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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.

Gluten Substitute
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4 posts in this topic

Has any one tried the Orgran gluten substitute?

It is listed as...

wheat free

gluten free

dairy free

yeast free

no MSG

no cane sugar added

vegan

The ingredients are...

Superfine rice flour, pea extract, maize starch, potato starch, vegaetable derived gums cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable.

Directions are to add 20g of gluten substitute to every 100g of gluten fee flour and mix well.

Just wondering if it is worth buying.

Laura

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WHy would you add it?

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You would add it for texture. I was wondering if it has helped anyone making their own bread or baked goods have a better texture.

L.

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You would add it for texture. I was wondering if it has helped anyone making their own bread or baked goods have a better texture.

L.

I have not seen a need for it. I have made a few loaves of gluten-free bread now from reipes around, and even was able to modify a non-gluten-free bread to work. From my point of view, I can make good bread with out it, so why waste money on it?

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