Our mission is to offer a place where a person with Celiac Disease can go and have a "normal" experience. And, we're more than a bakery! We're a place of comfort and support to the thousands of people who suffer from this autoimmune disease.Food is not only for survival, food helps us celebrate many emotional milestones in our lives. Celiac Specialties hopes to make this easier and more convenient for our customers. We plan to grow into a healthy, happy business that will provide convenience and quality products to anyone seeking our services.
Lana Coxton, MS, RD, ACSM.
Lana Coxton has worked in the field of Health & Wellness for over 15 years. Her educational background includes a Bachelor of Science in Sports medicine from the University of Detroit Mercy and a Bachelor of Science in Dietetics from Madonna University. Lana is a Registered Dietitian whom completed her dietetic internship at Hurley Medical Center in Flint Michigan. In addition, Lana has a Master of Science in Human Nutrition from Eastern Michigan University. Lana is certified by the American College of Sports Medicine as a Health & Fitness Specialist.
Lana Coxton is currently employed with Oakwood Healthcare System as a Clinical Inpatient Dietitian. Lana is also involved with Oakwood Community Health Department providing nutrition, health, and wellness to many community organizations such as non-profit groups, faith based groups, and schools. She has over 6 years experience as a nutrition adjunct professor. Lana is a nutrition consultant for the Tri-County Celiac Support Group. She has owned and operated Whole Body Health & Fitness a company that provided wellness and nutrition programs for various corporations and other networks. Her company also provided nutrition consulting and personal training instructing clients on developing and maintaining healthier lifestyles.
Lana is a member of both the Academy of Nutrition and Dietetics and the Southeastern Michigan Dietetic Association. Her long term goals are to obtain a doctorate's degree and become a published nutrition author.
Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
(Don't overcrowd the pan. You can always do this in two batches.)
Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."
In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
As your child approaches school age whether it's preschool or kindergarten, you have some challenges to face. Here are some helpful hints.
Hi TCCSG Members!
Do 1 or more of your children (preschool through 12 years old) have Celiac?
If so, we are interested in hearing back from you.
We are starting a Celiac kids sub-group of TCCSG - complete with fun activities for our kids with celiac. I have 2 children with Celiac - one diagnosed almost 6 years ago and the other diagnosed almost a year ago.
The purpose of the group would be to get together periodically doing some fun activities and perhaps also occasionally letting the kids talk about Celiac.
Please provide me with the form on the left. We will include all kids in your family in our activities, if at least one has Celiac or a Gluten Sensitivity. Also please let me know what types of activities your kids / family would be interested in doing. Here are some examples:
We could for example, go bowling and then out for Buddy's pizza.
Thanks!!! I want to make this sub-group a great success with an avenue for our families and children to gain support through issues we face and have fun too.