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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.

Chinese Food Recipes
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5 posts in this topic

Does anyone have any great Chinese food recipes? I have been looking everywhere and cannot find any. :)

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I have my Chinese cookbooks and recipes and just use them substituting gluten-free soy sauce and gluten-free teriyaki sauce. Some recipes I can't make as they call for gluten ingredients but Pepper Steak, Beef and Broccoli, and some like that are fine. I need to find a way to make Kung Pao Chicken though as my recipe calls for Black Bean Sauce, Chili Paste and Hoison sauce which all have gluten. I'm scared to death to go to a Chinese restaurant now, so I bought the short grain rice and an electric wok and am having fun. You must keep a positive attitude and look on the bright side. (Think of how much less fat and sodium in the meals you make yourself!) But it is hard!

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Aside from black bean sauce, I've had no real problems substituting gluten-free ingredients in Chinese recipes.

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gluten-free Doc has posted some good asian recipes in our recipe section. She posted Egg Rolls and Kung Pow Chicken and some others..you can find them here:

http://www.glutenfreeforum.com/index.php?showtopic=887

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Most Chinese recipes calling for noodles can easily, and un-noticably be substituted with rice flour or tapioca noodles, which can also be found in Asian markets.

The gluten-free pantry on-line store has some gluten-free Hoisin sauce and for chili paste you can use Sambal.... I am almost sure its' gluten-free, but it's really, really spicy. I use it for soups sometimes to give it a kick, and for a gallon of soup, I only use about 1 tsp of the sambal. As far as the black bean paste goes, my mother in law has made her own, but I think it's rather time consuming because it has to ferment for a while, but my husband says that you can buy the fermented black beans, then pound them down yourself and add the garlic to your liking. I would assume you could only buy these at fairly large Asian markets though.

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