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
This may have been covered before and I have missed it, but I just reached for my new jar of Marmite (I'm in Canada) to make gravy. I double checked the ingredients (need to do that every time!) and found the words
"Contains barley. May contain wheat". This is new here. Anyone know of a good substitution?
I just wanted to share that I bought a bag of Lays Chips (Sour Cream and onion, and also their Classic ones). After the ingredient list on the back of the packaging it now says Gluten Free. Many of their flavors now carry this statement. I live in Canada, so I don't know if it is the same the the US. Made me very happy, because camping season is upon us and I can indulge around the campfire with a giant bag of chips (I have a few years of catching up to do)!
I'm making cookies with sorghum and amaranth (and tapioca and potato starch). I'll let you know how they turn out.
What I am taking from the replies is that amaranth can be used in everyday baking, but not as a total replacement for rice flour. It must be blended with other flours.
I'm really looking for a nutritious all-purpose mix (trying to get away from just using rice flour as the main flour) and amaranth seemed to fit the bill (but maybe not). Almond flour is out because of allergies.
I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts would be appreciated. I'm looking to get more nutrition in my diet. Thanks.
I just checked the ingredient list for Neutrogena's Oil-Free Moisturiser for Sensitive Skin. Can anyone tell me what the gluten-containing ingredient is? I've been using this product because it looked OK. (I'm a silent celiac so don't show obvious symptoms).
I'm one of those celiacs who does not show any symptoms to being glutened. Personally I would rather have a reaction just so I know and can trace it back to a particular food or event. I feel I have to be extra careful (hence my choice not to eat in restaurants). I'm sure all of you people out there who have violent reactions may be envious of me not showing any reaction, but it can be extremely difficult at times to simply not know.
No, she is no longer my doctor. I would agree with you, Irish Heart, that even a trace amount of gluten would trigger the immune reaction. I can't think why it would not. I choose not to eat in restaurants for this reason, even though that can be an emotionally charged decision at times which family.
Ah yes, a magic pill would be very nice. When I was first diagnosed my family doctor actually told me that since I did not have noticable symptoms, I probably wouldn't need to follow the gluten free diet! Yeah for doctors.
Happy New Year to all fellow celiacs. Wishing you all a healthy, safe year. I have a question about something that puzzles me on some of the threads. I have read quite a few times on people's posts that "it depends how sensitive you are" or "if you are not really sensitive" you could try a particular restaurant or product. I thought that it did not really matter how you reacted to gluten if you are a diagnosed celiac, the damage from ingesting gluten would be the same. I myself an a silent celiac, in as far as my symptoms are so subtle and slow to emerge that I can rarely tell which food or event caused them. So, my question again is, does it matter how sensitive you are to gluten ingestion in terms of health?
The following is a sugar cookie recipe which I use all the time. Rolls out beautifully.
3/4 cup butter or hard margerine, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla
2 cups gluten free flour mix (I use my own basic one: 2 parts brown rice flour, 2/3 potato starch, 1/3 tapioca starch)
1 tsp xanthum gum
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp cardamon (optional but good)
1/4 tsp salt
Cream butter and sugar in large bowl. Add egg and vanilla. Beat.
Mix remaining ingredients in separate bowl. Stir into batter. Roll out 1/8 inch thick on lightly floured surface. Cut into shapes. Bake on greased cookie sheet in 350 F (175 C) oven for about 10 minutes. Cool. Decorate.
I usually stick the mixture in the fridge for about 30 minutes to harden slightly before rolling. I love this recipe and the cookies stay really crunchy for days.
My daughter brought home a box of assorted Belgium chocolates from Lamontagne, which (here in Canada) is a fundraising organisation. I e-mailed them yesterday to ask if their product was gluten free. Their reply was: "There is no gluten in our products but we are not certified gluten free". Not sure how to deal with response. I think probably most "off the shelf" items we eat are not certified, but still don't contain gluten. Any thoughts would be welcome. Would you eat them? Thanks for any advice!