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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.

Kamut Flour
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11 posts in this topic

Hi I made a recipe and used Kamut because it wasn't listed as one of the celiac flours to avoid. However, I read in a book that it contains gluten. Has anyone tried it? Is there anything I can do to help minimize the reaction?

Thanks!

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Kamut IS wheat :o

make sure you drink LOTS of water to flush out your system... that's about the only thing I can think of to help.

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Thanks so much for the confirmation. I was hoping I was wrong about the Kamut. I just feel overwhelmed with cooking most everything from scratch and starting out. As I was eating the pancakes I said, "I can't tell the difference between it and wheat." I suspect I'm gluten intolerant but I know my daughter is. What a father's day breakfast...I've spent the moring crying about the mistake. My stomach hurts but I'm not sure if it's the worry or the gluten! :D

Thanks again and thanks for the water tip! :)

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We really like the "Sylvan Border Farm gluten-free products Wheat free Pancake and wafflle mix. It's a 12 oz bag. www.sylvanborderfarm.com

You don't HAVE to bake and create from scratch just because you're gluten free. I don't. The idea that it's cheaper to cook with mixes doesn't apply to me because I'm not much of a cook. I burn everything. And others end up throwing out more product than they use. Kinnikinnick has great products. Gluten free donuts that are perfectly fine. We add an extra layer of Pillsbury frosting *read containers for gluten-free ones* to give the donuts some more sugar power. And this Cebe bread mix I just got is awesome. SIMPLE recipe. Add a little oil, eggs and cheese...presto. I made garlic bread sticks to go with the Tinkyada spahetti we had and you couldn't tell it wasn't food straight from olive garden.

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Take a look at the Celiac.com list of Forbidden Ingredients. It'll list all the other names of wheat or wheat-related grains. Kamut, spelt, semolina, bulgar, einkorn, farina, graham flour, and emmer are all right out. :-)

While pancakes are pretty much just as easy to cook from scratch (there's little difference in measuring out four dry ingredients as opposed to one (the mix)), you don't have to if you don't want to. There are LOTS of pancake mixes available; you just have to find one that you like.

(Of course, I don't mean to imply that other baked goods are just as easily made from scratch - there's a reason there's SO much discussion about bread recipes on this site. ;-) )

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QUOTE "While pancakes are pretty much just as easy to cook from scratch (there's little difference in measuring out four dry ingredients as opposed to one (the mix)), you don't have to if you don't want to. There are LOTS of pancake mixes available; you just have to find one that you like."

********

Excuse me, but for those who are cooking intolerant, increasing the number of items you have to measure in a recipe increases the chances of excruciating disappointment. For those in whom this cooking intolerance exists, it is best to avoid extreme measuring, multiple ingredients and cooking, if at all possible. ;)

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No Kamut as said by many people before me but there are other gluten-free pancake mixes out there.

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Sorry, I don't see it. I'm not saying you're wrong, I'm saying I don't see it. Filling one round plastic container from a bag, and dumping it into a bowl doesn't seem extreme in any way to me. I maintain that cooking is a skill that anyone can learn, but I accept that some people don't want to. The thing is, in the case of pancakes, you're talking about either measuring out pancake mix, eggs, and liquid, or measure out flour 1, flour 2, leavening agend, eggs, and liquid. If you're talking about a whole loaf of bread, where the mix has *everything* but the liquid in a "single use" size, saving you from measuring out four flours, two sugars, one or two leavening agents, two liquids, a fat, and any spices, then you're talking about a pretty big difference. Pancakes generally aren't that way.

I guess I just don't understand the force of the words you use: excrutiating and extreme. A mistake in cooking is just a mistake in cooking. I've made some rather horrible things in my time (mmm... straight from the oven to the trash) and it can be disappointing, but if you're trying something you haven't done before, it's important not to set your expectations so high that disappointment is likely.

... ah, I get off topic into a more philosophical realm.

Suffice it to say I don't intened any rudeness, don't understand the line that you've drawn there, and accept that any of the choices along the spectrum of "won't cook to save my life" to "grows everything from the ground up and won't touch a packaged product with a 10 foot pole" may be the right one for any particular individual at any particular stage in their life.

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Tarnalberry,

You didn't get it because I was kidding and you took me seriously. :huh:

You're right in that cooking is a learnable skill for everyone, though lack of interest, inability to pay attention to detail and numb taste buds may affect positive outcomes. I think riding a bike is easy enough and learnable to all, though a woman I know just can't do it.....or should I say, doesn't want to learn, won't try and has no interest, just to be clinical about it all?

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Tarnalberry,

Sorry, I logged off and was thinking about your passive aggressive post to me and I hopped back on to check if you're the one who was having that passive aggressive back and forth with Eloisa...and it WAS you. (I was lingering on the outskirts of that one, posting about the fact that I'd COOKED rice crispy treats with fruity pebbles.) No surprise, really. Listen, I'm not interested in your clever brand of nastiness. Yes, you're very smart with the cleverly phrased word jabs. Probably never make a spelling, punctuation or grammar mistake. Yes, you probably don't quit til you feel you've soundly beaten down your opponent. Good. You win this one too. My joke sucked. If it had been any good, a smart person like you would have gotten it and laughed a hearty approval. Now leave me alone.

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Thanks for the information. I don't know why I didn't see the Kamut on the list. My child is eating so much rice and corn I was looking for some other sustitutes. I must have system overload not to have seen it! I've always enjoyed cooking but now I'm learning to cook in a different way. We've just found out about some food allergies that make things a little more challenging. It's great to know that there are mixes and products for all types of baking etc. I just need to take the stress off for a while instead of trying to be SUPER MOM. :lol:

Thanks again!

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