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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.

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5 posts in this topic

I can no longer bake with my usual safflower, canola, or sunflower oils. What I can use is corn oil, coconut oil, peanut oil, walnut oil, olive oil, and butter.

For cakes, what would be the best oil to use? Is pure corn oil too strong tasting to use in baking?

I wonder about the coconut oil too, how to convert a recipe that uses oil, is it one to one? And is it too strong tasting?

Any suggestions are appreciated :)

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Light olive oil works well. It is ultra refined and does not have the strong taste of regular olive oil.

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I was going to suggest light olive oil, too. I've used in baking and it works beautifully. :)

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in baking, personally, I like butter. In cooking I would say peanut oil with cast iron is a fantastic route for things like meats and veggies. For pasta type stuffs I like the light olive oil since it adds a little nutty flavor to the pasta.

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Thanks Shay, Patti, and Lockheed for your suggestions :)

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