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Focaccia Bread with Caramelized Onions (Gluten-Free)

Ingredients:
2 ½ cups Michelles flour mix*** (see below)
1 tablespoon xanthan gum
1 teaspoon salt
¾ teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon oregano
2 tablespoons sugar
1 ½ cups warm water
2 tablespoons yeast
1 teaspoon sugar
2 tablespoons olive oil
2 eggs

Directions:
Combine the first 7 dry ingredients in a bowl and set aside.

In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs.

Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter.

Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in).

Remove the Focaccia from the oven. Preheat the oven 425F.

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Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings.

*** Michelles Flour Mix:
5 lbs. white rice flour
30 ounces potato starch (NOT the same as potato flour)


**Easy Caramelized Onions
½ stick butter
2 large sweet onions, sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Salt and pepper to taste.

In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.

No fasting required for a celiac blood test unless they were checking your blood glucose levels during the same blood draw.