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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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 Celiac.com Store.

lauraturnbull

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About lauraturnbull

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  1. So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions. It's quite yellow in colour from the corn, but otherwise it's not too unusual looking! The crumb is holey and the bread is crusty with a very moist interior. Makes 2 Baguettes 170g Cornmeal 175g Potato Starch 155g Rice Flour 6g Psyllium Husk 500ml Warm Water 2T EV Olive Oil 15g Salt 2t Yeast Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins. It is important to cool the bread fully before cutting into it.
  2. Expandex is tapioca starch. You can buy this online or from Chinese grocers. You can likely replace it with other starches also. I'm in the UK so I haven't tried the brand you've bought, but can advise that buckwheat is usually subject to cross-contamination. It is usually grown in crop rotation with wheat, henceI haven't found a suitable buckwheat flour yet. My best advice for starting out is to buy a few kinds of flour (rice flour, sorghum, millet, etc) and mix your own blends. This gives you much control over the result. It is an investment at the beginning but can be cheaper overall, especially when buying online. I found this article which gives good advice about blending flours: http://glutenfreegourmand.blogspot.co.uk/2013/02/Make-your-own-gluten-free-bread-flour.html One ingredient that I use regularly is psyllium husk. It gives the dough a gelatinous quality similar to gluten. I would definitely strongly advise looking at recipes that contain this and use long proves like traditional bread. I also don't use eggs or dairy in my bread as the psyllium bind things without weighing the loaf down or adding fat. Please let me know if you've any questions about that! Good luck!
  3. I am gluten free and me and dh are both veggie. We eat a mostly vegan diet, with a little dairy thrown in from time to time. Ioccasionallyeat eggs (ie. only in souffle!). I have a few go-to dinners that always go down well: red lentil dhal with brown rice 'gardeners' pie (a shepheards pie with mushrooms and lentils in place of the meat) hm gluten-free pizza (with or without cheese, depending on how healthy we're being) vegetable curries mixed bean chilli with brown rice spag bol with boiled whole buckwheat and mushrooms in place of meat Vegetable stir fry with rice noodles (this is ridiculously quick since rice vermicelli are almost instantly cooked when added to boiling water) Risottos (using pretty much whatever veg I have in the house) That's all I can think of for now but there is more! Let me know if you want info or recipes or anything. Hopefully it will get some ideas going
  4. Dumplings!

    These look delish. Pinned them for future reference. I think I will try a filling of shredded carrots, cabbage and spring onions (scallions for the american folk) tossed in a little gluten-free soy sauce and sesame oil, as this is what my Chinese exchange student friend puts in her wheat dumplings. I love the idea. So much potential for different fillings!
  5. Hello. I'm new here so please be nice haha. I just came up with a new ciabatta recipe so I thought it might be useful to some people here. It's pretty quick for a ciabatta, in that there is no over night prove. It is both gluten free and vegan. Please let me know what you think. As always, it's important with many of these ingredients to double check when it comes to cross-contamination. I'm in the UK so not sure what the availability of these is like elsewhere. I originally tried to post a link to the baking website I posted this on but wasn't allowed. So don't worry if you see the recipe elsewhere, it is me! Photos: The crumb looks a bit tighter and more cake-y here than it really was. In most places I cut through there were rather large holes, as you'd expect from ciabatta. Ingredients 150g Cornmeal 175g Potato Starch 125g Sorghum Flour 50g Rice Flour 15g salt 2t Yeast (Instant) 10g Psyllium Husk (This can be obtained from Asian supermarkets or online. It's a coeliac-friendly natural gluten alternative.) 500ml Warm Water Instructions Mix together all the dry ingredients except the psyllium. Mix the psyllium with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at least doubled (about 2 hours). Shape into two loaves on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. Sprinkle with cornmeal, slash and bake for 20 mins.