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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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  • Related Articles

    Jefferson Adams
    Spanish-style Egg and Potato Omelette (Gluten-Free)
    Celiac.com 04/28/2018 - Looking for a tasty, memorable, gluten-free dish to star in your next breakfast or brunch production? This Spanish-style egg and potato omelette is just the thing. A simple blend of eggs, onions and potatoes is coaxed into a delicious, memorable entreé.
    For the eggs and potatoes:
    1 pound Yukon Gold or other yellow potatoes 9 large eggs ¾ cup extra-virgin olive oil 1 medium yellow onion Coarse sea salt Freshly ground black pepper For the herbed mayonnaise:
    Handful of fresh dill. Or any blend of any herbs you like, including mint, basil and thyme ⅓ cup mayonnaise ½ lemon For the eggs and potatoes: 
    Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. ...


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    Gluten-Free Corned Beef Hash and Eggs
    Celiac.com 12/07/2020 - There's nothing better than to treat yourself with a warm, comforting meal when winter is settling in. No matter what you're craving, you can make your comfort food healthier with a simple ingredient swap. Eggland's Best eggs are your one-stop for the micronutrients and antioxidants essentials to the celiac diet. An EB egg has 6x the Vitamin D and more than double the Omega-3s compared to ordinary eggs—all without sacrificing taste.
    Corned beef hash and eggs is an American breakfast classic, sort of the downscale cousin to eggs Benedict, but equally well-loved by its legions of fans. So loved is corned beef and hash, in fact, that the dish has earned its own national day of celebration. That's right, the 27th every September is National Corned Beef Hash Day i...


    Scott Adams
    Dutch Eggs with Fresh Asparagus (Gluten-Free)
    Celiac.com 04/22/2021 - This version of Dutch Eggs is basically an eggs Benedict served over salmon, instead of English Muffins. One of my favorite ways to enjoy springtime asparagus is broiled with soft-boiled eggs on top. This recipe features broiled asparagus alongside the eggs and salmon. Top it off with some tangy Hollandaise, and you're ready for your first spring brunch home run. The recipe below makes four servings.
    Ingredients:
    4 slices quality fresh salmon (about 4 ounces each) 1 pound asparagus, tough ends trimmed 2 tablespoons olive oil kosher salt and black pepper 8 large eggs ¼ cup Parmesan (1 ounce) Directions:
    Heat broiler. And start boiling water in a saucepan large enough to hold the 8 eggs and leave an i...


    kristi3
    Duck Eggs in the Gluten-Free World
    Celiac.com 09/30/2023 - Trying to improve the diet and quality of baked goods is something gluten-free bakers and consumers alike have been striving for years to achieve. With their high fat and protein content combined with many vitamins and minerals, duck eggs have helped to improve the gluten-free diet.    
    So, what makes a duck egg more superior for gluten-free baking than a chicken egg?  To discover the reason, let’s dive into duck egg nutrition to learn why.  
    Protein and Fat
    The twelve grams of protein partnered with the eighteen grams of fat found in a single duck egg produces light, fluffy, moist baked goods that rise better and are more likely to hold their shape. If made with duck eggs, gluten-free baked goods have a consistency and taste similar to wheat...


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