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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About ruthla

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    Advanced Community Member
  • Birthday 08/10/1972

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  • Gender Female
  • Interests Caring for my 3 kids, homeschooling one of them, reading fantasy books, running a Kosher home, and trying not to fall asleep before my kids do each night!
  • Location Long Island, NY
  1. Happy birthday and may God bless you today!

  2. I've been using xanthan gum in my gluten-free baking, but I've recently cut all obvious corn out of my diet and I've been feeling healthier as a result. I just found out that xanthan gum is corn-derived. Is there an alternative that's 100% corn-free?
  3. Every week for Shabbos (Jewish Sabbath) I've been making a gluten-free challah for myself, plus getting wheat challahs for other family members who don't have a problem with gluten. I'm always nervous about cross contamination, no matter how careful we are. For those without gluten sensitivities, Jewish law requires bread to be made from wheat, spelt, rye, barley, and/or oats. This means that my rice challah is acceptable for me, but not for healthy family members. gluten-free oat challah would be acceptable for everybody, since it's made from one of the 5 species of grain. I found gluten-free oatmeal at a local store. I would have preferred oat flour, but that would mean buying it online. That would probably be more expensive once shipping charges are figured out, and in any case I want to encourage my local store to carry the gluten-free products. So now that I have the gluten-free oats, how exactly do I go about turning them into challah? I guess I can put the oatmeal into a dry food processor to make it into flour, but then what? Can I use a regular challah recipe calling for wheat flour? Should I treat it like rice flour, and add cornstarch and xanthan gum before adding liquid ingredients? Are there any specific oat flour recipes available somewhere?
  4. We just finished up my daughter's Bat Mitzvah earlier today. We got the cakes from including a gluten-free flourless cake so I could actually eat some for once!! For the main course, we ordered fish and grilled veggies (plus pasta since it's my daughter's favorite and she doesn't have any problems with gluten.) I only hope I didn't get glutened from contact when I was cleaning up the leftovers.
  5. Ok, a friend of mine who lives close by was doing shopping in one of the "kosher stores" about a 40 minute drive away, and she was able to pick up the gluten-free oat matza for me. It cost $30 for a one pound box, so I'm just getting the one box this year; I'll still get the cheaper matzah for other family members so the oat matzah won't get used up quite as fast. Had it been cheaper, I would have gotten enough oat matzah for everybody and kept the house 100% gluten-free for Pesach. I'm definitely not planning to do any cooking with matzah of any kind, but I won't limit the kids if they want matzah with butter, cream cheese, and/or jelly.
  6. Thanks for the link! My other option is to try spelt matza. I know it's not gluten free, but it's lower in gluten than wheat and maybe I could tolerate it for one week a year. Or maybe it will make me very sick and I'll feel lousy for all of Passover.
  7. Does anybody know where I could find gluten-free oat matzah? I can't imagine not having something to use at the seder, but I also don't want to eat something that might sicken me. I'm an Orthodox Ashkenazi Jew, so it needs to be 100% kosher for Passover, and I don't eat rice or corn during Passover.
  8. I made the hamentashen from the recipe posted at the beginning of the thread, but with a few changes in the flours. They came out great! The dough was a bit crumbly to work with- but my daughters did the labor intensive part, not me. They came out absolutely delicious, and my oldest told me that they taste BETTER than the wheat-based ones we received from other people!
  9. I realize you posted this a year ago, but I'm planning to skip any recipe that calls for matzah meal. There are plenty of potato starch based recipes out there. There are Jews, with no allergies or food sensitivities, are extra strict about Passover observance and cook without matzah meal. This means that they don't get matzah wet or use matzah meal or crumbled matzah in anything, and the foods are either made "without fillers" or are potato starch based, or use nut flour, etc. There are varying traditions about putting cream cheese or butter on matzah for those who follow that stringency. Any kosher for passover foods that are labeled "no gebroks" are free of matzah or matzah meal. There are quite a few prepared foods (gefilte fish, sponge cakes, etc) that are "no gebroks" and therefore gluten free, plus plenty of Passover recipes that don't use matzah meal at all.
  10. This year (5768/2008) it's Thursday night March 20th and Friday March 21st so it's time to bake hamentashen again! I knew I could count on this website to get a recipe for hamentashen that doesn't rely on doctoring an overpriced gluten-free cookie mix.
  11. Urgh. I stupidly ate some baked ziti the other night (made with rice pasta, but I shouldn't have had the dairy) and now I feel like crap. I can't test any new foods until I get all this dairy out of my system, which might take a few weeks. And with only 6 weeks until Passover, there really isn't time to recover from the dairy, test oats and then recover from a bad reaction in time to figure out alternatives for the seders. And in any case, I need to get into "use up what's in the pantry" mode, not stock up on various new i tems that I may or may not use up before then. At this point, I think I'll just go ahead and order the oat matzas and test oats at Passover time. Then, if I tolerate them, I'll seek out some gluten-free oat flour afterwards. Just to clarify something here: Quaker oats are contaminated, right? So having had a bad reaction to Quaker oats (several months ago) doesn't automatically mean that I don't tolerate oats, right? Otherwise this whole discussion is kind of moot!
  12. None of these seem to be available in any stores near me (I'm near Fairway and Dr. B. Well Naturally and not too far from Wild By Nature). Are the Irish steel-cut oats gluten-free? I know I can get those locally.
  13. Challah?

    It came out really good last week, and we didn't finish all 6 rolls that I made, so I froze them and thawed them for this week. Yeah! 1 less thing to cook on a busy Friday! I now keep a baking mix made up in a resealable container. I mix 1 cup white rice flour, 1/4 cup cornstarch, 1 tsp salt, and 1 tsp xanthan gum. I usually make 2 cups worth at a time, and when it gets low I add more to the same container. I use this mixture for all my baking, including the challah. I'm back to my old techniques, which means not really measuring how much flour I use. So it's 1 packet yeast, 1 cup warm water, 1/2 egg (the other half for coating the top before baking) 1 tablespoon oil (or a glug of oil ) 1 tablespoon sugar or honey. I mix the water, yeast, and sweetener, let it bubble, then add the oil and egg, mix together, then add the flour mixture until the texture seems right. It's probably somewhere around 2 cups flour total, maybe a bit more. Then I let this rise a while, then make into little balls and fill the muffin tin with balls of dough, carefully coat with reserved egg mixture and sprinkle sesame or poppy seeds on the top, bake at 350 until it looks and smells done (maybe half an hour?) This recipe makes 5-6 rolls which is plenty for us, since I'm on a low carb diet and nobody else seems to want the gluten-free challah.
  14. Maybe try a low-carb gluten free diet? I personally never lost weight on lowfat diets, but I've been on a low carb diet for about 6 months, and in that time I lost about 20 pounds and I've pretty much maintainted it, although I still have about 30 more pounds to go. Low carb is the ONLY way I've ever been able to lose weight. Most low carb diets are low on the grains, if they include them at all, so the low carb recipes are easy to convert to gluten-free (as long as you ignore some of the ones using wheat gluten as a white flour substitute! ) If you REALLY want a low fat diet, then I guess look for any low fat or calorie restricted diet, and substitute gluten-free alternatives for any gluteny options on the plan.
  15. Uh oh, these sound dangerous! I'd better not buy any! I'm quite certain these aren't low carb.