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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 FaithMcCloud

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  1. To get a good flour you would have to mix different flours together like rice, tapioca, etc. Or just go online to MrRitz.com and order his blend, it's the best. He has a gluten-free bakery in Philadelphia, PA. You can use his flour mixture to substitute any of your regular recipes!


  2. I am new to all this, although I am learning quickly. I am wondering though, can I take all my old cookie/dessert recipes and when it calls for wheat flour just substitute for another flour? Or is it better to just find new recipes online?
  3. I am a newbie to all this. Husband and son were both diagnosed recently. I love to bake and I know how to make my own noodles. Basically, I am having a hard time with how bitter these other flours are and someone mentioned that Sorghum Flour is sweet. Is this true? Can it be used like Wheat flour? Does anyone have any recipes using it? Thanx, Faith.