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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

gluten-free Meatloaf Recipe

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Any ideas on a great tasting gluten-free meatloaf, not too soft, have used gluten-free bread crumbs in a recipe, too soft? Anyone using from Betty Hageman?

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I don't have an actual recipe. I use gluten-free oatmeal. I whiz it up in my blender then mix with chopped vegetables and some tomato juice or V8 juice. I then add this to my meat and season it with Italian seasoning.

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i have not tried it myself yet, but i got it from a great website that sells gluten-free foods only, they have a great reputation here.

Gluten-Free Meatloaf

Sauce Ingredients

7 1/2 oz Tomato sauce (Hunt's is gluten free)

1/3 cup Brown sugar, packed

1/3 cup White vinegar

1 tsp. Prepared mustard

Loaf Ingredients

1 Large egg

1 cup Finely chopped onion

1 tsp. Salt

1/4 tsp. Pepper

2 tsp. Gluten free bouillon powder

1 tsp. Gluten Free Worcestershire sauce

1/2 cup Gluten free fine dry bread crumbs

2 lbs Lean ground beef

Sauce Directions

Sauce: Place all 4 ingredients in bowl. Stir together well. Divide into 2 equal portions.

Loaf Directions

Beat egg in bowl. Add next 6 ingredients. Add 1/2 of sauce. Stir well.

Add ground beef. Mix very well. Pack firmly into greased 9 x 5 x 3 inch (22 x 12.5 x 7.5 cm) loaf pan. Spread remaining 1/2 of sauce over top Bake in 350 F (175 C) oven for 1 1/2 hour. Drain off any fat Cuts into 8 slices.

Note: Left over Duinkerken white bread makes fabulous bread crumbs for meatloaf recipes.

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I just use the regular recipe from the Better Homes and Gardens cookbook but use all gluten-free ingredients. I cook them in muffin tins, for individual little loaves. The kids think that's neat for some reason :P

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I don't have a exact recipe, but in place of breadcrumbs, etc...I sub cooked potatoes...about 1 C to 1# meat..I've used baked chopped up, mashed, etc.......I use ground turkey.....just a regular recipe with 1 egg is what I use....

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This is my favourite recipe for meatloaf:


Serves 6


3 tablespoons olive oil

1 medium Spanish onion, minced

1 small red bell pepper, finely diced

1 small yellow bell pepper, finely diced

1 medium zucchini, finely diced

5 cloves garlic, put through a press or smashed to a paste with coarse salt

2 large eggs

1/2 cup milk

1 cup fresh gluten-free breadcrumbs (or 1/2 cup dried)

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Thanks for sharing the recipes guys...:) all sound delicious..

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This one is a recent favorite. I use processed Rice Chex or EnerG bread for crumbs.


I made this recipe or one very similar, and the raw veggies give off their water during cooking, making the turkey much moister than it would be otherwise.

The Rice Chex idea is brilliant... think the rice bread crumbs are too soft.

Also I'm going to try the balsamic glaze. I love a balsamic drizzle w/fresh chopped herbs that I found on one of the cooking shows. It's balsamic, cooked to reduce to about half, add to it one part chopped rosemary, one part thyme, two parts flat leaf parsley and you can chop a clove of garlic if you want. I pour that over grilled veggies and it's to-die for.

Getting very hungry now!

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