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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.

Baking With Yeast
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3 posts in this topic

Hello! I am new to this whole gluton thing. I am trying to make my own breads...but I can get this yeast thing right! I keep making bread that is more like a hockey puck than a loaf of bread. What am I doing wrong?

I would like some help with my diet and such....

thanks for your time.

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Are you sure it's the yeast that's doing that?

If you're just starting out, why not try starting with a mix -- it's hard enough to bake/cook gluten-free, yeast breads may not be the best starting place.

It could be a number of factors: too much salt, not enough xanthan gum -- those two come to mind first.

Good luck. Kim, Atlanta,GA

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I agree about the xanthan gum. You might want to add that, if you haven't already. Also I read that the liquid that the yeast is added to, should be at room temp. Maybe that might do the trick. I followed the directions for a recipe for buttermilk bread, and it was wonderful. I had tried using mixes, buying store made bread, etc, and all that I have tried was awful. It was hard and incredibly heavy (could've doubled as a door stop). Good luck in your baking! :)

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