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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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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    BASIC WHITE BREAD (GLUTEN-FREE)


    admin

    This recipe comes to us from Cory Bates


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    3 Eggs
    1 teaspoon vinegar
    ¼ cup oil
    1 1/8 cup water

    3 1/3 cup gluten-free flour mix
    3 tablespoon sugar
    1 ½ teaspoon Salt
    2/3 cup dry milk
    2 ¼ teaspoon active dry yeast

    Add all wet ingredients to bowl, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several (5-7) minutes with a mixer or vigorously by hand to insure complete mixing. The dough will be the consistency of very thick cake batter. Place dough in slightly greased bowl, cover, and set in warm place. Allow to rise until about double in size. Punch the dough down and fold out into bread pan coated with cooking spray. Smooth out any bumps on top of dough ball with your finger. Cover and allow to rise until about double. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an additional 20 minutes. Enjoy!

    This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.

    The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.


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    admin
    This recipe comes to us from A.J. McEvoy.
    Yeast Mix:
    ¼ cup warm water
    1 ½ teaspoon sugar
    2-teaspoons Red Star yeast (or your favorite gluten-free brand) Dry Mixture:
    1 cup tapioca starch
    ½ cup quinoa flour (or you can try amaranth flour in its place)
    ½ cup sweet rice flour
    ½ cup potato starch
    1/3 cup powdered dry milk
    ¼ cup soy flour
    3 tablespoons sugar (I prefer C&H Ultra-Fine Bakers Sugar; it mixes best)
    2 teaspoons xanthan Gum Wet Mixture:
    2 large eggs, well beaten
    2 tablespoons olive oil
    1 cup warm water
    ¾ teaspoon apple cider or wine vinegar Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesnt do this, either your water was too hot, or your yeast is old and dead.
    Measure ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly (I like to run the whole dry batch through a sifter afterward, but this is really not necessary). Add the oil to the eggs. Add the vinegar to the water. Then add these to each other.
    Add wet mix to dry mix, stirring well. You can use a dough mixer, but a good, strong arm will do the trick nicely. Lastly, add the yeast mixture, stirring until evenly mixed. Cover bowl loosely with plastic wrap, leaving it in a warm (and preferably, dark) place to rise for 30 minutes.
    After first rise, stir dough, beating out most of the air-bubbles. Grease a medium-sized bread pan. Spoon the dough into the pan; then cover and let rise a second time in a warm, dark place for another 30 minutes.
    Bake at 350 degrees for 50-60 minutes. Leave to cool in pan for 10 minutes, then remove from pan to cool on a cooling rack for no less than 15 minutes before slicing (When Im over-eager and slice the bread too soon, it caves in the middle, leaving bread slices that are misshapen).
    FOR PIZZA CRUST:
    Use basically the same recipe, reducing water in wet mixture to ¾ cup, and using brown rice flour in place of quinoa flour in the dry mixture.
    After first rise, spoon dough into the middle of a greased 12 pizza pan. Dust top of dough ball with tapioca starch, so it wont stick to your hands. Dust fingertips as well. Using your fingers, flatten the dough, working to stretch it to the outer edges of the pan. Over a sink, use a turkey baster to puff air across the crust to remove the excess starch from the crusts top (Or, if youre feeling particularly uncouth, you can just blow on it!) Brush crust with olive oil. Cover loosely with plastic wrap and leave pan in a warm dark place to rise for 30 minutes.
    Bake crust for 12-15 minutes in a 350 degree oven. Remove from oven. Cover with sauce and toppings. Bake at 350 for 15-20 minutes.

    admin

    This recipe comes to us from F. Winslow.
    Ingredients:
    1-1/3 cup warm water 1 teaspoon apple cider vinegar 2 teaspoons yeast 2 teaspoons Authentic Foods Dough Enhancer 2 teaspoons sugar 2 eggs ¼ cup olive oil ½ teaspoon salt 3 ½ cups Glutano Flour Mix ½ cup Authentic Foods White Bread Mix Directions:
    Combine ingredients 1-6 and whisk thoroughly - youre done when it foams up. Combine Glutano Flour Mix and Authentic Foods White Bread Mix in a bowl. Place all wet ingredients (add the salt ) in bread machine and mix thoroughly. Start bread machine and add flour mix. Add flour as needed so that dough is firm enough NOT to fall back into the space created by the bread machine paddle. For a hearty, herb/olive loaf, mix in:
    2 teaspoon dry thyme
    1/8 teaspoon savory
    15 pitted, quartered, Kalamata olives
    ¼ cup grated parmeggiano cheese
    Set bread machine for:
    20 minutes knead 1
    70 minutes rise 3
    65 minutes bake
    2 lb loaf
    Dark Crust

    admin
    Ingredients:
    1 stick margarine or butter, softened
    3 large bananas, very ripe
    2 cups rice flour
    1 cup sugar
    1 cup pecans, finely chopped
    2 eggs
    2 teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    Directions:
    In large bowl, cream butter and sugar. Beat in eggs, vanilla, and bananas. In separate bowl, stir and mix flour and baking powder. Combine this with the banana mixture until all dry ingredients are moist. Stir in pecans. Turn batter into 5" x 9" loaf pan. Bake @ 325F for about 1 hour and 20 minutes.

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
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    Jefferson Adams
    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.
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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    Jefferson Adams
    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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    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
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    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764