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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

Sprouted Bread
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Has anyone ever heard of "sprouted bread?" I am checking out all of the foods that are in or cafetieria at work, and one of the workers told me his sister-in-law has celiac disease. He said she is allowed to have "sprouted bread."

I'm just wondering if anyone has ever heard of this before?

Thank you-

Cindy :)

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Ah... the sprouted bread debate. It pops up every once in a while, and at the end of the day, I don't think any of us have yet seen a sprouted grain bread that tests gluten free. _IN THEORY_, grains that have completely sprouted and are no longer relying on the seed (grain) for energy, have converted ALL of the gluten that was there into energy to grow the sprout. The problem is, this isn't a step function, it's asymptotic. That is, you approach "no gluten", but can't ever know when you're close enough. To make the matter worse, since these things are being done in large batches, seeds don't all sprout at the same rate, and it's made in a large factory, cross contamination ends up getting you gluten in those loves anyway.

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Ack, my mom just looked at the package and it had barley malt in it and it wasn't even 'sprouted'. I'm afraid I'm going to really pay for this one later! :unsure:

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Thank you so much for the info! We're just OUT of luck for bread I guess. I did try the Kinnikinnick. Its ok. I make it past the first half of a sandwich (if that) then I end up throwing the rest out. Too dry! :)

This weekend I decided to roll the sandwich meat in lettuce as someone suggested - I liked that better than dry bread!

Thanks again everyone. B)

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Cindy, try this with the Kinnikinnick bread, it comes out better this way:

Keep it frozen until you need it. Take as much as you need out of the freezer and put pieces in a single layer on a plate. Microwave for about 30 seconds or until it is soft. It stays more moist this way and doesn't taste so dry. If you just thaw a couple pieces and make a snadwich it will end up tasting dry. I like to toast the peices a little bit, but that is just me, I have eaten it a lot of different ways. Toasting it a little seems to help it stay together, untoasted it starts to fall apart, but not as bad as ofther gluten-free breads. Most are like cardboard, only they crumble when you eat them!

My favorite is the Sunflower Flax Seed bread. The White Sandwich bread is really good too.

God bless,

Mariann

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You can also roll stuff in a corn tortilla. I've given up on gluten-free bread for sandwiches.

richard

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