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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    GLUTEN-FREE PIZZA CRUST / FOCACCIA BREAD BY KAREN ROBERTSON


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    Celiac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia bread. Alternative flours will be used and their health benefits detailed.

    This recipe is adapted from Bette Hagmans first book The Gluten-Free Gourmet. Healthy flours and the tricks I have learned over the years are part of this revised recipe. You may use brown rice flour if you cant find the amaranth, buckwheat, or teff flour, although the health benefits of these alternative flours make them well worth the search.

    This recipe makes two 13-inch pizzas, or four 10-inch pizzas.

    Ingredients:

    1½ cups brown rice flour
    ½ cup amaranth, buckwheat, or teff flour
    2 cups tapioca flour
    2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal)
    3 teaspoons xanthan gum
    1 teaspoon salt
    2 tablespoons active dry yeast
    1 tablespoon sugar
    1½ cups water (105-115F.) or less
    3 tablespoons olive oil
    4 egg whites at room temperature (egg-free: see "flaxseed" in tips section)
    Olive oil for spreading pizza dough

    Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

    Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

    Focaccia Bread

    While infinite versions exist, my preference for focaccia bread is a flat, round, chewy, bread brushed with olive oil, rubbed with garlic and sprinkled with rosemary. Follow the same instructions as above though you may want to allow the dough to rise another 15 minutes or so before baking the bread. You may want to bake the bread longer for a more golden crust. Another topping variation is olive oil, sliced shallots, and chopped green or black olives.

    Plain focaccia bread is also good served with a tapenade or dip.

    Reprinted with permission from:
    Cooking Gluten-Free! A Food Lovers Collection of Chef and Family
    Recipes Without Gluten or Wheat
    by Karen Robertson


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    I tried this pizza recipe tonight. I was very surprised that it was so good. I made regular pizza for my guests and the gluten free for myself, but they all had a piece of mine and thought it was just as good as the regular. when I was concerned that the dough was so sticky when I finished mixing. I made 2 pizzas and spread the dough on parchment paper to let it rise. I have a pizza paddle, so I used that to lift paper and all on to my hot stone. later i realized that I left out the ½ cup amaranth. since the dough was totally unfamiliar to work with. sticky and wet, when I realized I forgot the amaranth, I thought that was the problem, but the finished pizza was really good. Thanks so much for helping me with my craving. I'm new to all this and cut out gluten and wheat because of an autoimmune disease. Before the guests arrived, I baked one of the rounds. when it came out of the oven, my boyfriend ate it with butter like a fresh baked bread. Very delicious.

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    Not bad but be sure to activate the yeast before you add it (let yeast in water until little bubbles appear) or the bread probably won't rise I followed the recipe as is and have a great portion but it didn't rise.

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    Guest Garrett

    Posted

    Great recipe, I put about 3 times the amount of salt called for and made it vegan using a gluten free egg replace and almond meal instead of milk. Great for pesto pizza especially if made with buckwheat!

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    Guest Brandee

    Posted

    Thank you so much! This is great bread. Being recently diagnosed with celiac has been quite the adventure in baking. This is one of two breads which I have made that I can tolerate.

     

    Very close to the traditional, and superb used as a nice pizza crust!

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    Guest Marni

    Posted

    I'm not very experienced with pizza dough, and I may have done something wrong. It was so sticky I couldn't do a thing with it. I tried adding brown rice flour to make it workable, but no luck! I waited the 20 minutes before I worked with it, so that was probably wrong too.

    But, I threw it on the pizza pan and baked it anyway! It doesn't look good, but it's delicious!

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    Guest Angela

    Posted

    Great taste and texture, saved the recipe and will certainly make again. made one with marinara sauce and traditional toppings, the other with chicken pesto. The only problem was the sticky mess trying to spread it out on the pizza pan. I prefer a thinner crust and this recipe isn't possible to get it thin enough. Even though it was thicker than I prefer as i said, it was yummy and I will make again. My husband doesn't care as long as it's pizza. Thanks!

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    Guest Barbara

    Posted

    Unfortunately this was a failed recipe for me. I used the almond meal and teff flour. The batter wasn't spreadable at all - more like pancake batter. I had planned on making focaccia and so poured the batter into three different cake pans and let it rise for 40 minutes before putting toppings on and baking until it reached 200 degrees. The texture is dry, the taste as bland. I would definitely at least increase the salt in the recipe. Not sure if that will make enough of a difference though.

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    makes 1½ pounds dough You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.
    2 teaspoons unflavored dry gelatin
    2¼ teaspoons active dry yeast
    2/3 cup warm water (105F-115F)
    2 tablespoons sugar
    2½ cups Wendy Wark's Gluten-Free Flour Mix
    2½ teaspoons xanthan gum
    ¼ cup instant non-fat dry milk powder
    ½ teaspoon salt
    3 tablespoons vegetable oil
    2 eggs
    Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.
    Karen Robertson

    Jules Shepard
    I'm always looking for quick, healthy snacks and breakfasts that I can eat and run, chasing after two small kids as I do each morning! Granola bars seem like the perfect solution, but are off-limits for the gluten-free set. Most contain forbidden grains, or at least oats which are not certified gluten-free.
    I decided to be deprived no longer and invented my own, packed with deliciousness and nutrition in every gluten-free bite! These are great bars for everyone, as they are easily modifiable to fit nearly any diet. In addition to being gluten-free, they are also egg and dairy-free and vegan. I've even offered alternatives below for low-glycemic, oat-free and nut-free diets. Feel free to substitute what you have on hand and to your tastes. Adding more dried fruits will increase the sugars, so if you are watching your sugar intake, simply reduce the fruit content and be sure not to use any dried fruits with added sugars, like cranberries.
    I like to make my own dried fruit using a dehydrator on loan from a friend, but you can find many dried fruits (often already chopped – bonus!) in your local organic market or grocery store. Check ingredient labels to be sure there are not any added glutens, as some manufacturers will roll dried fruits in wheat flour to keep them from sticking together.
    Enjoy this healthy treat!
    Gluten-Free Granola Bars
    Ingredients:
    3 cups gluten-free rolled oats or rice flakes (Shiloh Farms)
    1 cup Jules' Nearly Normal All Purpose Flour* or certified gluten-free oat flour
    ¼ cup flax seeds (pulverized) or flax seed meal
    1 tablespoon. cinnamon
    ½ cup chopped dried apples
    ½ cup chopped dried bananas
    ¼ cup chopped dates
    3/4 cup raisins, boiled (see directions below)
    1 cup chopped walnuts (optional)
    ½ cup chopped figs
    ½ cup agave nectar, honey or maple syrup
    ¼ cup sunflower nut butter or “natural” peanut, almond or cashew butter
    1 cup unsweetened applesauce
    ¾ cup unsweetened apple juice or cider

    *My all purpose flour may be made athome according to directions found in my books, Nearly NormalCooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media linkson my website. It may also be purchased pre-mixed from my website.
    Directions:
    Preheat oven to 375 F.
    Line a jelly roll baking pan withaluminum foil (preferably the “release” kind)
    Blend the flax seeds (if using seedsinstead of flax seed meal) in a food processor or blender until fine.
    In a large mixing bowl, stir togetherthis flax seed meal, the 1 cup Jules' Nearly Normal All Purpose Flour,the 3 cups of oats, cinnamon, and fruits and nuts of your choice (insimilar proportions to those listed above). When fully combined,stir in the agave nectar, applesauce, nut butter and juice, mixingwith a large wooden spoon until totally incorporated. The mixtureshould be wet enough to press together for baking.
    Pack the mixture into the bottom of theprepared baking pan and press down with the back of a rubber spatulaor large wooden spoon. Bake for 30 minutes, or until the edges beginto brown slightly.
    Remove from oven and cut into barsbefore cooled. Once fully cooled, remove from pan by lifting thefoil edges out and gently removing all the bars while still on top ofthe foil.
    Makes approximately 21 bars, but theywon't last long! My kids even liked these healthy snacks!

    Jules Shepard
    I know there has been a lot of talk lately about whether Starbucks willbegin adding gluten-free offerings to their now-forbidden gluten-filledglass cases. Time will tell if they do so, if they do it safely (thosekinds of cases are a huge source of cross-contamination), and if theydo it tastily. But I'm not going to sit idly by and wait for Starbucksto see the light. I invented my own Starbucks-like maple scone, and Idare say it's better than any they may devise!
    I made thisrecipe dairy-free, but you could use dairy yogurt and regular milkinstead. I have also provided alternatives for those of you watchingyour sugar intake, so everyone may partake.
    Enjoy!
    Gluten-Free Maple-Oat Scones
    Ingredients:
    1¼ cup certified gluten-free rolled oats (You may substitute an equalportion of Jules' Gluten Free All Purpose Flour in lieu of these oatsif you avoid oats in your diet)
    2 cups Jules' Gluten Free All Purpose Flour* (+ additional to flour the rolling surface)
    ¼ cup granulated cane sugar (or Splenda)
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    ¼ cup Earth Balance Shortening or Buttery Sticks
    1 cup vanilla (soy or dairy) yogurt
    2 large eggs
    2 Tablespoons pure maple syrup (or dark agave nectar)
    (*Note- This recipe calls for Jules Gluten Free All Purpose Flour which maybe made at home according to directions found in my books, NearlyNormal Cooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media links on mywebsite.)
    Glaze Ingredients (optional):
    1 ½ cups confectioner's sugar
    2 Tablespoons+ vanilla (soy or dairy) milk
    2 Tablespoons pure maple syrup (or dark agave nectar)
    Directions:
    Preheat the oven to 400 F static or 375 F convection.
    Pourthe oats into a blender or food processor and blend into a fine flour.(Or use equal amount Jules Gluten Free All Purpose Flour)
    In alarge bowl whisk together the dry ingredients: oat flour, Jules GlutenFree All Purpose Flour, sugar, baking soda and baking powder. Cut inthe shortening using a pastry cutter, two knives or an electric mixer.
    Ina small bowl, stir the eggs together with a fork to mix. Pour eggs intothe mixed dry ingredients, then add the yogurt and maple syrup. Stirwell to combine.
    Turn the dough onto a clean counter or pastrymat liberally dusted with my Jules Gluten Free All Purpose Flour. Coatyour hands with the flour as well, then scoop the dough in a ball ontothe mat.
    Pat the dough out into a flat disc, approximately 1inch thick. Using a butter knife, cut the dough into three sections,then cut each section into smaller triangles. You should wind up withapproximately 12 triangle-shaped scones. Make sure there is not toomuch extra flour on the tops of the scones before baking - brush offlightly, if necessary.
    Place each scone onto a parchment-linedcookie sheet and bake in the preheated oven for approximately 10minutes, or until they spring back when lightly touched. Do not overcook! Remove the entire baking sheet to a cooling rack.
    Aftercooling for at least 5 minutes, stir together the glaze ingredients,adding the milk only one tablespoon at a time until it reaches apourable, but not thin, glaze consistency. Slowly pour over the tops ofeach scone. Some of the glaze will pool around the scones onto theparchment paper, so leave the scones on the baking sheet for this glazestep unless you are serving immediately and want the glaze to pool onthe serving plates.


    Connie Sarros
    This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/17/2014 - The traditional food pyramid of the past shows breads, pasta, rice, cereals (all high in carbohydrates) at the base of the pyramid, the ‘staple’ of the diet.  Recently, this assumption has come under attack.  Experts are telling us that a diet high in carbohydrates is bad for us (Why is it that the things we love to eat are bad for us?).
    We consume carbohydrates primarily from grains, fruits, vegetables (including ‘root’ crops such as potatoes), beer, wine, desserts, candies, most milk products (except cheese), and ‘…ose’ foods, such as sucrose, fructose, maltose, etc.  Eating an excessive amount of carbohydrates will increase total caloric intake, which may lead to obesity, heart disease and higher blood sugar levels.  Consuming too few carbohydrates may lead to an increase in our intake of fats to make up the calories (which also leads to obesity, heart disease and higher blood sugar levels), or malnutrition.
    Right now, it is considered the “in” thing to be on a low carbohydrate diet.  Dr. Atkins has become a household word.  The term “fad diet” refers to a diet that will yield rapid weight loss and is like a quick fix for a particular problem.  It sells the dream that this time you WILL lose weight and your life will be better.  Most diets fail to yield the anticipated results because we set unrealistic expectations of what our bodies can do.  The claim of the low carbohydrate diet is that you should adapt this regimen as a permanent way of life, thereby preventing weight-gain in the future.
    If carbohydrates are totally eliminated from your diet for a prolonged period of time, your body will become deficient in major nutrients.  Fortunately, it is nearly impossible to retain a 100% carbohydrate-free diet, because carbohydrates are found in fruits, vegetables, legumes––nearly everywhere.
    Some who follow the Atkins diet feel that it is permissible to consume large quantities of meat and eggs each day, both high in protein, and ignore their cholesterol intake.  Over a period of time, this may create other health risks.
    That being said, a sensible low-carbohydrate diet has been deemed a healthy one.  Americans consume way too much starch and sugar.  Diabetics must, of necessity, restrict their sugar and carb intake; the rest of us should follow suit.  
    Complex carbohydrates provide calories, vitamins, minerals, fiber, and improve your energy level.  Therefore, it is wise to replace processed carbohydrates (like bread, pasta, crackers, cereal) with complex carbs, such as the following:
    Apple Apricot Asparagus Broccoli Brussels sprouts Cauliflower Celery Cherries Cucumber Grapefruit Green beans Green pepper Lettuce Mushrooms Onions Plums Spinach Strawberries Tomatoes Zucchini The complex carbohydrates that should be limited if you are following a low- carbohydrate diet are:
    Acorn squash Baked beans Butternut squash Cooked dried beans Corn Grains Hummus Peas Plantain Popcorn Potato Rice Sweet potato Yam So what does a low-carbohydrate diet look like?  In the sample menu below, you will notice that ‘toast’ is listed.  One slice of ‘healthy’ toast (with flaxseed or sesame seed or other form of fiber) may be beneficial, even on a low-carbohydrate diet.
    Breakfast:  
    1 cup sliced strawberries (sweetened with ½ teaspoon honey) with 1 cup 0.5% milk.
    1 hard-boiled egg.
    1 slice toast with 1 teaspoon all-fruit jelly.
    Lunch:  
    Salad made with ½ cup shredded lettuce, ¼ cup diced tomato, ¼ cup diced green pepper, ¼ cup diced cucumber, ½ cup broccoli florets, 3 Tablespoons water-packed tuna (drained), 1 Tablespoon gluten-free lowfat Italian dressing.
    1 cup fresh cherries for dessert.
    Dinner:  
    4 oz. broiled salmon topped with 1 teaspoon gluten-free low-fat mayonnaise mixed with 1 teaspoon gluten-free Parmesan cheese.
    Sliced beets and onion salad.
    Zucchini, mushrooms and red peppers sautéed in 1 teaspoon olive oil with Italian seasoning.
    Juice-packed diced peaches folded into gluten-free sugar-free orange gelatin for dessert.
    A few final hints:
    Limit your intake of ‘white’ processed foods, including rice, breads and pastas.  If you need a sugar rush, get it from natural sugars—eat an orange or broil half a grapefruit.
    Use herbs and shredded cheeses to liven up entrees and vegetable dishes.  Read labels, not just for gluten ingredients, but for fat, sugar, sodium, and carbohydrate counts; the lower the numbers, the better it is for you.
    Buy foods in their natural state, eliminating processed foods, and vary your menu.  If you prepare bland foods or foods you don’t like, you won’t stick to any diet.

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    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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    My following books will still be available at Amazon.com:
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    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
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    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
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    cnbc.com