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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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Lemon Ricotta Scones

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Ennis_TX

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Lemon Ricotta Scones
(gluten free, sugar free, grain free, dairy free, Keto)
2 1/2 cups (280g) Almond flour
1/3 cup Swerve Granular Sweetener
1 tbsp baking Powder
1/2 tsp salt
Zest of one lemon
2 large eggs
1/2 cup Kite Hill Ricotta
1/2 Tsp lemon extract
 
Lemon Glaze 1/4 cup Swerve Confectioners
1 tbsp Lemon Extract
 
Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat.
 
1. Preheat oven to 325F and line a baking sheet with parchment paper
2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest
3. In a separate bowl mix the eggs, ricotta, and lemon extract.
4. Combine the ricotta mix into the flour mix and stir until dough is well combined.
5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet.
6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart
7. Bake around 25mins until golden brown and firm
8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones.
 
http://thrv.me/gf25 For 25% off your first order.
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kareng

Posted (edited)

Hey.  Would these be a good non- sweet biscuit?  My son and his Celiac friend are always looking for a nice biscuit to put gravy on or dump chili on.  They use the gluten-free

Bisquick now but it's only "OK".

 

Edited by kareng

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6 minutes ago, kareng said:

Hey.  Would these be a good non- sweet biscuit?  My son and his Celiac friend are always looking for a nice biscuit to put gravy on or dump chili on.  They use the gluten-free

Bisquick now but it's only "OK".

 

Not really they have no binders in them, they crumb really easy, this would not work for a biscuit. As a scone this works great, not so much in something that is supposed to be more tough. I made some tough textured dinner rolls grain free that reminds me of those cheap ones in the square packages, deduce that binder in half for a softer biscuit like texture and do more more by whisking the eggs before use. Other options would be my cheddar biscuit recipe might really be a hit with them.

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44 minutes ago, Ennis_TX said:

Not really they have no binders in them, they crumb really easy, this would not work for a biscuit. As a scone this works great, not so much in something that is supposed to be more tough. I made some tough textured dinner rolls grain free that reminds me of those cheap ones in the square packages, deduce that binder in half for a softer biscuit like texture and do more more by whisking the eggs before use. Other options would be my cheddar biscuit recipe might really be a hit with them.

The cheddar biscuit!  That might work.... as long as Mom buys the ingredients. ( and she / me would) Lol

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As an alternative to the gluten-free Bisquick, I've seen other people say that Pamela's gluten-free baking mix ( http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/ ) is much better.  I found it at our local Fred Meyer's, so it seems likely it's a common item at any of the Kroger store chains.  Haven't tried it yet, so I can't offer personal opinion, only hearsay ;-) 

(And those lemon scones look terrific!)

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3 hours ago, Michelle In WA State said:

As an alternative to the gluten-free Bisquick, I've seen other people say that Pamela's gluten-free baking mix ( http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/ ) is much better.  I found it at our local Fred Meyer's, so it seems likely it's a common item at any of the Kroger store chains.  Haven't tried it yet, so I can't offer personal opinion, only hearsay ;-) 

(And those lemon scones look terrific!)

Umm no offense but this is counter productive to my post/blog ...the whole point of these is grain free, corn free, low carb, and dairy free....while I have suggested pamela products on my alternative list on another post, this blog is focused on no gluten, corn, dairy and lowering carbs, grains, and starches. Pamela product you suggested is something I would not feed my family, friends, and even refuse to allow in my kitchen or use as a chef. It is a heavy grain, carb bases, and use dairy products (lets not go off on this tangent). They do make a paleo blend, a grain free, blend and a dairy free blend I might suggest though for pancakes.

While I do appreciate the comment on the scone looks.....this for ME is like someone going to our celiac forum and telling use to Aunt Jemima pancake mix cause the gluten flour makes it taste great....I have reactions to lactose intolerance, whey allergies, and can not eat carbs to put this in perspective.

If you want a good baking flour and since your local store stocks the Pamela brand the following might be appropriate to use and match the low carb, grain free diet this blog is about. I personally do my own blends of almond, and coconut flours to keep pricing down (walnut, pecan, etc are expensive)  http://www.pamelasproducts.com/products/baking-mixes/nut-flour-blend/

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