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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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lauradawn

Soy Flour Is Ok Right?

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Just wanted to make sure that soy flour is ok to use for cooking. You read so much about rice flour and bean flour, and potato, I just wanted to check and see.

Please help ....I wanted to bake with it....but I don't know.

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Guest jhmom

Yes some of my recipes call for soy flour, it is safe not unless you have an intolerence to it.

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Guest jhmom

Yes some of my recipes call for soy flour, it is safe not unless you have an intolerence to it.

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yep, it's fine unless you're allergic to soy. there are so many non-gluten flours I never heard of before! soy flour, tapioca flour, fava bean flour! and combining them tends to help the recipes really taste good, or more "normal"! get yourself some good cookbooks and bake away!

a thing to note is that a lot of gluten-free flours need to be refrigerated. the packages typically tell you, or you can search online for tons and tons of really helpful information! I'm so thankful that I live in this information-saturated age, because how would I cope as a celiac pre-internet?

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