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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

Gluten Free No Bake Cookies

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Has anyone tried to make No Bake Cookies with gluten free oats? I was wondering if they turn out the same?

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I have made No bake cookies with both gluten-free oats and Quinoa flakes. Both versions worked very well. Here is the recipe I used. I also tried to make them with Poha, and that version did not work at all. The poha stayed way too crunchy.

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I love love love no bake cookies. They taste the same I think, with the gluten free oats. My recipe is a little different then the one above so I thought I would add mine to the pot since I love it so much.

Chocolate p.b oatmeal no bake cookies

2 cups white sugar

1/2 cup powdered baking cocoa (I prefer Hersheys)

1/2 cup milk (or soy)

1/2 cup butter or alternative

1 teaspoon vanilla

1/2 cup natural peanut butter

3 cups gluten free oats

add the sugar, cocoa, milk, and butter in saucepan. Stir regularly bring to a low boil, be careful not to burn mixture. Turn heat off, add vanilla, then p.b. When peanut butter is completley melted into mixture, add oats. Set globs onto wax paper, put in fridge to chill. Use fingers to lick saucepan clean.. (optional).

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I just made a great "cookie" ... more like a donut hole really.

in the food processor:

1/2 cup pecans

1/2 cup coconut

3/4/5 dates (depends on how sweet you want it)

handful of cocoa nibs (optional - these are raw chocolate - have good stuff for you in there)

handful of dried cranberries

dash of cayenne

dash of salt (this is if your pecans were raw and unsalted, which they should be)

2 tbs maybe of nut butter (walnut is what I used, pecan would work, cashew would work)

mix until sticking together, but not like nut butter - still has form, but sticking together a bit.

now I added some agave syrup to make it stickier. the goal is to make it sticky-ish, so you can roll them up in balls and then roll them in coconut. Maybe a little water. Also, if you keep your hands wet, they'll roll up better.

they taste GREAT and they are good for you. no refined sugar at all, lots of fiber, lots of good fats. Yum. And all raw.

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In recipes that require butter or milk is there a sub that can be used. I try to keep lactose to a minium and I'm allergic to corn and soy. I also react to eggs as well.

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In recipes that require butter or milk is there a sub that can be used. I try to keep lactose to a minium and I'm allergic to corn and soy. I also react to eggs as well.

Hi Crystal,

Maybe some hemp milk or coconut milk would work.

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