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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.

Good gluten-free Meatball Recipe
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Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

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Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

Have you tried dried breadcrumbs and egg? I make dried breadcrumbs out of my bread failures :P

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Gluten Free Meatballs

The main recipe for meatballs calls for bread crumbs. We make these from Glutino Fiber Bread, but other gluten-free breads should work equally well. It is best for this purpose when it has been defrosted for at least a day, or that fresh bread is at least a day old. Tear it into pieces and then use the pulse setting on a blender or food processor until the desired consistency is achieved. Unused crumbs can be placed in a sealed container and stored in the freezer. If measuring frozen crumbs for a recipe, allow extra. We find 1 1/4 cups of frozen defrosts to about 1 cup.

Hmm, maybe this should be a secret recipe. It has eleven four different herbs and spices. :lol:

Preheat oven to 400F (200C)

15x10 inch pan, lightly greased (or use PAM)

1 1/2 lbs extra lean ground beef (750g)

1 egg, lightly beaten

1 cup gluten-free bread crumbs (see above) (250 ml)

1 tbsp dried parsley flakes (15 ml)

1 tbsp dried basil (15 ml)

1 tbsp dried oregano (15 ml)

1/4 tsp ground black pepper (1 ml)

You can use fresh instead of dried herbs by doubling the measure, that is, 2 tbsp or 30 ml.

In a large bowl, gently mix together beef, egg, bread crumbs, parsley, basil, oregano and ground pepper. Shape into 1 inch balls. Place in single layer on prepared pan.

Bake in preheated oven for 20 minutes, or until no longer pink in the center.

To Freeze: Cool slightly then freeze baked meatballs on the jelly roll pan. Once frozen, remove from the pan and place in a heavy-duty freezer bag. They won't stick together. Remove as needed and add directly to sauce, or microwave until just thawed before adding to sauce.

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Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

The best gluten-free breadcrumbs I've used are Aleia's. They are dry and have italian seasonings just like regular ones. When used for chicken parmesan they brown nicely. They come in a resealable plastic container. They also do not contain soy. It is a Connecticut company.

http://www.aleias.com/

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Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

I make this bread and dry it in the oven to make bread crumbs. I use them in place of regular ones in my meatball recipe. I find I do use less gluten free crumbs.

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