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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 klm

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  1. Taco Time

    We have that chain and I've not found any info so did a trial and error. I don't get horribly sick after eating the chips and cheese but I still get mild stomach stuff later. If it's a matter of not eating at all or eating there, that's what I choose off their menu. If you have a Baja Fresh, I've eaten there and not gotten sick. Sorry I couldn't offer more help.
  2. Discouraged

    Watch what kind of rice you eat because some of it is "enriched" and not gluten-free. Basmatti rice is a nice change cause it smells like popcorn kind of. Tinkyada pastas (they have macaroni, pasta, etc...) are so far the best pastas I've found and no matter how long I boil them - have yet to find them gummy or mushy. And don't give up because after you start feeling better you'll get more energy back and it won't seem so exhausting to check out new labels and recipes. It does take a while of trying the gluten-free products before finding the good ones. And then I use them as a treat for staying on track. Most of the meals we eat I make and my whole family eats them ( I do keep real bread for them though). And after I learned which brands to buy I don't think anything but my "treats" are very expensive ( the gluten free pantry chocolate truffle brownie and angel food cake are very good ). Also - try the bob's red mill garbonzo bean flour recipe for pizza crust. Adds a different flavor than rice.
  3. Discouraged

    That recipe book mentioned is good. I think this one has the chicken simmered in orange juice that is really good. My mom lives in Wisconsin and even her small town grocery carries white rice flour and the other necessary flours to make me different desserts and dishes I can eat when I visit. I do either the envirokids cereal (I like gorilla munch best) for breakfast, one of the gluten free frozen waffles, or I make a batch of banana nut muffins ( all you need is white rice flour for this one). For my lunches I try to make extra meat during our dinners so I can have that the next day. If you are not a vegetarian, there are some ham "breakfast" steaks in small portions in the meat area of the grocery store that are good cold or hot. Blue Diamond (they sell almonds, cashews etc. that are gluten free) also makes a "Nuthin" almond, pecan and another nut cracker that are good with tuna salad instead of bread. You could also take tacos/nachos or taco salad as there are a lot of corn chips that are gluten free as well as corn tortillas ( you just have to read the labels). At first it seems overwhelming, but when you get the hang of it you find you are only missing out on a few favorite things. Also try joing a group like CSA that have product guides to help you out at first. Good luck.
  4. I used to eat the blue chips from them and they were good, but the last two bags I bought I got sick from them so I haven't eaten them in probably 2 years. I tend to go with a brand until I get sick then I figure they must not be cleaning their lines well enough between gluten and gluten free products or they changed their recipe. The Denver chapter of Celiac Sprue Association produces a product book that the lady (I used to live there) kept up really well. If you join their chapter they will mail you newsletter regularly that tell of changes people have found. That chapter of CSA is very active and informative (their meetings were great to go to). Hope this helps some.
  5. Ok, I'm not sure if no one has responded because they don't have a recipe or because they aren't sure what lefse is. If the latter is the issue, it's a norwegian food that is essentially a tortilla rolled very thin but made from potatoes not corn. I've emailed several companies on the west coast who make it and one company from Norway but none had any insight to offer. I've also tried making the one from the Celiac Sprue website and it did not turn out well. Again, any ideas would be good. The problem is that I cannot get the "dough" to stick together when rolled that thin (it is fried on a griddle). Thanks again.
  6. The Bob's Red Mill garbonzo/fava bean flour pizza crust turns out like a thin crust pizza on a pizza stone. It's very good and definitely has the chick pea taste before baking but has a really good taste after baking (not so chick pea). Once you get used to making it, it goes fast to make the crust. My mom found that using Olive oil on your hands to pat the dough smooth works better than more flour as the dough is sticky. However this tends to make the crust appear more brown. My son likes helping mix the ingredients as well - he's learning great math this way! I'll have to try Amy's too if I can find it but the above crust is a nice change from rice and corn.
  7. I've tried the rice crust and agree that it wasn't what I was expecting. We use the recipe from the back of one of Bob's red mill flour mixes (I think it is the garbonzo/flour one) and bake it on a pizza stone and it comes out like a new york style crust. I just tend to add a bit too much sauce sometimes It usually only takes 5 min. to mix it all up 10 min to bake the crust and 10 min to bake the toppings on it. So it's not as fast as some - but even my 7 year old likes it. Fresh pineapple on it was also a hit.
  8. Bob's Red mill makes a Garbonzo/Fava Bean flour mix that is gluten free and on the back of it is a recipe similar to the one posted for pizza crust. That recipe is also good. I think you can order it online but my mom has been able to find it even in her little hometown grocery store.
  9. Does anyone have a tested Lefse recipe that actually tastes good and isn't too frustrating to make? Thanks!