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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.

Snack Foods
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14 posts in this topic

Granola Bars

(granola ingredients)

2 cups whole oats

1 cup gluten-free puffed rice cereal

1/2 cup slivered almonds

1/2 cup sunflower seeds (roasted and salted)

1/2 cup ground oats (I use cuisinart to grind them)

1/2 cup brown sugar

(syrup ingredients)

1/2 cup brown sugar

1/4 cup dark corn syrup

1/4 cup sweetened condensed milk

2 T butter, melted

1/2 t vanilla

Directions:

1. In large, heavy skillet (preferably with sides to prevent spillage) dry roast whole oats and almonds over medium heat, stirring constantly for about 5 minutes.

2. Add ground oats, sunflower seeds, and rice cereal,. Keep stirring for another 5-10 minutes.

3. Add 1/2 cup brown sugar, continue to stir for another 5 minutes, until sugar is slightly melted, coating the granola

4. Remove from heat

5. In separate bowl, mix 1/2 cup brown sugar, corn syrup, condensed milk, butter and vanilla.

6. Pour syrup mixture over granola and mix through.

7. Pour mixture into greased 9x13 pan, I use wax paper coated with cooking spray to press the mixture flat.

8. Bake at 350 degrees for 20 minutes.

9. Cool for 5-10 minutes, then cut into bars. Leave in pan until completely cool, then separate. Makes 16-20 bars (depending on size)

Enjoy!

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Ads by Google:

Posted some successful cookie recipes under the Cookie Section if anyone is looking for cookies for snacks. lunches, etc. Jo Ann

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OOOh! You've got to try this!!

Marshmallow/ Popcorn Treats! :P

They are like Rice Krispy treats, ...but with popcorn!

I don't have the recipe in front of me right now... but, you put butter in a Large pot, then melt Kraft Marshmallows (recipe on the bag for the rice krispy treats) in it, and when melted add salted homemade popcorn, stir, and don't burn yourself making sticky popcorn balls!

We color them for different holidays, too!

Enjoy!

Connie

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What a great idea Connie, Thank you!!! :D

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Ooh my Grandma used to make the "Popcorn balls" every year for Christmas (green and red ones of course!) YUMMY!

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Do any of you know any corn free candies? Almost all candies have "high fructose corn syrup" but I cant have corn, or dairy, or eggs, nuts, or anything else really. Are there any candies I can have?

Everything else sounds so yummy!!!

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Peanut Butter Kisses

1 c. rice flour

1/2 c. potato starch

1/4 c. tapioca flour

1 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tsp. Xanthan gum

Combine dry ingredients and set aside.

Approximately 48 unwrapped Hershey Kisses

1/2 c. butter Crisco

1 1/4 c. lt. brown sugar

3/4 c. peanut butter

1 egg

3 Tbls. milk

1 Tbls. vanilla

Beat above in large bowl. Stir dry ingredients into shortening mixture, and blend thoroughly. Form into walnut-size balls. Place 2" apart on ungreased cookie sheets. Bake at 375 degrees for 8 - 10 min. or until set, but not hard. Remove from oven and push a Hershey Kiss into center of each cookie. After 3-5 min. remove to wire rack. Let cook until Kisses harden again. Makes about 4 doz.

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Cocoa Pebbles Treats

3 Tbls. oleo

1 - 10 oz. pkg. miniature marshmallows (6 c.)

12 c. peanut butter (smooth or crunchy)

5 c. Cocoa Pebbles

Grease 9x13 pan. Microwave oleo in large bowl on High 45 second ur until melted. Add marshmallows; stirring to coat with oleo. Microwave on High 45 seconds. Stir. Microwave approx. 45 more seconds or until smooth when stirred. Stir in peanut butter. Add cereal and mix lightly until well coated. Press mixture into prepared pan. Cool. Cut into squares.

Any gluten-free crispy rice cereal can be used (i.e. Erewhon Crispy Brown Rice)

Scotcharoos

1 c. sugar

1 c. light corn syrup

1 c. peanut butter

6 c. Erewhon Crispy Brown Rice (or any gluten-free crispy rice cereal)

1 c. gluten-free chocolate chips (i.e. Hershey, Kroger, Meijer)

1 c. gluten-free butterscotch chips (i.e. Hershey, Kroger, Meijer)

Combine sugar & syrup in 3 qt saucepan. Bring just to slight boil, stirring constantly. Remove from heat & stir in peanut butter. Add cereal & coat well. Press into buttered 9x13 pan. Melt chocolate & butterscotch chips in microwave about 1-2 min. and stir until well blended. Spread evenly over cereal mixture. Cool. Cut into bars.

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Marble Bark (candy)

6 squares gluten-free Semi-Sweet Baking Chocolate or

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Marble Bark Candy

6-1 oz. squares gluten-free Semi-Sweet Baking Chocolate or Bittersweet Baking Chocolate

6-1 oz. squares gluten-free White Baking Chocolate

1 c. crushed peppermint candies

Microwave chocolate & white chocolate in separate medium bowls on HIGH 2 min. or until almost melted, stirring halfway through heating time. Stir each until completely melted. Stir 1/2 c. of peppermint candies into each bowl. Alternately spoon melted chocolates onto wax paper lined cookie sheet. Swirl chocolates together with knife to marbleize. Refrigerate 1 hr. or until firm. Break into uneven pieces. Makes about 1 pound.

This is also good made with all white chocolate.

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So if cocoa pebbles are gluten free are fruity pebbles? and are we sure cocoa pebbles are in fact gluten-free?..... Thanks

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Cocoa Pebbles and Fruity Pebbles are gluten-free as far as ingredients go, but there is always a chance of cross-contamination with cereals produced in the same factory with gluten cereals. I do buy the Malt-O-Meal brand Cocoa-Dino Bites and the Fruity-Dino Bites since they are also gluten-free by ingredients and the big bags are cheaper than the Pebbles boxes.

I haven't tried the marshmellow treats with them though, it seems they would be really sweet, since the cereal is already sweetened. I think I might try the popcorn ones...

God bless,

Mariann :)

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I called Kraft about the cross contamination issue just last week. The lady on the phone gave me the usual Kraft response (which is fine) of they put everything clearly on the labels. I asked her if the product was on a dedicated line. She said that if it were not that too would be listed on the label. :) I feel very safe eating the pebbles!!

-Jessica :rolleyes:

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    • Weird Reaction
      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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      Thank you everyone. I have scheduled a second opinion. He last biopsie came back and he is lactose intolerant.     
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      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
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