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 FREE Celiac.com email alerts
What are the major symptoms of celiac disease?
Celiac Disease Symptoms
What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic)
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
Where can I buy gluten-free stuff?
Support this site by shopping at The Celiac.com Store.
That's good to know. I'll try those products first. I'll ask them about it. I guess if you stocked up, then it was worth it to pay for that shipping. I guess it must have been like a styrofoam cooler or something with dried ice, right? We'll figure out a way to keep you stocked!!
Julie, please let us know if the rice milk powder is good. I agree with you. The DariFree is good for baking and hiding in smoothies, but I usually thicken chicken stock or beef stock for the savory dishes.
I'm really glad to see this thread. My daughter is the gluten-free one here. She used to really like Carol Fenster's recipe but has recently said she wasn't liking it anymore. I bought Ian's crust a few times. She liked it at first, but has changed her mind again. I'm going to try some of these recipes here.
As a side note about Grandma Ferndons; I haven't tried it yet, but we just recently got a place that is selling their stuff. I live in Minnesota. If anyone would like me to, I could ask this place if they would ship to you or I could ship to you if we could figure out the packaging.
I was excited to see that too. My hubby looked it up on the site, but it's out for us with the other allergies. He read me the ingredients before the show was over. I was also impressed to see that the price was the same as the other team's dish.
Here's yet another method, lol.
I beat my bread on high for 3 1/2 minutes (I got that from Bette Hagman). I also preheat the oven to 200 degrees while I'm making the bread. I put the pan in the oven and turn the oven off. It takes 15-20 minutes for the bread to get almost to the top of the pan. Then I turn the oven to 400 degrees and bake for another 20 minutes.
I was recently having some trouble with sinking bread. I had tried to get the bottle of yeast and was keeping it in the refrigerator, as directed. I switched back to the packets and was good to go again. I've also had it fall when it rose to much in the oven.
Hey, everyone. It's nice to see some posts here again.
We just got back from a great trip to Florida for the kids' break. We visited Orlando and went to SeaWorld parks. I mostly packed snacks for us, but we were able to get a couple of great meals there that were safe. At Aquatica, there was not really anything good, but we did find some packaged brownies from a company here that I had never heard of before. She loved them. The company is called French Meadow Bakery and when we came back, I saw that they are even at the airport. I checked out their site and am going to try a few other things. Their brownies tasted just like the ones I make for her. Has anyone else tried their stuff?
My favorite egg subsitute is 1 1/2 T water, 1 1/2T oil, 1 tsp. baking powder mixed = 1 egg. It can be doubled, but doesn't work after that. I usually avoid recipes that call for more than 2 eggs.
I've also used 1/4 cup applesauce = 1 egg or 1/2 cup = 2 eggs in quick breads or muffins.
I've never tried the flax.
I have a box of Ener-G that I bought awhile ago. I used it for some cookies that were getting too much rise with the oil/water/baking powder combo.