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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 FatBear

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  1. Pizza Dough

    Oh, I see. Thank you. I'm an old guy, so I guess I'm not in such a hurry. The term "pop" is not part of my regular working vocabulary. I mix enough for two pizzas and just save half in the fridge for the next day or two.
  2. Pizza Dough

    What does it mean to "par cook" it?
  3. Pizza Dough

    Sorry I'm late to answer. Didn't have my notifications set. Yes, I just keep it in a ball and refrigerate it. It needs to come to room temperature before you use it. That's not such a big deal unless you are in a hurry: just flatten it partly and then let it warm before really forming it. Also, did I say "double batch"?! I meant that I make a half batch and then save half of that. My wife and I cannot eat huge quantities of pizza, even if it is gluten free. Here's how I make the pizza: I bought an 11" square cast iron griddle without a handle that just fits into my toaster oven. I get it warming up at 425 and then make the pizza. I mash the dough out on a floured (yes gluten-free flour) board, drizzle on some olive oil to give it that nice Italian flavor, then put some sliced onions, tomatoes and tasty cheese (not mozzarella) on it. Some cooked bacon or other smoked meat gives it a wood-fired flavor. Then I grease the griddle with some coconut oil (best vegetable oil to use on cast iron that I have found) and slide the pizza onto it. It cooks hot and fast and tastes great. Top with some fresh basil and grated parmesan if you have it.
  4. We raised pigs (for our own consumption only!) when I was a kid. Man, I am glad I don't do that anymore! But if you live in or near the country there are probably butchers around who will butcher a hog and take a percentage of it instead of money - then they sell the meat. It's one way to get unprocessed pork (beef, too) and at a good price if you buy a lot at once and freeze it. I think many of the smaller outfits can even give you "provenance" on your meat - who grew it and if it is "organic", grass fed, etc.
  5. Yes! And if you oil it properly it is one of the healthiest snacks you can eat, gluten free or otherwise. I like to use a good quality olive oil. Be careful because the warm popcorn brings up and enhances the flavor of the oil: good oil tastes delicious and bad oil tastes awful. So if you try it and it tastes icky, get a better oil. (Hint: if it is out on the store's shelves, it is rancid. Light degrades olive oil rapidly.) Odd as it may sound, the Costco extra virgin olive oil in the square glass bottles - if pulled from the center of the case - is very good oil, if maybe a little bland for Italian tastes. They seem to pick good quality oil and they go through it so fast that it doesn't have time to oxidize (go rancid). Another good source of awesome American grown olive oil is Olivehut.com. Hopefully they are still in business. They can ship you a gallon jug of really good olive oil and if you call you can make sure it is this year's harvest - really fresh. Don't worry about the jug - they pump it from a dark barrel just before shipping it. (I've watched them do it.) You can also flavor the popcorn with spices which do not add fat or calories. One really good enhancement is epazote. Those of us with Celiac often damaged our intestines before we were diagnosed and the collateral damage can often take the form of IBS or CIBO. Epazote is an herb which helps to reduce the gas that can cause us so much pain.
  6. Most store bought cookies are pretty crumbly/cakey. If I want cake I can buy or make it. Mi-Del makes some good gluten free Ginger Snaps and Cinnamon Snaps that are almost indistinguishable from the gluteniszed ones. Their Arrowroot cookies are very tasty, if a bit mellow. Their chocolate chip cookies are pretty boring, but then you don't like chocolate. (I would otherwise have suggested making Nestles Toll House cookies with Bob's Red Mill GP gluten free mix - very good and crispier than most gluteny ones.) I have tried a bunch of gluten-free sandwich cookies and universally hate them. They are always absolutely sickly sweet. Sweeter than pure sugar. I don't know how they do that, but I don't want to, either. As a former Oreo addict I would sure like to learn about something as good. Oreos are sweet, but balanced. There's no reason someone could not make a gluten-free cookie which would be indistinguishable from a real Oreo. And be careful about Newman's. I bought a package of Paul Newman's (or is it Newman's Own? I can't remember) "Wheat Free" "Dairy Free" sandwich cookies without reading the ingredients and it set me on the path to severe intestinal inflammation and very serious SIBO. Turns out they are made with barley flour - very definitely NOT gluten free. I chastised them for misleading labeling - after all, the only people who really care if something is wheat free are Celiacs or gluten intolerant people, right? They just quoted some lawyer words at me and implied that I should go away. And here I thought they were so responsible. I no longer eat any Paul Newman's products.
  7. It's the fat that goes rancid. Nature has created the most incredible packaging for seeds and nuts. As long as they are whole, they will last all winter on the ground, in the mud, etc, and still be fresh and ready to germinate in the spring. As soon as you crack them open, the natural packaging is ruined and the contents are going to start to degrade. The fats oxidize which is how they go rancid. But some fats are much more stable than others. I think white flours have the kernel removed and most of the oil with it. Whole grain flours have the natural fat in them. Non-grain flours ... who knows? I imagine the bean flours probably do have all the fat in them. Amaranth and quinoa are whole-seed (not grain) flours, so any fat that might be in those tiny little seeds is in the flour. Etc. Maybe the fats in the seeds that we use in place of flour are less stable. If so the flour, not the finished product, would have to be very fresh or that rancid taste will be in the freshest baked bread. One thing I have become painfully aware of since learning of my celiac and the SIBO that has apparently occurred because of the gluten-damaged intestines, is that it is best if I make it myself and use the freshest and highest quality ingredients possible. I am not retired, but have a flexible schedule. I imagine that this would be very hard for someone with a 9-5 job. Also, I am fortunate to love celery and peanut butter. :-)
  8. Fish is very good for you and you are smart to try and eat it as much as you can. The nice thing about frozen fish is that it keeps well because it is ... frozen. So maybe the thing to do is to take your cooler and make an excursion to a better grocery store and see if you can find some good frozen, non-breaded fish. Then buy a bunch of it. Costco, as mentioned previously, has very good fish for good prices. Trader Joes, often has both good and inexpensive fish. (Sometimes even in the same package!) You probably don't have a Major Market in your area, but they have good frozen fish even though it is more expensive. The real point is that there are a lot of sources of good frozen fish if you are prepared to look around and maybe drive a ways to get it.
  9. I think gluten is the original glue, though we call it "paste" in kindergarten nowadays. :-) If the 7-11 cups are gluted with glue, that would explain why they keep separating. But now I read that Decaf coffee has gluten in it? That's a bummer because I've been cutting my afternoon cup 50/50 regular and decaf so I can sleep at night.
  10. Pizza Dough

    I use Astoria Mills pizza dough mix. I routinely make a double batch and keep half in the fridge for a day or two. It is at least as good if not better on the second day. I think they even claim that it can be frozen, though I have never tried it.
  11. I think a lot of people buy huge turkeys because the price per pound is lower. But if you throw away half of the meat and all of the bones you are really paying much more than double what you thought you paid. I think it's better to buy a bird of the size you can/will eat. As for what to do with it, you can always chop it up and mix it with chopped onions (50/50 turkey to onions) and mayonnaise and season it as you like. For example, you can put in some Thai chili, garlic, ginger, peanut butter and lime to give it a Thai-ish flavor. Or you can just use Tarragon if you like milder flavors. Put a big plop of it in the middle of a big salad, use olive oil instead of packaged salad dressings, and you will have a tasty and relatively healthy meal.
  12. Is that because there is gluten in ham or for other health reasons?