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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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Chocolate Chip Cookie Recipe Help

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So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?

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Have you tried the Tollhouse recipe with gluten-free flour? I found the best gluten-free cookie recipe was my old one, using gluten-free flour.

If you like chewy add some almond flour, it always gives a bit of chew. I prefer superfine white sorghum flour to rice because rice feels gritty. The best flour mix I've found is King Arthur gluten-free flour. I will use half KA and half sorghum/potato. Or now that I've started using almond flour I will use all almond or 1/3 almond, 1/3 KA, 1/3 sorghum/potato.

You may add an extra egg or reduce the fat a bit in your recipe, simple changes like that, but the basic recipe can probably stay the same.

Also, try using baking soda for rise instead of baking powder.

I don't use xanthan or other gums in my cookies. They rise just fine without it.

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This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegirl.com/david-leites-chocolate-chip-cookies-gluten-free/

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This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegirl.com/david-leites-chocolate-chip-cookies-gluten-free/

Oh my goodness, how could you go wrong with Dagoba chips????

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Oh my goodness, how could you go wrong with Dagoba chips????

Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.

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Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.

I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.

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This is the recipe I invented. They hold together well even if you don't use xanthan gum and they stay soft and chewy.

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 egg yolk

1 teaspoons vanilla extract

1 cup soy flour

1/2 cup gluten-free all-purpose flour

1/2 teaspoon baking soda

1 teaspoons hot water

1/4 teaspoon salt

1 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

Mix together the flours, butter, sugar, baking soda, vanilla, salt, water, chocolate chips and 1 egg. The dough should be non-sticky and form a tight, firm ball. If the dough is a little crumbly add the extra egg white. Drop by large spoonfuls onto greased pans.

Bake for about 14 minutes in the preheated oven, or until edges are nicely browned.

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I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.

Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)

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I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.

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I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.

I also use the one from Elana's Pantry using canola for the grapeseed and also the honey for agave. I served them for my daughter's birthday party and even the gluten eaters went back for seconds and thirds.

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Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)

Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.

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Here are all my secrets for chocolate chip cookies.

I use the Tollhouse recipe, but always use Butter flavored Crisco instead of butter/margarine.

I add about 1/4 cup extra flour so they don't spread too much.

For my flour I use about 1/2 Sorghum and 1/2 Featherlight mix (white rice, tapioca, corn starch).

I also throw in 2 heaping tablespoons of ground flaxseed.

I also through in a tablespoon of dry milk powder and maybe 1/4 tsp of unflavored gelatin.

I use extra chocolate chips, and roughly this ratio: 1/2 milk choc, 1/4 semi-sweet, 1/4 white choc

I refrigerate the dough.

I bake them on a preheated baking stone.

I use a round tablespoon size scoop (Pampered Chef) sprayed with Pam to make them all the same size.

I only bake them 8-10 minutes. Take them out when they still look a little doughy. They will continue to bake on the stone even out of the oven. Let them cool completely and then remove with a flat stainless steel spatula.

Sounds like a lot of trouble? Maybe, but now I can do it in my sleep. Believe me, these do not last long around our house, and I take to any kind of potluck/social gathering and they don't last there, either.

Oh yeah, last thing is that I freeze the extra dough. Move from freezer to fridge for about an hour when you want to bake a fresh batch. Can refreeze what's left.

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Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.

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Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.

Good point. I use silpat, too. Another good tip is to stack 2 cookie sheets on top of one another if your oven has hot spots or a tendency to burn. The extra layer prevents burning.

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Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.

Awesome! I like the flavour and texture of sorghum. Have you tried millet, chestnut or teff?

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I haven't bothered with chocolate chip cookies from scratch. I use the Betty Crocker gluten-free mix! :lol:

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We have been very happy with the Pamela's baking mix following the recie on the bag.

But OMG I order from LizLovely online and her really expensive cookies (gluten free variety and all vegan) are totally awesome! She just came out with a gluten free option for the Lovely Ohs. (Like a chocolate covered oreo.)

I just ordered! There is a promotional code for 15%off new product orders ~ OMGMARCH2012 valid right now.

Or use the loyalty discount LIZROCKS for 5% discount.

Honestly don't flag me, because I don't profit from the suggestion. I just love the product! www.lizlovely.com

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I've never used sourgum flour before. Is it hard to find?

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I've never used sourgum flour before. Is it hard to find?

Yes, where I live it is easy to find (Alberta).

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I've never used sourgum flour before. Is it hard to find?

Bob's Red Mill seems to be the most-seen brand around me; however, I buy Authentic Foods superfine white sorghum. From reading, the fine grind makes a big difference in some recipes. You can order both online.

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I just made some cookies from scratch, used the Tollhouse recipe and the gluten free flour mixture I bought from a local Amish Store. Taste great but the cookies do not "rise" at all and simply melt flat while in the oven. Any ideas on what I could add to give it some form?

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Was there any xanthan gum in the flour mix or recipe?

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I just made some cookies from scratch, used the Tollhouse recipe and the gluten free flour mixture I bought from a local Amish Store. Taste great but the cookies do not "rise" at all and simply melt flat while in the oven. Any ideas on what I could add to give it some form?

Some people use xanthan gum for rise but I add more leavening and readuce fats. The toll house recipe uses 2 sticks of butter and I find butter is one of the spreadiest fats to use gluten-free - I would definitely reduce it by 1/4 to 1/3. I'd probably use half shortening, half butter, also. I'd add more baking soda, too, or add some baking powder. You have 2 eggs in there, and that is probably sufficient moisture to make up for the difference in the butter.

Also, if you are using a nut or coconut flour mix you need to completely revamp the recipe or try one developed specifically for those flours.

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So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?

I was a chocolate chip cookie lover before going gluten free. My favorite recipe is from Land-o-Lakes. Go online and look for Chewy Chocolate chip cookies(gluten-free). To me they are as close to my pre-gluten free cookies as they can be.

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    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
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    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com

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    • Hi Claire, I haven't been on these boards much lately, but I just happened to see your message and wanted to follow up on my original post above (from 2013).  My daughter was indeed diagnosed with celiac a couple weeks after that post, right around her fourth birthday. She had high positives for every test on the panel, and the diagnosis was confirmed by biopsy. It took quite a while for her tTG to completely normalize, but she's been doing great for the past few years. I have no doubt whatsoever that she would have diagnosed much sooner if anyone had tested her. (I also ended up with an official celiac diagnosis from a GI myself, although my case was less clear-cut and involved a miserable gluten challenge.) The interesting development now is that my daughter's tTG started to rise again last year. It had been a very low negative for two years, then rose steadily until it was just below the positive level again. She also started getting mouth sores and tiny bumps on the back of her arms again, which had gone away shortly after her diagnosis. We never eat out, have little processed food, make sure that all grain products are from a dedicated gluten-free facility, and check all toiletries too. I was baffled once again. And I felt fine myself, so I didn't think that we'd had any contaminated food. The only major change had been that my daughter had started putting milk in her cereal! She'd always preferred it dry before, and was eating the same cereal that she'd been tolerating fine for years. She is not lactose intolerant and doesn't really have digestive symptoms from milk, but it has always made her incredibly irritable so she never got in the habit of drinking milk or eating much dairy. We do have cheese a couple times a week, and I never worried about small amounts of dairy in baked goods and whatnot, but she didn't typically have dairy on a daily basis until last year.  Then I found this recent article on PubMed, about cow's milk raising tTG in some celiacs: https://www.ncbi.nlm.nih.gov/pubmed/29555204 I know this isn't quite what you were asking about, but I found it fascinating. My daughter stopped having milk in cereal a few weeks ago, and her mouth sores and arm bumps went away again. She has a tTG test schedule for next month. If milk is the culprit, I'd expect it be headed downward again by then. Anyhow, I was thrilled to see research on this, and I hope there will be more info coming along about non-lactose-intolerance milk-related problems in celiacs soon!
    • I still would not touch it....its bloody wheat and my body thinks the stuff is poison/foreign invaders.
      Corn..I have a bad corn allergy, gotten worse over the years...used to be only consumed forms...but I notice it reacts to skin contact now. I know corn syrup will give me a rash/itchy skin, happens with soda spills and secondary contact....On the other hand sometimes something with maltodextrin or modified food starch from corn has not triggered a reaction and some times does.
    • https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/

      Dairy is a very common issue with celiac disease, the issue is with the enzyme to break it down damaged intestines/villi unable to work with it. I have been lactose intolerant for over a decade and even developed a whey allergy 3-4 years ago. Food sensitives are very common also, they sort of roll in and roll out some lasting weeks, some life. Keep a food diary, record what you eat and symptoms with times. Record how you cook food, season it, etc. There are other things that can come and go and can even be secondary conditions that develop.
      https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Why in the world are you discounting the positive tTG-IgG? That is positive. it only takes 1 positive to move to an endoscopic biopsy. The finding of tTG IgG antibodies may indicate a diagnosis of celiac disease, particularly in individuals who are IgA deficient. For individuals with moderately to strongly positive results, a diagnosis of celiac disease is possible and the patient should undergo a biopsy to confirm the diagnosis.   If patients strictly adhere to a gluten-free diet, the unit value of anti-tTG antibodies should begin to decrease within 6 to 12 months of onset of dietary therapy. From: https://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/83671   There are no test at this time for gluten sensitivity. None. 
    • So I am trying to avoid corn. I think I react to corn badly.  I am trying to figure out if high fructose corn syrup is considered safe on a corn free diet.  High fructose corn syrup is made by separating corn starch from the corn zein. I am not sure if trace amounts still remain or there may be other ingredients is soda or candy that are made from corn.  I came across an article which I found interesting. I did realize that food that contains wheat starch can now be labeled gluten free. It still has to have wheat starch listed in the ingredients though. I am really glad it still has to be labeled in the ingredients though.  https://www.glutenfreeliving.com/gluten-free-foods/ingredients/new-word-on-wheat-starch/ "In Europe the standard for Codex wheat starch is 200 ppm gluten or less, meaning it must be further diluted during manufacturing to give a final product that tests safely below 20 ppm. According to the FDA, this will also be acceptable for products in the United States “as long as the final food product contains less than 20 parts per million (ppm) of gluten.”  
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