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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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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Adventures In Gluten Free Cooking... My 1St Attempt At Gluten-Free Chicken Pot Pie

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wheeleezdryver

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A couple days ago, I happened to catch part of Dr Oz while flipping thru channels, and they shared this recipe:

http://www.doctoroz.com/videos/divalicious-chicken-pot-pie

I thought, 'ohhh that sounds good, I can probably adjust it to gluten-free'-- i mean, it's *only* the crust that needs to be changed (never having made pot pie before, didn't realize they use broth & worstershire sauce).
i went to Winco for most of my Thanksgiving shopping today, and found gluten-free chicken broth (Pacific brand).
(shopping today-- i went, thinking i'm going to have to *try*- get a few extra's- to get to 50$ to get the turkey deal... i spent over 80$$$... lol... plus, the deal on Jennie- o turkeys was .68 c/ lb... on norbest it was .38 (if you buy 50$ worth of groceries (incluidng the turkey)... with it just bing the two of us, i was looking for a small turkey... the smallest I could find was a 18.51 lb Norbest... with the .38 c/ lb deal, it was like 7.02 for a big ole turkey...I went & looked at the turkey breasts (i have gotten a turkey breast before the two of us for T- day & had leftovers)... the cheapest one i could find was 12$... let me just say, as long as i am diligent & put the leftovers in the freezer, we will have Turkey for not only thanksgiving, but also Christmas & New Years (ie, I got the Norbest. snd since some of the turkey farmers in central Utah where I went to junior college were with Norbest, i feel like I was supporting the economy of a place i love:) ).

anyway, so i attemmpted this recipe this evening, with adjustments for gluten-free.
i didn't have onions, so didn't use any (i would have bought some at the store, but didn't know the dried ones i had were all moldy until this evening...)
For the 1/2 cup flour in the pot pie mixture, i used brown rice flour... i suspect that is why the whole mixture turned brown. Next time, i will use a whiter flour, if I want the white color.
worcestershire sauce is gluten-free, according to posts on this site :).
Good heavens the list of ingredients is long... took me a while to get everything together & cooking (also had to defrost & cook the chicken)
I didn't read the directions completely through before starting... i put the whole tsp of pepper IN the pot pie mixture, instead of saving 1/2 for the crust.
I didn't use salt in the pot pie mixture...i figured the broth (which wasn't labeled low sodium) would make up for that

For the crust:
i am currently dairy- free as well, so used some homemade brown rice milk.
for the flour, I used Hodgson Mills All purpose flour. I had never used it before.
i sibbed everything 1:1
The batter was very thick... i had to dig it off the spoon. But never having made a pot pie before, i didn't know what the texture should really be like. i think it needed more water or less flour.

i cooked it for the 30 mins. the crust wasn't brown, but was hard on the outside. it wasn't until i had started dishing it up & cut into the middle that I realized the crust wasn't cooked all the way through :(.

Of course it wasn't perfect or great. thankfully my Dh is a good victim, oopps i mean good sport :). it was okay. a little too peppery for us, Dh ate as much as he could before the pepper started making him cough. Next time, we'll probably use half as much pepper.

it's a filling meal all in itself, and once i get the kinks worked out i think we'll like it.

i have to admit, I'm trying to not feel frustrated and anxious about cooking to Thanksgiving... yes, last year i did gluten-free (only to find out a few things weren't gluten-free), but this will be my first year seriously gluten-free, and dariy free as well. Added to my other intolerances. Each of the last 3 things i've made gluten-free lately didn't turn out as i wanted (pumpkin pancakes about a month ago, some chicken/ cabbage thing, and now this). would've been nice to know/ feel i have something turn out good :). But oh well. i hope to have some time this weekend to at least try out making some gluten-free/ df cornbread, and pumpkin pie.
and the apple pie cheesecake recipe i found & want to make for Dh's b- day on monday 9okay, so that one's not dairy- free, but I think i can manage it)
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