October is Celiac Awareness Month
Celiac disease can come on at any age and affects over two million Americans, yet many people remain undiagnosed. In order to call attention to this disease, October was proclaimed Celiac Awareness Month.
A person with Celiac can no longer eat gluten—the type of proteins found in wheat, rye, barley and oats. These proteins are common in American diets, and avoiding them can be tricky. But to decrease Celiac symptoms—abdominal pain, bloating, fatigue and more—adhering to a gluten-free diet is important. The recipes below offer gluten-free version of two comforting dishes; however, before cooking for a person with Celiac always verify that the ingredients are safe for the prescribed diet.
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Turkey Tetrazini
8 ounces uncooked rice spaghetti
1 tablespoon olive oil
3 green onions, chopped
2-1/2 cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken broth
1/4 cup light cream or evaporated milk
2 tablespoons cornstarch mixed with 1/4 cup water
1/3 cup grated Parmesan cheese
Cook pasta according to package directions; keep warm. Heat oil in large skillet over medium heat; sauté onions and mushrooms until soft, about 5 minutes. Add turkey or chicken; stir to coat. Add sherry, broth, and cream. Bring to simmer. Add the cornstarch and stir to thicken. Add spaghetti and cheese; stir just until heated. Makes 4 servings.
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Yellow Cake
1-1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1-1/4 cups granulated sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees. Grease and rice flour two 8- or 9-inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake until a toothpick inserted near the center of the cakes comes out clean, about 25 minutes. Let cool completely; frost if desired. Makes 24 servings.
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Pantry Pointers
Gluten is used in a large number of processed foods, so it is important to read labels carefully when shopping for someone with Celiac.
For more information, visit the Celiac Disease Foundation website at http://www.celiac.org, the Celiac Disease Support Center at http://www.celiac.com or the Celiac Sprue Association at http://www.csaceliacs.org.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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