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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

B G Free

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About B G Free

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  1. I was diagnosed last December with Celiac Disease and have been 98% Gluten Free since then. I lived in China for about 4 months and love legitimate Chinese Food, (read: not general tsao's and other Americanized Chinese food). Tonight I went to Chinatown in Boston to get veggies for a stir fry and suckered for a Sesame Ball (round ball w/ sesame seeds on it... supposedly made with glutinous rice flour and stuffed with sweentened red bean). They are delicious, but I still haven't figured out if my stomach hates them/ if they have gluten in them. All the recipes I've seen call for brown candy (aka sugar and water), red bean (sugar, water and mashed up red bean), glutinous rice flour (this is gluten free - it's just a starchy rice), sesame seeds and oil for frying. Does anyone have experience with this? Especially in Boston? Also, I've been using Tamari (wheat free soy sauce), rice wine vinegar in a lot of my stir frys. Are there other chinese sauces we can use? I have some fish sauce that has no gluten ingrediants in it and I was wondering about oyster sauce too. Apparently there is a brand called "wok Mei" that is gltuen free. Has anyone tried it? Last, while at the Chinese grocery store I noticed Potato Starch, Tapioca Starch and other gluten starches for sale for less than $1. Has anyone had experience with buying them from a chinese grocery store/ are there contamination issues. I was super tempted to buy it, but was afraid they would be contaminated in processing. Any feed back