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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

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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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