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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
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Jennifer2

Does gluten-free Pasta Freeze Well?

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I've always been the type to cook dinners on the weekend and freeze them in single serving containers so that I don't have to actually cook during the week-I can just pop them in the microwave.

This weekend I was thinking about making Lazagna, some sort of pasta/chicken/veggie meal, and some Chicken cordon blue. I know rice freezes well, so I'm assuming that the rice pasta will freeze well also. The other pasta I have on hand is quinoa.

Will these both hold up well in the freezer?

Any suggestions on what to use to replace bread crumbs for the chicken cordon blue? I have some Pamela's baking mix on hand, would that work well?

Also, does anyone know if italian sausage is gluten-free? I would probably just grab the kroger's brand.

Thanks

Jennifer

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Tinkyada rice pasta freezes well - I have frozen lasagna and chicken tetrazzini with good results. Can't guarantee any other brand. Just be sure to not overcook it before you add it to the casserole, and freeze it right away. If you leave it in the fridge for a few days before freezing the pasta will absorb more liquid and not be as good.

As for sausage, you can't be sure unless you check the label or the company website. I believe Premio brand is gluten-free.

For bread crumbs, I make my own bread. I'm sure a bread mix would work, but you still have to make it into bread first. Don't just use the bread mix to replace bread crumbs, although it would probably work to replace flour. Bake the loaf, cut it into slices, eat a few while it's still fresh, then cube the rest and let it dry for a few hours to overnight covered with a towel to keep it clean. Bake in the oven at 250, stirring every 30 minutes, until the cubes are nice and dry. Crumb them up in a food processor - a blender works, but I think the crumbs get too small. Store the crumbs in a heavy ziploc bag in the freezer. Other options are to get gluten-free cereal like a corn flake or Chex style and crush it to the fineness you like for breading.

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For coating meat, you can use instant potato flakes or Rice Chex cereal or crushed potato chips.

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