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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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    CORNBREAD DELUXE (GLUTEN-FREE)


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    In a blender process until smooth:
    1 cup milk or rice milk or soy milk or buttermilk or water
    1 egg or 2 egg whites
    ¼ cup oil (canola or safflower)
    ¼ cup pure maple syrup

    In a separate bowl, mix these dry ingredients with a wire whisk:
    1 cup cornmeal
    1 cup rice flour (brown or white or a combination of both)
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¼ to ½ teaspoon xanthan gum
    ¼ to ½ teaspoon salt

    Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

    For a savory meal:

    Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
    1 large can diced tomatoes (28 oz.)
    1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
    1 or 2 diced zucchini
    Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
    Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste
    Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

    For a dessert cornbread:

    On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling
    To the dry ingredients add: ¼ cup sugar, then bake as above.

    For a Gingerbread:

    Add ¼ cup molasses to the wet ingredients

    To the dry ingredients add:

    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    ¼ teaspoon ground cloves
    Optional: grated fresh ginger or finely chopped candied ginger, or both

    To make it more cake-like, decrease the cornmeal to ½ cup, and increase the flour to 1 ½ cups
    Bake as the original recipe.


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    Guest Jerry Striplin

    Posted

    I need your help. I am in Kosovo. I contracted celiac last year.. I can only find corn flour and no baking soda... ideas for a cornbread.

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    I make a cornbread that can be used as a base for these ideas as well, but I use Masa (corn flour).

    1 C corn meal

    1 C masa

    2 t baking powder

    1 t salt

    2 eggs

    1 C soy milk

    1/4 C earth balance butter spread (or butter or olive oil)

    1/4 C honey

     

    grease an 8x8 and bake at 425 degrees for 20 minutes.

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    Was quite impressed until I realized that the middle of the loaf was still dough, as the ends were a nice texture, however when I put it back in the oven to cook the doughy parts, one half crumbled to bits and the other stayed doughy!

    There was also a strange bitter taste. A potentially nice loaf, but in my case, a complete waste of our nice maple syrup.

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    Guest Magdalena

    Posted

    Was quite impressed until I realized that the middle of the loaf was still dough, as the ends were a nice texture, however when I put it back in the oven to cook the doughy parts, one half crumbled to bits and the other stayed doughy!

    There was also a strange bitter taste. A potentially nice loaf, but in my case, a complete waste of our nice maple syrup.

    It definitely has to be cooked for much longer. I cooked it for 40 minutes and it came out nice and light. A Bit crumbly but I used very coarse corn-meal. I didn't have soy milk, so I used just yogurt and water.

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    Guest Casey

    Posted

    I thought it turned out excellent! Ours was light and had a great flavor. We used real milk . I did bake it at 350 for 35 minutes though. My son loved it!

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    Guest Heather

    Posted

    I made these tonight as I was out of supper ideas and I really wanted cornbread. I followed the recipe exactly and it was perfect. I made them into muffins in a muffin tin with muffin cups and they only took about 10 minutes, perfectly done!

     

    You can substitute 10% maple syrup if you don't have pure; the other key is to not over mix, the batter was light and fluffy and made glorious cornbread muffins.

     

    (only makes 10 muffins though!)

     

    I eat these with margarine and unsulphured molasses....thank you!

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    Turned out great! I didn't have any xanthan gum so just went without. Used a 9-inch round pan, baked in convection oven at 400 for only 20 minutes & perfect. Will definitely make again.

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    This recipe is one of my all-time favorites. Comes out splendidly. I've made it with buttermilk, and with soy - both are good. Excellent accompaniment with many dishes. Highly recommend giving it a try.

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    admin

    This recipe comes to us from Janet Wolkenstein
    1 ¼ cups yellow corn meal
    ½ cup white rice flour
    ¼ cup tapioca flour
    ¼ cup sugar
    2 teaspoons baking powder
    ½ teaspoon salt
    1 cup skim milk
    ¼ cup vegetable oil
    1 egg, beaten
    Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.
    You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a gluten-free non-dairy milk substitute if
    needed.

    admin

    2 cups cornmeal (stone ground if available)
    1 cup Masa Harina (Mexican-style corn flour used for tortillas)
    3 eggs, beaten
    2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
    1 teaspoon salt
    1 tablespoon baking powder
    1 teaspoon soda
    1/3 cup corn oil
    1 tablespoon sugar
    2 tablespoons butter
    Mix together eggs and milk in a medium-sized mixing bowl. In a separate bowl, combine dry ingredients and cut in oil with a pastry blender, stir into egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven. Pour batter into hot skillet (Batter should sizzle).
    Bake at 425F degrees for 30 minutes turn and bake 20 minutes more or until done.

    admin

    Ingredients:
    1 cup yellow cornmeal
    ½ teaspoon salt
    ½ teaspoon baking soda
    1/3 cup vegetable oil
    1 cup gluten-free sour cream
    1 cup corn
    2 eggs, beaten
    1 cup shredded Cheddar
    Directions:
    Mix together all ingredients except Cheddar. Put half of mixture into a greased 9" square pan. Sprinkle with cheese and cover with remaining mixture. Bake at 375F degrees for 35 - 40 minutes.

    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.

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    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com