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Gluten Free and More magazine wanted cookies on our cover, of course. Various cookie spreads from two photography sessions didn’t make the grade. As we were pondering our plan B, I remembered the childhood fun my brothers and sisters (six of us) had when decorating Christmas cookies around our family’s big kitchen table.
With the smorgasbord of delicious recipes we offer in each issue—and there are a lot of truly mouthwatering recipes in these pages—it’s easy to flip past our latest medical reports and in-depth research articles. But don’t. There’s a lot of really good information here in every issue.
John Zone, MD, a Salt Lake City dermatologist with expertise in blistering diseases of the skin, says that only about one third to one half of people with dermatitis herpetiformis have any gastrointestinal symptoms of celiac disease. However, if those who do have GI symptoms address them and get an accurate diagnosis, its conceivable that some are preventing the development of DH by sticking to a strict gluten-free diet. Zone explains that people who have DH have developed antibodies not just to tissue transglutaminase, or TTG, but to epidermal transglutaminase, or TTG3.
With the passage of FALCPA, the food-allergy labeling law, wheat was no longer a hidden ingredienta huge relief. When my daughter was diagnosed in 2006, I drove almost an hour to a store for exclusively gluten-free food. When I got there, it was so small and depressing, I cried in the car. Good gluten-free food is now readily availablea huge change.
I often meet gluten-free youngsters at our Gluten Free Food Allergy Fests. Parents bring their children to sample all the wonderful products, learn from the presentations and meet others with similar food issues. Its easy to spot the kids with a brand-new diagnosis; they often look forlorn upon arrival because theyre feeling deprived. They havent figured out yet that they just got a seat at the fun table.
We pulled out the stops with this issue, gathering together an all-star group of the coziest recipes ever. We hope youll be feeling it as you browse through these pages! In the spirit of classic comfort food, this is also our pancake issue. We bring you Chrystal Carvers wonderful homemade pancakes, as well as our exclusive product review of over 70 different gluten-free pancake mixes to help you make the very best breakfast choices for you and your family.
We hope this issue feels like a gift to you. With the holidays in mind, we focus on pies (both homemade and store-bought) and Christmas cookies for you and your loved ones. Youll find plenty of other wonderful recipes for all-round festive feasting. We also bring you unique gift ideas and pertinent health information,such as the fascinating interview with well-known celiac expert, Dr. Peter Green.
Back in the day when wheat pasta was all there was, the concept of noodles made with veggies and pasta made with lentils or chickpeas was, frankly, inconceivable. What changed that? It was our communitys serious and steady demand for better and more gluten-free food. That drum beat encouraged pasta manufacturers to broaden their thinking enough to create noodles made with ingredients other than wheat flour. Now theres a vast array of amazing gluten-free pasta choices. What abundance! Its feels good to noodle on that.