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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? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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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    • Haha, Ennis that's given me no excuse not to make it now!  I've been faffing around about it but now I think I must try it out! They honestly don't sound too hard to do either. The Keto Chocolate frosting I think I can make today if the avocados are ripe enough. I just got some maple sugar and maple syrup (I know I'm bad) but I'll look at the sugar free one. I know I don't feel too well if I eat pure sugar but I couldn't help it. I think I have everything else and it sounds super good. Thanks so much Ennis!!
    • LONG POST incoming I got my cheese sauce recipes compiled and going to throw in my frosting....and yes I normally eat it by the spoon, I make a sugar free version with lakanto. 4 Of my Favorite Cheese sauces
      Will list the ingredients for each one, they all use the exact same cooking method which will follow.
      Super Sticky Mozzarella
      1/2 cup of cashews soaked over night and drained
      1 cup water
      1 tbsp Nutritional Yeast
      3 tbsp Tapioca Starch
      1 tsp Apple Cider Vinegar
      1/4 tsp garlic
      1/2 salt Poor Mans Mozzarella
      3 tbsp coconut flour
      1 cup Unsweetened Plain Cashew or Almond milk (refrigerated version)
      2 1/2 tbsp Tapioca Starch
      2 tbsp Nutritional Yeast
      1 tsp Apple Cider Vinegar
      1/4 garlic powder
      1/4 salt
      1/2 tsp Psyllium husk unflavored Cheddar
      1/2 cup of cashews soaked over night and drained
      1 cup water
      1/4 cup Nutritional Yeast
      2 tbsp Tapioca Starch
      1 tbsp Apple Cider Vinegar bit more if you find the bite lacking and for a sharper one
      1/4 tsp garlic
      1/2 salt
      1 tsp Annatto
      1/2 tsp Psyllium husk unflavored 1. Blend all the ingredients for you cheese flavor very well in a blender
      2. In a sauce pan heat over medium high stirring CONSTANTLY for 5-10 mins. First it will start forming clumps then it will thicken up. Remove from heat and stir a bit longer til it cools to prevent burning. Sometimes I use Lemon Juice in them in place of the vinegar, this really depends on your preference to a more citrus blend or a more bite in your cheese. Any feed back or blends you do with them? Would love to hear about some suggestions for blends. Vegan Queso 10-12 rounds of eggplant, sliced 1/4-inch thick 1 whole egg plant
      spray oil
      1 1/2 cups unsweetened original almond milk (or milk of choice)
      4-6 Tbsp nutritional yeast
      1/2-1 tsp finely minced fresh garlic
      1 to1 1/2 tsp cumin
      1 1/2 tsp chili powder
      1/4 cup chunky medium salsa, slightly drained 1. Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes, then rinse with cool water and thoroughly pat dry between two clean towels.
      2. Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and spray both sides of the eggplant with a little more oil. Sprinkle with a very small amount of salt.
      3. Broil on high for 2-3 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam.
      4. After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be 1 cup.
      5. Place eggplant in a blender with the 1 1/2 cups almond milk, 4 Tbsp nutritional yeast, minced garlic, cumin, chili powder and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more garlic and a little more nutritional yeast. To thin, add more almond milk.
      6. Transfer to a small saucepan and warm over medium to medium heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become. (Keep Stirring)
      7. Once hot and thickened, remove from heat and stir in DRAINED salsa or Rotel. Don’t put the liquid in or it will make it runny. Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color. (If it looks like it has little clumps in it you need to blend it more) I have had success using both cashew and almond milks for this, I also found adding a tsp of flour like coconut helps with the thickening and richness.I personally like adding a bit of annatto or 2-3 pieces of sun dried tomato when blending to give it a deeper orange color. GOES GREAT with Roasted Orange or Red Bell Pepper This dish was inspired by Baba ghanoush served at a small restaurant in Dallas.


      Keto Chocolate frosting
      2 large ripe avocados
      1/2cup cocoa powder
      6-8tbsp Lakanto Sugar Free Maple
      1/4 tsp vanilla extract
      pinch of salt Thin out with a bit of almond milk if needed to desired consistency
      Blend all in a blender or a food processor until completely smooth.
       
    • I remember on here that they are OFTEN grown on something that contains gluten. I watched a video before but I can't remember the details. The thing is they are supposed to be super nutritious and also they just taste really good. They definitely were making me sick about a year ago but I didn't know about the gluten. If I go to the grocery store how can I know? Are there certain kinds that aren't grown with gluten or do I just need to contact the growers?  
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