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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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    GNOCCHI (GLUTEN-FREE)


    admin


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    This recipe comes to us from Paula Santos.

    1 kg (2 lb) cooked mashed potatoes
    1 cup white rice flour
    ¾ cup potato starch
    ¼ cup corn starch
    1 tablespoon margarine
    1 tablespoon grated parmesan (optional)
    2 eggs
    salt

    Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce and serve. You can he re-heat them using a microwave oven.


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    Guest Bonnie

    Posted

    This is fabulous! It was wonderful to have traditional Italian food after many years! Thank You.

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    Guest Traveling gal

    Posted

    Wow! Better than the gluten kind. These were definitely like my Italian family's - but much easier. They were really simple to make. After adding my notes I realized I forgot to add the corn starch. Also used left over garlic cheese mashed potatoes. YUM! After I ate all I could, I froze the rest. Can't wait to have them. Ate these with pesto but look forward to other sauces and in soup! Thanks you so much.

     

    Have been craving gnocci and these hit the spot. Will try to roll them out for chicken and dumplings next time. This is a real keeper.

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    Sounds like my family's traditional recipe except for the flour. Last time I tried gluten-free flour, the gnocchi fell apart in the water. Someone told me I could and that I should add xanthan gum.

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    Guest Carly

    Posted

    Oh wow! I just made these and cooked a few up for a test. They were so delicate and tasty, perfect in fact better than gluten ones......

    The things I changed was to add 1 flat teaspoon of Xanthan gum and used almost a full cup (less half an inch) of brown rice flour instead of white, as I didn't have any on hand.

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    Guest Jaquie

    Posted

    This recipe just ROCKS! Easy to make, lighter than the wheat version, and delicious.

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    Guest Jason

    Posted

    These gnocchi are great! They even passed the test with my grandfather. A very traditional 'melt in your mouth' gnocchi.

     

    The only problem is that the children at the table didn't like the 'mushy' texture. Does anyone have any ideas how I might be able to firm up the dish just a bit to make everyone happy?

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    Guest Nick Byrd

    Posted

    So I work at a gluten free restaurant and we occasionally make gnocchi and to keep them from falling apart we do add the xanthan gum, but we also take the freshly rolled gnocchi's and par fry them instead of the traditional boiling and when we put them in with sauce they reconstitute amazingly...good luck!

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    I read this recipe but had serious doubts that I could make it and it would taste like traditional gnocchi. What a delicious surprise! They are very light and taste better than the wheat version and are relatively easy to make. My husband and granddaughter (both are on gluten free diets) were very happy with the results. The cost to make them is nominal when compared to purchasing

    gluten free pasta. I will definitely make these again.

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    These gnocchi are great! They even passed the test with my grandfather. A very traditional 'melt in your mouth' gnocchi.

     

    The only problem is that the children at the table didn't like the 'mushy' texture. Does anyone have any ideas how I might be able to firm up the dish just a bit to make everyone happy?

    Cook them just a bit longer. You should wait until they puff up, not taking them out as soon as they float.

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    Guest Deb Armstrong

    Posted

    I used 6 large potatoes, same amount of flour, 1 tsp xanthan gum, 3 TBS butter, 3 eggs, 2 pinches of nutmeg, 1/4 - 1/2 grated Parmesan cheese, 2 tsp salt. Bake the potatoes, rice or mash when hot, then cool add everything but the flour and mix, then add the flour until dough is like play dough and roll out. These are the best they have turned out. I make a lot, freeze uncooked. To cook: place frozen into boiling salted water until they float.

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    Guest BHalbert

    Posted

    I used 6 large potatoes, same amount of flour, 1 tsp xanthan gum, 3 TBS butter, 3 eggs, 2 pinches of nutmeg, 1/4 - 1/2 grated Parmesan cheese, 2 tsp salt. Bake the potatoes, rice or mash when hot, then cool add everything but the flour and mix, then add the flour until dough is like play dough and roll out. These are the best they have turned out. I make a lot, freeze uncooked. To cook: place frozen into boiling salted water until they float.

    Thank you....this works perfectly for my gluten-free husband. The entire family thinks these are terrific!

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    Guest Michelle

    Posted

    We made this dish tonight (and included the suggestions by Deb A. on Nov 14, 2009). I am so happy to have a way to eat my favorite pasta dish!!

     

    We baked the potatoes, rather than boiled them. And, we cooked the gnocchi for an additional 2 minutes from when they floated to the top. The consistency was PERFECT! We felt like we were eating at our favorite authentic Italian restaurant.

     

    Thank you so much for posting this recipe.

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    Guest Janna

    Posted

    Amazing!! Even my husband loved them. I am so happy to find a recipe for gnocchi. One of our favorite dishes is gnocchi with fresh homemade pesto. Thank you for sharing. Now we can all indulge instead of me just watching my family enjoy!

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    Guest Stephanie

    Posted

    I made this recipe tonight to rave reviews! My whole family loved them, and they were so much lighter than the wheat version. Instead of mixing the rice flour, potato starch, and corn starch, I used 2 c. King Arthur brand gluten free flour which is made up of rice flour, tapioca starch, potato starch, and whole grain brown rice flour. I also added a teaspoon of xanthan gum. Thank you so much for posting the recipe.

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    This recipe is AWESOME with Okanawan purple sweet potatoes instead of plain white potatoes. (They're also called purple yams and can be found at an Asian food store. They're high in fiber and antioxidants and have a gorgeous purple color.) If you can deal with eating gnocchi that's a non-traditional purple and slightly earthly and sweet, you'll love it.

     

    Also, a different website recommended frying the gnocchi instead of boiling them. I have to admit, I"m not really fond of frying but it was SUPER good this way -- VERY rich! So that's another option, if you can deal with the extra calories.

     

    YUM!

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    admin
    This recipe comes to us from Ann Sokolowski.
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    admin
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    admin

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