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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.

Corn-free Support
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4 posts in this topic

I know there are more than a couple of us that are trying to avoid corn. I thought this might be a nice place to post brand names of safe foods and such.

I'll start: supposedly, Horizon organic cottage cheese is corn-free. I bought some to try.

And my first question - is arrowroot starch a pretty good sub for cornstarch in recipes?

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And my first question - is arrowroot starch a pretty good sub for cornstarch in recipes?

Yes, arrowroot starch works well. In fact, my experience is that it thickens more than cornstarch, so less is needed. Tapioca can also be used in some cases, though the consistency is somewhat different. Guar gum might work too, but be certain to test the amount first, as it does have quite a good thickening capability.

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I've been using potato starch 1:1 with good results. And almond meal for cornmeal, if you come up against that. =)

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Thanks everyone! I mourn the loss of tortilla chips and corn tortillas, but other than that, most of the stuff I eat is corn-free or easily adjustible to be corn-free anyway.

What about sorghum flour? I really liked the things it did to bread. Any good sub for that?

Thanks!

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