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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.

What About White Bread?
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4 posts in this topic

I've read a doctor's report that some can tolerate light white bread and rolls---is that possible for us? :huh:

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Hi, on the Is This Good Or Bad thread under Misc. there is a link to the old boards...when I visited it today I saw answers to your duplicate post there. The answers in a nut shell said that there is no type of wheat (white or whole) that a Celiac patient can have and someone else said they thought they saw the same thing you saw and it was referring to white rice flour and white buckwheat flour over the whole flours because of the fiber content.

Lisa

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White wheat bread is poison. White rice bread is like a hocky puck. I have found that a mix (usually 4 ) of gluten make a fairly decent white bread. In the freezer section of special foods at Kroger, the pecan bread is pretty good. I love the rye bread (using flavoring, not real rye) in the Baking Bread by BettyHagman. It had a wonderful flavor and was not crumbly.

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I found a really good corn bread from glutino, but I'm not sure if you guys in the USA can get it. I live in Canada. In response to your question NO amount flour no matter how light it is, is a BIG no no! Trust me I've learned the hard way.

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