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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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Matzo Balls
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gluten-free Matzo Balls

Matzo balls are like a dumpling, traditionally served in chicken soup. The non gluten-free version is made with matzo meal - which is wheat based. This recipe uses ground oats - but I would try it with other gluten-free flour if you cannot tolerate oats.

4 TBSP rendered chicken fat (*you can use plain oil, but it's not nearly as good. I use Empire Kosher rendered chicken fat - prefrozen in tubs)

4 eggs

1 tsp salt

1/2 cup ground oats (* I grind my own in cuisinart)

3/4 cup dried potato flakes

Directions:

1. Blend eggs and chicken fat (with fork, or with cuisinart)

2. Add dry ingredients, and mix

3. Cover and let sit in fridge for at least 30 minutes

4. Have briskly boiling water ready

5. Roll 1 1/2 inch balls from mixture using wet hands, drop into boiling water

6. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot

7. Cover pot with lid, and cook over medium heat for 35 minutes.

8. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into ziplock freezer bags.

Makes about 11 matzo balls. Recipe can be easily doubled or halved.

Enjoy! Sara

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