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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.

Where Do You Buy Superfine Brown Rice Flour?
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I am interested in purchasing superfine brown rice flour but it can be very expensive. I recently tried the asian rice flour and boy that mades a big difference in baking. Does anyone have any trusted economical sources for superfine brown rice flour? I was going to buy some of the Lundberg brown rice on Amazon in bulk but they sold out. I am on a budget but also don't want to chance any cross contamination with wheat.

Where do you buy your rice flours?

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I get the bob's red mill white rice flour for....$2 something a package at my local store. I've used it for backing (spacifically the crumble on top of my coffee cake) and really haven't noticed any grittyness. It seemed really fine to me.

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I have used the authentic foods super fine brown rice flour and it was awesome. I ordered it from amazon, however, I can't afford to do that again. I use bobs red mill now and I mix it with tapioca flour and potato starch for my all purpose flour and it works great...

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I purchase "regular" brown rice flour and give it a whirl in the blender, although I really don't know if that makes it a bit finer. I've used Authentic Foods superfine brown rice flour and can't tell the difference between that and regular brown rice flour. King Arthur also sells a "stabilized" brown rice flour that gets good reviews. On occasion I purchase it, but it is tough on the budget.

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does stabilized flour make any difference in the finished product, especially in bread?

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