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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 Rosies

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  1. Thanks! It would (at some point) have all the flours and starches as well as the misc items baking powder/soda, xanthan gum, etc. whatever you need to make the mix you
  2. Hi everyone new to the boards. Just wanted to throw something out there, was thinking about developing a site where you can order "flour by the cup". It just seems like everyone has these great receipes but you need to spend so much on all the different flours. If you could go to one site and order specialty mixes an example would be 2 cups of white rice flour, 1/4 cup of brown rice flour, 1/2 cup topioca starch and 1/4 cup of potato starch. I know there are already premixes out there but there are not too many different varities. I buy all the different type of flour and as I am not a full time baker most of the packages go to waste as I only use 1/4 cup here and 1/2 cup there... Thanks everyone for any input!