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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 andi1235

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  1. Posting this from the New York Public Library! :)

  2. I had to change my profile pic to a giraffe. I tried to answer a riddle and got it wrong. Try the great giraffe challenge! The deal is I give you a riddle. You get it right you get to keep your profile pic, you get it wrong and you change your profile to a giraffe for the next 3 days. MESSAGE ME ONLY SO YOU DON'T GIVE OUT THE ANSWER Here is the riddle: 3:00am, the doorbell rings and you wake up. Unexpected visitors, it's your parents and they are there for breakfast. You have strawberry jam...

  3. OMG!! Chris and I have tickets to go see Smile in NEW YORK CITY!!! THANK YOU, Amanda Romney!!!!! Anyone have suggestions on how we can get there? Leads on free rides or anything? I think we'll probably Megabus -- $60 round trip for the two of us is pretty good, but we can't buy tickets till next week Thursday, so I hope they don't go up in price too much!

  4. I take Vitafusion gummy vitamins. They're very specific in their labeling: "Contains no wheat (gluten), milk eggs peanuts, shellfish, or soy. The facility that manufactures this product also produces products that contain soy."   I take a multivitamin and a calcium-with-D. They also have a B complex, a B12, a C, a D without calcium, prenatal, mens' and womens' specific multis, and several other types.   The store-brand knockoffs of these that they sell a lot of places (I've seen variations on them at Meijer, Wegman's, and Target) have the same label, and appear to be exactly the same product in a different bottle, usually a few dollars cheaper. You can also get them online.
  5. Really pretty Google Doodle today. :)

  6. Curly / Wavy makeover photos. :)

  7. So, Emily, John -- is there such a thing as a perm that won't make me look like a refugee from the '80s? I want curly hair but I don't want to look awful! This is not something I'll be doing right away, but maybe when I'm back in town for the wedding... ;)

  8. Getting Too Comfortable

    Regarding corn chips and gluten-free, I went to a restaurant once where their corn chips weren't gluten-free because they were made at the restaurant, and they had a shared fryer.    Actually, that's also the source of my "best" (and by best I mean worst, LOL) gluten-free restaurant story. I ordered a meal that would normally have come with bread, and I asked them if I could get corn chips instead. They came back and told me their corn chips weren't gluten-free because of their shared fryer, so I said never mind to the chips, and just figured I'd eat my meal without them. When my food came, I had a side of chips. I said to the waiter "oh, did you find some gluten free chips?" thinking that maybe they had a bag in the kitchen for some reason, and the waiter said "no, I just thought you might want them anyway." Sigh. Other than that, the meal was fine; I didn't get sick or anything, but I won't be going back to that place any time soon.
  9. Update: it looks like the recipe needs a bit more water, and probably a bit of oil in the dough, to be really perfect. I would try about 2 tablespoons of oil in the dough, and another half-cup or so of water. My pizza crust was a bit dry. It also didn't rise quite enough, so maybe I should just have been more patient this time!
  10. Copycat "Pan Pizza." I posted the recipe as a separate thread. I'm SOOOO happy with this one!! I tweaked a recipe I found online, and it made something that tasted just like I remember Pizza Hut. I wasn't even specifically going for that at the time, but it turned out REALLY well.
  11. Gluten free copycat "Pan Pizza!" Ingredients: 1 cup milk 1/2 cups water 2 tbsp. honey 1 1/2 tbsp. yeast (or so) 2 tsp. xanthan gum 3 cups gluten-free Flour Blend (approximately 1/3 starch, 2/3 flours - my blend was 1 cup sorghum, 1 cup rice, and 1 cup tapioca starch) Pinch or two of salt (I used sea salt - how salty you like your pizza crust is up to you) Olive oil (or other oil of your choice) Spices to taste (garlic powder, basil, oregano, thyme, etc.) Directions: Combine the warm water, honey, & yeast in a bowl & let stand until the mixture bubbles, about 5 minutes. Add the flour to your mixing bowl. Mix in xanthan gum, basil, oregano, garlic powder, & salt. Add the liquid ingredients and mix until you get a soft, sticky dough. Liberally oil your pan. Oil your hands or a spatula. Press the pizza dough into your chosen pan (I use a steel paella pan - something steel or cast iron works REALLY well, and gives the crispy outside that makes pan pizza so good). Let rise in a warm place until the dough has approximately doubled in size. Preheat oven to 500 degrees. Par-bake the crust for about 10 minutes. You don't want it cooked, you just want it more or less solid. Remove the crust (CAREFULLY) from oven, and oil the top of the baked crust. The oil on the top and bottom are IMPORTANT, since they are what give the crust the crispy outside while retaining the chewy middle bits). Top with your favorite pizza toppings, and bake for another 15 minutes, or so, until everything is cooked to your satisfaction. My cheese was quite browned, which is how I like it! Remove (VERY CAREFULLY) from the oven, let cool, and enjoy!! Especially if you're using a paella pan, it will be difficult to safely remove from the oven, so be EXTRA careful. I almost lost my pizza when I made it the first time, because the only downside to my pan is the little tiny handles, which are VERY hot after 20 minutes at 500 degrees! A bigger pan will mean a thinner crust, so experiment with pans and making more or less dough until you find what works for your pan. This recipe could easily be divided into several mini personal pizzas, although I'd watch the cooking time VERY carefully so they didn't burn. You'd probably par-bake the crust less, and bake the finished pizzas for less time. BTW, after a bit of hunting around and looking at wheat-based copycat recipes, it looks like the milk is an important ingredient in making this recipe taste "authentic." I suspect it's because it adds protein to the mix, so if you can't have dairy I'd try using a high-protein nut milk of some kind, or replacing the milk with water and using high-protein flour in your blend. I imagine it would still be pretty good pizza, even dairy-free. For variety, I want to try an alfredo-sauce breakfast pizza sometime (alfredo instead of tomato sauce, eggs, cheese, maybe bacon), and you could probably get really fancy and make the crust into one of those cheesestick crusts The dough is sturdy enough that you could totally line the outside of the crust with string-cheese sticks (I'd probably pull them in half length-wise), and then wrap them in crust. I'd do it before even the rise cycle, personally - you'd just want to watch it extra carefully so the cheese didn't burn.
  12. Recipe Suggestions?

    Sweet potatoes are good. I like to make a mixture of chickpeas, chopped onion, cooked millet, and cooked rice, and saute that together with some green olives, and serve it over cooked sweet potatoes with some plain yoghurt for garnish. It sounds odd but it's really good, provided you can tolerate the starches.
  13. FYI, see this post for an update. I've refined the process and it's a little easier, and slightly less messy.
  14. FYI, just tried the chocolate "Olga bread." It's awesome.
  15. gluten-free "Olga Bread" 2.0: I posted a recipe for a gluten-free "Olga Bread" a couple weeks ago. I LOVE the stuff, and I personally think it makes a good quick snack. I particulrly like it with cheese, but if you can't have dairy you can pretty much add any fillings you like and it's still delish. I make it with xanthan gum but I tried it once with guar gum and it was fine. If you can't do either of those, flax seed or chia seed meal mixed with boiling water until you have a batch of "goo" makes a good gum replacement, and I think the flavor would be good in the bread. You can use dairy free margarine and whatever dairy free milk you like (or probably even water - you really just need liquid for consistency). Also, the flours I used aren't crucial. In fact, I've tried it and discovered I like it better with amaranth flour instead of rice flour (less gritty), and you could probably do a "paleo" version pretty easily subbing paleo "flours" for the grain-based ones. The only important thing is that you want about half "regular" flours and half "starchy" ones. Arrowroot starch is a good sub if you can't do corn or tapioca. I discovered I like this better if I add an egg, but if you can't have eggs the bread still works just fine. I grew up with the "real thing" for the Olga bread, and the egg makes it taste more authentic. 1 cup millet flour 1 cup brown rice flour 1 cup tapioca starch 1 cup sweet rice flour 1 cup milk 1/2 tsp xanthan gum (or substitute - if you do the flax or chia sub I would use more like a tablespoon of the "goo") 1/4 cup honey 1/4 cup butter (or dairy-free sub) 1 teaspoon salt 1/4 ounce active dry yeast 1/2 cup warm water 1 teaspoon sugar 1 egg (optional, but I prefer it) any oil (to oil your cooking utensils - the dough is sticky) Heat the milk, butter (or butter sub), and honey in a pan till the milk starts to scald slightly. Mix the dry ingredients in a bowl. Add COLD water to the milk mix and wait till the temperature is low enough to not kill the yeast. Then mix the liquid with the dry ingredients. I've experimented with this some, and I've found it makes the best textured flatbread if you add enough water or other liquid so that the dough you get is sort of the consistency of silly putty, but less sturdy. If you ever made cornstarch "goop" in science class, that's the texture you're going for. Not quite liquid, not quite solid. The original recipe I posted called for greasing your hands thoroughly and scooping with your hands (which is fun, but messy!) but I've found it's easier to oil a measuring cup (a 1/4 or 1/3 cup makes nice big pieces). Heat an UNGREASED frying pan to about medium heat. Liberally oil your measuring cup and a nice big spatula. Scoop up a glob of dough in the cup. It should get coated in the oil from the cup, just a bit. Dump the glob of dough into the frying pan, and flatten it the best you can with the edges of the cup and the spatula. You won't get it too flat the first time around, but that's ok. After about 30 seconds, the bottom should be cooked enough that you can (VERY carefully) flip the glob over. Then flatten it out as much as possible with the greased spatula. Keep baking and flipping each piece of bread for 2-3 minutes, until both sides have golden-brown spots. The process ends up being a lot like making pancakes, but the bread you get is much more solid and "bready" in consistency. You should get 10-12 pieces of bread, depending how big you make them. Incidentally, I bet a chocolate version of this bread would be AWESOME. Just add some gluten-free cocoa powder (the unsweetened kind), and maybe a little more sugar. If you can find gluten-free/DF chocolate chips (or bars you could break up or process in a food processor) it would probably be really good with that too. I'm totally trying this today - I'll report back with results!