This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
It's pasta and our Whole Foods has it. It cooks really well-doesn't get mushy if you over cook by 20 seconds! It also bakes well in recipes-I uncook mine a bit if I am going to be baking it, but then I did that with 'regular' pasta pre-gluten-free, too!
I will need to check our Walmart for the Kraft M&C sauce-I've been buying the on sale blue box and pitching out the macaroni, also! What a great idea for them to do that! Thanks for the tip!
Just wondering what's going on with oats? It is on some countries don't eat lists but ok on others. Some celiacs can eat them some can't (I can eat them occasionally, but my daughter can't touch them). I have read that they do not contain gluten themselves so is it just a cross-contamination risk? or is there a low level immune response that I am not noticing in me? If it is just cc, why is it any different then the risk when I go out to eat in a restaurant or to someone else's house? And if it is just cc, why does it seem to affect some people so much more than others? Like I said just wondering........
I think the commercialization is definately out of control but it will continue to be that way as long as society permits it. Though how each person celebrates is totally within their control. My kids get 3 presents at Christmas (if it was good enough for Jesus, it's good enough for them!) and last year they purchased goats, pigs and chickens through World Vision for their grandparents and aunts and uncles. This was their idea and it was their money. World Vision uses the money to purchase the animals for impoverished communities around the world. We also fill several shoe boxes for the Operation Christmas program and try to participate in the Angel Tree. This is not said to brag, I know of many people who do so much, much more-just trying to say that I believe that Christmas is more what you put into it than the commercialization.
Sorry, I just re-read my post and wanted to say that I didn't mean for this to sound "preachy" or anything. Mainly, just that I agree that all the commercial stuff is way way out of hand and that I am sad if you feel bah humbug.
I don't know if it will help, but Aquaphor is an amazing product. You can get it at most any pharmacy (some have it behind the counter even though it is an over-the-counter product). It is the consistency of petroleum jelly but very different in results. It was originally developed for burn victims to maintain moisture during healing of scar tissue. My dr recommended it for a contact dematitis that my daughter had (it cleared up mostly overnight) and we use it liberally for sunburn-it will cool it literally in a matter of hours.
Also, I don't know if external scar tissue is the same as internal but I do know that for the scar tissue inside my knee to heal properly and not continue to grow out of control and get hard in needs to be deeply (and painfully) massaged to promote healing.
For traveling I have found this to be the easiest thing to do (although I have only tried this with white rice):
Get 2 large styrofoam coffee cups. Stack them together (for better insulation) and put in the rice and boiling water (don't microwave the water in the styrofoam cups they will melt eventually). Put on the lid and put a folded washcloth or hand towel on top (again, for insulation). Let it sit for several hours (I do mine overnight, then just put it in the room fridge) and it will be done. It takes longer this way, but it does work. It also works for buckwheat cereal-so with 4 styro cups/lids you can make breakfast & lunch!
It is true that all you need to do for a copyright is put the c in a circle; but if you ever have to defend your intellectual property-you better be able to prove that it is yours and when you came up with it or you run a significant chance of losing it.
Yes I have made it gluten-free. I used Bob's Red Mill (I also added chocolate chips to the top with the pecans, but that's because there is not enough chocolate in my life yeah sure!) I don't see why it wouldn't work with pretty much any mix. Have fun and enjoy!
For those of you who like Kahlua (or other flavored liquors) -here is an easy, but oh so tasty brownie recipe.
Follow your brownie recipe as usual except replace the liquid called for with an equivalent amount of Kahlua (or Grand Marnier or, my personal fav, Bailey's Irish Creme). Before baking top brownies with pecans that have been lightly browned (sauteed) in butter. Bake as called for in your recipe. Enjoy and don't forget to share!
I forgot to add my 2 cents, too (aren't you excited that I remembered??? )-Writing a cookbook can be fun, but also a pain in the hind end. I bet that you will find that there are a lot of things that you just do automatically when you cook that you will now need to think about and write down-so that others can understand and duplicate the results (that's the pain in the hind quarters part!) My suggestion would be that you make sure and have someone else (who will give you an honest-not an 'I'm your friend and don't want to hurt your feelings' answer) read through and make sure that they all make sense. That having been said-I'm always up for buying a new cookbook and look forward to yours! Make sure you let us know when you publish it!
If you make 3 or more changes to a recipe, it is considered to be a new recipe.
The easiest way to protect you material is to print out your recipes, put them in an envelope, seal the envelope and have the post office hand stamp the envelope closure edges and mail them to yourself. When you recieve the envelope DO NOT OPEN IT. Just file it away. Make sure that you have somehow kept track of what is in the envelope (written on the outside back of the envelope works) as once you get several you won't be able to remember what is in each one and if there is ever a dispute you don't want to open all of the envelopes, just the one that is needed. If there is ever a dispute, you don't open the envelope, the judge or mediator does. Since it is sealed by the post office and been delivered the federal government it will be considered that you have provided incontravertible proof of ownership. The most important thing is to be able to show that there was no way that the contents of the envelope have been tampered with, so any edges that could be steamed or otherwise opened, need to be hand stamped by the post office.
Good Luck and God bless you and those you hold dear! -Cathy
I don't know if you can find chocolate chips that meet your requirements, as I only need to be gluten-free. But my first year making a pumpkin pie I hadn't yet figured out a crust and used crushed pecans and crushed chocolate chips mixed together. Put them in the bottom of a greased pie plate and microwave them until soft enough (but not melted) to push down and together. Then just pour a no-bake pumpkin pie on top. Everyone loved it so much (and I was the only gluten-free person at the meal) that it is requested every year! I also drizzled a fine thread of melted chocolate on top of the pie for decoration.