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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.

Making Gravy
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10 posts in this topic

What's the best thickening for broth or meat juices to make gravy? I have never cared for constarch used to make gravy.

Potato starch?blink.gif

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I like arrowroot starch. I could never get potato starch to work without clumping.

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I have used potato starch and it works well for me. It taste excellent , but if I am rotating nightshades I use rice flour.

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Thank you gals.

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I recently started using superfine brown rice flour and it works great.

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Interesting Mizzo. I never heard of superfine brown rice flour. What is the brand & where do you get it?

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I was using Bob's rice flour but found King Arthur all purpose much better not as grainy. I use gingersnap cookies for sauerbraten.

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Thanks! I have been using BRM also but just am not happy with it.

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I use Better Batter flour. It does clump a little (the xantham gum, I suppose) but tastes SO much like what I used to make.

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I use Williams-Sonoma cup-4-cup. It works just like wheat flour and has no off taste.

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