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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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Seeing as it was Cinco De Mayo this week, I went to make my first margarita since being diagnosed with Celiac, and realized I had no idea what is in triple sec??? Is it gluten free? What about grand mernier (sp?)?

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Both should be gluten free as they are distilled (hard) alcohols.

Here is a fantastic recipe for a triple sec spiked raspberry sorbet, for those of you with ice cream makers, there is also directions to make the same mixture into a sauce:

ingredients:

1 C sugar

8 oz water

1 # PLUS 2 oz raspberry puree (strained to remove seeds)

lemon juice, optional

1/2 C Triple Sec, optional

zest of 1 orange, optional

preparation:

heat the water and sugar until the sugar is completely dissolved. Add liqueur while mixture is hot to evaporate alcohol. Add remaining ingredients and cool over an ice bath. Once chilled, put into an ice cream machine and churn until mixture sets. Scrape into another chilled container and freeze.

For a sauce:

Simmer the mixture and reduce until desired consistency is reached. Cool to room temperature. Serve over vanilla ice cream, flourless chocolate cake or creme brulee.

If you can't find raspberry puree, just buy frozen raspberries, and simmer with 1/4 cup water until thawed and soft. Puree in a food processor and press through a strainer to remove seeds. If you don't mind the seeds, skip the straining part.

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Guest Sibewill

I see that celiac . com itself, and seemingly a majority of participants feel that distilled alcohol is safe. Does this apply to distilled alcohol of any origin? Like, say, Johnny Walker Blue or Green, or a safe gin? I just find it hard to sort through so much conflicting information, I read on some site a post from an individual who worked for Kelloggs who said something to the effect of: distilling would remove evidence of gluten but the problem causing protein-thing would remain. I guess the only people to really believe are other celiacs who would suffer the actual consequences. So any experiences with really good Scotch or any kind of gin? I sure don't miss beer any longer so I guess I can eventually get over this too if need be.

thanks,

Bill

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