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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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    NISSA'S CHOCOLATE CHIP COOKIES (GLUTEN-FREE)


    admin

    This recipe comes to us from Susan Carmack.


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    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup butter
    1 teaspoon vanilla
    1 egg
    1 cup white rice flour
    ¼ cup almond flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon guar gum
    1 cup chocolate chips

    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.



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    My family really liked these. They had the texture and taste of Toll House! They beg me to make them now! Thanks for the recipe!

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    Guest Barbara

    Posted

    I made these with less sugar, and they were still sweet, but very good! I needed to cook them for about 12 minutes...

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    Guest Boram

    Posted

    These were my very first batch of gluten-free cookies and I think they are better than the normal kind! I substituted 1/4 cup white sugar with Splenda and had 1/2 white chocolate chips and 1/2 dark choc chips. I baked them for 14 minutes though.

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    Guest Marianne

    Posted

    These were great. I enjoyed them, did not change a thing. I made between 3-4 dozen dropping them by the tsp-full on an un-greased cookie sheet.

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    Guest Jeremy

    Posted

    This recipe was great!! I substituted the almond flour with additional rice flour, and added a teaspoon gluten free almond extract. It really enhanced the flavor. I also had to bake them for 14 minutes.

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    Guest Sharon

    Posted

    These were great. I made them for my dad, but the whole family enjoyed them.

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    Guest roxanne

    Posted

    I just made these cookies. First time for making gluten free ones. They came out great. Soft and chewy. I used raw sugar for more natural and substituted earth balance for butter as he is also casein free. We both thought they were like regular ones.

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    Guest Nicole

    Posted

    I made these cookies and my daughter (who also has celiac) thought they were made with wheat! They are very good.

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    I just made this recipe today, but I doubled it and added sliced almonds, about 1 cup, I baked them for 13 minutes and they were delicious. The real test will be the after, as usually gluten free cookies are not to good the next day as they crumble, some will see. I thought they were wonderful though today.

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    Guest KrakenQueen

    Posted

    This was delicious! I also cooked ours for 12 minutes and made a change to suit what ingredients we had:

     

    Sweet sorghum flour instead of almond

    2 tablespoons extra of white sugar

    Pectin instead of guar gum

    And about a teaspoon of honey

     

    Overall, these cookies came out so soft and chewy, just the way I like them!!

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    admin
    Lisas Firehouse Chocolate Chip Cookies:
    1 cup white rice flour
    1 cup brown rice flour
    2/3 cup tapioca flour
    1/3 cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ Cup Brown Sugar
    1 Cup White Sugar
    3 Eggs
    1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
    2 Cup Chocolate Chips
    ¾ Cup Butter
    ¾ Cup Shortening
    Mix everything together bake at 350 for 10 to 12 min.
    I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!

    admin
    ½ cup salted butter, softened
    3/8 cup brown sugar, packed
    3/8 cup granulated white sugar
    1 large egg
    ½ teaspoon vanilla extract
    1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold)
    ½ teaspoon baking soda
    1 pinch salt (optional)
    ½ cup chopped walnuts or pecans (optional)
    1 cup (6 ounces by weight) chocolate chips
    Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.

    admin
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips
    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

    admin

    This recipe comes to us from Ellen in Oregon.
    Mix in a bowl with a wire whisk:
    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt
    In a mixer beat:
    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup brown sugar
    1 large egg or 2 egg whites
    Beat in flour mixture, then when well combined add:
    1/3 to ½ cup crystallized ginger, chopped fine
    1 ½ cups semisweet chocolate chips
    Optional: Chopped nuts and raisins
    Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.
    Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.

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