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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for blog: ]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Wed, 19 Jun 2013 08:38:55 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment553</link><description><![CDATA[Knowledge giving<br/><br/>
(Comment posted by Rahul Khandelwal at 11:49 pm, Wed 28th Nov 2007)]]></description><author>no@spam.com (Rahul Khandelwal)</author><pubDate><![CDATA[Wed, 28 Nov 2007 23:49:46 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment553</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/blogs/0/.html#Comment576</link><description><![CDATA[Emma, I too am just embarking on this 'journey' I was talking to a women yesterday and her whole family was tested and she sid we should have our kids tested! It never occurred to me. She said her one daughter shows no symptoms. but was off the charts high--and that it's genetic.  good luck!<br/><br/>
(Comment posted by cheryl Burke at 3:54 am, Sat 1st Dec 2007)]]></description><author>no@spam.com (cheryl Burke)</author><pubDate><![CDATA[Sat, 01 Dec 2007 03:54:03 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment576</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/blogs/0/.html#Comment602</link><description><![CDATA[Ema, 
 That has to be really hard, I know when I was diagnosed my mom would cook me special food, while everyone else had the 'good stuff.'  And now that I am back on the diet, it is really hard to go out to restaurants, I have to really watch what I order. I am lucky enough to have some friends that when we go there for dinner, they make a special gluten free meal for everyone that is there...so that helps. Along the lines of cooking, I heard that sorghum flower is good for baking, but I have had no luck, getting it all to the right consistency for the things I like to bake isn't easy. My boyfriend tries too, but he just cant give up cookies or bread sticks, it drives me crazy. But I don't expect him to change on account of my disease. It is an adventure, and there are going to be hard times, but you will be a healthier person.<br/><br/>
(Comment posted by Jodi Mills at 5:26 pm, Sat 1st Dec 2007)]]></description><author>no@spam.com (Jodi Mills)</author><pubDate><![CDATA[Sat, 01 Dec 2007 17:26:29 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment602</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/blogs/0/.html#Comment676</link><description><![CDATA[I love to cook and bake so it's been hard finding things to make ahead of time that are gluten free. Most Celiac sites I've been to have some good recipes but any good book store should have better cookbooks now. I don't have a family to cook for so I make what I want which is easier by far.<br/><br/>
(Comment posted by Randi at 10:38 am, Mon 10th Dec 2007)]]></description><author>no@spam.com (Randi)</author><pubDate><![CDATA[Mon, 10 Dec 2007 10:38:28 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment676</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/blogs/0/.html#Comment772</link><description><![CDATA[I make a mixed flour out of :
2- Cups Rice Flour
1- Cup Corn starch
1/3 Cup of potato flour
ALL FROM HEALTH FOOD STORE
Then I add:
1 & 1/2 tsp. Salt
1/4 Cup of Sugar.
Mix it well and use it same as is done with normal recipes. Omit milk for water, fruit juice, broth, depending on what you are making. 
Go to a health food store and order(unless they keep it in stock) Rice spaghetti, macaroni ect.
Prego Spaghetti sauce is gluten free. Yeast bread can be made with above flour mix. 
Clabber Girl baking powder is safe. Powdered Yeast is safe. 
Eggs can be used as a binder. Also Guar Gum, or Zanthan Gum can be used as a binder, or simple Knox gelatin. Just read instructions on Pkg.
Hopes this helps someone.
Judy C<br/><br/>
(Comment posted by Judy Cowan at 4:58 pm, Fri 14th Dec 2007)]]></description><author>no@spam.com (Judy Cowan)</author><pubDate><![CDATA[Fri, 14 Dec 2007 16:58:32 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment772</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/blogs/0/.html#Comment773</link><description><![CDATA[To Randi,
Just had to give you a simple xmas cake you can make.  Just get some gluten-free flour, then
make PUPMKIN CAKE
2 Cups gluten-free flour
2 Cups Sugar
1 Cup Cooking Oil (I use corn oil)
1 can 15.5 or 16 oz can Pumpkin
4 eggs
1 1/2 tsp. salt
2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda... Mix all
put in Olive oil sprayed pan with gluten free flour dusted.
Put into preheated oven till top turns a bit toasted. 
Eat and enjoy.
PS Such flour sometime takes a bit longer or lesser than wheat flour recipes.
Merry Christmas, Judy C
<br/><br/>
(Comment posted by Judy Cowan at 5:10 pm, Fri 14th Dec 2007)]]></description><author>no@spam.com (Judy Cowan)</author><pubDate><![CDATA[Fri, 14 Dec 2007 17:10:01 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment773</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/blogs/0/.html#Comment789</link><description><![CDATA[It is a new adventure and I've actually had fun being the 'Food Sleuth'.  Look to the internet for helpful resources.  I travel a lot and found the 'Essential Gluten Free Restaurant Guide' to be a fantastic source.  Baking presents my biggest challenge, but I keep experimenting and look for local gluten-free bakeries/chefs for tips.  One such tip has come in handy- use orange juice or lemon juice when baking with any rice flour combo. The acidity will help break down the rice which usually gives baked goods a little bit of a grainy texture.  Hope this helps!<br/><br/>
(Comment posted by Jill at 2:28 pm, Sun 16th Dec 2007)]]></description><author>no@spam.com (Jill)</author><pubDate><![CDATA[Sun, 16 Dec 2007 14:28:50 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment789</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/blogs/0/.html#Comment839</link><description><![CDATA[I've found a number of great cookbooks that put the restricted food in the shade. After eight gluten free years in the odd occasion I tasted the 'old: foods they didn't taste good.' Our palates can be reconditioned to prefer food that is good for us. The best chefs use simple ingredients with few if any additives.<br/><br/>
(Comment posted by Carol Frilegh at 4:47 am, Fri 21st Dec 2007)]]></description><author>no@spam.com (Carol Frilegh)</author><pubDate><![CDATA[Fri, 21 Dec 2007 04:47:24 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment839</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/blogs/0/.html#Comment842</link><description><![CDATA[Prior to  using a gluten free diet I was severely afflicted with bi-polar disease from age 18 until the mid 1980's Sixteen years on lithium made me lethargic and obese. I was able to wean off the lithium and lose the excess weight before becoming celiac. Since adopting a gluten free diet (SCD) eight years ago, I haven't had a single depressive episode, no extreme mania and I have maintained a healthy weight without restrictive weight loss dieting too. It is amazing to be depression free after suffering for fifty years. Having celiac restrictions has had a very positive side believe it or not.<br/><br/>
(Comment posted by Carol Frilegh at 6:29 am, Fri 21st Dec 2007)]]></description><author>no@spam.com (Carol Frilegh)</author><pubDate><![CDATA[Fri, 21 Dec 2007 06:29:50 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment842</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/blogs/0/.html#Comment864</link><description><![CDATA[My husband has no problem eating gluten free with me. Look for whole foods like fresh vegetables, fresh lean meats, and eat a diet that is balanced and varied. The best  thing gluten free will do for you is get you away from the processed convenience foods, but you can find canned and packaged alternatives. Try rice pasta. For eating out I recommend the Triumph Dining Guide. I've just traveled around the U.S. but since it has chain restaurants as well as restaurants in major cities it works out well.<br/><br/>
(Comment posted by Renita at 11:51 am, Sat 22nd Dec 2007)]]></description><author>no@spam.com (Renita)</author><pubDate><![CDATA[Sat, 22 Dec 2007 11:51:09 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment864</guid></item><item><title><![CDATA[Comment #11]]></title><link>http://www.celiac.com/blogs/0/.html#Comment1099</link><description><![CDATA[Hi Ema, Welcome to the gluten free life style and yes, it is an adventure! One you don't want to give up on!
I have been gluten-free for just a year and feel so much better.  

My daughter was diagnosed 6 months ago.  She was having low weight concerns..Now having been on a gluten-free diet for 6 months she has gained back to her normal weight.  

I hope you have time to explore the choices that we do have in food choices.  At first I was really discouraged but eating a healthy gluten-free diet is worth it.   It is so fun when you find a 'treasure' in the store.  I found gluten-free mushroom soup (Progresso) and fixed a favorite casserole I had not had for over a year!  I was so glad to find it in my own grocery store.

I did experiment with some flours  and found my favorite a mixture of rice flour, tapioca flour and potato starch.  Another new flour I have found is teff flour, anyone else using that?  <br/><br/>
(Comment posted by sheryl at 3:35 pm, Thu 10th Jan 2008)]]></description><author>no@spam.com (sheryl)</author><pubDate><![CDATA[Thu, 10 Jan 2008 15:35:58 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/blogs/0/.html#Comment1099</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment2221</link><description><![CDATA[Good subject, I have learned many thing from this article.<br/><br/>
(Comment posted by abdelfattah at 12:53 am, Tue 20th May 2008)]]></description><author>no@spam.com (abdelfattah)</author><pubDate><![CDATA[Tue, 20 May 2008 00:53:24 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment2221</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment2871</link><description><![CDATA[I learned!<br/><br/>
(Comment posted by cabase zannyper at 3:00 am, Mon 22nd Sep 2008)]]></description><author>no@spam.com (cabase zannyper)</author><pubDate><![CDATA[Mon, 22 Sep 2008 03:00:50 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment2871</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment4874</link><description><![CDATA[I FOUND THIS TO BE VERY INFORMATIVE<br/><br/>
(Comment posted by MARILYN BEAVERS at 5:21 pm, Sun 8th Nov 2009)]]></description><author>no@spam.com (MARILYN BEAVERS)</author><pubDate><![CDATA[Sun, 08 Nov 2009 17:21:42 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment4874</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment5105</link><description><![CDATA[Thanks for this. I was tring to work out whether TicTacs were gluten free and the FAQ said something about corn gluten - which mystified me!<br/><br/>
(Comment posted by Colette at 3:52 pm, Sat 5th Dec 2009)]]></description><author>no@spam.com (Colette)</author><pubDate><![CDATA[Sat, 05 Dec 2009 15:52:14 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment5105</guid></item><item><title><![CDATA[Comment #16]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment6660</link><description><![CDATA[Just what I was looking for! I was trying to figure out how gliadin relates to gluten.<br/><br/>
(Comment posted by Vitamin D girl at 1:31 pm, Sat 17th Jul 2010)]]></description><author>no@spam.com (Vitamin D girl)</author><pubDate><![CDATA[Sat, 17 Jul 2010 13:31:13 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment6660</guid></item><item><title><![CDATA[Comment #17]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment9021</link><description><![CDATA[Explains what gliadin is that my client is allergic to.<br/><br/>
(Comment posted by Lynda Bradley at 8:51 am, Thu 21st Jul 2011)]]></description><author>no@spam.com (Lynda Bradley)</author><pubDate><![CDATA[Thu, 21 Jul 2011 08:51:01 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment9021</guid></item><item><title><![CDATA[Comment #18]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment10688</link><description><![CDATA[Thanks, still being used 4+ years after the first comment.<br/><br/>
(Comment posted by jleo at 2:01 pm, Sat 18th Feb 2012)]]></description><author>no@spam.com (jleo)</author><pubDate><![CDATA[Sat, 18 Feb 2012 14:01:53 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment10688</guid></item><item><title><![CDATA[Comment #19]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment11738</link><description><![CDATA[I sent this information to 3 different states.  Thank you and keep it coming.  Now I need some gluten-free meal plans and recipes.<br/><br/>
(Comment posted by elaine ester at 8:45 pm, Mon 11th Jun 2012)]]></description><author>no@spam.com (elaine ester)</author><pubDate><![CDATA[Mon, 11 Jun 2012 20:45:57 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment11738</guid></item><item><title><![CDATA[Comment #20]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment11828</link><description><![CDATA[Very informative. I'm looking for ways to increase my knowledge base while decreasing my waistline. This has been a helpful starting point. Plus I'll pass it on to a friend!  :)<br/><br/>
(Comment posted by Mims Haske at 11:01 am, Sun 24th Jun 2012)]]></description><author>no@spam.com (Mims Haske)</author><pubDate><![CDATA[Sun, 24 Jun 2012 11:01:28 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment11828</guid></item><item><title><![CDATA[Comment #21]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment15636</link><description><![CDATA[Ok - I've read that fermenting flour into sourdough bread pre-digests the gluten in the flour and also breaks down toxins that are anti-nutrients. Not sure if this makes it any better for celiac/gluten sensitive people. I haven't read anything on it anywhere in relation to celiac/gluten sensitivity - whether fermenting makes it okay to eat or not.<br/><br/>
(Comment posted by Lynn at 3:28 pm, Mon 25th Mar 2013)]]></description><author>no@spam.com (Lynn)</author><pubDate><![CDATA[Mon, 25 Mar 2013 15:28:09 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment15636</guid></item><item><title><![CDATA[Comment #22]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment15987</link><description><![CDATA[Just happened on an article and video posted on one of the local news stations relating to the "Modern Wheat" featuring Dr. William Davis, a cardiologist who published a book about the world's most popular grain.  He had mentioned gliadin that is found in today's version of wheat and how harmful it can be.  Not to mention, the wheat of today is produced from a genetic 13" plant.  I am a big health nut and big fan of wheat products.  Just learned that because it says wheat, doesn't make it any better for me than products made with white flour.  I am truly amazed and disappointed that we as consumers are being so deceived and health put at risk for the almighty dollar.  Looks like I will be cleaning out my cabinets and pantry and throwing a lot of things out.  Have a wonderful and healthy life everyone!<br/><br/>
(Comment posted by Meshelle at 12:15 pm, Tue 7th May 2013)]]></description><author>no@spam.com (Meshelle)</author><pubDate><![CDATA[Tue, 07 May 2013 12:15:57 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment15987</guid></item><item><title><![CDATA[Comment #23]]></title><link>http://www.celiac.com/articles/0/1//Page1.html#Comment16134</link><description><![CDATA[In my opinion, you did not address the reason why people are allergic to wheat, for you see wheat as bound in nature is gluten and gliadin as a unit. through genetic modification these two elements have been separated and gliadin now becomes free glutamic acid, which is harmful to everybody. These two bound as a whole are essential nutrients, separated these two become harmful nutrients.<br/><br/>
(Comment posted by ken at 7:46 am, Mon 3rd Jun 2013)]]></description><author>no@spam.com (ken)</author><pubDate><![CDATA[Mon, 03 Jun 2013 07:46:16 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/0/1//Page1.html#Comment16134</guid></item></channel></rss>