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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

haans42

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About haans42

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    Hi, Prussian, (Eastern Germany before Poland was created after WWI) Austrian, and Azerbijani. As I understand it celiac is more common among people from central Europe. Haans
  2. Hi, Wow, I think it takes years to get this completely figured out. There is gluten in lots of foods you would not expect. Some medicines and vitamins use starch as a binder, this starch may or may not be gluten-free. Carmel color may be made from wheat, the list goes on and on. Cereal with malt flavoring is not gluten-free. Many soy sauces are made with wheat. Basically if it is a processed food and is not labeled as gluten-free read the ingredients very very carefully. Haans
  3. Hi, I have not been happy with gluten-free yeast breads and pizza doughs. I recently came up with a different approach to pizza crust and am quite satisfied with the result: This is similar to some other recipies but in its' own way unique. Yield- about 1,14 inch crust or 2, 9 inch crusts 1/2 cup fava or garbanzo bean flour 1/2 cup rice flour 1 tsp baking powder 1/2 tsp salt 1 tsp dry oregano leaf (optional) 1 egg 1/4 cup olive oil water Combine dry ingredients in a large miging bowl. Beat egg lightly add oil and mix. Add the egg oil to dry ingredients and mix. Add enough water to form a batter. The thicker the batter the thicker the pizza crust will be. I have found a batter just thin enough to flow to the edges of the pan works best. Pre heat a large non stick skillet over medium heat. Add olive oil to the hot pan to completely coat the bottom with a thin layer of oil. Add the batter to make a large pancake or completly cover the bottom of the skillet. Cook as you would a pancake, flipping the crust when the top is bubbly. By using medium heat the bean flour does not darken and yields a light colored crust. The crust can then be topped and baked at 350 deg on a pizza stone or pan. The edges brown nicely and the bottom crisps up as well. I find a thin crust (about 1/4 to 3/8 inch thick) has a satisfying texture and is sturdy enough to allow picking up a slice of the pie. The different approach here is to make the crust from a batter and frying rather than a dough and baking. It works well. If the batter is thin enough to flow and cover the entire pan you get a nice round crust. If you don't want a flavored crust omit the oregano, or substitute other flavorings like garlic or basil. Haans