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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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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Favourite recipes without weird ingredients

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hey guys I have been gluten free for almost a year now,
looking at gluten free recipes they often contain a lot of weird ingredients that aren't easy to get.
What are your favourite gluten free recipes for dinner or snacks?

 

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What specifically do you mean by "weird?"  I get xanthan gum online, because I have not found it in the supermarket.  My favorite sandwich bread recipe uses the brine from a can of garbanzo beans instead of eggs-- that's kind of weird, but it works surprisingly well!

One of my very favorite gluten free snacks is garbanzo beans.  I don't even turn them into hummus or toast them in the oven or anything!  I just drain them (I save the brine for bread, lol), pour them in a bowl, and put some salt and red wine vinegar on them and just eat them.  I can't help myself, I will eat an entire can in one sitting!  

Another favorite is an apple, cut in half, cored, and smeared with plain organic peanut butter.  Sometimes molasses is good for dipping an especially start apple into.

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Following up on the garbanzo bean thing - one of my favorite 'recipes' is a salad with a can of chickpeas (drained), some feta cheese, red onion, drizzle with olive oil and add  in some sort of greek or italian seasonings/herbs.  If I'm feeling the need for more protein, I might add in a hard boiled egg or some tuna - making it a bit like a nicoise.  No weird ingredients, but so easy and tasty.  My whole (non-celiac) family loves it.

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hey guys, i will be trying out your recipes they sound delicious!
another nice recipe with garbanzo beans that i make a lot and doesn't contain any weird ingredients is my own garbanzo burger invention. I just throw equal amounts (volume) cooked rice and garbanzo beans in my food processor and blend them until smooth. then I add a teaspoon ( but it depends how much you're making) of curcuma, some salt, pepper and sometimes a few spinach leaves as well. i just blend it for one more minute and then it is almost done! if it is too sticky you can add a little bit of rice flour but if you drained te rice well it usally isn't necessary. make them into small burgers and bake them in a non-stick pan with some oil. I just love having some of the batter in my fridge (when it stays a night in the fridge the batter actually gets better) you also dont need to be very precise with the measurements because it won't matter a lot.

Let me know your results if you try any of these recipes!
(sorry if my english is bad btw, I'm dutch but I'm trying to improve my english :))

 

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Can you please share your bread recipe? My 11 yo was just diagnosed with celiac and we are looking for a tasty homemade bread. She loves garbanzo beans!

 

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We have used this recipe for gluten free bread for years and it is pretty easy as far as gluten free baking goes (since it is designed for a bread machine). We are a gluten free family of 6 so we only do PRACTICAL gluten free baking that is cheap enough for the whole family. We posted it on youtube since a few of our friends were interested in duplicating our bread for their own families. You should be able to view it here

or just email me. Gluten free can be easier than you might think. You can do this! :)

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My favorite super quick snack for when I am in a savory mood is Beans and Cheese!

1/2 can of black beans

shredded cheese (your discretion - I like cheesy goodness)

3 tbsp. salsa of choice

 

Microwave the beans and cheese for about 2 minutes, stir them up.  Top with salsa and any veggies you'd like to add.  Eat with a spoon (it almost has a mac and cheese vibe)  or with your favorite gluten free tortilla chips!

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Parmesan chips are super easy and soooo good. Just grate a bunch of parmesan cheese (not that junk in a green can!) and make little piles on a cookie sheet covered with parchment paper and pat it down with your fingers.. Bake at about 400 until the cheese melts. When it cools, peel it off the paper and eat it. It should be really crunchy. Sometimes I add some dried rosemary for a different taste. You can buy these in a bag at Sam's but this way is cheaper.

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I found this site that has free recipes for hamburger helper like dishes and there is a lot of other stuff there two.  My mom and I made them and they were easy to do and just used the stuff we had.  Pretty much you just dump all this stuff in the pan and let it cook.  Taco skillet is my favorite.

https://www.easygfcooking.com/

 

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1 cup of peanut butter, 1 cup of sugar, an egg, vanilla. Top with sea salt, chocolate, nuts, whatever and bake for like 10 minutes. Let them air dry for a day or two (if you want a more cookie-like mouthfeel and texture)
Not the healthiest, but its refreshing to have a baked good without arcane ingredients. 

Edited by CatcherInTheRye

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1 hour ago, CatcherInTheRye said:

1 cup of peanut butter, 1 cup of sugar, an egg, vanilla. Top with sea salt, chocolate, nuts, whatever and bake for like 10 minutes. Let them air dry for a day or two (if you want a more cookie-like mouthfeel and texture)
Not the healthiest, but its refreshing to have a baked good without arcane ingredients. 

We made these in my Jr. High Home Ec class back in the early 1970s and I still bake them today!  Yum!  

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Bake them at what degrees? 

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3 hours ago, squirmingitch said:

Bake them at what degrees? 

350 degrees.  You can flatten them with a fork (traditional PB cookies) or roll them into inch balls and roll into sugar.  They turn out more like a truffle!  That is the way we eat them.  They melt in your mouth.  Experiment with bake times.  Longer yields a cruncher cookie and less time a softer version.  

We like them soft, so we pop them into Tupperware.  They can be frozen.  I usually bring these to potlucks and snag a few before gluten eaters get to them!  We always have these ingredients in the house.  

I can not do almonds, but I bet almond butter would be tasty too.  

 

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Thanks! That's what I will have to use is almond butter as right now peanut butter is a no go for me; it comes under that "other food intolerance" umbrella. 

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    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
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    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

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    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
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    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
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    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

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    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center