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
Hi there! I was just visiting Chicago a couple weeks ago, staying right downtown for a conference. You should check out Lou Malnati's Pizza... I think it's near Illinois and Wells. Anyway, they will make for you an authentic Chicago-style pizza with no crust! Chicago style pizza is famous for having a solid layer of sausage at the bottom, so they just use that as the bottom instead. Plus the waitstaff was so awesome. Definitely check it out if you're in the mood for pizza but beware, the gluten-free pizza option is a bit pricier than the rest.. I think my medium-sized pizza + glass of wine came to around $28. Good luck!
It's not necessary to worry about modified food starch in most cases, especially products made in the US. Food starch can mean many things but in the US it typically is referring to cornstarch, sometimes tapioca. If this product flat out says "gluten free" I wouldn't worry about it unless I saw a contraction like "wheat starch" listed. The company is taking a big enough risk by listing that on their label to not be certain of that fact. Hope this helps!
Good point, It looks like the Clan Thompson info may not have been updated recently...perhaps we should seek out a more current list from them... pray for me as I sit on hold for the next 10 hours lol :-)
Anyways..back to this whole paper products thing...I can't tell you how surprised I was to figure out that PAPER TOWELS have been a major glutening factor for me. I would always get sick after having fried foods, but I always blamed a "crummy" kitchen, or maybe contaminated oil. The thought that it could have been one of the many Georgia Pacific towels makes me sick (we always remove excess oil from fried foods like french fries, fish, onion rings, etc by blotting them or setting them on a stack of paper toweling)..I trusted paper towels so completely! Somehow, I feel like I should have known about this so I must ask the question...what else am I missing? I don't really worry about things like shampoo or toilet paper because I wash right after I use these products..but what about other things like facial tissues, etc? I've also wondered sometimes about what all goes into water softening machines (somehow the WATER at work makes me sick every time), etc... Anyone have any other ideas of "in your face" type things that we could be missing?
p.s. if you're looking for those rice wrappers and you're in Michigan... Meijers has them in the ethnic foods aisle...great to have on hand and fairly inexpensive..Yes, you can have egg rolls again!
Sidebar- the food co-op next door is GREAT! I used to love going over there and grabbing fresh fruit etc on my lunch. The selection isn't that great, but they sometimes have great deals on my favorite item....Amy's Mac n Cheese!
A word of caution on A Piece O Cake... they do their baking on Tuesday for Pickup on Wednesday so if you drive out there on a Tuesday you will be sadly disappointed. You will also be disappointed if you expect to go there and have items ready to pickup, they are strictly made-to-order: place your order by 10:30 tuesday for pickup anytime on Wednesday...
I haven't been on the site too much recently so this may be old news, but I recently bought one of the Holiday coffee creamers that Coffeemate put out (I had the pumpkin spice). Right on the label in a section called "good to know" it says Gluten Free! What a stride in the right direction! I will certainly continue shopping with a company this willing to recognize our needs (and our buying power!). Drink up, coffee lovers :-)
Actually, the twinkies were added after I left last Dec., I haven't had the pleasure of trying them..according to Linda they're awesome. (If you'd like a sneak-peek of their goodies, Linda and Stan are the hospitality hosts of the Michigan Capitol Celiac Support Group; which means they often bring something to share at the monthly meeting (I think it's the last tuesday of the month)). You could probably call APOC to find out the next meeting date, should be around Jan 23rd. 517 333 6881.
Well today is your lucky day, because I had the Gluten Free pleasure of working at A Piece O Cake once upon a time...
APOC is actually a wedding cake business - mainstream upscale wedding cakes...HOWEVER - The owner, Linda, found out she had Celiac Disease and so they found a small niche doing some gluten-free baking. It's ONLY by special order, orders must be received by (this may have changed, call them to verify) Noon tuesday to be available for pickup on Wednesday. They don't have a bakery case for walk-in sales so don't waste the trip if you don't have your order already placed...
Their bread is some of the best gluten-free bread you can get (Moist, airy, EXCELLENT just baked; but keep refrigerated for extended shelf life), however it's baked in small loaves (which is why you get 4). They base everything by the batch (i.e. - I batch of dough could be split into 2 small loaves of bread and 18 or so breadsticks (I recommend the garlic cheese, omg yummy)). Their cookies taste truly authentic to non gluten-free - snickerdoodles, choc chip, pb....very delicious.
On another note, the highly sensitive should exercise a little caution because this is a shared facility -gluten-ey wedding cakes are also baked there. But I know when I was there keeping the gluten-free supplies/mixers/pans etc separate and clean from the other supplies was very important.
On a final note; Yes, their cakes are expensive...but you have to realize you're ordering cakes from a high-end cake shop. They're used to getting upwards of $15 an hour just to decorate a regular birthday cake! But they realized that gluten-free people aren't the same type of clientele that they normally deal with so they actually did cut the price down on the gluten-free cakes. With that being said....I have no comment on the $75 cookie tray... ;-)
If you have any other questions, please let me know!
The last time I checked Mongolians website there were only 2 of their new sauces we could have; the lemon and the spicy buffalo. Just make your plate and then tell the waiter that you have an "allergy bowl." They will take it to the back and cook it in a clean skillet. I just ate there last week..no problems.
Ok, you can stop looking! :-)
We do gluten free baking at the bakery I work at and we follow two basic rules for converting regular recipes to gluten free..
If it's a cake, use Bette Hagman's featherlite mix
If it's a cookie, use Connie Sarros flour mix
2 1/2 cups rice flour (white)
1 cup potato starch (the lighter starch, not the heavier flour)
1 cup tapioca flour
1/4 cup cornstarch
1/4 cup bean flour
3 teaspoons xanthan gum
Honestly, I can't tell the difference when I use this mix to make our many cookie varieties.. including snickerdoodles, chocolate chip, peanut butter, and sugar. In fact, I tend to eat the dough just like I used to before my Celiac days began. Hope this helps. I know there are a lot of different flours involved, but mix it up and store it in a cool dark place and it will keep for a long time.
Good luck and if you can't find a good recipe to convert, send me an email and I *might* part with the information..hehe