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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

Tacos
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I was making my tacos with Gluten Free Pantry Tex Mex, but I discovered they stopped making it..ugh! It was my favorite too! I loved Pasta Fagoli too, they stopped making that also :( I have only looked at one packet at the store, and it contained wheat.

I was wondering what taco seasonings are gluten free and good if any?

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Many of McCormick's taco seasoning packets are gluten free. McCormick has a clear gluten labeling policy, so if you don't see it --- its safe!

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After draining the browned ground beef I add in some McCormick Chili Powder, Tomato Sauce and some Pepper. All three things are added till the right taste is met. When I get to the taste I want I let it simmer for a minute or two so all three ingredients can warm up (the taste will disperse more) and then add more chili powder if needed. We use to buy the packs of season taco mix but this way we know what is going in and it isn't as bad for us as the mix (cutting back on sodium etc). Still really good taste. The tomato sauce depends on how much meat we are using sometimes we use the whole 8oz can and sometimes just half (If I am remembering right -- off hand I think it was half a can for 1lb and whole can for 2lb).

Good Luck

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Don't know if is this is any good, but my mom just gave me a recipe for taco mix that you can keep on hand. You could add/subtract to your liking. Haven't had a chance to try it yet, but here goes:

8 tsp dried minced onion

2 T chili powder

2 tsp cornstarch

2 tsp garlic powder

2 tsp ground cumin

1 tsp dried oregano

1/4 tsp cayenne powder

Mix it up and store in a cool dry place for up to 1 year.

Hope it's good!

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I am in Canada, and I am not sure but you may be able to get this in the US. Old el Paso taco seasoning mix seems to appear gluten free and I have been having no problems with it , I have been using it since I went gluten free a few months ago. Old el Paso lists any type of gluten in their ingredient list.

Hope this helps

Their fagita mix is really good too!

T

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I've found quite a few good ones. I usually mix or blend several kinds together.

~ Casa Fiesta Taco Salad seasoning mix.

~ Bearitos Taco seasoning.

~ Wick Fowler's Famous Taco Seasoning Mix.

~ Nueva Cocina Chipotle Taco Beef Seasoning.

~ McCormicK Taco & also Chicken Taco seasoning mix.

~ Walmarts Great Value Taco seasoning.

I don't have any at the moment, but I'm pretty sure Albertson's brand taco seasoning is gluten-free also.

best regards, lm

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I use some of McCormick taco seasoning mixed in the meat with some salsa. Very tastey with gluten-free homemade tortillas.

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I make my own taco seasoning since every packet I have ever seen has whey in it and I don't do the dairy thing.

1TB minced dried onion

2 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Cornstarch

1 tsp cumin

1/2 to 1 tsp Cayenne Pepper

I also add about 1/2 tsp salt, which the recipe didn't call for, but I thought it really needed it.

This recipe is equivalent to a package of taco seasoning.

I add about 3/4 cups of water when I use it to season meat.

I also add it to my rice cooker when I make Spanish rice along with 1 can of diced tomatoes for 2 cups of rice. (If you double it to 4 cups rice then double the seasoning and cans of diced tomatoes.)

Also, my son came up with a good idea... we like to buy the crunchy Mission Taco shells, but they break, so we also use the soft corn tortillas.

We use a little refried beans or guac (as a glue) on the base of the soft corn tortilla, then we fold the soft tortilla onto the outside of the hard shell, that way the hard shell sticks to the soft one and nothing breaks... it's a little more filling, but it is actually really good ---

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.....

Also, my son came up with a good idea... we like to buy the crunchy Mission Taco shells, but they break, so we also use the soft corn tortillas.

We use a little refried beans or guac (as a glue) on the base of the soft corn tortilla, then we fold the soft tortilla onto the outside of the hard shell, that way the hard shell sticks to the soft one and nothing breaks... it's a little more filling, but it is actually really good ---

I never thought of trying that. Taco Bell's Double Decker Taco Supreme used to be one of my favs. I've seen them use refried beans as the "glue", or sometimes they use queso instead. Your son had a good idea.

best regards, lm

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The best taco seasoning is the one you make yourself. Seriously - most packets have so much sodium and so many preservatives you lose some of the flavor.

I generally use garlic powder, onion powder, cumin, curry powder, ground red pepper, chili powder...you can add anything you want! If you want it to taste more Indian than Mexican, go heavier on the curry and cumin. If you want to make it more Italian than Mexican, go heavier on the garlic and onion. And so on.

I always keep a cabinet full of spices - you just never know when that new gluten-free dish is going to need some spice! :)

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