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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

K Ro

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  1. You can sub the dry milk powder with finely ground almonds or almond meal cup for cup and you can use any of the healthy flours of millet, teff, amaranth or pure buckwheat for the soy flour. Karen
  2. It is important to note that this recipe originally began with Bette Hagman. Then I, Karen Robertson made a few changes to Bette's recipe. I changed Bette's flour mix combo to use 1-1/2 cups of brown rice flour plus 1/2 cup of a healthy flour such as teff, millet, amaranth or buckwheat and the 2 cups of tapioca flour remained the same as Bette's. I also substituted olive oil for the shortening called for in her recipe. With these changes I gave Bette full credit in my book for adapting her recipe. Emeril owns a copy of my book. His adjustment to use soy flour is very minor and credit to Bette is most certainly due as the originator while my changes simply made it healthier but should also be noted. Three changes to a recipe are needed to actually make a recipe your own.
  3. yes i used to go often for work but haven't been there in many years. last time was for a GIG conference.
  4. My children (ages 13 and 16) and I will be visiting Portland soon and plan to go to New Cascadia Traditional and Grolla--any other gluten-free restaurant/bakeries recommended?
  5. San Juan/seattle Trip

    There is a little place on Lopez Island called Vortex that serves healthy wraps etc. they are located near a natural food market that also sells gluten-free items. when we go to Vortex we order our wraps with the Brown Rice tortillas they usually have on hand. the restaurant is very casual and good for lunch, it is located in the Lopez Village which is quite small so you can find it easily.