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
Does anyone know for sure if Christie's Original Rice Thins are gluten free? Being a Kraft product I understood that they would list if there was cross-contamination from gluten but they only list tree nut residues, sesame seeds and milk ingredients. I recently read that even though gluten/wheat is not listed in the ingredients or allergy warnings, on the package, that they are not considered to be gluten free. Nova Scotia Celiac.
Thank you both for your suggestions. I live in Canada and we don't have those above mentioned grocery stores. I am concerned about cross-contamination in the factory, after the walnut is shelled. A lot of companies list the indgredients, but don't declare if there is cross-contamination, so I am presently buying bags of walnuts in the shells and de-shelling them myself just to be on the safe side.
1/4 cup olive oil
1/2 cup honey
1/4 cup unsweetened applesauce
1 cup mashed, cooked pumpkin
1-1/2 gluten-free brown rice flour
1/2 cup gluten-free white rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup chopped nuts
Preheat oven to 350-degrees.
Beat egg well; add honey, oil and pumpkin. Add dry ingredients and mix well.
Stir in raisins and nuts. Fill muffin cups level.
Bake at 350-degrees degrees for 20 minutes. Rotate tins once to brown evenly.
½ c honey
½ peanut butter
1/3 c packed brown sugar
3 c gluten-free rice cereal
1 c chopped dates
½ c toasted raw peanuts
2 tbsp toasted sesame seeds
Grease 13 x 9 cake pan
Into a saucepan put honey, peanut butter and sugar to boil on medium heat. Stir for 2 minutes.
Add cereal, dates, peanuts and stir. Press into pan and add seeds.
Cut into bars or squares.
Tip: Peanuts and seeds are toasted separately in skillet over med heat for 3-5 mins. Shake and turn until golden.
Here in the Maritimes we have Superstore and they carry a great gluten free rice cheese. I buy the mozarella flavoured one. The company brand name is Galaxy Nutritional Foods. It comes in 227 g. block. and is found in the organic dairy cooler. Great in grilled cheese sandwiches using Kinnikinnick Sunflower and Flax seed Rice bread. I use olive oil in the pan and grill the bread on med to low so that the cheese melts and the bread turns out a nice golden colour. Also a good pizza cheese.
½ c brown sugar
½ tsp gluten-free vanilla
½ c gluten-free crunchy peanut butter
1 c flax flour
¼ c rice flour
½ tsp baking soda
Set oven to 350.
Beat together flax mixture, sugar and vanilla. Add peanut butter and blend in.
Combine dry ingredients and then mix with wet.
Scoop 1 tbsp of mixture and roll into ball and place on nonstick baking sheet. Continue with remaining dough. Flatten with fork.
Bake ten minutes. Cool and remove to rack.
Makes 2 dozen cookies.
Can be dipped in gluten-free melted chocolate.
This recipe by Carol Fenster is very good and egg less as well as gluten free. I mixed it by hand and it turned out great.
Pizza Crust & Pizza Sauce
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons dry milk powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian herb seasoning
2/3 cup warm milk (110º) or non-dairy liquid
1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour for sprinkling
1 can (8 oz.) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon crushed dried rosemary
1/4 teaspoon garlic
2 teaspoons sugar
1/2 teaspoon salt
Toppings of your choice
Sauce: Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.
Crust: Preheat oven to 425ºF. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.
Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture on lightly greased 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.
Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).
Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fiber 3g (crust and sauce only)
Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.