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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.

Heeelp Me Fix My Bread
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:( I was making a white bread recipe from Betty Hagmans cookbook and I put the setting on wheatbread. Within 2 hours the bread rose above the top of my pan and was burning on the coils. So I grabed it and put it in the refrigerator. It is two days later and I'm starting to bake it again. Has my yeast run out and should I put new yeast in or is it gone to the dogs? I hope someone responds soon.
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You probably need to start over. Don't worry, we have all had our moment with bread. Be sure that you are using the correct amount of dough for your size machine. If it is the usual upright kind of square loaf, you don't want more than about 2 1/2 cups of total dry ingredients and about 1 cup plus the eggs and oil of wet ingredients. There are some really good recipes out there if you continue to have poor luck.

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I found Betty Hagman's bread's too runny and had the same problem with them over flowing the pan. I'd try more flour. Try using a ratio of two cups of water for 3 cups of flour. I don't know how this will work in a bread machine. When I make mine, I use two cups of flour and set the third cup aside. Then after the batter has risin, I add in the third cup of flour to stiffen the dough. Iv'e found that if I add all of the flour at once, the bread doesn't rise. It's heavy and icky.

good luck

PS I posted by bread recipe somewhere on this site in another topic where someone was asking about bread.

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The thing to remember with Bette's bread recipes is very often they are for TWO 8 1/2 x 4 pans....not one pan, and not the 9x5 pan. I had the same problem until I read the instructions VERY carefully to see what I was doing wrong. Sigh. We've all been there and have our own "Bread Baking Battle Scars".

Bridget

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For some reason I just cannot get a good loaf of bread using a bread machine. I have to mix the ingredients with a heavy duty stand mixer then dump the dough in the pan and let it rise, just to the top of the pan, then bake. Never have a failure when I do it like that.

Yeast is short lived. I'd start all over again. Sorry.

Kandee

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