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
Awareness of gluten intolerance and celiac disease is on the rise. If you or someone you love is gluten sensitive or has been diagnosed with celiac disease, this hands-on cooking class is for you. Learn to cook easy, nourishing and naturally gluten free meals without giving in to processed, frozen, and packaged gluten free items. Menus for the class, all gluten free:
April 2014 (dinner): minestrone soup, fresh biscuits, beet/orange bliss smoothie, and cheesecake. All gluten free!
May 2014 (breakfast): fresh lemon poppy seed donuts; banana/avocado smoothie, vegetarian quiche, bread. All gluten free!
June 2014 (backyard BBQ): pasta salad, arugula and feta stuffed flank steak, and lemon pound cake with red reaspberry sauce. All gluten free!
Take the class over and over and learn new recipes and tips. Lisa Stavig was diagnosed with celiac disease before "gluten-free" was a buzzword or such products were common. The diagnosis revolutionized the way she cooks and she figured out how to transform nearly any recipe to a delicious gluten free one. She holds Master Food Preserver Status from CSU extension center and caters gluten free meals for events through her church and other organizations in her network.
Code: 6028AB Dates: April 16, 2014 Check for other dates Meets: One Wed., 6-9PM 04/16 Location: CFU LOWRY: Near 1st & Quebec Fee: $51
You could save $12.00 on this course by becoming a member of CFU Membership Notes:
$12 materials fee payable in class. Bring a knife & cutting board, apron, and container for leftovers IF there are any.
Go to https://www.freeuregistration.com/CourseStatus.awp?&course=6028AB to register for this event. Pre-registration is required.