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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.

Favorite Gluten Free Cookbook/website/blog
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20 posts in this topic

Does anyone have a favorite gluten free cookbook, website or blog that they use for recipes?  I have tried to recipes from glutenfreegoddess and both were so good.  I grabbed 2 cookbooks at the library.  1 had no pictures...I'm super visual so I took that right back.  The other has yummy looking recipes, but everything with flour has 4-6 different flours/starches.  A bit overwhelming.

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You might do better buying a flour mix.  Like Pamela's.  They will have recipes on the bag and on their websites. I have used the Pamelas when a recipe calls for a spoonful or 2 of regular flour to thicken.   Or buy a mix, like Chebe focaccia and use  it for other things.  They have recipes on their websites/FB pages.  I made little balls with moz and Italian sausage and dip them in pasta sauce for Super Bowl last night.

 

 

Betty Crocker has gluten-free recipes that use the gluten-free Bisquick and the other gluten-free mixes.

 

http://www.bettycrocker.com/recipes/gluten-free-cheese-garlic-biscuits/781e1a42-c051-4ab9-bd5e-ac38c7588bc0  

 

Chebe:

 

http://recipes.chebe.com/

 

http://www.365daysofcrockpot.com/

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I use flour blends like Pamela's too. I just convert gluten recipes over to gluten-free. I have not made yeast breads though. During this past year, I have tried to keep it simple. I just did not have the energy. Now that I do,I am catching up on home projects and sewing in my spare time.

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Does anyone have a favorite gluten free cookbook, website or blog that they use for recipes?  I have tried to recipes from glutenfreegoddess and both were so good.  I grabbed 2 cookbooks at the library.  1 had no pictures...I'm super visual so I took that right back.  The other has yummy looking recipes, but everything with flour has 4-6 different flours/starches.  A bit overwhelming.

I have thru time used my own recipes and adjusted as I have tried them.  I have used Bob's mill all purpose baking flour.  That has seemed to work for me.  I live in a smaller town & do not have a lot of grocery options to choose from, but that one is available.

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I went to the store and bought a bunch of individual flours...maybe I should take them back and just get all purpose. I'm fairly sure I'm over thinking this.

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No, you are not over thinking this. Different baked goods require different flour mixes to get the best results and some folks have allergies or intolerances so they might need to avoid ingredients like potato, etc. that are lumped into a flour mix.

For me, it was easier and I get good results for cobblers, cakes, cookies. I have not attempted bake bread because 1) I baked all my own bread prior to my dx and 2) I still remember really good bread and 3) it taken me a long time to feel up to baking after all the cooking I have to do!

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In terms of blogs, I really like Elana's Pantry ( http://www.elanaspantry.com ) and Gluten Free on a Shoestring http://glutenfreeonashoestring.com ) for recipes and inspiration. Both of these lovely ladies also have cookbooks available. I also frequent a lot of paleo/primal cooking blogs (which are popping up everywhere now) as all the recipes are gluten free.

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I was tired of mixing flours for different recipes. I had little bags all over the place... and they are pricey! I went to Better Batter flour which already contains xanthan gum. It's all I use and I love it!! I also use Pamela's bread mix and my fave is Namaste pizza crust mix.

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I was tired of mixing flours for different recipes. I had little bags all over the place... and they are pricey! I went to Better Batter flour which already contains xanthan gum. It's all I use and I love it!! I also use Pamela's bread mix and my fave is Namaste pizza crust mix.

Thanks for that info. I went out and bought like 5 different flours plus xanthan gum. It was ridiculously expensive. I don't think I will do that again.
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There are so many cooking blogs that I semi regularly follow, some gluten-free and some not.  The place I find the most new blogs at is actually on facebook- someone I already follow will post something from somewhere else, and I go to the source and realize I like it.  A lot of the gluten-free organizations will post stuff from bloggers as well, so if you use facebook go like all the celiac stuff you can find and you can get some great information that way.

 

When I was first diagnosed, I went to my local library and checked out every book that had to do with being gluten-free and combed through them all.  My city library is connected to a larger area where you can go on the catalog and request a book from somewhere else.  It really helped me when I first started out because some of those books would have been a waste of time and money.  Others were better.  

 

My favorite food blog actually isnt a gluten-free blog, but it has great basic cooking stuff on there that tends to stay on the healthier but realistic side.  http://www.101cookingfortwo.com/

A lot of the gluten-free blogs seem to have a ton of advertisement and product promotion so I don't really have one that stands out.  I have facebook set up to show all their posts to my newsfeed and I will go read if they post something interesting.

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We went gluten-free last April due to my daughter's celiac diagnosis, and I, too, was very confused about the flour blends. It seems that every cookbook I bought or checked out of the library called for something different. My suggestion is to find a book you like and go with that blend to start - either a purchased one they recommend or one you blend yourself.

 

My first best purchase was 1000 Gluten Free recipes by Carol Fenster. It's my "go to' for all sorts of things, from marinades to funnel cake batter! Everything we tried from there was good.

 

Then I purchased a bunch of Jules Gluten Free Flour and used that in any recipe, and it was good.

Then I discovered GlutenFreeOnAShoestring.com and everything I have made from there is WONDERFUL!  She recommends mostly Better Batter flour blend, but provides "copycat" flour mix recipes. She came out with a Bakes Bread cookbook in December that has changed our lives. I made baguettes last night, and they were fabulous!

 

So....my best advice is to find one cookbook author/blog you like and go with that. It's so confusing otherwise...

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Store the flours and the Xanthan gum in airtight containers and it will last you a long time!

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Store the flours and the Xanthan gum in airtight containers and it will last you a long time!

Especially when stored in the refrigerator, or better yet, the freezer.

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Here are some of my favorite blogs: someone mentioned Elana's Pantry - love her site because all her recipes are easy and don't require a lot of ingredients (she does usually only use one flour).  Www.Lillianstestkitchen.com has fun cooking videos.  I also love www.chocolatecoveredkatie.com.  It's not strictly gluten free but most of her recipes have the adjustments listed.  Couple others: www.realsustenance.com, www.paleomg.com, and www.detoxinista.com, www.spunkycoconut.com.

 

Like others have said, I really like Pamela's baking mixes.  I used one in my bread machine today and it came out amazing.  Also use her muffin mix a lot.  I get them in bulk from Amazon. 

 

For cookbooks, I use all of Elana's Pantry a lot.  I also really like Paleo Indulgences.  

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Here are some of my favorite blogs: someone mentioned Elana's Pantry - love her site because all her recipes are easy and don't require a lot of ingredients (she does usually only use one flour). Www.Lillianstestkitchen.com has fun cooking videos. I also love www.chocolatecoveredkatie.com. It's not strictly gluten free but most of her recipes have the adjustments listed. Couple others: www.realsustenance.com, www.paleomg.com, and www.detoxinista.com, www.spunkycoconut.com.

Like others have said, I really like Pamela's baking mixes. I used one in my bread machine today and it came out amazing. Also use her muffin mix a lot. I get them in bulk from Amazon.

For cookbooks, I use all of Elana's Pantry a lot. I also really like Paleo Indulgences.

Thanks for all the great ideas! I'm going to take a look at these today.
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The Dairy-free and Gluten-free Kitchen by Denise Jardine is amazing! I like that nothing processed is called for but if you have a milk sub you buy or stock you purchase and like you can use it and its full of great tasting recipes even my non gluten-free fammily loves it!

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Especially when stored in the refrigerator, or better yet, the freezer.

Thanks! I forgot to include freezer! My big freezer in the garage is one of the best investments I have made!

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Even after all this time gluten free I keep it very very simple.

 

I stick with mostly paleo/ simple ( meaning very few  basic ingredients ) recpies

 

I am intolerant of so many things buying  pre mixed flours is not an option

 

Food for life organic rice tortillas are about as fancy as I get :P:D

 

Do I miss bread/pastrys /ect... some times but my reaction is so severe  that I do not risk my health

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I did the same thing as you when I was first diagnosed . . . got a bunch of gluten-free cookbooks from the library.  The ingredient lists were crazy long and included all kinds of flours . . . it felt more like a science experiment than a recipe.

 

I found many more "friendly" recipes in Paleo cookbooks and even Low Carb cookbooks . . . 

 

I use Pamela's blend for general cooking (and pancakes) and I use Betty Crocker mixes when I want a baked dessert.  Otherwise, we now have more puddings, cheesecakes, and things like that for dessert.

 

If you use a crockpot, the "Make it Fast, Cook it Slow" cookbooks are GREAT.  Every recipe just happens to be gluten free because the author's daughter has Celiac.  They don't have any weird ingredients in it at all.

 

http://crockpot365.blogspot.com

 

The most annoying thing is the gluten-free cookbooks that have recipes for things like "grilled cheese sandwich" (use gluten-free bread!) and lasagna (use gluten-free noodles!)   Who can't figure that out?  I want recipes that just happen to be gluten free . . .

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I did the same thing as you when I was first diagnosed . . . got a bunch of gluten-free cookbooks from the library.  The ingredient lists were crazy long and included all kinds of flours . . . it felt more like a science experiment than a recipe. I found many more "friendly" recipes in Paleo cookbooks and even Low Carb cookbooks . . .  I use Pamela's blend for general cooking (and pancakes) and I use Betty Crocker mixes when I want a baked dessert.  Otherwise, we now have more puddings, cheesecakes, and things like that for dessert. If you use a crockpot, the "Make it Fast, Cook it Slow" cookbooks are GREAT.  Every recipe just happens to be gluten free because the author's daughter has Celiac.  They don't have any weird ingredients in it at all. http://crockpot365.blogspot.com The most annoying thing is the gluten-free cookbooks that have recipes for things like "grilled cheese sandwich" (use gluten-free bread!) and lasagna (use gluten-free noodles!)   Who can't figure that out?  I want recipes that just happen to be gluten free . . .

Thanks for all the info...great ideas. I bought a bunch of flours and I don't even know what to do with them. Millet...Quinoa...Coconut and potato starch. And all I ever use is the all purpose.
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    • Weird Reaction
      Hi Richard Glad you are feeling better!   Sorry - DX is an abbreviation for diagnosis.   Thanks so much  for the info about MSG, broccoli and IBS.  Like you say, there is v. little bad press about broccoli. My aunt, who is a farmer's wife, put forward another theory that it might not have been the broccoli itself but rather some insecticide a farmer sprayed on it.   I just can't bring myself to try organic broccoli however...  Thankfully cauliflower is fine.  I just can't figure it out as I thought they were the in the same vegetable family?  So maybe it is MSG. Regarding anemia, there can be a link with iron anemia and anxiety. http://www.livestrong.com/article/471225-iron-anxiety/ And I was definitely breathless before my diagnosis; I remember finding myself  walking up a hill behind a  huge crowd of friends on a church walk, and many of them were at least 20 years older than me, and wondering why I was in last place! My B12 levels were very low at DX and I found B12 supplements helped enormously with anxiety.   I remember drinking Berroca and feeling so much better within hours of drinking it, on more than one occasion, before even understanding the link. I have just been told however that I can't take any more iron because my hemoglobin is on the high side.  It is a good thing my doctor was monitoring my supplementation as I gather too much iron can be dangerous.  Have you been told to supplement by your doctor?  If you are supplementing make sure you get your levels monitored. All the very best - and welcome to the forum!    
    • Weird Reaction
      Thank  you Flowerqueen and Cristiana for your replies. I'm actually feeling much better today. I got my appetite back yesterday lunchtime (a few hours after I typed the original post) and managed to keep in/hold down some chicken and lettuce!!! I also had a "fat" coffee (as I call it) before work with MCT Oil and butter (your probably going "yuk" right now but it's really nice...really haha) and started feeling a bit better after that. The nausea went away almost immediately after that although just the thought of having all that fat nearly made me sick but I just wanted to get back to normal asap. I usually have a lot of fat in my diet anyway which is normal for me so the coffee choice isn't unusual. Plus it was also the third day which was when I started feeling better after the first time. I didn't eat til lunchtime and I was good and hungry by then so I knew I was coming out of it. That nausea and trembling feeling is something I don't want ever again. I think after the workout and tearing down muscle tissue (which is a form of stress) and then not being able to hold the nutrients in for repair affected my nervous system. My theory only but to me it makes sense. Although Vitargo also comes in flavors I always get the Natural / Unflavored one so the barley is the only ingredient. As for there being something wrong with that particular batch, well, you be on to something there. Also I'm not knocking the product because as I said, I have used it before and it did exactly what it was supposed to do. But, I will never have it again. Cristiana, my last blood test revealed I had slight anaemia which really surprised me with the amount of red meat I've eaten during my life and the anxiety thing is also new as I'm usually a happy, positive person. Life is good but after this recent reaction I think it is an indirect cause of the glutening. I'm also surprised at how sensitive I've become to it and how quickly. Also what is DX? I also follow a FODMAP eating plan (I can give you more info if you haven't heard of it) which also eliminates certain foods. It's a plan directed mostly at IBS but is well worth looking into if you are suffering any gut health, digestion issues or any ailment you may have which you can't get to the bottom of. Broccoli was one of the foods which I have cut back on and I've eaten HUGE amounts of broccoli so it is a superfood for some but apparently not for others. (I even think I read somewhere it has MSG naturally in it) It's hard to find any bad articles on broccoli so this also really surprised me. It also answered a few other questions I had. Many, many thanks again to you both for your replies. It actually settled me just reading them. I'm glad I found these forums so I don't think i'll be a stranger around here for long.   Richard
    • Confused
      Okay, I get that you are not going to follow the advice from some stranger on the internet, but please read the links that I gave you.  Your doctor is not following the standard level of care.  I am dead serious.  I have Kaiser.  My own GP doesn't have a clue about celiac disease, but my Kaiser GI does.  Please, I urge you to get properly diagnosed.  All celiac testing requires you to be on a gluten diet.  If you go gluten free even for two weeks (it will take time to get the referral and appointment), it will mess up the tests.  Your GI will put you back on a gluten diet (called a gluten challenge) for 8 to 12 weeks.    Chances are (almost 100%) you will feel more miserable!  That will just delay your diagnosis.   Symptoms not bad you say?  I had pretty severe anemia, but no tummy issues.  Two months after my diagnosis, I fractured my back DOING NOTHING!  Yep, I have osteoporosis from undiagnosed celiac disease and I am an athlete!   Please take this seriously!    
    • Silent Celiac or Non-digestive symptoms
      Oh, you might learn how to tell if you had been glutened.  I just had anemia as my main symptom.  I did not have any tummy issues at all.  I was in shock when my doctor even suggested testing me for celiac disease!   Glutenings can vary as we are all different.  For some it is just a few days, others a few weeks and others months (that would be me).  My last official glutening as supported by follow-up antibody testing lasted for three months.  Guess what?  I had vomiting, abdominal pain, the works!  Funny how celiac disease can change and evolve over time.   Welcome to the forum!  Have some patience and learn all that you can.  The good news is that you can feel better and no medications are required!  
    • Confused
      Thank you for the information. I've been not sure if I should eat gluten or not right now. Dr. said I should watch what I eat when I emailed him the question. My symptoms aren't very bad (I understand that doesn't matter for celiac disease), so I can definitley tolerate the food. But I have been starving myself the last few days due to not knowing what the heck is going on. Thanks again.
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