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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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    ANGEL FOOD CAKE (GLUTEN-FREE)


    admin

    This recipe comes to us from the Oklahoma Support Group.


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    1 ¾ cup egg whites (about 1 dozen plus 2 large eggs - at room temperature)
    ½ teaspoon salt
    1 ½ teaspoon cream of tartar
    1 cup less 2 tablespoons sugar
    ½ teaspoon almond extract (gluten-free) or ¾ teaspoon lemon extract
    1 teaspoon vanilla (gluten-free) ½ teaspoon vanilla

    Sift 6 times:
    ½ cup sifted potato starch flour
    1/3 cup cornstarch
    1/3 cup powdered sugar

    Sift potato starch flour, cornstarch and powdered sugar 6 times. Set (½ cup) aside. Beat egg whites until foamy. Add cream of tartar, salt & flavorings. Continue beating until stiff. Add sugar 2 tablespoons at a time and continue beating until very stiff. Sift (½ cup) sifted ingredients over egg whites a little at a time, folding in with a wire egg beater or large spoon. turn bowl often. Put batter in ungreased tube pan. Gently cut through batter to level and prevent large holes.

    Bake:
    Slightly less than 400 degrees for 30 minutes (put a piece of foil on top after 15 minutes to prevent burning). Hang upside down overnight. You may frost with a butter icing when cooled, serve plain, or add sliced strawberries and top with Cool Whip. Store in the refrigerator.

    Variations: Chocolate flavor add 1 heaping tablespoon of cocoa.
    Pink Angel Cake: Add 1 heaping tablespoon of mixed fruit Jello powder.


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    Guest Teresa

    Posted

    Quite good and fairly easy. Not super-sweet. A little denser than a wheat-flour angel food cake, but only a little. Perfect for dipping in chocolate fondue. Next time I make it, I'll probably go a little heavier on the almond.

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    admin
    This recipe comes to us from Joanne Rogers.
    It is also very good with blueberries instead of the rhubarb.
    ½ cup margarine
    1-½ cups white sugar
    1 teaspoon vanilla
    1 egg
    2 cups gluten-free flour mix (e.g., B. Hagmans)
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 teaspoon baking soda
    1 cup milk
    2 cups chopped rhubarb
    Topping:
    ½ cup brown sugar
    ½ teaspoon cinnamon
    Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.

    admin

    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.

    admin

    Sift dry ingredients:
    1 ½ cups Asian glutinous rice flour (it is gluten-free!)
    2 teaspoons gluten-free baking powder
    ¼ teaspoon salt
    Whip until stiff:
    1 cup cold whipping cream
    Then add:
    2 eggs
    1 cup sugar
    1 teaspoon gluten-free vanilla
    and continue beating until it is no longer gritty.
    Directions:
    Preheat oven to 350F. Grease an 8 x 12 inch pan.
    Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.

    Melissa Reed
    Celiac.com 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!
    You will need:
    1 Gluten Free Betty Crocker Devil’s Food Cake Mix ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite gluten-free Ice Cream Flavor 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting Cake Decorating Frosting, optional to write happy birthday message Candles, optional for birthday party. Directions:
    Bake the Gluten free Devil’s Food Cake as per box instructions, in two 8” cake pans. Remove from oven and cool. When the cake is completely cool, take the ice cream out of freezer to soften. Place one Gluten Free Cake Layer on a cake platter. Put an even layer of softened ice cream on top. Next, place the other Gluten Free Cake Layer on top of the softened ice cream. If the ice cream is getting to soft place the cake in the freezer for 10 minutes before frosting. After frosting the cake put it back into the freezer until about to serve. Take out 10 minutes before serving, add birthday candles to top if using and enjoy! “Eat well and live well!”-Melissa Bess Reed

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    Connie Sarros
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