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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.

What Is Xanthum Gum
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3 posts in this topic

:unsure: Okay, I give up. I've been trying to find out what Xanthum Gum is and what it's purpose is. I know that I probably sound dumb :wacko: but I can't seem to find an answer.

I asked the lady at the health store and she said it was used as an egg substitute. Is this true? I'm new at this, just diagnosed in November and I still am having a hard time baking any thing that looks remotely like a piece of bread. :unsure:

I know there is someone out there who can help. :(

Please help..... Lucy

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It's a derivative from the cell wall of a bacteria. It adds "stickiness" and "structure" to bread in a similar (but not identical) way that gluten does, so that the bread can hold itself together.

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