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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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BRob66

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can i react to baking ingredients like flour and such if i am baking for my kids????

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Short answer: Yes

Long answer: Yes

That said, if you have a good recipe, there's almost no difference in taste/texture of gluten-free items from the gluten-containing counterparts.

I would never use gluteny flour in my house because it goes everywhere and is impossible to get it completely out of a kitchen without a thorough scrub down.

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can i react to baking ingredients like flour and such if i am baking for my kids????

Only if you ingest gluten. It is easy to contaminate your kitchen with gluten. If you are using flour and it gets in the air and settles on kitchen surfaces it is likely that you will contaminate your food with it. Contamination is on a microscopic level. Other's here are successful at having a kitchen that is not gluten free and I'm sure they will have some goog tips. Personally, in my house we are all gluten sensitive so I just don't allow it in the house.

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I do sometimes make a gluten dessert for my husbands work. Not because it tastes any different but this stuff is pricey & I don't want to waste it on employees who don't need it. Call me L'cheapo I guess. I would say it depends how sensitive you are to gluten,for some a crumb puts them down for days & others don't react at all. I only do this maybe three times a year... I do work only in one small space , cover everything I can up with paper & do not use my special gluten-free pans.... When I'm done I scrub like I going to do major surgery & the I clorox everything in the room.

We are mostly all gluten-free except for these few occassions. Everyone in our house eats gluten-free when we are at home. Not all have to but they do & see no difference.......plus I'm the cook so they eat what I serve.....

mamaw

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