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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.

Flourless Chocolate Cookies
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From a Parade-type newspaper insert:

Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.

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a friend cut this recipe out of the paper for me and i can't wait to try...

do you think it would work without the nuts?

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From a Parade-type newspaper insert:

Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.

That sounds so yummy... I would probably eliminate the corn starch, also because I try to stay away from corn.

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a friend cut this recipe out of the paper for me and i can't wait to try...

do you think it would work without the nuts?

I think it would work. I am finding myself wondering if there was something else I could put in there.....mini marshmallows maybe, but they would probably melt all over.

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Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test. :P

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These Peanut butter cookies have passed the teenager test. They are an Emeril recipe that was on Good Morning America. Good without the choclate chips, too. Let's see if this link will work. My link http://abcnews.go.com/GMA/recipePrint?od=87140&format=fullpage

doesn't work:

Peanut Butter + Chocolate = A Tasty Cookie

From the Kitchen of Emeril Lagasse

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter

cookies you will ever make. A perfect recipe for kids -- no

fuss, no muss."

-Emeril Lagasse

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat

the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden

spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon

each. Roll each portion between your hands to form a smooth ball.

Place the balls of dough on ungreased cookie sheets, spacing them

1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch

pattern.

4. Bake the cookies, rotating the sheets between oven racks and

turning them back to front midway, until the cookies are puffed

and lightly golden, about 10 minutes. Remove the baking sheets

from the oven and let the cookies cool on the sheets. Then remove

them with a metal spatula.

Makes about 24 cookies

Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio

Publishers, New York, 2009, courtesy Martha Stewart Living

Omnimedia, Inc

Copyright © 2010 ABC News Internet Ventures

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Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test. :P

Got a text from camp. Yum!

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Try some of the desserts from this company - Rookies Gluten Free. Some of the best-tasting gluten free cookies and muffins I've ever eaten. Enjoy!

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