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What on Earth is a Celiac ?
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"Is Candida albicans a trigger in the onset of celiac disease?" This interesting study compares a specific amino acid sequence found in Candida cell wall protein to a gliadin amino acid sequence that triggers the immune response in celiac disease. The researchers found that the sequences are “identical or highly homologous to known celiac disease-related alpha-gliadin and gamma-gliadin T-cell epitopes,” and PROPOSE THAT CANDIDA IS THE TRIGGER FOR CELIAC DISEASE....Lancet. 2003 Jun 21;361(9375):2152-4. To clarify, this research shows that a protein found in the cell wall of Candida is very simiilar to gluten. As a result, the immune system can confuse gluten found in grains for the cell wall of the Candida and then mount a response against the gluten! The immune cell bound gluten then damages the small intestinal wall as in Celiac Disease!
Our booklet
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Wheat Free and Gluten Free Recipes
From Our Kitchen to Yours.... The following are wonderful "comfort foods" ; More recipes *"A Starter Guide to Eating Gluten-Free" Crispy Cornflake Chicken
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Coming Soon! If you are currently eating wheat-free or gluten-free, what kinds of recipes are you not finding or what types of foods are you missing the most? Please take a moment to let us know... |
"Quick and Easy"
Old-Fashioned Chicken Pot Pie
Leftover chicken broth can be used in many foods, including this family favorite.
1 1/2 c. sliced mushrooms
1 c. carrots
1/2 c. onion
1/3 c. butter
1/3 c. flour
1 1/2 c. chicken broth
1 1/2 c. milk
4 c. cubed cooked chicken breast or other chicken meat
1 c. frozen peas
1- 2 oz. jar diced pimiento (optional)
Biscuit topping: 2 c. GF flour blend*, 4 t. GF baking powder, 1/2 t. salt, 1/2 t. cream of tartar, 1/2 c. cold butter, 2/3 c. milk
In large saucepan, saute' the mushrooms, carrots and onions in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to boil; cook and stir until thickened. Add the chicken, peas, pimientos and salt. Pour into a greased, fairly shallow 2 1/2 quart baking dish and set aside.
In a large mixing bowl, combine four, baking powder, sugar, salt and cream of tartar. Cut in butter with fork or pastry tool until mixture resembles coarse crumbs; stir in milk just until moistened. Turn into a floured surface; knead 8-10 times. Pat or roll out into 1/2 inch thickness; cut with floured biscuit cutter.
Place biscuits over chicken mixture and bake uncovered at 400 degrees for 15-20 minutes or until biscuits are golden brown.
*gluten free flour blend for the biscuits can be a mixture of white rice flour, and tapioca flour, 3:1 ratio. These flours are available online at or at your local health foods market.
And Dessert....
Basic (Microwave!) Brownies
2 eggs
1 cup sugar
1/2 t. salt
1 t. GF vanilla
1/2 C. butter, melted
3/4 C. GF flour blend (suggest using 1/4 c. tapioca flour, 1/2 c. brown/white rice flour)
1/2 cocoa
1/2 cup nuts, chopped (optional)
In small bowl at medium speed of electric mixer, or using a wire whisk, beat together eggs, sugar, salt and vanilla until light. Add melted butter. Continue beating until thoroughly blended. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in 8" baking dish that is microwave safe. Microwave at High (10) 6-7 minutes. DO NOT OVERCOOK! When done, top looks dry and will spring back when lightly touched. Cut when cool.
Makes 16 chewy brownies.
Wheat and gluten free flours
and
flour blends
are available
at your local natural foods market
or online.
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