Scott Adams
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Scott Adams
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The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture. If you have any questions or comments regarding the piece... -
This recipe comes to us from Pat Mazza. 3 cups of gluten-free(Betty Hagman) Flour Mix ** 1 egg 1 tablespoon gluten-free baking powder 2 cups of buttermilk 1/3 cup of sugar ¼ cup melted butter 2 ½ teaspoons of xanthan gum 1 ...
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This recipe comes to us from Mary Thorpe. 2 cups cornstarch 1 cup sugar 1 egg ½ tsp salt 1 ½ sticks of unsalted butter (that equals 12 tablespoons) Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg an...
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The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture. If you have any questions or comments regarding the piece...
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The following Medline abstract describes a unique study that was done on the quality of life of two groups of people with celiac disease: One that was diagnosed as the result of having symptoms, and the other which had little or no...
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The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan. 1 cup water 1...
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The term gluten in reference to the cohesive, elastic protein mass remaining after starch is washed from a dough goes back to Beccari in 1745. Strictly speaking, gluten is found only in wheat because it is difficult to wash a cohesive...
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This recipe comes to us from Linda Sowry. 2 cups Gluten-Free Flour Mix 1 ½ cups sugar 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon gr...
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This recipe comes to us from Karen Oland. Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn...
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This recipe comes to us from Rebecca Rosenblatt. 1-cup oil 4 eggs 2 cups sugar ½ cup potato starch ½ cup walnuts (or chocolate chips) 1 tsp. vanilla sugar or 1 tsp. vanilla ½ cup coca Mix all ingredients and pour into li...
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Preface: The following information was supplied originally in 1991 in the form of a letter to Phyllis Brogden, Chairperson of the Greater Philadelphia Celiac Sprue Support Group, by Donald D. Kasarda, who was a Research Chemist with the...
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This recipe comes to us from Nancy Haehl. Ingredients: One pound boneless, skinless chicken breasts cut in two to three pieces each. Two teaspoons (or more) taco seasoning mix Two thirds cup bottles salsa OR one can Ro Tel diced...
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Makes 2 large sheets. This recipe comes to us from Bev Wahl. 1 cup Gluten Free Pantry French Bread mix 4 tablespoons water 1 egg Mix all ingredients in mixer on high until dough forms a ball. Roll out dough thin in between two sheets...
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This recipe comes to us from Sue DeVries. Dry Mix ¾ cup cocoa powder 2 ¼ cup sugar 1 1/3 cup Bette Hagman flour mix 1 teaspoon unflavored gelatin 1 teaspoon xanthan gum ½ teaspoon baking powder ¼ teaspoon salt ½ cup chopped nuts...
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This recipe was created by Leslie Hammond. You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil. 1 ½ cups butter 8 oz. cream ...
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For one 9in x 13in pans worth: ¾ cup butter or margarine ¾ cup cocoa powder 2 ¼ cup sugar 4 eggs 2 teaspoons vanilla 1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum) 1 cup chopped nuts (if desired) ...
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Will Other Foods Affect the Villi? - by Kemp Randolph
Scott Adams posted an article in Allergy vs. Intolerance
The following is a March 11, 1998 post by Kemp Randolph krand@PIPELINE.COM. According to Dr. Hugh Sampson, Mt. Sinai Medical Center, at an AMA sponsored press briefing on Nutrition, in a list of Facts vs. Fictions, Fiction: Skin tests... -
This recipe comes to us from Rick Barrera. From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and...
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Sift dry ingredients: 1 ½ cups Asian glutinous rice flour (it is gluten-free!) 2 teaspoons gluten-free baking powder ¼ teaspoon salt Whip until stiff: 1 cup cold whipping cream Then add: 2 eggs 1 cup sugar 1 teaspoon gluten-f...
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This recipe has been modified from Bette Hagemans Butter Basted White Bread (More From the Gluten-Free Gourmet, page 38). Here it is: Combine 2 cups white rice flour, ½ cup potato starch flour, ½ cup tapioca flour, 2 ½ teaspoon xa...
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The following are links to sites have of dermatitis herpetiformis. Some of the photos are biopsies as seen through a microscope, and some are regular photographs of people with dermatitis herpetiformis, some of which are quite graphic...
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Ingredients: 2 ½ cups gluten-free flour mix ½ cup butter melted ¾ cup milk Mixture #1 1/3 cup sugar 1 tbsp cinnamon Mixture #2 ½ cup sugar ¾ cup butter (6 tablespoons) Directions: Mix mixture #1 in ...
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This recipes comes to us from Kathy Scholz. In a small bowl combine: ½ cup warm water 2 teaspoons sugar 4 teaspoons dry yeast granules Set aside and let stand for 15 minutes 2 cups white rice flour 2 cups tapioca flour ¼ ...
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The the connection between iodine and Dermatitis Herpetiformis is briefly described by the following excerpt from a resource guide of the Gluten Intolerance Group of North America: Iodine can trigger eruptions in some people (with...
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When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch...