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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.

Au Jus Sauce?
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My friend gave me a recipe for Italian Beef Sandwiches and you add a packet of Au Jus gravy dry seasoning pack to the crock pot. Are any of these gluten free? Or how do I make my own for this? Any ideas?

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Unfortunatly, I haven't found any package gravy that is gluten free. I have heard, that there are some gluten free versions at health food stores.

When making gravy, I always use corn starch. If that won't work, I do without. :(

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thank you both! Most of the time we can make things gluten-free and just substitute, but then we have to be challenged!!

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From Wikipedia:

Jus means the natural juices given off by the food. [1] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for up to two weeks.

Often prepared in the United States is a seasoned sauce with several additional flavourings. American au jus recipes often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. So-called jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, to accompany a meat dish.

Jus can also be made by extracting the juice from the original meat and combining it with another liquid eg: red wine (thus forming a red wine jus).

A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. [2]

Sometimes au jus is used as a form of seasoning for beef dip sandwiches. Sometimes prepared with onion powder, brown sugar, garlic, cloves, nutmeg, and habanero chili oil.

Au jus means "with juice" in French, and often is not much more than concentrated beef broth with a little seasoning. You could thicken it up with a little cornstarch.

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There are many Gluten-free brands that make a jarred beef 'base' it is basically a highly concentrated seasoned beef flavored paste that is stirred into water to create a beef stock.

You could substitute a spoonful of that for the au jus packet.

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I don't know about gluten-free au jus mixes. There are gluten-free gravies but most of them contain soy. I got some that didn't and I bought it here:

http://www.allergyfreefoods.com/index.html

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Thanks all! Maybe I'm over thinking this too much. I just wanted to replicate her recipe and didn't know if just adding a gluten-free gravy pack would ruin it. I guess I have to experiment as usual :0)

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