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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.

Gluten Free Shortbread Recipe
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I came across this Gluten Free Shortbread Recipe on another site so I baked it and it was like eating grainy sugar crumbs - it was awful!

These are the ingredients -

1/2 cup cornstarch

1/2 cup icing sugar (confectioner's)

1 cup rice flour

3/4 cup butter

Since it had the cornstarch as being added separately I used just rice flour and not the gluten-free flour mix.

Do you think that's why it was so bad? Or possibly it needed Xanthian Gum?

Is there any way to turn this into a decent cookie? I just want something that requires few ingredients and except for gluten-free flour mix not a lot of gluten-free specific ingredients.

Thanks!

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Keep in mind that shortbread is supposed to be "sandy", that's part of its charm. Here's a recipe I use with a cookie press, but you could probably roll it out thin and cut squares.

1 c butter (two sticks, softened)

3 egg yolks - do not use whole eggs or texture will be completely different

1 t almond or vanilla flavoring

2/3 c sugar

2 c brown rice flour

1/2 c sweet rice flour

1/2 t salt

Cream the butter and sugar. Add egg yolks and flavoring. Gradually add in flours and salt, adding a little more or less flour to get the dough easy to handle - not too wet, not crumbly. It should hold together and not make a mess when you squeeze it into a ball. You could refrigerate it after it is all mixed to make it easier to handle, but usually I just use the cookie press to squeeze out bars or snakes - the little flower shapes never work for me. Sprinkle with colored sugar if desired.

Bake at 400 for 7 - 10 minutes - you want them just lightly brown underneath and dry all the way through. Damn the cholesterol and full speed ahead.

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We've had really good luck with the shortbread recipe in the most recent issue of Living Without. I'm not sure how copyright rules apply to those sorts of things, so to be on the safe side I won't copy it here, but you may be able to find it on their site.

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Mine's very basic, but I love it!

1 stick butter (1/2c)

1c gluten-free flour blend

1/2 tsp xanthan gum

1/4c sugar

melt butter, add flour, gum, sugar

mix well with a fork

refrigerate ~30 min.

roll out between 2 pieces of parchment

cut into whatever shape you like

bake 350 on parchment for 8-10 minutes or until just brown on edges, cool on pan for another 5min

I actually use this as my pie crusts too.

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We've had really good luck with the shortbread recipe in the most recent issue of Living Without. I'm not sure how copyright rules apply to those sorts of things, so to be on the safe side I won't copy it here, but you may be able to find it on their site.

As I understand it, recipes are not copyright protected, except collectively...you can share individual recipes, but you can't copy the entire content of a magazine/book/website as your own. Particularly if you give credit to where you got a recipe, there probably is no worry about copyright rules being crossed, as far as I have ever been told.

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Anyone have luck subbing butter for something like Spectrum Shortening in a cookie recipe? I've been dying to make some cookies since going DF, and just bought some of the Spectrum. But have had so much bad luck w/ cookies...nervous to try it :blink:

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Anyone have luck subbing butter for something like Spectrum Shortening in a cookie recipe? I've been dying to make some cookies since going DF, and just bought some of the Spectrum. But have had so much bad luck w/ cookies...nervous to try it :blink:

I have been making gingersnaps and vanilla wafers with Spectrum instead of butter for pie crusts. I made Chex Mix with light olive oil yesterday...works great!

I made some vegan chocolate chip cookies with light olive oil too.

I bet you could even use 1/2 of each also.

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I have been making gingersnaps and vanilla wafers with Spectrum instead of butter for pie crusts. I made Chex Mix with light olive oil yesterday...works great!

I made some vegan chocolate chip cookies with light olive oil too.

I bet you could even use 1/2 of each also.

awesome! can't wait to give it a try. do you find light olive oil at the regular grocery store? all i have ever found is extra virgin.

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awesome! can't wait to give it a try. do you find light olive oil at the regular grocery store? all i have ever found is extra virgin.

Yep...Karina from gluten-free goddess uses it so I thought I'd try it too!

My oily experience...

I made egg free/gluten-free/dairy free choc chippers and they turned out great except they didn't spread out much.

Then I made egg free/ dairy free/ GLUTEN choc chippers and they were way too oily. I had to add more ingredients but not the oil, then the cookies were too chewy and still oily! But my dh said they were good and he is a little picky...hmm.

My advice, use oil with caution unless you have a great recipe. Try 1/2 the amount of oil.

Cooking Free has the gingersnap and vanilla wafer recipes with the spectrum.

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Yep...Karina from gluten-free goddess uses it so I thought I'd try it too!

My oily experience...

I made egg free/gluten-free/dairy free choc chippers and they turned out great except they didn't spread out much.

Then I made egg free/ dairy free/ GLUTEN choc chippers and they were way too oily. I had to add more ingredients but not the oil, then the cookies were too chewy and still oily! But my dh said they were good and he is a little picky...hmm.

My advice, use oil with caution unless you have a great recipe. Try 1/2 the amount of oil.

Cooking Free has the gingersnap and vanilla wafer recipes with the spectrum.

yes, she's the reason i've been looking for it. i am also on an IBS diet, so i've been trying to avoid extra fats/oils, so that's a good idea to use half the oil. i usually sub applesauce for half the oil in a baking recipe.

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