This sauce is delicious and the perfect accompaniment to my GF crab fritters (include link)!

INGREDIENTS

½ c mayonnaise
½ c sour cream
1 grapefruit (squeezed of juice)

DIRECTIONS

1. Combine ingredients and heat in a pan until warm.
2. Serve over Gluten-Free crab fritters (include link) or any other recipe of your choice.

Miranda Jade
www.GlutenFreeHelp.info

The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.

These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.

According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”).  Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration.  Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.

Miranda Jade
http://www.GlutenFreeHelp.info
b.a.

Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:

-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma

Miranda Jade
http://www.GlutenFreeHelp.info

b.a.

You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.

The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.

Check out the link below to subscribe to the newsletter:

http://www.glutenfreemall.com/catalog/journal-gluten-sensitivity-celiaccom-paper-edition-online-edition-year-subscriptionissues-celiac-disease-newsletters-p-469.html

Tina Turbin
www.GlutenFreeHelp.info

b.a.

One of my lovely readers purchased Cajun Choices Shrimp, Crab and Crawfish Boil and put her own spin on it. Take a look at what she has to say and check out the Cajun Choice review.

“I love to use my “Crab Boil” for other things besides a base for soups. I actually put it into a salt shaker and sprinkle it on top of chicken, fish, vegetables, etc.  I also like to add it to my gluten free flour when i’m breading my chicken to make chicken tenders. I like to use it in replace of salt because of the added spices, which increases the flavor to any dish.”

Miranda Jade

www.glutenfreehelp.info

Sunshine Burger

Organic Sunshine Burgers come in several flavors: Garden Herb, Barbecue, South West, Breakfast and Falafel. All Sunshine Burgers are fully cooked and browned in the oven and come frozen to preserve freshness. You can find these burgers at Whole Foods as well as in many other health food stores and co-ops across the country.

For more information or recipe ideas, check out the link below!

www.sunshineburger.com

Tina Turbin

http://www.GlutenFreeHelp.info

This recipe is an adaptation of a recipe submitted to one of my testers, Miranda Jade. She loved some of the holiday treats that are on sale and decided to make a slight change and come up with her own recipe. Hint: her favorite starts with the word Moose.

After a couple tries- the below simple recipe was her winner! Thanks Miranda Jade!

Ingredients:

12 oz Chocolate Chips

12 oz Caramel

½ cup nuts crushed up

Sorghum- 6cups popped

Directions:

1. Pop enough sorghum to fill up 6 cups.
2. Spread sorghum on waxed paper evenly.
3. Melt chocolate and drizzle evenly on top of half of the sorghum.
4. Melt caramel and drizzle evenly over the other half of the sorghum.
5. Sprinkle nuts evenly over all sorghum.
6. Let sorghum cool completely.
7. Peal sorghum off wax paper and put in a jar in hunks.
8. Shake jar lightly to mix.

Enjoy!

Again, thanks Miranda Jade.

Check out the review I did on the company Just Poppin. They have the best sorghum!

Tina Turbin

www.GlutenFreeHelp.info

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INGREDIENTS

1 1lb. skinless halibut fillet, diced in ½-in. pieces

¾ c fresh lime juice

¼ c orange juice

1 habanera pepper seeded and minced

1 naval orange, peel and section

Salt and pepper

DIRECTIONS

1. Place halibut, juices, and habanera in a bowl. Cover and refrigerate about 2-3 hours.

2. Strain liquid and toss with orange sections.

3. Add salt and pepper to taste

This one is adapted from a “Martha” on one of her television recipes.

INGREDIENTS:

¼ c gluten-free soy sauce

3 tbsp rice vinegar

1 tbsp minced fresh garlic

2 tsp sugar

¼ tsp sesame oil

DIRECTIONS

Stir all and serve with any Asian (gluten-free of course) wontons – pot stickers or even gluten-free tempura

Tina Turbin www.glutenfreehelp.info

This recipe is an old favorite which I made gluten-free and without potatoes.  I use mashed “cauliflower” as the topping and no one even knows.  Not even my pickiest tester – my daughter.

INGREDIENTS for topping:

1 head cauliflower

2 tbsp butter or soy butter – not melted

2 tbsp rice milk (or milk of choice)

INGREDIENTS for filling:

1 tbsp olive oil

1 large onion diced

3 celery stalks diced

2 carrots diced

2 cloves garlic diced

2 lbs ground beef (chicken or turkey)

¾ tsp chili or chipotle

2½ tbsp of cornstarch

6 oz peas (frozen or fresh sweet peas)

DIRECTIONS – Preheat oven 420

Topping

Steam cauliflower till soft in 2½ cups of water (drain and save water)

Place in bowl and mash with a fork

Take your Bullet, hand processor, Vita-Mix or blender and puree – (add butter and milk if you desire slightly creamier, but not necessarily at all)

Salt and pepper to taste.

Filling

Heat oil in large skillet.

Cook onion about 2 min on med

Add celery, carrot and garlic – cook about 8 – 10 mins.

Add beef for about 5 min – stir – break up pieces to be small

Add the cornstarch to 2 cups of your saved water from your steamer and whisk it – add to beef and boil around 1-2 min low

Pour filling into a 2 qt dish

Evenly distribute cauliflower mash over the top, sealing edges.

Bake approx 30 min

Tina Turbin www.glutenfreehelp.info