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
I'm afraid I am an inveterate snacker, and yesterday a friend of mine brought some cheese wafers to our bridge session. They are gluten-free and are soo easy to make, so I decided to share her recipe with you: Cut cheese (any kind, but hers were made of cheddar) into half inch squares. Put them on a tray lined with parchment paper and bake in a 350 degree oven for 5 to 7 minutes. When you take them out of the oven, put them on paper towels to take out additional grease. And voila! that's it. Store them in an airtight container, and they will last for about 3 days; that is if you don't gobble them up right away. Oh, yes, and they will turn out to be about 2 inches round.
She also said that she sometimes sprinkles grated Parmesan cheese on parchment paper and uses the same method and you can make them any size you choose. She then puts topping of vegetables or whatever on them.
Thank you all for your advice on crab cakes. I used the recipe on the Old Bay seasoning can, except I used gluten-free bread crumbs instead of breaking white gluten-free bread into small pieces and moistening with milk. I am going to try that the next time, and I am also going to try the recipe with the bacon rinds - never heard of that one before, but am excited about trying it. Thanks again.
Is there anyone out there on the eastern shore of Maryland, Delaware or Virginia
who can tell me how to make crab cakes that stick together? I am from Maryland, now a resident of Washington state, and I miss my crab cakes. I can now buy the lump crab meat of Phillips here at Costco. I have tried twice. The first time I used bread crumbs from bean flour, and it was a disaster (the bread crumbs were the prevalent taste, and they completely fell apart). The second time was a lot better when I used gluten-free french bread crumbs, but they still fell apart a little. Any suggestions how to make them stick together would be greatly appreciated!
I was diaagnosed as a celiac about a year and a half ago. I have tried many bread recipes - have had many failures (which I converted into bread crumbs) and some I didn't like. But now I have a fairly good grasp of "how to". May I suggest that you buy Bette Hagman's book "The Gluten-Free Gourmet Bakes Bread". My favorites in this book are the Buttermilk Casserole Bread and the New French Bread. Instead of the dry milk powder she lists in the recipes, I prefer using the almond meal. Also, another favorite which I found on the computer if Mirielle's almond bread. If you might like to try that, let me know.
I was 81 when I was diagnosed with celiac disease!! I had been having "weird" symptoms for several (or more) years. Turns out I had the "silent" type. It wasn't until I became very anemic and had lost about 20 pounds that I was diagnosed. After my doctor had me take several diagnostic tests and blood tests, including an endoscopy, it was determined that the form of celiac disease I have is gluten ataxia. The endoscopy was the real determining factor. And so my problems are mainly neurological. Also, from what I read, it would take 6 months to a year to be free of symptoms on the gluten-free diet -- then later I read it could take 2 to 3 years. Well, after 14 months on the diet, I am happy to report that I am much improved, but not as much as I would like. Perhaps because of my age, it will take longer. But I definitely would not go off my diet for anything. The most annoying thing is that I can't eat out as much as I would like. On the other hand, I have learned how to bake a decent loaf of bread and can now whip up a pretty good apple pie and other goodies. So take heart -- there is a good life to be had with celiac disease.
I haven't found any or many postings relating to gluten ataxia. I was diagnosed as having this version of celiac disease a little over a year ago and would be most interested in hearing from members who are "in the same boat". Thanks.
Are you the same Shirley who posted as "aramgard" in the former message board? If so, I am glad to see you back. I only posted several times but I read most of the messages once I discovered the site. When the message board format was changed, I was so disappointed that I might lose sight of yours and several others' sage advice. This site has been my lifeline since I was diagnosed about a year ago. It has helped me tremendously.