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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 FREE Celiac.com email alerts 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Substitute For Roux
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Hi, does anybody know what I might use to substitute for a roux? That's when you thicken a soup or a sauce by cooking equal amounts of "regular" flour and butter (or margarine) together, and then whisking in broth or milk. Would Bette Hagman flour work? Or corn meal? Or cornstarch?

It would be so great if something gluten-free would work. Before I banned gluten, I had already adapted all my recipes which called for cream of mushroom soup to using a roux instead so that I could save $ by not having to buy the stupid cans of cream of mushroom soup. There's gotta be something that would work....

Thanks!

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I have used both potato starch and corn starch and both work fine. With the potato starch, you don't need as much.

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Sweet rice flour is what i typically use to thicken in place of flour.

There are also some 'cream of' soup recipes here from stratch like Bette's version...you can make in bulk and keep on hand till needed.

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I keep a tub of Bette Hagman gluten-free flour mix around, I use it for all that sort of thing. For gravies it tastes exactly the same as wheat flour, I found I needed slightly more moisture or less flour in white sauces, or they get a little thick/gummy, but overall the flavour has been good.

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I use the Bob's Red Mill all peurpose gluten-free baking mix. I use it just I did flour. I t has worked out beautifully in everything I have used a roux for. Baschemel sauce, gravy, gumbo base.......I highly recommend using the flour mix for the consistency that you are used to. I find that the starches tend to have a more gelled consistency, which is great in puddings and custards.... I do use a litlle more liquid with the gluten-free flour, but that's not that big of a deal.

Hope this helps.

Lollie

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Like Jenvan I use sweet rice flour and I love it. It is less likely to create lumps than wheat flour. I use the brand Mochiko which is about a dollar a box in the oriental stores and they also have it in health food stores at a considerably higher price.

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I've used 1/2 Kinnikinick all purpose flour mix with 1/2 Eat Balance soy butter. Corn starch would also work.

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Thank you, everybody, for your ideas! :) Sweet rice flour--hmmmm, I wonder if baby cream of rice cereal would work? I know it would be more expensive than sweet rice flour, I 'm just thinking of it as a backup for when I can't get to the Asian store....

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I use cornstarch it is cheap and easy to find and is good.

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I keep it pretty simple-I just use one of my gluten free flour mixes as a substitute pretty much whenever I need it.

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do you use the gluten free flour or sweet rice flour the same as you would use wheat flour----2 TBS butter to 2 TBS flour in one cup of liquid? i have used corn starch for years, even before we went gluten free, but there can be a little bit of a difference in the texture (especially when reheating leftovers). plus, my kids could use the extra calories from the butter.

christine

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do you use the gluten free flour or sweet rice flour the same as you would use wheat flour----2 TBS butter to 2 TBS flour in one cup of liquid? i have used corn starch for years, even before we went gluten free, but there can be a little bit of a difference in the texture (especially when reheating leftovers). plus, my kids could use the extra calories from the butter.

christine

I did it exactly the same- but I did have to use a little bit more liquid! I agree about the cornstarch, the gluten-free flour mix stayed true to what I was used to in a roux!

Lollie

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