have some limitations. There were studies that used serologic evaluation for celiac disease diagnosis which were excluded. Additionally, there were no reports from some countries, and the control groups were different; as in some studies, the control group was healthy subjects, and in others, the control group was patients with other diseases except multiple sclerosis. The study authors suggest that larger multicenter studies from numerous countries are needed to fully understand the relationship between celiac disease and multiple sclerosis. It is important to note that while the rates of celiac disease in multiple sclerosis patients may be low, patients with multiple sclerosis still suffer from a wide range of gastrointestinal manifestations such as dysphagia, constipation, and/or fecal incontinence. Dyspeptic symptoms and associated pain are also common in multiple sclerosis cases, which can negatively affect quality of life and interfere with daily activities. Because of this, it's important for doctors to be aware of the potential for these symptoms in multiple sclerosis patients, and to consider a range of possible causes. Read more in the American Journal of Gastroenterology

Celiac.com 02/03/2023 - Sweet Diane's makes it's Protein Crunch Granola from the best possible ingredients available, including the finest gluten-free rolled oats, organic sunflower seeds, organic pumpkin seeds, walnuts, organic quinoa, almonds, organic flaxseed, and organic freeze dried strawberries. Besides being gluten-free, Sweet Diane's Protein Crunch is a perfect blend of sweet and savory, and this crunchy comfort food is also high in protein, 100% vegan, and contains only healthy fats like coconut oil. Gluten-Free Protein Crunch goes perfectly with your favorite yogurt, smoothie, or ice cream, or you can just eat it as a snack straight out of its resealable bag. It is a delicious, crunchy granola that lives up to its tagline: “Eat well and live deliciously.” Visit their site for more info.

Celiac.com 02/02/2023 - A few years back, we did an article on wines, which noted that they are almost always gluten-free. However, we still get a lot of questions about gluten-free alcohol, beer and wine. Lately we've seen a number of questions about Champagne. Specifically, is Champagne gluten-free and safe for people with celiac disease? The short answer is yes. Here’s a quick rundown on the basics of wine, Champagne, and gluten. Like other wines, Champagne is generally regarded as gluten-free and safe for people with celiac disease and other gluten-related sensitivities. That said, there are a couple of ways that wine and Champagne could come to contain gluten; but they are mostly due to old and discontinued wine making practices. In the old days, barrel makers sealed wine barrels with wheat paste, which contains gluten. Before using them, however, winemakers steam clean them with a high pressure power washer to make sure that there is nothing that left in the barrels which will contaminate the wine. However, these days, nearly every winery in the world now uses non-gluten-based wax products to seal their barrels. Even wine from barrels sealed with wheat paste have been shown in testing to come in at under 5ppm gluten, and so are gluten-free. But again, almost no winery uses wheat pastes, so that's unlikely to be an issue with any wine or Champagne. Another way wine could conceivably be exposed to gluten is if wheat gluten is used for a process called ‘fining.’ However, these days, the use of wheat gluten in fining is practically nonexistent. Again, even if fining used wheat, which it almost never does these days, a 2011 study published in the Journal of Agricultural and Food Chemistry found that wines fined with gluten contained either extremely low, or undetectable, levels of gluten. The only real reason that a wine or Champagne would contain wheat or gluten ingredients is if they were added after the fact, or during production. That view is shared by Marilyn Geller, CEO of the nonprofit Celiac Disease Foundation, who says "One thing for consumers to watch for is any wine or wine product that contains added colors or flavors, or that is made from barley malt, such as bottled wine coolers." Bottom line: Check the label. If the product is a standard red, white or rosé, sparkling wine, or Champagne, then it is almost certainly gluten-free. Watch out for coolers or wine, sparkling wine or Champagne with added ingredients. As always, read labels, avoid gluten ingredients, and trust your gut. If you still have questions, do not hesitate to contact the winery directly.

Celiac.com 02/01/2023 - A recent study demonstrated that people who are on a gluten-free diet are often exposed to gluten contamination – in fact 96% of the people tested in that study had a gluten exposure at least once during the 4-week testing period and these were twice as likely to happen on weekends. That same study did not find any difference in frequency of inadvertent gluten exposure between symptomatic and asymptomatic individuals so it’s impossible to rely on symptoms alone to tell when gluten has been ingested. 75% of Celiacs with intestinal damage are asymptomatic, so there is also no correlation between symptoms and extent of damage. For many people, following a gluten-free diet can be important for health reasons, and it can also dramatically improve quality of life. Being diligent about what and where you eat is clearly only one part of the picture – given all the data listed above it’s also important to monitor yourself. Gluten Detect is the first and only test that allows you to self-monitor your level of compliance with your gluten-free diet. The test measures the presence of gluten immunogenic peptides (GIP) which are fragments of gluten proteins that are resistant to gastrointestinal digestion, and which, although found in anyone who ingests gluten, trigger immunologic reactions in celiac patients. Gluten Detect is similar to a COVID/pregnancy test in the way it is performed. If a single green line appears in the test cassette window, it means that no gluten was detected in the sample, but if two lines appear –one green and one red, gluten has been detected, indicating a gluten intake within the preceding hours (urine) or days (stools). Gluten Detect only takes between 15-30 minutes to perform and is meant to be a self-monitoring test so you can use it in the privacy of your own home to determine whether you’ve ingested gluten recently. Regular monitoring will help ensure you are able to stay truly gluten-free. There are two forms of the test, one for testing urine and the other for testing stool and these two tests are complementary After ingestion, gluten fragments are excreted into urine relatively quickly, whereas they persist in the intestine for days. Urine therefore is most appropriate for determining very recent contamination over the previous 15 hours whereas stool is most appropriate for monitoring compliance over a longer period of time (previous 1-6 days). Gluten Detect is very sensitive and very specific for GIP - the test can detect intakes from 50 mg gluten/day, which is the smallest amount of gluten that is harmful to celiac patients according to scientific consensus. The table below summarizes the differences between these two versions: Even if you have no symptoms, are very diligent, and believe you are eating a completely gluten-free diet, its still very possible that you are being exposed to gluten Although many patients’ base their assessment of their compliance with the diet on the absence of symptoms, they may still have been ingesting gluten without knowing it. These small gluten intakes are only detectable through gluten fragments excreted in stool and urine. Even a small amount of gluten can cause intestinal damage in people with Celiac Disease, regardless of whether it results in symptoms. Gluten Detect is a tool you can use to check for this silent consumption of gluten and also to help determine where it may be coming from. Also since many celiacs who eat gluten don’t experience symptoms, relying on them alone is not a good way to determine potential gluten consumption In fact according to recent clinical trials, almost 80% of GIP-positive patients ( based on detecting traces of gluten in stool) who say they follow a gluten-free diet do not suffer from symptoms. Another study shows that almost all celiacs who eat less than half a gram of gluten, equivalent to a crumb, have no symptoms. Based on all this recent data is not advisable to base compliance with the diet exclusively on the absence of apparent symptoms, because although small intakes of gluten go unnoticed, the damage caused by small, continuous intakes of gluten is cumulative and in the long-term prevents the intestinal mucosa from recovering. These damaged villi lose their ability to absorb nutrients and increases the probability of future more serious diseases such as lymphomas, autoimmune diseases, and bone weakness. Gluten Detect Recommended Use According to recent clinical studies, when three urine samples are measured throughout the week and the result is negative, there is more than a 97% chance that the intestine is in good condition. Similarly, two negative stool tests over a week would indicate good compliance with the gluten-free diet. Our recommendation therefore is to measure 3 urine samples, preferably one of them on the weekend, taking the first urine in the morning, or 2 stool samples over a week with 3-4 days between them. The tests should be used on a regular basis (weekly, every two weeks, monthly…) to monitor compliance with the gluten-free diet over time. Its important to include weekend monitoring points in your regimen since weekends are the time when many people eat outside of their home and consequently the time when the most dietary risks are generally taken. Based on a number of recently published clinical studies, gluten intake, whether voluntary or involuntary, is actually relatively common among celiac patients. Following a gluten-free diet day after day is difficult, but, in any case, it is important to assess the degree of exposure to gluten in daily habits or changing environmental circumstances (for example, after meals away from home). Know for sure - put your diet to the test with Gluten Detect. Visit our site for more info.

Celiac.com 02/01/2023 - Tierra Farm is a certified-organic and gluten-free manufacturer and distributor of dried fruits, nuts, seeds, spices, coffees, teas, etc., located near Albany, New York. They specialize in providing high-quality gluten-free products to independent and co-op owned grocery stores that value working with environmentally conscious companies that manufacture their own products. The company is committed to providing products that are not only delicious, but also good for the planet. Tierra Farm's Products Include: Gluten-Free Nuts Gluten-Free Seeds Gluten-Free Granola Gluten-Free Trail Mixes Gluten-Free Coffee Gluten-Free Tea Gluten-Free Chocolate Gluten-Free Nut Butters Gluten-Free Spices Gluten-Free Syrup & Honey Tierra Farm began as a diversified organic vegetable farm. In 1999, they began to produce and sell dried fruits and organic nuts as a way to generate income during winter. Since then, the dried fruits and nuts business has grown and evolved into the thriving company it is today. They still maintain the original farm and are proud to feature over 100 products in non-plastic, fully compostable packaging. They are also committed to going 100% plastic-free by 2023. Tierra Farm is committed to providing exceptional quality products at prices that are both fair to the consumer and to the farmer. They produce their products with zero added refined sugars and oils in their peanut- and gluten-free facility. Tierra Farm dry roasts and flavors their seeds and nuts, grind their nut butters, blend trail mixes, and roast their fair-trade coffee. All of their products are made in small batches for freshness and are gluten-free, peanut-free, and kosher. Their chocolate and coffee are also certified fair trade. Tierra Farm's Certifications Include: Gluten-Free Certification Organization (GFCO) USDA Organic Fair Trade EarthKosher Northeast Organic Farming Association Food Quality & Safety Tierra Farm's hunger for a better world starts with the food that keeps us going today. They take a mindful approach to growing, sourcing, and handcrafting their organic foods, putting the people they serve and the planet they share before everything else. They believe that a common concern for each other and our world is our best chance for the healthy future we all crave. At Tierra Farm, they believe in quality over quantity. They are committed to providing their customers with the best possible products while also taking care of the planet. They are an excellent example of a company that is not only focused on making a profit but also making a positive impact on the world. Visit their site for more info.

Celiac.com 01/31/2023 - Lemon chicken piccata is a delicious, easy to prepare dish that will make you look like a cooking pro, and maybe even win you some fans. This delicious marriage of lemon, butter, capers deliver a tangy, alluring sauce. Serve it with herb-roasted potatoes or steamed rice for a home run meal. Gluten-Free Lemon Chicken Piccata Ingredients: 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste ½ cup gluten-free flour or potato or tapioca starch 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup chicken broth ½ lemon, thinly sliced ¼ cup fresh lemon juice 3 tablespoons butter 2 tablespoons Italian (flat-leaf) parsley, minced (Optional) 2 tablespoons capers, drained and rinsed Directions: Heat oven to 200 degrees F. Place a serving platter into the oven to warm. Heat the vegetable oil in a skillet. Season the chicken breast pieces with salt and pepper and dredge them in gluten-free flour or potato or tapioca starch. Shake off excess. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a bit in the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5 to 8 minutes. Add the lemon juice and capers (Optional); simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Celiac.com 01/30/2023 - To spot regional differences in celiac disease autoimmunity and overall celiac incidence for children born between 2004 and 2010, a team of researchers with The Environmental Determinants of Diabetes in the Young (TEDDY) recently set out to follow an HLA-risk selected group of celiac patients using a uniform protocol. The team evaluated children from six different regions within Europe and the United States. The research team included Marisa, Stahl MD; Qian, Li PhD; Kristian, Lynch PhD; Sibylle, Koletzko MD, PhD; Pooja, Mehta MD; Loren, Gragert PhD; Jill M, Norris PhD; Carin, Andrén Aronsson PhD; Katri, Lindfors PhD; Kalle, Kurppa MD, PhD; Jorma, Ilonen MD, PhD; Jeffrey, Krischer PhD; Beena, Alkolkar PhD; Annette-G, Ziegler MD; Jorma, Toppari MD, PhD; Marian, Rewers MD, PhD; Daniel, Agardh MD, PhD; William, Hagopian MD, PhD; Edwin, Liu MD; and the TEDDY Study Group. Prospective Study of Nearly 7,000 Patients The team prospectively enrolled from birth nearly seven thousand patients with DQ2.5 and/or DQ8.1 in Georgia, Washington, Colorado, Finland, Germany, and Sweden. They regularly screened the children for tissue transglutaminase antibodies (tTGA), and then assessed them for celiac disease follow-up based on clinical need. The team then estimated population-specific figures by weighting the total study-specific incidence with the population-specific haplogenotype frequencies derived from the sites' ample stem cell registries. Research Findings Individual haplogenotype risks for celiac disease autoimmunity and celiac disease varied by region. In some regions, the overall numbers of celiac disease are high. For example, the team found a celiac incidence of nearly 2.5% by age 10 in Colorado children. Adjusted for HLA, sex, and family history, Colorado children had a 2.5-fold higher risk of celiac disease compared to children in Washington state. Celiac rates by age 10 years were highest for Swedish children, at 3%. Their data show that cumulative incidence of celiac disease varies significantly by region, which indicates variable environmental, genetic, and epigenetic factors even within the United States. Such high regional case numbers supports the use of low threshold for celiac screening, along with more research into the reasons for the region-specific differences in celiac disease case numbers. Read more in the American Journal of Gastroenterology The researchers in this study are variously affiliated with theDigestive Health Institute, Department of Pediatrics, School of Medicine, University of Colorado Anschutz Medical Campus, Aurora, CO, United States; the Department of Biostatistics, St. Jude Children’s Research Hospital, Memphis, TN, United States; the Health Informatics Institute, Morsani College of Medicine, University of South Florida, Tampa, FL, United States; the Department of Pediatrics, Dr von Hauner Kinderspital, LMU Klinikum, Munich, Germany; the Department of Pediatrics, Gastroenterology and Nutrition, School of Medicine Collegium Medicum University of Warmia and Mazury, Olsztyn, Poland; the Pathology and Laboratory Medicine, Tulane University School of Medicine, New Orleans, LA, United States; the Department of Epidemiology, Colorado School of Public Health, University of Colorado Anschutz Medical Campus, Aurora, CO, United States; the Department of Clinical Sciences, Malmo, Lund University, Malmo, Sweden; the Celiac Disease Research Center, Tampere University and Tampere University Hospital; the Tampere Center for Child, Adolescent and Maternal Health Research, Faculty of Medicine and Health Technology, Tampere University and Tampere University Hospital; the Immunogenetics Laboratory, Institute of Biomedicine, University of Turku, Turku, Finland; the Department of Pediatrics, Turku University Hospital, Turku, Finland; the National Institutes of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, United States; the Forschergruppe Diabetes e.V. and Institute of Diabetes Research, Helmholtz Zentrum, Munich, Germany; the Institute of Biomedicine, Centre for Integrative Physiology and Pharmacology, Univeristy of Turku, Turku, Finland; the Barbara Davis Center for Diabetes, School of Medicine, University of Colorado Anschutz Medical Campus, Aurora, CO, United States; the Diabetes and Celiac Disease, Lund University, Malmo, Sweden; and the Department of Diabetes, Pacific Northwest Research Institute, Seattle, WA, United States.

Celiac.com 01/28/2023 - Focaccia is the “in” bread these days! It is a cross between pizza and Italian flatbread and is served in many Italian restaurants, along with a plate of extra-virgin olive oil for dipping. Sometimes, the server adds a dash of balsamic vinegar and a sprinkle of dried Italian herbs for a real taste treat. You can recreate this wonderful bread at home with this easy recipe, using my new versatile sorghum flour blend. Sorghum is a nutritious flour that works beautifully in our gluten-free foods. Focaccia is undoubtedly one of my most popular recipes and I know it will become a favorite at your house, too. Carol Fenster’s Gluten-Free Sorghum Flour Blend Use this versatile flour blend for the recipes in Gluten-Free 101: Easy, Basic Dishes without Wheat. You can make your own corn flour (not cornstarch) by grinding cornmeal in a small coffee grinder until it is the consistency of flour. If you prefer almond flour, you’ll find it at Bob’s Red mill (www.bobsredmill.com) or grind blanched almond silvers in the coffee grinder until it reaches a flour-like texture. You can purchase bean flour (either plain garbanzo or a garbanzo/fava blend) at your local health food store. Note: If you use almond flour, you must refrigerate the flour blend. *Makes 4.5 cups 1 1⁄2 cups sorghum flour 1 1⁄2 cups potato starch or cornstarch 1 cup tapioca flour 1⁄2 cup corn flour or almond flour or bean flour or chestnut flour Carol Fenster’s Focaccia Bread Bread Ingredients: 1 1⁄2 tsp. dry yeast 1 1⁄2 cups Flour Blend (pg. 15) 1 1⁄2 tsp. xanthan gum 1 tsp. unflavored gelatin 1 tsp. dried rosemary 1⁄2 tsp. onion powder 3⁄4 tsp. salt 3⁄4 cup warm water (110°) 1 tsp. sugar 2 large eggs 2 Tbsp. olive oil 1⁄2 tsp. cider vinegar Topping 1 Tbsp. olive oil 1 1⁄4 tsp. Italian seasoning 1⁄4 tsp. kosher or coarse sea salt 1) Combine all bread ingredients in mixing bowl. Beat dough with mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky. 2) Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil tent and let rise in warm place (75-80º) for 30-40 minutes or until desired height. 3) Preheat oven to 400 º. Sprinkle dough with topping ingredients. Bake 15-20 minutes or until top is golden brown and crisp when tapped with your fingernail. (A sprinkle of Parmesan cheese is optional.) Serves 10. Additional Focaccia Toppings Try these variations for an even more flavorful Focaccia: Herb Focaccia: Combine 1⁄2 tsp. each dried rosemary, sage, and thyme, 1⁄4 tsp. black pepper, and 2 Tbsp. Parmesan cheese. Sprinkle over bread before baking. Sun-Dried Tomato & Olive Focaccia: Sauté 1⁄4 cup minced sun-dried tomatoes, 1⁄4 cup sliced black olives, and 1⁄4 cup chopped onion in 1 tsp. oil. Sprinkle over bread before baking. Pesto Focaccia: Purée in food processor just until smooth, leaving bit of texture: 1 cup fresh basil leaves, 1 garlic clove, 1⁄2 cup pine nuts. With motor running, slowly add 1⁄4 cup olive oil through feed tube. Add 1⁄4 cup Parmesan cheese and dash of black pepper. Spread over bread before baking. Recipes Reprinted from the new Gluten-Free 101: Easy, Basic Dishes without Wheat, 2003 by Carol Fenster, Ph.D. with permission from Savory Palate Press.

Celiac.com 01/27/2023 - If you're looking for a culinary way into the heart of your Valentine, this baked mushroom risotto is sure to do the trick. This delicious risotto starts and ends like any other risotto. However, to simplify the process, this recipe skips the middle steps that involve stirring and slowly adding ingredients, and stirring. Instead just going to pop it in the oven. This makes the process much easier, and delivers a risotto that is as flavorful and delicious as the traditional method. Your valentine will never know your secret. And you'll have extra time to celebrate. Fool-Proof Baked Valentine Mushroom Risotto Ingredients: 3 tablespoons butter 3 cups diced mushrooms salt to taste ½ yellow onion, diced ground black pepper to taste 1 pinch cayenne pepper 1 cup Carnaroli rice (or arborio rice) 2 cups chicken broth, divided ½ cup heavy whipping cream ½ cup chicken broth 2 tablespoons heavy whipping cream ½ cup finely grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives Directions: Heat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in heated oven until grains are almost tender, but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining ½ cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately. Note: Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, especially in the U.S., many cooks prefer carnaroli rice, which, like arborio, has more starch than other types of rice. Carnaroli is prized for its extra creamy finish.

Celiac.com 01/26/2023 - If you're looking for a simple, tasty, down-home recipe for Valentine's Day, try these pork chops with mushroom gravy. They offer all the joy and flavor and pride of a fancy restaurant meal right at home. Serve with rice or mashed potatoes and garnish with fresh parsley or chives. Ingredients: 2 pounds bone-in or boneless pork chops, or pork tenderloin ½ teaspoon paprika kosher salt and ground black pepper to taste ¼ cup butter, divided 1 (8 ounce) package sliced fresh brown or white mushrooms 4 cloves garlic, minced 1 teaspoon Dijon mustard 2 tablespoons corn starch, potato starch or arrowroot powder 2 cups beef broth Directions: Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Put the starch or arrowroot into a jar, add a tiny bit of water, and shake until blended. Add to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Thin or thicken as needed, and check seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot with rice, or mashed potatoes.