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
"Buckwheat has no relation to wheat, which makes it a safe alternative for anyone avoiding the gluten grains. In fact, like quinoa, buckwheat isn't even a grain- it's a seed related to rhubarb and sorrel. The health benefits of buckwheat are truly staggering: It's a rich source of fiber, magnesium, all eight essential amino acids, and even protein. Buckwheat also contains an antioxidant called rutin, a flavonoid that can lower the risk of developing high cholesterol and high blood pressure, as well as chiro-inositol, which drives carbohydrates into your muscles without raising insulin levels. As always...check that it hasn't been grown and processed near wheat".
This information was taken from a book that I have on Gluten Free. I'm not sure if the title can be mentioned, so for now I will leave it at that...unknown. I am new for this site and I'm not sure what can be mentioned or not. I wish that these informative items could be mentioned as to it could give aid to others. Hope this information has helped.
I personally do use Buckwheat, and have not had any problems.
I just got finished making a Gluten Free 3 Berry Pie. Crust; 2 1/2 C. All purpose G. F. King Arthurs Flour, 2 Sticks +2 T. Real Butter, 1 t. Salt, 1 T. Ice Water, 1 T. Cider Vinegar. Mix in a Food Processor. Divide the dough in half. Wrap and place in frig for 1/2 hr. Roll out between 2 sheets of Plastic Wrap.
Filling; 1 Bag of Frozen Blueberries, 1 Bag of Frozen Strawberries, 1 Bag of Raspberries. Place them together in a large bowl (still frozen). Mix 4 T. G. F. King Arthurs All Purpose Flour, Juice from 1/2 Lemon, Zest from the Whole Lemon, 1 1/2 T Corn Starch, 1 C. Sugar.
Mix all together and pour into a prepared pie crust. Add some slices of Butter UNDERNEATH THE FRUIT. Then add your top crust.
Bake at 375 degrees for 15 - 20 min. Then 350 degrees for 40 - 50 min.
*Note, the crust will not be the same as a regular pie. It WILL be more flaky.
Wrap the edges with foil to assure no burning.
Enjoy! I know we sure did.