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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.

Corn Starch Substitute
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5 posts in this topic

So glad I found this site! I have been gluten free for coming up on 3 years but, my husband and children just began 3 weeks ago so I am doing ALOT more gluten free baking. My question is this - I have come across lots and lots of "flour blends" for baking but, so many of them contain CORN STARCH and I am allergic to corn. What kind of starch/flour can I substitute without changing the outcome of the baked good? Also - I am allergic to nuts so, almond flour won't work. Thanks!!

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You can sub tapioca starch, potato starch, or arrowroot starch. Tapioca is probably the most popular.

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So glad I found this site! I have been gluten free for coming up on 3 years but, my husband and children just began 3 weeks ago so I am doing ALOT more gluten free baking. My question is this - I have come across lots and lots of "flour blends" for baking but, so many of them contain CORN STARCH and I am allergic to corn. What kind of starch/flour can I substitute without changing the outcome of the baked good? Also - I am allergic to nuts so, almond flour won't work. Thanks!!

Substitute potato starch, not potato flour, for cornstarch in baked goods. You can also use potato starch in sauces.

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I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?

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I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?

It has little if anything to do with weight. A substitute is usually best chosen based on performance, in this case baking performance.

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