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
Hi TMC! I'm from Puyallup, I drive all the way to Renton to see Dr. Jonathan Wright. He is the person that actually wrote the forward in the book "Dangerous Grains" He is both an MD AND a ND. He is the one dr. out of the 5 I've seen that even mentioned celiac disease.
Hey Jessica, thanks for your suggestions! The thing is...is that I'm not sure about russell stover and hershey's boxes, but I know a lot of boxed chocolates don't give you a picture showing which chocolates have which fillings, so if one had some gluten containing ingredient, how do you know which ones not to eat!? Are they labeled on those brands, as to which chocolates are which? Thanks again!
Hi guys, thanks for your replies...I did make a recipe that specifically said it was for 2 lb loaf, and I set my machine to 2 lbs., and the one I made before in the other bread machine I bought was a different recipe for 1.5 lbs. which I set the machine to 1.5 lbs! I don't understand why its not coming out done!! The ingredients were all at room temp. as well. The complete cycle for this sunbeam machine is 3 hours, I used the basic bread setting, it says the total baking time out of the 3 hours is 1 hour. I think that for some reason I need to use less liquid ingredients in my recipes, and maybe they'll bake more... I don't know! I just want a regular tasting bread, and I keep seeing people post about their wonderful home baked gluten-free breads, but I have such bad luck!
I had gained about 20 pounds a few years ago, and during this time my periods were very heavy and close. Then I intentionally began to lose weight, but when I got to a certain weight stopped dieting...this is when my periods stopped, but I continued to lose weight until I was 103 pounds (I'm 5'5). I went to the gyno and he said that I was anorexic (and I am or was not!) and told me to gain weight and everything would be fine. After having a hard time gaining weight, I have been 113 for about 8 months, and still no period. The only way I menstruate is on birth control. I have been gluten-free for 5 months, and have stopped the pill to see if a period, and nope! So its been 2 years now since I've menstruated "naturally"
I think I'm going to give up the baking bread business. The first time I baked a bread it was in the oven, and it came out burnt on the outside, and totally gummy on the inside. The second time, I purchased a breadman that was on sale at target, and used this and it was wwwaay under done. Yesterday, I thought I'd buy a new machine, its a Sunbeam, and was so excited when I took it out and it actually looked done, besides the fact that the crust on the top was not hard at all (you couldn't hear anything if you tapped on it). The heals were fine, but all throughout the rest of the bread was gummy doughy texture. To be honest it looks done even on the inside for the most part besides looking doughy toward the bottom of the loaf.
I was wondering...even though I'm following the measurments exactly for the recipes, maybe if I used less liquid if it would come out more done??Because these breadmachines have no way of programming them to cook longer than the set cycle, and anyhow baking longer would burn my crust...any suggestions?
Hello, I have been craving sushi like crazy lately, and have had to many flops trying to make it. So I was curious if anybody knows of a certain restaurant or grocery store that sells gluten free sushi? When I was at Whole Foods, and Safeway, I read the ingredients on the sushi they had there and of course either it had crab meat in it which had wheat starch, or it had soy sauce marinade on the veggies in the sushi. I saw Trader Joes had a veggie sushi that was gluten free, but when I went there I read the ingredients, and it had wheat, and found out its ONLY there east coast stores. Also, I'm kinda nervous about going to a sushi bar where the workers don't speak the best of English, and might confuse my requirements of what I can and can't have...Anyone have any suggestions? Thanks!
Mines the TR846, and it doesn't have a bake setting...would letting it rise longer have any effect on the bread still being dough when its suppose to be done?? Grrah I thought the bread machine was suppose to make things easier : (, I'm going to call the consumer service line tomarrow,and hopefully they can help me, maybe theres something I can do to set it so it bakes longer, I looked in the manual and there was nothing of that sort...
I have the breadman tr840, or something like that (I don't have the box near), and mine did the same! I used the super rapid rise cycle, and when it was "done" it was still dough... and there is nothing in the manual saying what to do if this happens or if you can add baking time...I'm contimplating taking it back...
Hi Tom, I don't think mines the Ultimate one...but it did make a big deal about the ingredients being room temp. and they were, would that contribute to a way underdone loaf? I'll give there consumer services phone line a call tomarrow and ask if they have any suggestions...
Hello everyone, I'm not sure if any of you have the answer, but if you could help me out with what I may have done wrong that would be great! I purchased a Breadman breadmaker, since it was a great sale price at Target, because I had read that many people make wonderful gluten free breads in the breadmakers, and mine in the oven have been flops. Anyhow, I used the super rapid rise cycle like I've read since it only kneads once. I did not however use the rapid rise yeast (maybe this was my problem?) My problem was, when it was the machine stopped baking because it was "done" the bread still looked like it needed another 30 minutes baking. I could not figure out how to set a time to continue baking, and looked in the manual and there is nothing saying how to continue baking if your bread isn't done. I'm getting so frustrated I'm about to give up on all of this and take the machine back! I set it for the correct size of loaf, but I don't know how just by not using rapid rise yeast, would cause the bread to not be even half done when its supppose to be...
Thats okay klm,
I just heard from someone else that they have a taco with their chicken and veggies from their, and that is t he only fast food they eat. I was just curious if any one else could confirm that they h ad no symptoms with their meat...I'll keep in mind the cheese and chips though