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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 bunnie

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  1. Thanks for the great ideas. I love shamtorte, I forgot all about it! My mom used to make it !!!
  2. Well, since I didn't get any response, and I already had the strawberries, I just decided to try an experiment. I used the Featherlight Baking mix recipe given to me at a gluten-free baking class I took about 2 months ago at Whole Foods. I also have lactose intolerance, so I used a shortcake recipe from a milk free cookbook. I simply substituted the Featherlight for the flour called in the recipe. It turned out very flat, so I made a second batch (the recipe calls for slicing the shortcake in half) and stacked them with the berries in between. My company took seconds, so I guess it was good, but it was very 'chewy' and hard to cut. I think I may have over baked them. I'll keep experimenting, but if anybody has any suggestions, I'd welcome them. Thanks.
  3. Hello, I'm not a very experienced baker and am brand new to this board. How can I convert a biscuit or short cake recipe to make it gluten-free ? I have some gluten free flours, and have made the featherlight pastry mix. Can I use that for biscuits? Thanks for any help.