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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Question About Potato Starch

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<_< I find so many recipe's calling for potato starch. My question is can I substitute Corn Starch for Potato starch?

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Hi - my experience is ....it depends! If you are using a small amount (like tablespoons) for a thickener, then it's probably fine....but if you are using it as a main ingredient (by the cupful) you may notice a different taste to the final product. Try it out and see! Also, as you may notice, most of the recipes call for a mixture of different flours...so I wouldn't try cornstarch alone. Sara

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Thanks Sara,

This is a recipe for gluten-free noodles and it calls for:

2-1/2 cups White rice flour

2/3 cup Potato starch

1/3 c Tapioca Flour

3 tsp Xanthum Gum

I have the different flours but I don't have the potato starch but I do have corn starch. Potato flour and potato starch is impossible to find in this area. Just wondered if I could substitute.

Thanks again.


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Hi Lucy - I'd try the recipe with the corn starch as substitute..I know some recipes for gluten-free pastas use corn.

Do you have any Kosher products in your local grocery? If so, you may find potato starch there...especially this time of year (before the Passover holiday). Potato flour is definately harder to find.

good luck!

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Guest Florida Jean

Try the Oriental stores for your potato starch flour. They

also sell rice and tapioca flours at a price cheaper than

specialty stores.

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I use a lot of corn starch and potato starch for my baking, cooking, etc. P.starch is $$$$ in any store so I did some searching and found a company that sells it by 55 lb sacks for MUCH cheaper. Shipping is only $10-15 via UPS.

I purchased mine from National Starch and Chemical Company, foodstarch.com.

My distributor is Tracy Wisner in Baltimore, MD. 410-256-5055. If you check on the site, you can find the number to call for their headquarters and they'll give you a distributor in your area as well as sending you a 5# sample if you request. SUPER nice people!

Potato starch is 55 lbs, $80.00

Corn starch is 50 lbs, $30.00

It sound like a lot but if you're doing baking and such, it goes pretty quick. I purchased a 25 gallon garbage can, lined it with some extra large garbage bags, and dumped it in there. Seals shut and will keep for several years.

If several people in one area band together, you can split a bag...just a thought.


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Thanks for all the help.

The area I live in is so rural that the only place that carries gluten-free products is a Food City and the only thing they have is Rice Flour.

Hey Webgyrl, thanks for the info, I'll check them out. I could order online but can't really afford the cost of the product plus the cost of the shipping. I love to cook and use what I can find. I did find a health food store in Va and they carry some of the products. But no potato starch. As far as I know there isn't another celiac within a couple of hundred miles. So splitting the cost with someone else is not an option.

Hey Jean,

I was diagnosed last November, 2 days before my birthday. What a wonderful present. ;) It really was because it answered so many things about what I had been living with over the last 10 years.

I have 2 sister's who live in NJ and when one came down for my son's ordination she brought me some rice pasta. Since I'm the only one here who will eat it, it should last a while. I use mostly rice flour and I found Amaranth flour and the all purpose flour mix at the health food store. I found a small bag of Xanthum she had clearanced and boy it was still $8.00. It's amazing what you can do when you put your mind to it. When I was first diagnosed I was all upset because I couldn't find any of the ingredients that were needed in the recipes I found. But now I just substitue. Sometimes it works out and sometimes, Yukky :P My hubby loves a gluten-free recipe I found for chocolate cake. He's not celiac but he tries to eat mostly what I eat at home. I fix some things he really likes separate. He's a sweety, he's the one who usually makes sure I read all the labels. I'm just so glad he is so supportive.

I would have answered you by e-mail but couldn't figure out how so I'm hoping you get this one here.

Thanks for all the help.


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How about sharing your chocolate cake recipe? I bake for my 11 yo grandson, and he loves chocolate cake. I've tried recipes using sour cream, yogurt, etc., and sometimes they turn out fairly good and somestimes not. He has a birthday in a couple of months and would love to have a great cake. So far the best cake has been a Chocolate Angel Food, but would like a regular cake that can be decorated for a birthday. Thanks! Jo Ann

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Sure, here it is:

Black Magic Cake

by Scott Adams

1 3/4 c rice flour

3/4 c cocoa

1 tsp baking powder

1c brewed black coffee

1/2c oil

1 tsp Vanilla

2c sugar

2tsp Baking soda

1tsp salt


1c milk

Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9x13" pan for 45 to 50 Minutes, or in 2 layer pans for 25 to 30 minutes. black coffee can be replaced with water if desired.

I usually make mine in a cup cake pan and I usually cook it at a lower temp and a little longer. It seems that rice flour cakes cook better that way. It will be pretty moist.

My non-gluten-free hubby even enjoys it. Hope you grandson likes it.


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