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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    Cake:
    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon almond extract
    ½ cup low-fat buttermilk
    Cooking spray
    2 tablespoons sliced almonds
    Glaze:
    ¼ cup sifted powdered sugar
    1 teaspoon low-fat buttermilk
    ¼ teaspoon vanilla extract
    1. Preheat oven to 350 degrees
    2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.
    3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
    4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
    5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake.
    Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).

    Scott Adams
    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James
    ¼ cup salad oil ( I use olive oil )
    1 beaten egg
    ½ cup milk
    1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum
    ¾ cup sugar
    2 teaspoon baking powder
    dash of salt
    Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.
    * Spicy Topping:
    Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, ¾ cup broken nuts (your choice ). This is best fresh, however if any of it does make it through the first day, it never makes it through the second.

    Scott Adams
    This recipe comes to us from Lynn Facey.
    2 cups gluten-free flour (Bette Hagmans)
    2 teaspoons xanthan gum
    1 ½ cups sugar
    1 teaspoon salt
    3 ½ teaspoon baking powder
    ½ cup shortening
    1 cup milk
    1 teaspoon vanilla
    3 eggs
    Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

    Scott Adams
    This recipe comes to us from Nancy Garniez.
    Preheat oven to 425F.
    Combine:
    ¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
    ¼ cup rice flour
    ½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
    ½ teaspoon xanthan gum
    2 teaspoons baking powder
    ¼ teaspoon salt
    Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peaches, etc, densely covering the dough. Sprinkle with cinnamon and sugar. Dot the top with bits of margarine or butter and bake for 25 minutes.

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    I guess I should have added that she already had an endoscopy and biopsy as follow up to an eosinophilic esophagitis diagnosis. The doctor ordered the bloodwork after getting the results back. She is a picky eater and I swear only eats gluten lol It is going to be a struggle if we have to go gluten free.
    If any tests for celiac disease are positive, it generally means that follow up tests, perhaps a biopsy, are needed to confirm CD. Be sure that your daughter continues to eat gluten until all testing is completed, as not eating it could skew future test results.
    Thank you for your reply. I have just edited my post to add nausea! Another big symptom.  Did your doctor send you straight for endoscopy with negative blood results? Or do those other blood tests first? 
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