Changing long-established habits - for the rest of your life - can seem like a daunting task. It need not be faced alone, however. Membership in an organization like Celiac Sprue Association (CSA, www.CSACeliacs.org) provides information, encouragement, and support that will help the transition go more smoothly. You can find a local group by going to the Local Support page on their website. It’s also helpful to work with a dietitian or nutrition professional to learn how to shop, cook and eat gluten-free.
It is important to remember that there is
no such thing as a "typical celiac." Not only do the symptoms vary widely, so do the related medical conditions. Diet and treatment needs are unique to each individual. What may work for one may be totally inappropriate and/or damaging for another. The old adage, "What's good for the goose, is good for the gander," does not apply here. All celiacs are alike in that they have an immune reaction to the storage protein in W-BRO, yet; each is very different in dozens of ways which only the individual and his/her medical advisor(s) will know.
Therefore, it is absolutely
VITAL that a relationship is established with a gastroenterologist or other physician who is knowledgeable in the diagnosis and care of Celiac Disease. Partnering with a doctor helps with appropriate decision-making regarding the GF diet and any supplementation that may be necessary.
‘Nuff said about the need for support—how about a couple fantastic recipes to add to our gluten-free repertoire? This breakfast recipe is easy and SO good. Served warm with vanilla ice cream or sweetened whipped cream, and it’s a terrific dessert. The lasagna is a little more work, but well worth the time and effort, and it freezes well.
Pineapple Breakfast Cake
Serves 4
4 eggs
1 teaspoon GF vanilla
5 ounces GF bread (broken into pieces)
1/3 cup white sugar
1 t cinnamon
20 ounce can crushed pineapple
1 teaspoon baking soda
corn oil
Drain crushed pineapple, reserving 1/2 cup juice. Place juice and all other ingredients in food processor or blender. Blend together well. Pour into 8 x 8-inch oiled pan. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes.
Download this recipe.
Southwest Chicken Lasagna
Serves 4
8-10 uncooked DeBoles Rice Lasagna
1 pound coarsely ground chicken
1 egg or egg substitute
2 cups low fat ricotta or cottage cheese
1 cup reduced fat cheddar or Monterey Jack cheese
2 cups cooked beans (kidney or pinto), mashed
1/2 cup water
1 teaspoon cumin
1/2 teaspoon garlic powder
1 cup prepared picante sauce, divided in half
1 small can chopped green chilis
2 cups crushed stewed tomatoes
Mix egg and both cheeses in a bowl. Saute chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, 1/2 cup picante sauce and the chilis. In separate bowl, mix tomatoes and remaining 1/2 cup picante sauce. In 9x13 inch pan, layer as follows: tomato sauce, noodles, chicken/bean mixture, cheese mixture. Then repeat. COVER and bake at 35o degrees for 1 hour or until done.
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