Greater Cleveland Celiac Association

We are "Celiacs Helping Celiacs"


Things that affect you that you may not know about are listed here.  

New gluten-free products and recipes are listed here as well.

We would like to start a data base of your favorite gluten free-products.  Whether it is something you use daily or just on special occasions, if you like it, we want to know about it.  Share the love. Send us an email with the subject: "My favorite GF products"  and we will list them here.  A short description would be great but is not necessary.

If you have a recipe you would like to share sent it to us with the subject "My GF recipe for the website" and we will post it here as well. 

Send submissions to 

Check back often to see what's new

2014 Celiac Support Association

Free Holiday eBook

Our FREE 64 page gluten-free guide for the holidays has so much more than just 40+ mouthwatering recipes! This tool will help equip you with everything needed to plan your gluten-free holiday meals. These recipes are for all skill levels.

Here are some of the features in this free Holiday eBook:

  • This recipe eBook is filled with over 40 recipes, including appetizers, fruit and vegetable dishes, stuffing, meats, sides, deserts and all those succulent dishes we are looking forward to eating at our holiday dinners and party’s.
  • Many of the gluten-free dishes are also free of dairy as well.
  • A gluten-free food and grocery list including hams, turkey, baking supplies and all those items we are typically buying around the holidays.
  • Sample menus are listed.
  • A Holiday gluten-free strategy guide.
  • Tips from Celiac Sprue Association Recipe Consultants.
  • Turkey Tips
  • 2014 Holiday Gluten-Free Candy List, including gluten-free candy cane companies


Click here to request the free Celiac Support Association gluten-free e-book.



 Get the 64 page Free 2014 Gluten-Free

Holiday E-Book 

from the Celiac Support Association

* 40+ new tested recipes * Menu plans

*Holiday gluten-free candy list

* Tips from the CSA nutritionist & consultants


Thank you to all the Recipe consultants that participated in this project: Amber Roberts, Emily Roberts, Mary Schluckebier, Pauline Capece and Chef Holly Groninger.

A special thank you to Holly Groninger for all her delicious recipes she submitted.

Gluten-Free Bread - It's good enough to eat!

Gluten-Free Bread Baking Information

The wonderful aroma that fills the kitchen as fresh gluten-free bread is baking is one of the most rewarding scents I can think of; but gluten-free bread baking can be intimating.  Measuring and mixing several flours and adding the right amount of xanthan gum to the mix can be overwhelming. However, with patience, a little help from members of the Greater Cleveland Celiac Association, and a little experience, it will quickly become less daunting.

If you are a novice at gluten-free bread baking, I recommend using a pre-bought gluten-free bread mix; there are several readily available in your local stores or on-line.   A bread machine with either a mix only and bake only cycle, or a dedicated gluten-free cycle can also save time. Remember you still have to be there when the bread is done baking and immediately remove it from the bread machine after it is finished, or else it will become soggy very quickly. I think it is just as easy and does not take much more time to mix the dough yourself in a mixer and bake it in the oven.  One of the advantages of baking it yourself is that it gives you more flexibility to the shape the bread any way you want, i.e. loafs, rolls, buns, focaccia or even pizza and affords you the option to make more than one loaf at a time. 

Below is a list, in alphabetical order, of some of the more popular gluten-free bread mixes followed by some gluten-free breads that are ready made for when you just don’t have time to bake.  If I missed your favorite brand of gluten-free bread, let me know and I will add it.  For those of you who are long time bakers, please send us your favorite bread recipe.  Be sure to let us know where you got it or if it is an original recipe.


Bob’s Red Mill: Bob’s makes a variety of gluten-free bread mixes including  their most popular, and best selling GF Homemade Wonderful Bread Mix and GF Biscuit & Baking Mixes; GF Hearty Whole Grain Bread Mix, GF Cinnamon Raisin Bread Mix, and GF Cornbread Mix round out their current GF offerings.  Bob’s also carries a full line of gluten-free flours as well as other GF products.  Check them all out on Bob’s website.

Breads From Anna: Breads From Anna® sells a selection of 6 different GF bread mixes as well as other GF baking mixes.  All Breads from Anna mixes are packaged in a gluten-free and nut-free facility.  All ingredients are sourced from gluten-free vendors, all natural and free of any additives or flavor enhancers, most are GMO Free.  All mixes are kosher.  Check out more details on the Breads From Anna®‘s website.

Chebe:  All Chebe mixes and frozen breads are certified gluten free and carry the Celiac Sprue Association (CSA) symbol. Chebe makes All-Purpose Bread Mix and as well as a new Focaccia Bread Mix and 4 other GF mixes all ready to eat in less than an hour; no mixer required!  And if that is not quick enough, their frozen GF doughs including GF Ciabatta rolls are ready to eat in about 30 minutes. More information can be found on Chebe’s website.  

Gluten-Free Pantry: Gluten-Free Pantry is now owned by Glutino.   You will still find the Gluten-Free Pantry’s Favorite Sandwich Bread Mix and the very versatile French Bread & Pizza Mix.  Look in the frozen section of your favorite store for their new premade GF Genius Bread.  Check out Gluten-Free Pantry’s many other gluten-free products from snacks, to mixes, to frozen products and more on Glutino’s website. 

Hodgson Mill: Hodgson Mill offers a basic gluten–free bread mix made with whole grain brown rice, a GF apple cinnamon muffin mix and a corn bread mix. Check out the other 22 gluten- free products they make on the Hodgson Mill website.

 King Arthur: King Arthur makes a gluten-free bread and pizza mix as well as a new GF bread mix that makes great sandwich bread.  Check out King Arthur’s other gluten-free products on their website.

Kinnikinnick: Kinnikinnick makes several gluten-free bread mixes including Kinni-Kwick Bread & Bun Mix, which is so easy all you do is add water mix and bake. In addition to their many mixes, Kinnikinnick also makes great ready made GF breads, and muffins as well as gluten-free Hotdog buns, GF Hamburger buns and dinner rolls, and my favorite, gluten-free bagels! Check out the full line of gluten-free Kinnikinnick products on their website.

Namaste Foods: Namaste Foods makes a simple gluten-free bread mix as well as a GF muffin mix and several coating mixes, in addition to their cake, cookie and other heartier offerings. Learn more about Namaste Foods products on their website.

 Orgran:  Orgran makes a unique, easy to bake gluten-free Multigrain Bread mix with quinoa and chia. They also have biscuits and flatbreads and a full line of other gluten-free products, both ready to bake and premade.  Everything Orgran makes is gluten-free.  Check out all of their products on the Orgran website.

Pamela’s Products: Pamela’s, perhaps best known for their cookies and cake mixes makes a GF Biscuit and Scone Mix, GF Cornbread and Muffin Mix and Gluten-Free Bread Mix.  Pamela’s has recipes to make with these mixes on Pamela’s website.

Schar: Schar makes a gluten-free Classic White Bread Mix that is also lactose free. As well as a dozen ready made bread products. You can find all of them on the Schar website

When you are in a hurry and don’t have time to bake your own bread, stop into your favorite store for a selection of gluten-free breads from the following manufactures:  Note, some of these breads may be found in the frozen section.


Against the Grain


Food for Life

Goodbye Gluten




Whole Foods Market makes their own gluten free breads in their dedicated Gluten-Free Bake House in North Carolina and ships it frozen to their stores across the United States.



Now that you  have all this information... Start baking.  The next Greater Cleveland Celiac Association Bread Baking  Contest is Sunday February 10, 2013 at Parma Hospital.



Contest Winner  Annual Gluten-Free Bread Baking 2012  

Congratulations to Chandra for winning overall best GF bread!

Start practicing your bread baking skills- our next competition will be February 10, 2013

See details on the calendar page.

Recipe:   Gluten-Free Pumpkin Oatmeal Pancakes

 Thanks to our dietitian advisor, Tanna for sharing this wonderful recipe!




 Combine wet ingredients below and mix well

ombine and mix wet ingredients very well:


5 eggs (beaten)

2 cups skim milk

1 small can plain pumpkin

¼ cup canola oil  


Mix dry ingredients in a separate bowl

MiMix dry ingredients in separate bowl:


½ to ¾ cup sugar

1 cup GF instant oatmeal

1 cup GF ground flaxseed

2 cups GF Bisquick Mix (maybe you can use other brand, I have not tried yet)

2 tsp cinnamon

1 tsp nutmeg



Combine contents of both bowls, blend well and let rest for 5 minutes while skillet heats up to 300 degrees.  Pour 4 to 6 inch diameter pancakes for 1` serving.  They may be thick and needing to be spread out with a rubber spatula.  Turn when edges are dry and center bubbles.


These pack a nutritional punch, but if you would like to add even more protein, substitute 1 can of evaporated milk and ¾ cup skim milk. 


Also, due to high fiber content: drink plenty of water if you use all the ground flaxseed as granules from flax are known for their “swelling” property in our GI tract. This will likely cause stomach upset/bloating to those that are not adequately hydrated. J


 …Leave it to a dietitian to have a “warning message” on a recipe.

Recipe: Chocolate Glazed Cranberry Coconut Macaroons


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 15 cookies



    • 2 and 3/4 cups shredded coconut (sweetened)
    • 2/3 cup granulated sugar
    • 1/4 cup all-purpose gluten-free flour
    • 1/4 teaspoon salt
    • 4 egg whites
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1/2 cup chopped dried cranberries

     Chocolate Glaze

    • 3 ounces dark chocolate
    • 1/4 teaspoon coconut oil shortening


    Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a

    silicone baking mat. Set aside.

    Make the macaroons:

    In a large bowl, combine the coconut, sugar, flour, and salt. Add the egg whites and stir with a

    large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried


    Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared

    cookie sheet, making sure they are round and 2 inches apart.

    Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to

    cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

     Chocolate Glaze:

    Melt the chocolate and coconut oil shortening together in a small microwave safe bowl in

    20 second intervals until melted, stirring well after each increment. Drizzle over cookies. 

    Cookies will  stay fresh in an airtight container at room temperature for up to two days or in

    the refrigerator for up to five days.

    Tax deductions for the gluten free diet...   Do you qualify?


    Information on Tax Deductions for gluten-free food is now on our website- Click the Tax information  tab for up-to-date information.

    The Celiac Tax Deduction; What’s New?

    By Howard J. Kass, CPA

    When I first wrote about the tax treatments available to diagnosed Celiacs for the additional costs they incur by following a Gluten-Free diet fifteen years ago, the law was pretty well established and there were no significant changes in the works. The advent of Section 125 plans shortly thereafter, also known as Flexible Spending Arrangements (FSA) added a new twist to the quest for tax deductions.  With all the hoopla that has taken place in the last year, both with health care reform and tax legislation, what has changed?

    Overview of the Medical Expense Deduction

    Before I talk about what has changed, it is important to review the basics of the medical expense deduction and how it relates to the additional costs of following a Gluten-Free diet. Section 213 of the Internal Revenue Code (IRC) provides an itemized deduction for qualified medical expenses incurred.  Under present law, medical expenses are deductible to the extent that they exceed 7.5% of Adjusted Gross Income (AGI). AGI is the number shown on the last line of the first page of form 1040.

    So, for an individual who has an AGI of $100,000, the “floor” they have to exceed is $7,500 before any of their medical expenses begin to be deductible. If one is in relatively good health and if their employer pays for their health insurance, it is unlikely that one would have enough qualified medical expenses to take the deduction.

    The Gluten-Free Component

    Now, let’s bring the cost of Gluten-Free food into the equation.  Based on a variety of Revenue Rulings and court cases, sufficient precedent has been established for one who has been diagnosed with Celiac Disease (or any other medical condition requiring adherence to a Gluten-Free diet) to claim a medical deduction for the additional costs of following a Gluten-Free diet. I will cite the applicable law at the end of this article.

    So, how does one calculate the cost of following the Gluten-Free diet and, equally important, how does one document those costs? Calculating the cost of following the diet is a matter of tracking the costs of purchasing food items that are necessary to the diet and subtracting the costs of comparable non-Gluten-Free versions of the same food. So, for example, if a loaf of Gluten-Free bread costs you $6.00 and a comparable loaf of “regular” bread costs $2.00, the deductible cost of the Gluten-Free bread would be $4.00.

    What about those items for which there is no counterpart in the non-Gluten-Free community? One example of this would be Xantham Gum. In that event, the total cost of the product would be deductible.

    It’s easy to discuss this process on an item by item basis, but how does one accumulate this data andperform the calculations for a year? First, it is important to collect and retain detailed receipts of every purchase you wish to deduct. You would then need to create a spreadsheet on which to track this data for the year. While I recommend the use of an electronic spreadsheet, pencil and paper will also serve the purpose. If cost is what stands in your way of using a product like Microsoft Excel, check out It is a free Microsoft compatible office suite that should serve your purposes quite well. I would strongly encourage you to collect this data and update your spreadsheet after each shopping trip.

     Where do Flexible Spending Arrangements Come In?

    As mentioned earlier, depending on the amount of your AGI, you may still not have accumulated enough in deductible medical expenses to be able to take the deduction. However, under current law, if you participate in a Section 125 plan with an FSA and, if your FSA plan allows it, you may be able to reimburse yourself for the additional costs of following a Gluten-Free diet. If you can do that, you have effectively achieved an “above the line” deduction for following the Gluten-Free diet. Similarly, since Health Savings Accounts (HSAs) follow the same rules as FSAs, that may also provide you with an opportunity to get your medical deductions, including the additional costs of observing a Gluten-free diet above the line. For those who are unfamiliar with HSAs, they are only available to those who use them in conjunction with a high-deductible health insurance plan. See your tax advisor for more information or e-mail me with your questions.

    Getting back to the discussion on FSAs, however, before you rejoice, there are a couple of caveats to be aware of. First, your 125 plan has to permit this reimbursement. You will need to check with your plan administrator and, perhaps, read the plan document yourself. Be prepared to educate the plan administrator on this issue. Also, after you read the effect that Health Care Reform is going to have on health care expenses in FSAs, you may determine that it isn’t worth the effort. More on that later.

     So, What’s Changed?

    Two significant changes that will affect one’s ability to deduct the costs of following a Gluten-Free diet are slated to occur in the name of Health Care Reform.

    First, the floor for deducting medical expenses is scheduled to increase from 7.5% of AGI to 10% beginning in 2013. If you or your spouse will be age 65 or over at that time, the increase to 10% will take place in 2017. Going back to our example from before, if one has an AGI of $100,000, instead of medical expenses having to exceed a floor of $7,500 to be deductible, they would have to exceed $10,000. This increase would obviously make one think twice about accumulating all the data described earlier!

    Another change slated to take place in 2013 would affect the strategy of paying for the costs of following a Gluten-Free diet from an FSA. Beginning in 2013, the maximum amount that could be contributed to a health FSA will be limited to $2,500. There is currently no limit! This cap will reduce the value of paying the costs of following a Gluten-Free diet because doing so will limit the amount available to pay for other health related expenses. Since HSAs are less restrictive, there may be an opportunity here to improve your deduction options.  Be sure, however, to check with your plan administrator to make sure your plan allows such payments.

    So, What’s the Bottom Line?

    Until the end of 2012, as the law currently stands, it is business as usual in terms of how (if at all) you have been deducting your costs of following a Gluten-Free diet. You must have a diagnosis that requires you to follow a Gluten-Free diet and your costs are potentially deductible as an itemized deduction to the extent they exceed 7.5% of your AGI. If you participate in an FSA, you may be able to pay those expenses through your plan. Check with your plan administrator.

    Beginning in 2013, however, the landscape changes. You will have a higher hurdle to overcome to take the itemized deduction and you will be subject to new restrictions in the amounts that can be paid through an FSA. That’s all true as of this writing. As you must certainly be aware, Health Care is a very volatile issue in Washington right now and there are many who believe that it will look very different than it does right now, by the time 2013 rolls around. Congress isn’t done tinkering yet – stay tuned.

    Cites to the Law

    For those who want to learn more, here are some of the more relevant cites to the tax law:

    * §213 of the Internal Revenue Code

    * Rev Rul 55-261

    * Rev Rul 76-80

    * Cohen v. Commissioner, 38 TC 387

    * Randolph v. Commissioner, 67 TC 481

    * Fleming, TC MEMO 1980 583

    * Van Kelb, TC MEMO 1978 366

    * §9013(a)-(b) of the Patient Protection and Affordable Care Act, P.L. 111-148, 3/23/2010

    * §125(i)(1) of the Internal Revenue Code as amended by 2010 Health Care Act §10902(a)

    * IRS information letter 2011-0035  (3/25/2011)

    For more information, contact: Howard J. Kass, CPA, Tax Partner, Zinner & Co. LLP, 216-831-0733; begin_of_the_skype_highlighting            216-831-0733 for more information.


    Gorton's Grilled Fish is Gluten Free!

    Gorton's All Natural Grilled Fillets are now labled gluten free!
     The grilled fillets have remained the same as they always has been, but now procedures have been implemented at the production location to avoid cross-contamination, and there is ongoing monitoring and testing to ensure that our Grilled Fish is gluten free.

     Gorton's gluten free options include Grilled Tilapia, Grilled Salmon, Grilled Haddock and All Natural Grilled Fillets made from flaky white Alaska Pollock, in a wide range of flavors.(varies by region)
       *Be sure to look for the gluten free stamp on the nutrition label.

    Gluten-Free Halloween Candy List for 2013

    Click Here for a list of gluten-free candy for the

    2013 Halloween season

    Gluten-free Product updates

      GF Soy Sauce

    Kikkoman now has a gluten-free soy sauce.  If you go to buy it, make sure you chose the blue bottle that says "gluten-free," as they have several other Kikkoman options on the shelf which are not GF.  

    Reminder La Choy soy sauce and teriyaki sauce has always been gluten free. Both cost about $3/bottle.


      GF Pretzels

    Snyders of Hannover gluten-free Pretzels are now available locally.  If you do not see them at your local store ask for them.


      GF Bread 

    Udi's gluten free breads are now available locally at Heinen's, Nature's Bin, Mustard Seed Market and Whole Foods. 

    Goodbye Gluten Bread is available at Giant Eagle.

    I am happy to announce all Eat’n Park Restaurants  now carry  gluten free buns. (October 1,2009) Regis Holden, CEC CCA Eat'n Park Hospitality Group


    GF Baking Mixes 

    Gluten Free 1-2-3  mixes are now available at a Heinen's store near you. If you don't see them ask!                        


      GF Cereals

    - Five varieties of Chex cereal, made by General Mills, are now gluten-free!                                 Look for specially marked boxes. Gluten free  bisquick, cakes, cookie and brownie mixes are also available at your local stores.  Click here for General Mills Gluten Free List

     - Look for specially marked packages of gluten-free Kellogg's Rice Krispies in your local stores.  Now your gluten free children and all those who are children at heart will be able to enjoy Rice Krispie treats again!

    - Nature's Path Organic makes several varieties of gluten-free cereals which are available at Marc's.  

    - Envirokidz cereals are also available at Marc's stores.


    Giant Eagle Stores Expand their Gluten-free line...

    Non-food items of concern

      Does TUMS contain gluten?

      The response below is  directly from the TUMS website 12-05-2012

     Although we do not use gluten as a filler in TUMS, there may be trace amounts of gluten
    in TUMS Smoothies Cocoa and Cream flavor via ingredients that are supplied by
    outside vendors.  Other products of TUMS do not contain gluten. Review the “inactive ingredients” section on the bottle label to see if the variety you have selected contains gluten.

    Smoothies Assorted Fruit is kosher dairy. 

    What is Celiac Disease? (from the CSA website:

    Celiac disease (CD) is a genetically linked disease with an enviornmental trigger. In people with CD,

    eating certain types of protein fractions, commonly called gluten, set off an autoimmune response that

    causes damage to the small intestine. This, in turn, causes the small intestine to lose the ability to

    absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The

    offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats (WBRO). Related

    proteins are found in triticale, spelt, kamut. Refer to grains and flours Glossary for a more extensive list

    of both safe and offending grains.


    Celiac Disease is:

    • an inherited disease. Celiac disease effects those with a genetic 
    • linked to genetically transmitted histocompatibility cell antigens 
    • (HLA DR3-DQ2, DR5/7 DQ2, and DR4-DQ8). Other genetic links are being 
    • COMMON. Approximately 1 in 133 people have CD, however, only about 
               3% of these have been diagnosed. This number is based upon a milestone 
               multi-center study of blood samples collected from 13,145 people from
               February 1996 to May of 2001. This means that there were over 2.1
               million undiagnosed people with celiac disease in the United States in
    • characterized by (IgA mediated) damage to the mucosal lining of the 
              small intestine which is known as villous atrophy.
    • responsible for the malabsorption of nutrients resulting in malnutrition.
    • linked to skin blisters known as dermatitis herpetiformis (DH).
    • not age-dependent. It may become active at any age.


    Celiac Disease is NOT:


    • simply a food allergy (IgA).
    • an idiosyncratic reaction to food proteins (mediated by IgE).
    • typified by a rapid histamine-type reaction (such as bronchospasm, etc)


    The Damaging Proteins

    The term "gluten" is, in a sense, a generic term for the storage proteins that are

    found in grains. In reality, each type of protein - gliadin in wheat, secalin in rye,

    hordein in barley, avenin in oats, zein in corn and oryzenin in rice - is slightly

    different from the others. The "gluten" in wheat, rye, barley, and in a much

    lower amount, oats, contains particular amino acid sequences that are harmful

    to persons with celiac disease. The damaging proteins are particularly rich in

    proline and glutamine (especially the amino acid sequences which are in the

    following orders: Pro-Ser-Gln-Gln and Gln-Gln-Gln-Pro). As peptides, some such

    as 33-MER, cannot be broken down any further. In people with celiac disease,

    33-MER stimulates T-cells to produce antibodies. The antibodies, in turn, attack

    the villi in the small intestine, reducing their ability to absorb nutrients. It is

    important to note that these sequences are NOT found in the proteins of corn

    and rice.


    The Nature of the Injury

    The damage to the small intestine (the jejunum) caused by this disease is very

    slow to develop and is insidious. It is:

    • almost certainly mediated by the immune system.
    • associated with ANTIBODIES to gliadin, reticulin and/or endomysial
               (smooth muscle) proteins.
    • probably not directly caused by the antibodies, though they may be signals    
               for cell-mediated immunity.
    • probably produced by the cellular immune system (T cells) - but only when
               gluten-type prolamins are present.
    • reversible, in most cases, to completely normal bowel function, if the
                injurious protein is excluded from the diet.

    Can One "Catch" Celiac Disease?

    Celiac disease cannot be "caught," but rather the potential for CD may be in the

    body from birth. Its onset is not confined to a particular age range or gender,

    although more women are diagnosed than men. It is not known exactly what

    activates the disease, however three things are required for a person to develop


    • A genetic disposition: being born with the necessary genes. The Human

               Leukocyte Antigen (HLA) genes specifically linked to celiac disease are

              DR3, DQ2 and DQ8.

    • A trigger: some environmental, emotional or physical event in one’s life.
    •  While triggering factors are not fully understood, possibilities include,

                 but are not limited to adding solids to a baby’s diet, going through
                 puberty, enduring a surgery or pregnancy, experiencing a stressful 
                 situation, catching a virus, increasing WBRO products in the diet, or 
                 developing a bacterial infection to which the immune system responds


    • A diet: containing WBRO, or any of their derivatives.



    Celiac disease is life-long and currently incurable. The only known treatment at

    this time is strict adherence to a gluten-free lifestyle, free of WBRO. Oats are

    not a risk free choice for those with celiac disease and not reccommended

    during the first year. There is no way to determine in advance whether or not a

    person will be able to tolerate uncontaminated oats.

    Selected Bibliography

    Trier, JS, Celiac Sprue, New England Journal of Medicine, 325:1709-1719,1991.
    • Marsh, MN, Gluten, Major Histocompatibility Complex and the Small 
    • Intestine, Gastroenterology, 102:330-354, 1992.
    • Marsh, MN, ed Celiac Disease Methods and Protocols, 2000.
    • Maki, M and Collin, P, Coeliac Disease, Lancet 349:1755-1759, 1997.
    • Sturgess, RP et al, Cereal Chemistry, Molecular Biology and Toxicity in 
    • Coeliac Disease, Gut 32:1055-1060, 1991.
    • Sturgess, RP et al, Wheat Peptide Challenge in Coeliac Disease, 
    • Lancet, 343:759-761, 1994.

    New  USA Gluten-free Culinary Institute

    THE U.S.
    The Celiac Sprue Association announces a joint fundraising venture with
    New Grains Foundation to create first of its kind, culinary arts institute dedicated
    exclusively to teaching gluten-free culinary arts. New Grains Bakery is a
    continuing CSA Recognition Seal Member and an advocate for the CSA and
    celiac community.
    In pursuit of excellence and wellness, instructors will teach and mentor
    students in how to create delicious, healthy gluten-free cuisine and prevent cross
    contamination in the work place and at home. Health experts will educate the
    students on the impact gluten causes the human body.
    As part of the institute, New Grains intends to create a training Bistro that
    will offer a dedicated gluten free experience to the general public, operated by
    institute staff and students. New Grains has in its plan, specialized training
    available at the institute for restaurant staff, schools, bakeries and the general
    public onsite as well as online. This project will require 3000 sq feet and
    additional equipment to become a reality with a groundbreaking June 1st, 2013.
    New Grains Executives anticipate that the new Gluten Free Culinary Institute will increase awareness and
    education throughout the Nation. The goal and focus is to accelerate the building of the Gluten-Free Institute to
    keep up with the ever growing demand for a gluten free lifestyle.
    Go to CSA’s website at for more information. Please consider supporting this project.
    Let us raise the bar on education, knowledge and understanding of the gluten-free lifestyle.


    Dr Fasano Joins Mass General Hospital in Boston


    After spending many years at the University of Maryland, and pioneering several groundbreaking  studies on celiac disease, Dr Alessio Fasano and his staff are moving The Center for Celiac Research in Boston January 2013.  

    Friday, December 07, 2012

    After 20 years of providing clinical care for patients and conducting breakthrough research in celiac disease and other gluten-related disorders in Baltimore, the Center for Celiac Research (CFCR) will be moving its operation to Mass General Hospital (Mass General) in Boston, MA effective January 7, 2013. The CFCR will also be working in partnership with the Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) at Harvard Medical School. Dr. Fasano will continue to serve as director of the CFCR, and will become the new chief of the Division of Pediatric Gastroenterology and Nutrition (seeing both pediatric and adult patients) and director of the Mucosal Immunology and Biology Research Center. In addition, members of his research, clinical, and administrative team will be joining Dr. Fasano in Boston. 

    Congratulations and best of luck to Dr Fasano and his staff as well as The Healthy Villi and others in the Boston area.