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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 Glutenfreenoobie

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  1. Can't wait to see what you cooked up. I got my Barry farm order today. I plan to make gluten-free flax bread. I will grease the pan like the comments say is best. I just to decide how I will make the gluten free flour, I could just use bob's red mill all purpose flour for the first time: I followed the recipe substituting bob's red mill flour for gluten-free flour and sweet sorghum for garfava flour. I just pour all the ingredients including the yeast in the bread machine. Fished out the yeast and threw the yeast down the drain. Next, I put the yeast in the separate yeast section of the bread machine, selected basic bake 4 hours and hit start. I know I originally wasn't going to use a bread machine, but I figure why not? Machines are meant to be used not languish. Btw, when I ground up 1/4 cup of flax seeds I got more than 1/4 cup of flax seed meal. What should I do with the extra flax seed meal? Made the bread, turned out good in the bread machine. Plan to make another loaf tonight. The crust is softer than the other homemade breads using a bread machine I've made, all other breads I've made with a machine have had gluten.
  2. Barry Farms responded should have the order soon! Can't wait to make bread.
  3. My order from Barry Farms still hasn't come, been about 25 days. I emailed on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient? I now emailed and no response neither. Is there a specific email heading I should use?
  4. Feeling Great

    I usually use about 2 chickens worth of giblets + bones to make chicken vegetable soup. I started my first garden this year. Lots of plants, only a few beans so far. In my opinion the secret to cooking is planning. I mean really how much work is it to defrost a chicken, brine a chicken, or let a chicken air dry? Yet, the difference is amazing. Now I'm getting hungry.
  5. Feeling Great

    I've been gluten free for a little under 6 months now, started in mid Feb. I finally feel like my diet restriction is no big deal. I can eat healthy and yummy foods that are gluten free. I just ate a roasted chicken that I brined myself, patted down, dried over night. The chicken was the best chicken any of my family had ever ate. The best part is the chicken was 89 cents a pound. The skin was crispy and the meat was juicy and tender. As a side dish I had a salad with a small amount of extra virgin olive oil. I only really use the olive oil for salads so one bottle goes a long ways. A sweet potato as a side dish and a glass of water. I feel great, I'm eating healthy, and my family is reaping the benefits. My family which as far as I know are not celiac also report feeling better now that gluten has been greatly reduced from their diets. So, even if you aren't celiac its not really healthy to be eating lots of white flour. The main thing that I've lost is the option to eat unhealthy from time to time. Is convenience food worth the lost of health? Even my teeth are looking better. I'm guessing because of the decrease of sugar in my diet. Right now I believe I'm living a higher quality of life because of my gluten intolerance than if I had the option to eat at random fast food restaurants.
  6. Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels.
  7. I'm thinking about ordering from barry farm's this order: 330572 Psyllium Husks, Ground, 1 lb. $ 5.49 $ 5.49 S&H: (Lbs.) 1.20 M008 Guar Gum 8 oz. $ 2.05 $ 2.05 S&H: (Lbs.) 0.70 330570 Potato Starch 1 lb. $ 2.49 $ 2.49 S&H: (Lbs.) 1.20 B1534 T'eff Flour, 1 lb. $ 3.19 $ 3.19 S&H: (Lbs.) 1.20 B2530 Sorghum Flour, 1 lb. $ 2.09 $ 2.09 S&H: (Lbs.) 1.20 IF20478 Sweet Potato Flour, 1 lb. $ 2.59 $ 2.59 S&H: (Lbs.) 1.20 B1605 Garbanzo Fava Bean Flour, 1 lb. $ 3.19 $ 3.19 S&H: (Lbs.) 1.20 Sub Total: $ 21.09 I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.
  8. I'm not so much looking for gluten free bread that is like glutenized bread, but instead gluten-free bread that tastes good that I can handle. I'm going to go to my local supermarket and price out the ingredients for Ryberg's egg loaf recipe.
  9. My hope is that if I make enough good gluten-free food that my family will basically convert to gluten-free by convince. Though I suspect my family will still buy store bought cakes and pastries. The problem is I'm spending too much on gluten-free food already and if I take the time to explain how expensive the gluten-free ingredients are I'll get in trouble. Like in Riceguy's post I would need 5 ingredients all of which I would need to hide from my family. guar gum, psyllium husk, teff flour,sorghum flour, and sweet potato flour It would cost 24.09 with shipping to get a pound of each of the above ingredients except guar gum which is only 1/2 a pound. Would that be the best way to order the ingredients? As for the banana bread I used a recipe that didn't use yeast. As for mamatide's recipe I don't have the following: # 1/4 cup garfava flour # 1/2 cup potato starch # 1/4 cup cornstarch # 1/4 cup flax seed meal
  10. Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before. I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread: and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour?
  11. High Fiber Lots Of Water, Sweating, And Celiac

    Well I've been consuming yogurt in my smoothies everyday for at least a week now. I've heard of sauerkraut but not kefir nor kim chi.
  12. High Fiber Lots Of Water, Sweating, And Celiac

    Alright I understand. I guess what I'm really asking is how much yogurt should I be eating a day?
  13. High Fiber Lots Of Water, Sweating, And Celiac

    In my fruit smoothies I've been including yogurt, Brand Fage or something. My system seems to be able to tolerate some dairy or otherwise the yogurt would make me worse. I've heard that Celiac can make you lactose intolerant. So how much yogurt you think a Celiac could handle?
  14. High Fiber Lots Of Water, Sweating, And Celiac

    Good point, I didn't make it clear that I gradually introduced the purging elements. The heat and sweating was natural, then I started drinking more water in response. A few weeks went by and then I started going to the gym, working progressively harder. In fact I didn't so much as work out as sweat a lot. Next, I started eating the watermelon and other healthy foods. Another way to look at myself feeling better is what came first? I had to feel better before I started exercising. So the sweating came first followed by water. I think the sweating and water helped me the most. Now that I think of it running did increase my symptoms too, in Feb. So sweat more, exercise lightly . Btw running in any way shape or form is not mild exercise. I should know I was a runner until I developed what I think is Celiac. I noticed running wasn't making me feel good any more so I stopped. Seriously just walk slowly with a friend and a drink of water when its hot enough to sweat. I noticed that I seemed to develop celiac Feb 2009. I was under a lot of stress. "The problem is any stress on the body can increase the risk/severity of celiac." Is the above quote really true because in Feb 2009 I was under a lot of stress. Maybe I developed Celiac because of the stress.
  15. Lately I've been doing sweaty work, eating fresh watermelon, drinking fruit smoothies, and consuming hot soup. I feel great, despite my recent gluten in take (about 2 weeks ago). My acid reflux has stopped, I'm farting more, belching less, stomach is calm, and just feeling good in general. I've been thinking back about last summer and spring when I was eating gluten. Last spring I was sick from mid February-July. In July something happened. I got hot and started to sweat. I swear even though I was eating gluten my symptoms were reduced because of the sweating. Later that summer I went into saunas, ate watermelon, and drank lots of water. Do you see the pattern here? I'm thinking if you suspect someone to be a Celiac, but that person is not willing to go gluten free, instead that person may benefit greatly from a high fiber, lots of water, sweating, and soup diet. If the Celiac in question feels better perhaps that person has Celiac. From what I understand gluten is a toxin to Celiacs. So if you accidentally consume gluten or suspect that you consumed gluten you should flush your system with water and sweating. Thoughts? Anyone else tried a lifestyle and diet like I mentioned? What might be a possible explanation of my method working?