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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 raspberryjam

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  1. I have Betty's book, and had some success with the sourdough bread, but will try the ones you suggest. My husband was diagnosed a few months ago so I'm are real newbie, too. Thanks for the suggestions. jackie
  2. Hello, everyone. This is my first time on the site, but for sure I'll be a regular visitor from now on. My husband was diagnosed about a month ago and I have tried a number of breads (home made). The best so far was the sourdough in Bette Hagman's cookbook. My problem is that all the breads I've baked seem to rise okay, but when I take them out of the oven they fall in the middle. When I slice the bread it looks like there is a big "v" in the top of the slice. I figure I'm doing something wrong in the "rising" stage, but don't know what it is. Can anyone help? Oh, and those of you who make rolls........which bread recipes are best, and do you just drop large dollops of batter on a baking sheet? I probably need a recipe specifically for rolls, is that right? Thanks a million.