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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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About VolleyGirlSC

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  1. Sorry if this is a duplicate post, but I read and searched as much as I could and didn't see anything... I have food sensitivies to almost everything as well as gluten, and I was hoping that someone out there would have a recipe or an allergy cookbook that would provide a recipe for vinegar-free ketchup. Any help would be appreciated... Also, here is my fav vinegar-free mayo from doreen T at the Adkins Candida site boards- http://forum.lowcarber.org/archive/index.php/t-106836.html Vinegar-Free Mayonnaise makes 20 Tbsp 1 organic egg 2 Tbsp fresh lemon juice ½ tsp dry mustard ¼ teaspoon seasoned salt 1 cup olive oil Blend first 4 ingredients. With blender running constantly, slowly dribble in the oil, a little at a time, until it's thick and creamy. It will become slightly thicker when refrigerated. (*note - I add a dash of onion powder too) Thanks!