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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
    This came to me from Lisa S Lewis.
    Pre heat oven to 375
    1 ½ cup white rice flour
    ½ cup sweet rice
    ¼ cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon xanthan gum
    1 teaspoon salt
    2 eggs
    ½ c sugar
    ½ C Brown sugar
    1 Cup margarine
    12 oz chocolate chips
    1 teaspoon vanilla
    Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add to flour mixture. Stir in chips. Drop by round teaspoon on an un-greased sheet. Bake 10-12 minutes.
    (I came up w/this recipe, experimenting with the ingredient list from the gluten-free Pantry mix. Theirs are good, and a lot easier to make, but I wanted to be able to do it from scratch to save money. I make mine nondairy by using the excellent chocolate chips made by Barat (health food store). If I cant find those I use Ghirardelli brand.

    Scott Adams
    This recipe comes to us from Kathryn Przywara.
    ¾ cup margarine
    ¼ cup dark molasses
    1 cup light brown sugar
    3 cup gluten-free flour mix*
    1 teaspoon xanthan gum
    1 teaspoon salt
    1 Tablespoon baking powder
    2 teaspoon ground ginger
    ¼ teaspoon ground cloves
    ½ teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    ½ cup water
    Sweet rice flour for rolling
    Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about ¼. Cut and decorate as desired. Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.

    Scott Adams
    1 whole egg
    1 egg white
    ¼ teaspoon salt
    ½ cup sugar
    2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend
    ½ teaspoon xanthan gum
    2 tablespoon melted gluten-free butter, cooled slightly
    ½ teaspoon gluten-free vanilla
    If too thin and runny, add another spoon of flour, or cocoa. Beat the eggs and salt in a small bowl with fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color, about 1 min. Add the flour and xanthan and stir slowly until all flour is moistened. Beat another 15 seconds to remove all lumps. Add melted butter and stir until well blended. Bake using pizzelle iron.


    Scott Adams
    This recipe comes to us from Susan Carmack.
    Fig Spread Ingredients:
    1 pack of cut up dried figs
    1 cup water
    Fig Spread Directions:
    Soak overnight and/or simmer until soft and process until smooth.
    Cookie Dough Ingredients:
    1 cup of tallow or butter
    1/3 cup honey
    1 teaspoon vanilla
    ½ teaspoon baking soda
    1 ½ cups rice flour
    2 teaspoons guar gum
    ½ teaspoon salt
    freshly ground nutmeg (optional)
    Cookie Dough Directions:
    Preheat oven to 350F and combine cookie dough ingredients in food processor until they form a ball, then roll out half of the dough (or press) into a pie pan or cake pan for the bottom layer. Next spread the fig filling on the layer and roll out the rest of the dough for top of the crust between two pieces of gluten-free floured wax paper for easy handling. Flip on top of fig filling and bake for about 12-15 minutes until light brown.

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    Alaskaguy, the thing with the nightshades is inflammation. I've never heard of nightshades making anyone's dh flare or anything else. Seems like ppl avoid nightshades to stop their body from hurting.
    Thank you so much! and yes, I am aware of other allergies. I have leaky gut as well and have a food allergy to potatoes and corn as well and my mother eats those too. So very stressed out. I went downstairs and found a mini fridge and im going to start using that because like you said, handles, faucets, etc are too much. the stress does not help the body either, ive been getting sick three times a week. its very hard.  I am glad there are people who understand! Sounds like you were concerned too
    The cheese and avocado are fine, the gluten was not aerosolized anything like that. NOW if your allergic to wheat there could be some issues being around it like that (some severe cases of peanut allergies can go off if it is in the room) but you would be anaphylactic.  I get the paranoia, it gets to the point of being almost PTSD. You fear to get sick so bad because the weirdest things have bedridden you. I got glutened touching gluten residue on facets, fridge door handles, etc in my old
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