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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 MicheleInAS

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  • Interests
    quilting; reading; baking; rubber stamping
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    American Samoa
  1. Caramel Color?

    I, too, am glad to hear that caramel color made in the US is gluten-free, as the only book I have said it was forbidden! I was just in a panic today over the caramel color in diet Coke, as I drank one yesterday without thinking. I hope the "natural flavoring" listed on the label is also gluten-free. Guess I better find out. sigh. I was only diagnosed celiac a week ago, and this is all so new to me. Thanks a bunch.
  2. Make Your Own Pasta?

    I am a real newbie to celiac disease (diagnosed one week ago) but I was diagnosed in New Zealand, where the product selection is definitely different than in the U.S. One of the few gluten-free products I have tried is a rice/quinoa spaghetti made by Corelli, in Bolivia. I couldn't tell this pasta from regular, not in taste nor texture nor how it cooked, how it was after sitting out, refrigerated as leftovers, nothing. I wonder if any of the US stores offers this brand? I am a baker (using wheat in my previous life ) and know that making your own pasta is a drag even with wheat. Never tried it without, sorry.
  3. I am newly diagnosed with celiac disease, and live in American Samoa. I just visited my local grocery store with an eye for gluten-free items for the first time. They had three gluten-free flours available: sweet rice (white), acorn, and mung bean. I can't find acorn or mung bean flours in any recipe or posting anywhere. Has anyone else ever come across these flours? What can I do with them? Thanks in advance for the advice.