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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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    Home-style Drop Biscuits (Gluten-Free)


    Destiny Stone

    I miss biscuits more thananything. Before going gluten-free, I loved to eat biscuits andgravy, strawberry shortcake (on homemade biscuits) and warm biscuitswith honey! There is nothing that compares with the satisfaction ofeating a warm homemade biscuit. Which is why the following recipe isso exciting. This is a recipe that can be manipulated to cater tospecific dietary restrictions-even mine! There are dairy-free,soy-free and egg-free options included. It might take a couple triesfinding the right combination for you, so spend a day making somedelicious gluten-free home-style biscuits.

    Home-style Drop Biscuits(Gluten-Free)

    Servings: 16 largebiscuits

    Ingredients:

    • 1 ½ cup brown rice flour
    • 2 cup corn starch orpotato starch or tapioca starch
    • ½ cup soy flour orsorghum flour
    • 2 teaspoons baking powder
    • 1 ¾ teaspoons salt
    • 1½ teaspoons teaspoons baking soda
    • 2 teaspoons xanthan gum
    • 1 stick of butter or gluten-free butter substitute(chilled in the freezer)
    • 1 ¼ cup soy milk 
    • 1 ¼ cup water
    • 1 tablespoon cider vinegar
    • 1 egg, beaten (or the equivalent amount ofyour favorite egg replacement)

    To Make:


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    *Note: 1. If you’re not vegan or dairy free, feelfree to use 1 c. buttermilk in place of the soy milk and vinegar. Ifyou’re allergic to soy, try using your usual milk substitute andkeep the vinegar in the recipe.
    Also reduce the liquid if necessary, you don't want the batter to be too runny.

    1. Preheat your oven to 350F degrees.
    2. In a large mixing bowl thoroughly combine the flour (a fork works well for this), bakingpowder, salt, baking soda, and xanthan gum.
    3. For an easiertime working with the butter, grate the butter into the flour usingthe small holed side of a box grater. Mix the butter into the flourso that there are no large balls of grated butter.
    4. Add the soy milk, water, vinegar and beaten egg to the flourand stir until the dry and liquid ingredients are combined.
    5. Using a large spoon, drop the dough onto agreased pan to make 16 biscuits.
    6. Cook at 350F degrees for 15 minutesor until golden brown.

    Image Caption: Photo: CC/biskuit
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    This was my first attempt at gluten free biscuits and they were excellent. I do not follow a gluten free diet but I eat a lot of whole grains and I like to experiment in the kitchen.

     

    I made a half-batch of these, substituting home-ground quinoa flour for the soy and used half corn starch, half tapioca flour. For the egg I used 1 Tbsp ground flax + 3 Tbsp water. I also only used 3/4 cup of soy milk for the liquid instead of 1 1/2 cup total liquid (remember, half batch).

     

    They were very tasty, and this is coming from a person who still eats gluten-containing biscuits. Certainly perfect for my biscuits and gravy for breakfast, using a sunflower seed gravy (try it, it's yummy).

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    Thank you for the recipe and most importantly thank you for educating your doctors. You go girl!

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    My biscuits turned out very rubbery. Don't quite know what I did wrong. I think the recipe needed about twice the butter.

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    Guest hope

    Posted

    Please do not encourage people to use buttermilk or eggs as it is bad for people. This cows milk is temporarily for her beloved calf. It is not normal to expect and animal to loose her baby then suckle you her whole life. All milk has puss in it from this. In the egg factory hundreds of male baby chicks are ground up alive because the egg industry does not want them. The eggs clog the heart arteries and valves and are not good for the pancreas. Go vegan.

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    I believe adding the chilled butter was key to making these biscuits. They were great!! I didn't change a thing. Only basted them with salted butter. Delicious!!

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    Scott Adams

    Serving Size: 12
    1 cup sorghum flour
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    Scott Adams
    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
    gluten-free All Purpose Flour mixture:
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    Sandwich Buns/Pizza Shells/Cinnamon Rolls
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    Scott Adams

    This recipe comes to us from Cindy. Ingredients:
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    ½ cup white rice flour
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    ½ cup amaranth flour
    1 teaspoon salt
    2 teaspoons xanthan gum
    1 tablespoon baking powder
    1 teaspoon sugar (optional - amaranth flour is sweet)
    1 can (13.5 oz) cold and solidified coconut milk - not low fat.
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    Preheat the oven to 450F degrees.
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    I started making this in the winter and the coconut milk is always solid, with a little clear liquid in the bottom of the can. Im not sure how this would work with coconut milk that is liquid. If I was trying it with warmer, liquid coconut milk, I would add the coconut milk gradually through the feed tube while running the food processor.
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    Scott Adams
    This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com.
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    ½ cup potato starch
    ¾ cup cornstarch
    1 ¾ teaspoon xanthan gum
    1 tablespoon baking powder
    ¼ teaspoon baking soda
    1 tablespoon sugar
    ¾ cup milk
    ½ teaspoon salt
    ½ cup shredded sharp cheddar cheese
    ¼ cup butter, softened (optional--makes a very fattening biscuit!)
    **********************************
    Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder
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    Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination.
    Makes 6-8 large biscuits.



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