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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
  • 0

    YEAST-FREE PIZZA CRUST (GLUTEN-FREE)


    admin

    ½ cup cornstarch
    ½ cup rice flour
    2/3 cup milk or milk substitution
    2 eggs
    1 teaspoon salt
    1 tablespoons Italian spices
    Dash of garlic powder or salt


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    Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.

    For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.

    Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.



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    I wasn't able to have pizza for a year (that's when I found out I was allergic to wheat and yeast). I have to say this is SO easy and very yummy! I make it at least once a week :-)

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    Guest Jan McClay-Coles

    Posted

    I was just diagnosed with celiac at age 51 and I've been a little depressed until I read this article - there is hope and it can taste good too!

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    Guest Cecilia Navarro

    Posted

    Thank You! After poisoning myself for over a decade, I have finally discovered that I am intolerant to yeast and gluten. The thought of not enjoying a pizza again has been difficult for me. Finding your article and recipe has made me a happy woman! Thanks again!

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    Guest Kevin W

    Posted

    Pretty good crust. Descent texture for being gluten free. I was a little puzzled though when my dough was a liquid. I poured it into a pan, baked about 5 min till it was solid/spongy like. Moved to bigger pan added my topping and finished cooking. This method worked perfectly...

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    When cooking the crust make sure you fill a pizza pan at the oven while on the rack, like a pumpkin pie. Its all liquid so make sure the pan is 12inch and has a small lip on the edge. Also grease the pan very, very well. It's very good. Nice texture and holds shape like pizza should.

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    Guest Johanna

    Posted

    I decided to try this, since it's a batter, and I've discovered that anything that involves bread is better when made with batter, because it's softer and not as dense.

    It worked great! I had awesome pizza this evening, thanks to you!

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    Guest Karyn Healy

    Posted

    I am a 31 year old mother of four little ones (1-7 yrs.). Our son was diagnosed with autism two years ago and we began the gluten-free diet then. Since then, our daughter has been diagnosed with Lyme's disease (which we heard people with Lyme's are often gluten intolerant as a result of their disease) so we put her on the same diet. Well, two weeks ago I was diagnosed with celiac, so now I am on the diet as well. Funny how things like that work out. Anyway, our son is also yeast intolerant, so finding this recipe was such a blessing - our family loves pizza! Thank you so much for helping families deal with gluten/yeast intolerance's!

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    this crust tastes just like popovers. I think this same recipe will actually make popovers. I liked it a lot as a pizza crust. It seems really too thin when you pour it in the pan (I used a 9x13 cookie sheet) but it does puff up to a nice thickness. Thanks for the recipe.

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    Guest Redemption

    Posted

    Made this for a friend cuz I wanted to give her homemade pizza as a Christmas gift. She can't have corn, gluten, yeast or dairy so I substituted arrowroot for the cornstarch, unsweetened almond milk for the liquid and added a tablespoon of olive oil to the batter. It came out great especially compared to the commercial pizza crusts out there. I'm gluten intolerant myself so I've tried my fair share of them. After I cooked it, I took the crust out of the pan, put it on a wire cooling rack, added the toppings and put the rack/crust back in the oven so it would be crispy vs bready. The finishing touch was some fresh basil on top. Had some left over toppings so I whipped up a batch so I could taste the crust/pizza myself. I'm so impressed with how quickly it can be made as well as the flavor. Thank you!!

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    Made this for my housemate who can't have gluten, yeast, or sugar. I thought, "Surely this will be like putting cheese and sauce on a cardboard sheet," but no. This recipe produces a crust with a great texture, and great flavor.

     

    My housemate and I both thank you.

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    Guest Lance Wingfield

    Posted

    This is the recipe I have been searching for! Works perfectly every time and absolutely delicious. Thank you so much

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    So delicious!! Almost better than regular pizza. Pie tins are very good for smaller pizzas.

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    I had no trouble refusing to eat the wheat based pizza that the rest of my family ate because of this great recipe. Myself & two of my younger boys suffer from wheat allergies, so I am so glad to find something we can feel good about eating. I substituted the milk for rice milk because my boy's also have dairy allergies and I accidentally added too much flour not realizing it was suppose to be liquidy. Even so, it turned out great! Thank you for sharing this recipe!

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    Having a family with multiple food allergies I found this recipe to be great tasting and easy to make. We have one problem however, the crust sticks like glue to the bottom of the pizza pan and I am looking for suggestions as to how I can avoid this. I have to use an egg substitute (flax seed and water) and was wondering if this had anything to do with it sticking? Any advice would be greatly appreciated.

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    Guest no name

    Posted

    I tried this gluten free pizza crust and it was fabulous. I had a hard time finding pizza crust recipes that were gluten free but I would give this one a 5 star .

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    My son also can't have corn. Is it possible to replace the cornstarch with potato starch or something else. I've been looking for a pizza recipe that he can eat for awhile. This one sounds great.

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    Guest Linda

    Posted

    I replaced the flour and starch with 1 cup of Bob Mills gluten free flour mix and added 1 table spoon of oil to the batter as I like my pizza thin and crusty. I poured it out very thin on a cookie sheet and baked for 10 mins, added toppings and then another 10. Turned out PERFECT! I'm so excited finally finding a pizza crust that doesn't come out tasting like cardboard!!

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    Guest Jane

    Posted

    Made this for a friend cuz I wanted to give her homemade pizza as a Christmas gift. She can't have corn, gluten, yeast or dairy so I substituted arrowroot for the cornstarch, unsweetened almond milk for the liquid and added a tablespoon of olive oil to the batter. It came out great especially compared to the commercial pizza crusts out there. I'm gluten intolerant myself so I've tried my fair share of them. After I cooked it, I took the crust out of the pan, put it on a wire cooling rack, added the toppings and put the rack/crust back in the oven so it would be crispy vs bready. The finishing touch was some fresh basil on top. Had some left over toppings so I whipped up a batch so I could taste the crust/pizza myself. I'm so impressed with how quickly it can be made as well as the flavor. Thank you!!

    Thanks for the substitutions, I have the EXACT allergies as your friend. What a great friend you are!

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    My son also can't have corn. Is it possible to replace the cornstarch with potato starch or something else. I've been looking for a pizza recipe that he can eat for awhile. This one sounds great.

    I use arrowroot starch since we cannot have corn either and it comes out great!

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    Guest Shelly

    Posted

    I was surprised to read pour batter rather than roll it. I haven't made it yet, but I will tomorrow. In the past, I have always had yeast on hand and rolled my gluten-free dough. I am thrilled to see I have all the ingredients in my house. If it wasn't so late at night, I would be making it rather than typing to you all. Thanks! You made me one happy celiac. I too hate cardboard pizza, so I am happy to see this has been tried by those gluten intolerant as myself!

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    Guest Jenii

    Posted

    I was doubtful as I poured this batter onto the sheet but it came out wonderful! I substituted egg whites because that's what I had on hand, topped with daiya cheese, mushrooms, green pepper and homemade chunky pizza sauce (onions, garlic, tomatoes, a little salt) - not in that order of course! It was absolutely excellent. Thanks so much!

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    My son also can't have corn. Is it possible to replace the cornstarch with potato starch or something else. I've been looking for a pizza recipe that he can eat for awhile. This one sounds great.

    I replaced cornstarch with tapioca starch because the label said it would make it crusty while potato starch would make it crumble, and it turned out good.

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    admin

    This recipe comes to us from Mireille Cote.
    Serving Size : 8
    Preparation Time :0:20
    1 lb. gluten-free elbow macaroni or other pasta shape
    1 tbsp Italian seasoning
    2 cloves garlic -- crushed
    ½ tsp. red pepper -- crushed
    1 8 oz. can tomato sauce
    ¼ cup gluten-free Parmesan cheese
    1 15 oz. can stewed tomatoes
    2 cup any combination of vegetables: celery, onions, red and green bell peppers, zucchini, carrots, or spinach ½ cup peas
    1 cup gluten-free mozzarella cheese - shredded
    Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9x13 baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 minutes.

    admin

    This recipe comes to us from Mireille Cote.
    1 cup coarsely grated carrots
    3 tsp. minced fresh basil or 1 tsp. dried basil
    ½ cup gluten-free cottage cheese
    2 ½ cups cooked brown rice
    1/3 cup gluten-free flour mix
    1 cup canned tomato sauce
    2 Tbsp. finely chopped onions
    1 ½ (6 oz.) cups shredded gluten-free mozzarella cheese
    For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.
    In a large bowl, stir together the cottage cheese, flour, onions, and 1 ½ teaspoons of the fresh basil or ½ teaspoon of he dried basil. Then stir in the carrots and cooled rice.
    Spray a 13x 9 baking pan with no-stick spray. Spread the crust mixture in the bottom and about ¼-inch up the sides of the pan. Bake at 350°F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots.
    Spread the tomato sauce on the crust and top with the cheese.* Then sprinkle with the remaining 1 ½ teaspoons of fresh basil or ½ teaspoon dried basil. Bake at 350°F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve.
    *To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms are good choices. Makes 8 servings.

    admin
    This recipe comes to us from Belinda Meeker.
    Dry Ingredients:
    3 cups Brown Rice Flour
    ¼ cup potato starch
    ¼ cup tapioca starch
    ½ teaspoon Knox Gelatin
    1 teaspoon onion salt or regular salt
    2 ¾ teaspoons guar gum
    ½ teaspoon brown sugar
    1 package gluten-free Rapid Rise yeast
    Wet Ingredients:
    1 ½ cups warm water
    2 tablespoons olive oil
    3 mixing bowls
    Directions:
    In a small bowl or measuring cup mix ½ teaspoon brown sugar into ½ cup warm water until dissolved, add package dry yeast and set aside. In another mixing bowl add all dry ingredients and set aside. Then take 1 cup warm water 2 tablespoons olive oil and place in a medium mixing bowl and whisk together, add a little of dry ingredients until smooth, add in yeast mixture and whisk until smooth, then add remaining ingredients and work until forms a ball, place on a flour surface and kneed until no longer sticky (adding more flour as needed). Place into a lightly greased mixing bowl cover with plastic wrap and let rest for 1 hour. Roll out with rolling pin onto lightly greased pizza pan or pans of your choice, poke dough with fork and place into a pre-heated 375F oven and let bake 5-7 minutes or until soft to touch. Remove from oven and place on sauce and topping then return to oven and bake at 425F until cheese is melted or golden brown.
    Enjoy!


    Amie  Valpone
    A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts.
    Ingredients:

    4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions:
    Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes.  Add tomato, onion and Brussels sprouts.  Cook for 10-15 minutes or until Brussels sprouts are soft.
    Transfer mixture to a food processor; pulse until smooth.
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    Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy.  Top with chili powder.
    Enjoy.


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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