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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 FREE Celiac.com email alerts 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.


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mbrookes last won the day on August 18 2016

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About mbrookes

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  1. Thanks for the tomato paste idea. Pacific does have a gluten-free tomato soup, but it is not condensed, so same problem with texture. I am still in mourning for the Pacific cream of celery soup. Thank goodness for their cream of mushroom and chicken.
  2. Is there such a thing as a gluten free substitute for Campbell's condensed tomato soup? I have a couple of really good recipes that call for this. The closest I can find is Heinz that is imported from England. I tastes right, but is not condensed, so the thickness is not right.
  3. My Kroger, in their infinite wisdom, has stopped carrying Cup-4-Cup flour, with which I have had great success. They now have something called "Krustease". Is this any good? They also have one made (I think) by Pillsbury. How is it? What other should I look for? Unfortunately, Kroger is the only super market within reasonable driving distance, so I'm pretty much at their mercy.
  4. I use Udi's Classic hamburger buns. If I'm at home I butter and cook them on a griddle of flat skillet. Out, I just eat them as is, but I do smash them down so they are not so thick. When traveling I carry them so we can stop at barbeque joints. Have never had a problem. I do check to see that the barbeque sauce is safe.
  5. At my local Five Guys, I told the counter guy that I had to avoid gluten for medical reasons. I was ordering a burger with no bun and some fries. He yelled back "Allergy Alert!" and every line cook immediately changed gloves and cleaned their work space. Will I go back? You bet I will!
  6. I buy Udi's at Jason's Deli and it is larger than regular bread. I think that size is only sold to commercial places, but they will sell it to me. about $11 for a loaf similar in size to wonder bread.
  7. I cannot recommend this place highly enough. The owner is gluten free, so all of the food there is safe. They do serve glutenny bread, but he is working on getting a supplier of Gluten free. I ate grilled fish that was as good as any I have ever eaten, before or after diagnosis. If you are going tobe in Jackson, look for Eslava's on Lakeland just past Treetops Blvd. Actually, it is worth a special trip.
  8. I use Daily Chef, the house brand at Sam's Club. The only ingredients are "chicken breast meat, water and salt". Can't get much simpler than that! It is also 98% fat free.
  9. I use the Betty Crocker mixes all the time with no problems. I make lots of stuff using the recipes in The Cake Mix Doctor Bakes Gluten Free by Anne Byrne. Everything I have tried from that book has been really good. She also gives info on making the recipes dairy free.
  10. I use the Goya ham seasoning all the time and have never had a problem with it. That is the only Goya product I use, so I don't know about the others.
  11. I am totally distressed by the disappearance of Pillsbury's gluten free pie crust that came in a tub. It was really good. The company says they still make it, but the "product finder" says no store within 100 miles of me carries it. Can any of y'all still find it?
  12. The Glutino crackers that look like Ritz can be improved by lightly brushing them with butter, sprinkling with a little salt and running in the oven for a few minutes. By the way, why don't gluten free crackers have salt? Most don't and are greatly improved by adding it.
  13. The thing about gluten and Celiac is that you have to swallow the gluten for it to affect you. The molecule is too large to pass through your skin. Don't lick anything in your sewing room. (Sorry.Joke) As someone said earlier, it can take several days for a gluten reaction to occur. Perhaps you ate something the day before going into your sewing room. Sounds to me like you need to start looking for a new problem. Perhaps an allergy? Engage your medical provider and insist that he/she pay attention to your problem and help solve it.
  14. If you are just starting out, it can seem overwhelming. Let me help a bit: Bad news: You have an incurable disease. Good news: Your disease requires no surgery or meds. All you have to do is be very careful with your food. You are starting off at a wonderful time. Because of all the fad dieters who have gone gluten free, there is a wealth of prepared food available and competition among producers to make it better and better is keen. More food service workers know what gluten is and how to avoid it. Many of the very best (and best for you) foods are naturally gluten free. Shop the perimeter of the grocery store. Fresh fruits and vegetables, dairy products and meat are all gluten free. Now look how much longer the good news is than the bad. And there is lots more good news. Read these forums to learn new recipes, safe prepared foods and a wealth of other useful information. Don't let the exaggerators scare you. Be sure the information you rely on is up-to-date. Times have changed, generally for the better. if you have questions, this is a good place to get reliable information. Good luck and good health to you.
  15. By law, the food cannot be labeled "gluten free" unless it has been tested to below 20ppm. That doesn't mean anything not so labeled is unsafe; it just means it has not been tested. Apples are not labeled gluten-free, but they are. See?