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    Get help in our celiac / gluten-free forum.

  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    ¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.
    If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans ...

    Scott Adams
    Knox un-flavored gelatin is readily available in regular grocery stores in the baking supplies area. It adds moisture and helps bind ingredients. It is a welcome addition to bread recipes with gluten-free flours. Besides commercially prepared Egg Replacer, Flaxseed can be used as an egg substitution. Mixing one tablespoon ground flaxseed with two tablespoons warm water for...

    Scott Adams
    This recipe comes to us from Lori Nies.
    (Dose: 1-2 tablespoons per day for adults)
    1 pound prunes
    1 pound raisins or pitted dates
    1 pound figs
    4 ounces Senna tea leaves (found at health food stores)
    1 cup gluten-free brown sugar
    1 cup lemon juice
    Boil 4 cups of water, add to the tea leaves and steep for five minutes. Strain the tea and pour two cups...

    Lauren Lindsey
    Celiac.com 09/03/2013 - Health food enthusiasts and gluten-free bakers are leaning towards a new flour alternative. Once scarce and requiring tedious home preparation, almond flour is peeled and ground to perfection, light, and readily available. Packaged in a devoted gluten-free facility, Bob’s Red Mill Almond Flour requires one ingredient: almonds. Minimally processed, with a...

  • Forum Discussions

    About 30% or a bit more of the entire population has the celiac genes.  Only a tiny few actually develop celiac disease. The gene test just rules out celiac disease.   My advice is to find a medical doctor who is celiac savvy.  One th...
    I don’t know why you had a stool test instead of a blood test.  But taking the actual blood test for Celiac while gluten-free is not a good idea.  It tells you nothing.  If you have Celiac , and are eating gluten-free, you shouldn’t be mak...
    Hello,  I was hoping someone here could help. I have had 2 stool tests done with high antigliadin antibodies. I also had high SIgA. After starting a gluten free diet, my SigA was significantly lower, although antibodies were still elevated ...
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