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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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shadowicewolf

I Need Some Ideas...

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Before i went gluten free, for example, i loved cous cous. How would i replicate this?

 

What about beef stroganoff or something similar? I recently lost onions and butter (but i have no issues with milk or cheese). Any ideas?

 

I'll probably post back with more when i think of more.

 

 

 

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i sub brown rice for cous cous - my husband likes the 'delallo' orzo as a sub also.  hmmmm - just onions?  can you do any sort of onion?  is garlic included?  shallots?   how about just leave the onions out of stroganoff and see how it turns out>  i ususally cook mine for hours, anyway..   i use canola oil or olive oil  instead of butter to brown the meat, anyway..........

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A lot of people use quinoa instead of couscous.

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Amaranth, millet, and Quinoa  make a great substitute.  Beef stroganoff can be made with potato starch and I substitute rice instead of noodles.  Or I use rice pasta for the noodles. 

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I always loved the texture of couscous and quinoa fills that gap for me.  Cooks about the same, too.

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I've heard people use cauliflower and break it down in the food processor to make it a cous-cous texture. I've never tried it though.. I think you can google the cauliflower cous-cous and there are tons of recipes.

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I substituted hulled millet in cous-cous recipes with good success.  Same approximate size and texture.  And here's a recipe for that:

 

Sear the millet in a few T of olive oil until you get it to a number of different shades of brown, then cook it.  Let it cool and add:

 

Chopped celery

chopped scallions

shredded carrots

cashews or almonds

 

Mix and add:

1/4 c lemon juice

1/2 c olive oil

1 t cinnamon

a pinch of curry powder

1/2 t coriander

salt

pepper

garlic powder

 

Serve at room temperature.

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Losing the onions makes it hard. Can you use onion powder? That might be a possibility.

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