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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.

Gluten-free, Dairy-free Sweets
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11 posts in this topic

Banana Bread

Combine dry ingredients in smaller bowl:

1 3/4 Cup Flour mix of choice

1 tsp. Xanthan or Guar Gum

2 tsp. Baking powder

1/2 tsp. Salt

1 tsp. ground Cinnamon

1/8 tsp. ground Cardamom, or Clove

1/8 tsp. ground Mace, or Nutmeg, or Ginger

Set aside.

Cream together in large mixing bowl:

3T. Oil

3/4 c. brown sugar

2 Lg. Eggs

1 tsp. Vanilla

Add dry bowl to creamed mixture in larger bowl.

Now, stir in:

1 1/2 cup mashed Bananas

1/2 cup Raisons (optional)

1/2 cup Pecans or walnuts (optional)

Bake in a 9X5 loaf pan for 1 hour at 300F.

Or, in 3-5X2 1/2 pans for 45 min at 300F.

(Lower temps. and slower cooking times work very well with rice flour!)

When cool, drizzel with icing.

Icing

Powdered sugar

Vanilla

Water--just enough to get the right consistancy

Mix well with sturdy fork.

(Runny icing will drizzel very nicely!)

Enjoy!

Connie

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Meringue Shapes

4 egg whites, room temp.

1/2 tsp. cream of tartar

2/3 c. white sugar

1/2 tsp. vanilla or lemon eatract

2/3 c. powdered sugar

1/2 c. raisons or currants

few drops food color--optional

Line two lightly greased baking sheets with cooking parchment(helps to remove cooked shapes without breaking them!). In small bowl, beat egg whites until foamy, with mixer. Add cream of tartar and beat until mixture forms soft peaks. Add sugar, 1 Tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla and color (if using). Sift in powdered sugar, about 1 Tablespoon at a time, over top and fold in by hand with a spoon or paddle.

Use a pastry bag with a decorator tip, or a plastic baggie with small hole cut for tip, and spoon in meringue. Close bag and squeeze slowly onto parchment paper to make small, short, thick shapes of stars, moons, mushrooms, snowmen, ghosts, goblins, bats, snails, and other scary creatures for Halloween--be creative!!!. (larger base, smaller top--like a snowman--but with peak at top, for ghosts.)Decorate with raisins or currants for eyes.

Bake slow at 200F--or lress if the get too brown too fast-- for 1 to 1 1/2 hours or until dry. Remove with spatula and place on flat surface to cool.

Store in airtight container. 25 3-inch shapes.

These edible shapes are great to decorate cakes and foods with. They break very easily--be carefull!!

They melt in your mouth WONDERFULLY!!

Enjoy!

Connie

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Poori~

Sugar/Cinnamon Covered

1 cup flour mix (or white rice flour)

1/2 teaspoon salt

2 Tablespoons oil

7-8-10 Tablespoons water (or milk)

sugar and cinnamon combined in bowl

Pour flour in bowl. Add salt and mix it in. Dribble oil over the top and rub it into the flour with your fingers. Slowly--1 Tablespoon at a time--add milk, or water, to form a medium-soft ball. Knead for 10 min, or until smooth. Should have consistancy of "new Play-dough"--no dry cracks, but not soggy/slimey. Form big ball, cover with oil, let rest.

Divide dough into 12 balls. Take one, roll it out into about a 2-3" round (cut a Zip-loc baggie into 2 plastic squares and roll the dough in between--easy to lift dough off of--or hand flatten in 2 hands).

Use a deep, frying pan, or wok, over medium High heat. When oil is Very hot, lay poori carefully on surface of oil without letting it fold up. It should sizzle immediately (if not heat oil more). Spoon hot oil over poori or dunk it under with spoon--with quick strokes. It should puff up in seconds. Turn poori over and cook for a few seconds. Remove with slotted spoon and place on paper towels. Serve immediately.

>5" flattened rounds will make crispy crackers, but will not 'puff up'.

Cover with sugar/cinnamon mix while still hot!!

Of course, you can easily leave off the sugar/cinnamon--plain poori is great! Mix in garlic powder when you're making the dough for Garlic Poori (melted butter on top, is yummy!).

ENJOY!!!

Connie

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Marshmallows

1/4 cup Cornstarch

1/3 cup Confectioners sugar

1 envelope unflavored Gelatin

1/3 cup Water

2/3 cup granulated Sugar

1/2 cup light Corn syrup

Pinch of Salt

1 teaspoon Vanilla extract

Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.

Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.

In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.

Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.

With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.

Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month. Great between cookies.

From the following website: http://www.howstuffworks.com/question128.htm

Enjoy!

Connie

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Gluten-Free Yellow Cake

Submitted by: Amy

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk, or coconut milk, soy milk, ect...

2 teaspoons gluten-free vanilla extract

1.) Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two--8 or 9 inch round cake pans.

2.) Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3.) Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4.) Bake at 300 degrees F for 25-45 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Makes great cup cakes, too!

Enjoy!!

Connie

http://cake.allrecipes.com/az/glutenfreeyellowcake.asp

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Connie or anyone else who knows-

I tried to make the poori today. Everything went well, very easy to mix up and everything. However had quite the time with the oil. It begain smoking before I really even started cooking!! By the time I was done the house was FULL of smoke! <_< What is a good oil that holds up under high heat/temperatures? I want to make this again sometime, but hope to avoid the smoke filled house! haha

-Jessica :rolleyes:

PS. the poori itself is AWESOME!!

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what kind of oil did you use? different kinds of oil have different smoke points - and even different processings of the same type of oil have different smoke points. Smoke Points tells the smoke point of common oils - myself, I often use refined canola for frying (the whopping two times I've tried it - I have a heck of a time keeping the temperature steady on my stove).

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I used canola oil. Thanks for the website, maybe I'll look into some other kinds.

-Jessica

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Hi Jessica,

Glad you liked the poori! (Isn't it tasty?) :P

I use sunflower seed oil, by Wesson. It tastes great and doesn't seem to smoke.

Connie

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Connie-

Thanks for the info. I will have to get some sunflower seed oil for next time. I really think the garlic would be GREAT with a big plate of sghetti!! YUM!

-Jessica :rolleyes:

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Connie or anyone else who knows-

I tried to make the poori today. Everything went well, very easy to mix up and everything. However had quite the time with the oil. It begain smoking before I really even started cooking!! By the time I was done the house was FULL of smoke! <_< What is a good oil that holds up under high heat/temperatures? I want to make this again sometime, but hope to avoid the smoke filled house! haha

-Jessica :rolleyes:

PS. the poori itself is AWESOME!!

Next time try adding a little salt to the oil to keep it from smoking.

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