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
If you're into making rolls the day of, the ATK recipe for dinner rolls is absolutely amazing. They're still good the second day, but they're so much better still warm. I just made Rudi's stuffing last year. If you look on their website they have different recipes for doctoring it up and I used one of those, but it's also good just following the package directions.
This is hilarious. Maybe instead of buying a bunch of food I don't need I should just make a Thanksgiving pizza and get all the appropriate toys for table decorations. At least I'd still have a turkey and potatoes on the table!
Because we're 1% of the population and it would cost a ridiculous amount of money to test them. With us only being 1% we probably only make up a small fraction of a percent for any single drug manufactured. It would be a complete waste of money. We all have to eat, but relatively few of us need to take meds on a regular basis. Frankly, we're just not that special.
I know this isn't corn safe, but they are soy free. For people who aren't into cooking (lookin at you Barty) and who are only feeding one or two people these are great. They come in white, or mixed. Gravy built in too! http://www.jennieo.com/products/100-White-Turkey-and-Gravy
There is a company that samples chocolate at Costco with "maltitol (wheat)" on the label but it is also still labeled as gluten free. I've looked up lots on it (it's the only wheat based sweetener I've ever encountered) and was happy with what I read and have quite happily enjoyed a piece of chocolate every time I see them there. Never had a problem with it. I think if I encountered a similar product with "glucose (wheat)" on the label I'd also happily enjoy it since it shouldn't cause any problems. I also sometimes buy vodka made from wheat if I just need a bargain bottle for something. I don't let the word scare me off of products if the science is behind it being gluten free.
This looks like the basic CYA statement that many of us have heard time and time again when discussing non-food items with manufacturers. They don't use any X-containing ingredients, don't' add X but don't test for X in the final product so won't make a statement specifically declaring it X free because that could create legal liability. These items are generally considered safe by most of us here. As always though, if a product bothers you for any reason, don't use/eat it.
You can find a local dentist that does candy buyback. They'll get cash for their candy that they can spend on whatever you let them, and the candy gets sent to our troops overseas. It's a perfect win/win. You could also donate it to a local shelter or food bank. Treats like that may be few and far between for kids in situations where a parent has to take advantage of those services and will be greatly appreciated.
I found the most common issue I ran into making bread was always the recipe. I also use the How Can It Be Gluten Free cookbook. It is by far the best cookbook I have ever owned. I haven't been disappointed by any of the recipes I've tried so far. I've only made one bread, which I did enjoy. I also made the dinner rolls which were good, and the English muffins are divine.
If you weren't a baker before being diagnosed, it may just take time to get a handle on it. There is always the risk of flops and failures, don't let them get you down and stop baking. Once you get the hang of it, you'll be glad you stuck with it. I know it took me some time to get the hang of it, and I grew up baking. Patience and persistence will eventually pay off. Also, if you are newly diagnosed, remember not to expect bread to be like it used to be. Instead of looking for that perfect replacement, accept it for what it is and enjoy it that way too. Once I stopped expecting every loaf to be fluffy, airy and soft like the perfect loaf I grew up baking I was far better able to enjoy my bread.
My daughter is lactose intolerant. Instead of changing birth control after being diagnosed with lactose intolerance, she is simply careful to remember to take her lactaid pills every morning before any food or prescription pills. It prevents her symptoms. This may be an option for you if your concerns are lactose and not casein.
My favorite chocolate is from a local company that sells single sourced chocolate. My favorites are all South American. I have no fear of a chocolate shortage, mine will keep coming. If the prices of mass produced crap chocolate go up much, consider single sourced South American chocolates. It probably won't cost much more and it's sooooo good.
If it helps with reheating in the microwave, I put just a teaspoon of water in with it and put a lid over it. If you're 100% anti plastic, you can put a small glass plate partway over it. Just so it isn't reheating dry. I noticed too that it gets icky if you reheat dry but just a hint of water helps a lot. I tried this because I always used to reheat my mac & cheese with a teaspoon of milk to keep it tasting fresh and it always worked.
I've seen these extracts at my local Smith's store. There isn't anything they sell imitation that isn't available as an actual extract. If you have a cooking or baking store locally, check there or order it online. Craft stores sometimes carry these too. There are dozens of flavors of extracts available and the flavor is always better. Additionally, Kroger is really good at answering questions with a quick phone call. Just go during business hours during the day into the store and call from your phone or write all relevant information down if you can't and call on a lunch break. When making extracts, the alcohols used are generally distilled so the origins of it aren't important.
If you have to drive that far for it, call after the holidays. I stopped in after Christmas last year at my local health food store. They had it marked down to (I think) $3 a bag. I bought something like 6 of them. Stuffing year round, wooo!
The only from scratch recipe I've done is a cornbread stuffing from the holiday issue of Living Without from 2 years ago. It was really good and I liked it. It just means making cornbread, then making stuffing. On top of the holiday prep I'm far too lazy for that which is why I've gone the Rudi's route since it's so good. If I ever can't find it though, I'll definitely go back to the cornbread recipe without even thinking of trying anything else.
I just buy Rudi's. There are a lot of recipes online for doctoring it up. Every one I've tried has been good, it's also good just the way it is. My favorite recipe is on this page, the one called gluten-free Laura's blah blah something a little more than halfway down. (It's the one with apple.) http://www.rudisbakery.com/gluten-free/blog/category/gluten-free-savory-herb-stuffing-recipes/