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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 Free Cooking...what Kind Of Cookware?
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I am wanting to invest in some good...new wookware for just myself to use for gluten free cooking. Just wondering what the best kind of cookware to use is. Which is less porous and wont absorb and gluten if somebody accidently cooks with me cookware. Should I get stainless steel, cast iron? Any ideas? Thanks

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Go with the stainless steel. Cast iron will absorb stuff. Get the best stainless you can afford and it will last a lifetime. I am still using the stuff my Mother-in-law gave me for my wedding. I just cleaned it real well after diagnosis and it has outlasted the marriage. I also use teflon coated pans for some stuff but I got new ones of those. For baking I use a good quality ceramic or glass with the exception of cookie sheets and cupcake pans.

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I'm partial to my Calphalon anodized aluminum. (NOT the non-stick stuff. Non-stick is useful for a few things - eggs, pancakes - but the opposite of helpful for many other things.)

If you think you can keep a few things reserved for your use only, I would get a cast iron skillet, because they're useful for some things (especially for getting more iron), but it is a distinct contamination risk if anyone cooks ANYTHING with gluten in it. (I have a "no gluten in any pots except one which is reserved for my inlaws' oatmeal, and otherwise never gets used.)

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I'm a Caphalon fan like Tiffany. I had it for 23 years before Dx. Kept that for my glutinous family members and got a whole new set for me! Takes a lot of cabinet space but we must keep Mom happy. B). Also, love Pyrex and corning ceramic for other stuff. Got a big ridged grill pan for the stove top to do BBQ chicken when we don't want to grill out.

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I'm also partial to my Calphalon hard anodized aluminum...I bought it back in the late 90's and just scrubbed the dickens out of it with Comet when I went gluten free. I think it's now made in China. ph34r.gif

I also got rid of all my old ancient non-stick and bought a set of T-Fal for those times I really want to use non-stick cookware. I live alone so have total control in my kitchen.

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I have some beautiful stainless steel Calphalon pans. In fact, I used celiac disease as an excuse to replace my old non-stick omelette pan with a new stainless one. :D I do have one non-stick pan that is crucial for pancakes, otherwise everything else is stainless except for the cast iron dutch oven (our kitchen is gluten-free except for husband's beer).

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I have a few Farberware stainless steel pots and really find them to be very good. Mid-range price, long lasting, proper heavy bottoms, etc. My other suggestion is to think about what sizes you use and to buy those sizes instead of a set. Helps save kitchen space and possibly money. I, for example, really only use three pots (2 qt, 3 qt, 8 qt), a non-stick griddle, a 10" skillet, and a small cast iron skillet which I adore for one serving eggs, toasted sandwiches. But definitely stainless steel, with copper or aluminum bottoms/layer. Keep in mind, if you're looking for long term, that enamel lined cast iron gets too heavy for many people as they age.

Glass lids are handy if you don't have a great sense of timing and want to be able to see, but I don't need them mostly.

For baking, I also prefer glass or ceramic. Except for muffin tins, which I've never seen in either.

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I am wanting to invest in some good...new wookware for just myself to use for gluten free cooking. Just wondering what the best kind of cookware to use is. Which is less porous and wont absorb and gluten if somebody accidently cooks with me cookware. Should I get stainless steel, cast iron? Any ideas? Thanks

You know my GI told me to change everything. He didn't seem to have problem with teflon but he advised stainless steel instead. Fine with me and so I splurged with a few items. I have a Saladmaster stainless steel set. Cast iron and Teflon will absorb gluten, also stoneware.

I also got a new toaster oven for me. DH has his own gluten toaster. However since me going gluten-free he's not been eating hardly anything w/ gluten at all and he said he feels better and even calls gluten "poison." LOL Probably because he's seen how sick I get from it. Both my DD and I are gluten and dairy-free.

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