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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? - 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Instant "mayonnaise Spread" From Avocado
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Wanting a "mayonnaise" type sandwich spread, but just can't find one without all the ingredients you're having to avoid ?  This is so easy, I wish I had thought of it, but you have to give credit to my spouse, who's been putting it on my homemade sandwich rolls when he makes lunch.  I finally thought to ask him to show me his secret.  ;)

 

How to Make Easy, Instant, Gluten Free "Mayonnaise" Spread from Avocado

 

Ingredients:

avocado, very ripe, whole-  Don't Peel !

olive oil, gluten free, choice

vinegar, gluten free  (may sub lemon or lime juice)

salt, sea,  (iodine free option) 

spice of choice, optional, such as paprika

 

Take a ripe avocado.  Slice it in half, top to bottom, around the pit, and pry out the seed.  You now have 2 pieces of half avocado, sitting there in its own little mixing bowl.  Take a little bit of oil of your choice, such as high quality extra virgin olive oil,  and put a half teaspoon or so in the little cavity where the avocado pit was.  Next, put in a sprinkle of pure, gluten free apple cider vinegar or lemon juice.  Sprinkle with the salt product of your choice.  Add a sprinkle of smoked paprika spice or other spice ingredient, if you feel like it.

 

Now, take a fork, and cradling the half avocado bowl in your hand, mash that sucker up inside the avocado skin, until it is well blended. 

 

You now have a very tasty green "mayonnaise spread" that is just the right amount for a sandwich, and it has no egg, no soy, no iodine, and no food processor to clean up afterwards.  This makes enough for 2 sandwiches if you use up both avocado halves, and don't save the one for tomorrow. :)  

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Being an avo grower, ive been using them to replace  oil and mayo for years.

 

just put some in a food processor with spices and a little almond or soy milk, or water or vinegar and make mayo or salad dressing or dips with a littel salsa added. so much you can do with it

 

Wanting a "mayonnaise" type sandwich spread, but just can't find one without all the ingredients you're having to avoid ?  This is so easy, I wish I had thought of it, but you have to give credit to my spouse, who's been putting it on my homemade sandwich rolls when he makes lunch.  I finally thought to ask him to show me his secret.  ;)

 

How to Make Easy, Instant, Gluten Free "Mayonnaise" Spread from Avocado

 

Ingredients:

avocado, very ripe, whole-  Don't Peel !

olive oil, gluten free, choice

vinegar, gluten free  (may sub lemon or lime juice)

salt, sea,  (iodine free option) 

spice of choice, optional, such as paprika

 

Take a ripe avocado.  Slice it in half, top to bottom, around the pit, and pry out the seed.  You now have 2 pieces of half avocado, sitting there in its own little mixing bowl.  Take a little bit of oil of your choice, such as high quality extra virgin olive oil,  and put a half teaspoon or so in the little cavity where the avocado pit was.  Next, put in a sprinkle of pure, gluten free apple cider vinegar or lemon juice.  Sprinkle with the salt product of your choice.  Add a sprinkle of smoked paprika spice or other spice ingredient, if you feel like it.

 

Now, take a fork, and cradling the half avocado bowl in your hand, mash that sucker up inside the avocado skin, until it is well blended. 

 

You now have a very tasty green "mayonnaise spread" that is just the right amount for a sandwich, and it has no egg, no soy, no iodine, and no food processor to clean up afterwards.  This makes enough for 2 sandwiches if you use up both avocado halves, and don't save the one for tomorrow. :)  

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Thanks Takala for the recipe as I am interested in trying it. I have never had an avocado but since I now have food restrictions of wheat corn soy, and have severe lactose intolerance I have become adventurous in trying new things.

I had to call my daughter who lives cross country to ask her how to even tell when a avocado is ripe as I have heard her mentioning liking them. She told me they are green when you buy them and you let them ripen up at home until they are soft and brown but not too brown or too soft. I told her the recipe and she suggested I try it on a turkey sandwich. Is she correct in what she told me? Any comments appreciated.

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Yes, the avocado will be green and firm in the stores outside of avocado growing areas.  You have to let the thing ripen on the counter. Do not put them in the refrigerator, because then nothing will happen.  The skin will go from dark green to a darker shade of sort of green-mud-brown color and the avocado will then become softer to the touch when you squeeze it gently.   When you cut it open, it should still be bright green inside.  Frequently immature avocados, off the peak season, shipped a long way get sort of stubborn about wanting to be ripened, and quickly go from "not ripe" to having a lot of bad spots in them when you cut them open- you can cut them out and trim around them.  We are lucky here that this is an avocado growing state, and that the stores usually have avocados in the same pile in the bin that range from "no way, not yet" to "eat the same day you buy it" so you can pick up several to last the week. 

 

Turkey, swiss cheese, and avocado is the classic sandwich combination. :)

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