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
I had really good luck using potato flours for quite a few years. The baked goods turned out very nicely and dredging foods in it before frying gave a really crispy coating. I found I could just leave xanthan gum out when the recipe used potato flour. Unfortunately I now have a potato allergy, so that's out! It sounds like it would be worth experimenting with using it one-for-one as a replacement. Just be sure to get potato flour, not potato starch. They work very differently!
I'd be highly skeptical of a corn "purification" process. Being celiac and corn allergic, I've never heard of such a thing - it'd be great if it existed! I've found that there is a lot of misunderstanding among manufacturers about whether or not corn is left after processing. For some reason, it seems to be a common thought that it gets "processed" out. Where does it go?! Trust me - when I react to one of these products I know it hasn't gone anywhere. Also, Namaste has had some problems in the past as to where they have their corn test done. See this post about what one major food testing site says about corn testing: http://cornfreedom.com/blog/?p=131
I've had good luck with using 1T ground flax in 3T water, microwave for 30 seconds in quick breads, but haven't found anything that works in gluten-free, corn free sandwich type breads. I think it's the holy grail!