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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.

Potato Wedge Seasoning
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5 posts in this topic

If I'm feeling lazy or not very hungry I makemy own chips or wedges in the oven. I put salt and pepper on them or rosemery and thyme.

Anyway I'm just wondering if anyone has any other combinations that they use?

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I toss the potatoes with olive oil, garlic powder, onion powder, salt and pepper. :)

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I use the following seasoning mix on roasted chickens or potatoes. I mix it up in a jar so that I always have it on hand.

Mix together equal parts paprika(we use sweet smoked spanish paprika), sugar, and salt. Add 1/4 part black pepper. You can use a little or a lot on chickens but a little goes a long way on potatoes. It has sugar in it so watch that it doesn't burn. I have no problems with this but used to have an oven that ran a little hot and so I covered the breast with foil toward the end because it sometimes started to brown too much.

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I use the sweet paprika too and also some Italian seasoning, sea salt and freshly ground black pepper. Before I knew of my dairy allergy, I also used some grated parmesan. Now I use nutritional yeast for a cheesy taste. I also sometimes add chunky pieces of red onion.

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i love the rosemary and thyme mix, or i will just toss w/ a bit of EVOO and mccormick's seasoning salt. that's our fave, and i like to turn the broiler on the last min or two to make them extra crunchy! mmmm, i'm thinking lunch today....

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