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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 NJDeVriese

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  1. I was diagnosed about 3 years ago and am still wondering.... why is all pre-made gluten free bread slices (Udi's, Rudi's, Schar etc...) made to a size that wouldn't even fully satisfy a 5 year old? Seriously, I'm a 30 year old guy who loves his food and am faithful to the diet but I don't want finger sandwiches. We need to have readily available full size sandwich bread!
  2. I know right?! It's crazy. I absolutely love all other schar products. Premade bread, rolls, pasta and deserts. But something is up with that recipe. It needs altered. Maybe a master chef could chime in. The problem is that with the recipe the dough is VERY thick. I use a Cuisinart convection bread maker and usually it does a great job with mixes on the gluten free setting. It always ends up with a PALE flaky white crust....
  3. Can anyone give me a basic bread recipe using domata flour in a bread machine? I can't seem to find one anywhere and I hear people praise this flour for it's texture. Even my local pizza restaurants use it for the dough. Any recipes for bread machine would be greatly appreciated!
  4. Has anyone been successful in making the Schar Classic White Bread Mix in a bread machine? If so, did you follow the directions on the box exactly or modify it because my dough always seems alittle too thick for the paddle to turn and the bread never turns out right. Thanks!