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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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

The What's For Dinner Tonight Chat
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Karen- Tell me more about this Brazilian cheese bread?

 

Irish- I just discovered the egg problem about 2 weeks ago. So I haven't full looked into substituting. For some reason I was under the impression that it was more for recipe with an egg or 2 and might not really work for one of those low carb type recipes with 5 eggs. I hate to waste! so im reluctant to try it.

I'm not Karen but do make Brazilian Cheese Bread often thanks to Addie's suggestion many moons ago.

Here is one I use most, but have done others:

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

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Karen- Tell me more about this Brazilian cheese bread?

 

Irish- I just discovered the egg problem about 2 weeks ago. So I haven't full looked into substituting. For some reason I was under the impression that it was more for recipe with an egg or 2 and might not really work for one of those low carb type recipes with 5 eggs. I hate to waste! so im reluctant to try it.

 

 

Sorry. I did not know you were talking about 5-egg type recipes. 

 

Look around the internet, The vegan sites may be able to help

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What sort of things does he like to bake?  There are some alternatives that aren't too bad - money and taste wise.  Cookies with no flour (PB choc chip & a chocolate with nuts or chips that I make).  Betty Crocker brownie mix - better and fudgyer than "real" ones.  Brazilian cheese breads and various versions.  There have been a lot of recipes on this forum.  Or just ask and maybe someone has one for you.

 

My family likes Jovial pasta the best - it doesn't overcook.  I never pay attention to the times - I just test them.  There is another brand that is good that way, too that wasn't mentioned......  I will check later and edit it back in here.

 

 

The first baking item I purchased was coconut flour and it lasted a while! Most recipes only require 1/2 cup of the stuff so the fact that it was nearly $7, didn't really matter. It turns out the coconut flour absorbs alot of liquid, usually in the form of many eggs. Now I have discovered that I have a problem with eggs! So no more coconut flour! Glad I didn't replace that bag.

 

Hubs' Dad gave him $20 when he dropped him off freshman year of college....he came home with $19 of it at the end of the year..  He HATES to spend money :D.  He likes to bake mostly cookies, bars, that kind of thing.  He said this is a good excuse not to bake for a while because we both could stand to lose a few pounds :D.

 

A good friend of mine is diabetic and she often substitutes applesauce in recipes.

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The low carb recipes have a lot of eggs but they come out really moist and tasty. I think the applesauce substitute came out well, so I suppose if I switch to a traditional gluten free flour instead of the coconut, it would work out fine to replace just one or 2 eggs. If i use regular flour and regular recipes, then it should work out. I just have to do it.

 

I can't believe I have never heard of this cheese bread. I will have to make it sometime. That is, assuming I eventually get eggs back. Right now im too afraid of them.

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I will have to make it sometime. That is, assuming I eventually get eggs back. Right now im too afraid of them.

Try very hard to not become afraid of any food. Keep a good log of reactions and trial any food you remove after some time. The trial should be that whole food only...as in eat one hard boiled or fried egg (with nothing in the pan...good nonsticks work for this) all by itself..,preferably before anything else has been ingested that day and only on days that you are feeling good digestively.

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Gluten free & egg free is tough.  Lived through it though, and learned a lot.

 

Go for your old recipes that have only 1 or 2 eggs to replace.  Think about why the egg was used in the recipe to determine which way you will replace it.  (lighter texture?, hold the other ingredients together?, and how much flavor was this egg adding to the dish?)

 

For dishes that need a lift ~ egg replacer product / baking powder & vinegar

hold it together/ flavor ~ fruit puree (as in applesauce or babyfood) I have added water to almond paste in food processor,

hold it together (no added flavor) chia seed or flax with water, gelatin [vegan recipes are not going to show how easy it is to swap eggs for gelatin ~ there is such a thing as vegan gelatin, but not convenient to find]

 

I love Cybele Pascal recipe book, Allergen Free Baker's Handbook.

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The low carb recipes have a lot of eggs but they come out really moist and tasty. I think the applesauce substitute came out well, so I suppose if I switch to a traditional gluten free flour instead of the coconut, it would work out fine to replace just one or 2 eggs. If i use regular flour and regular recipes, then it should work out. I just have to do it.

 

I can't believe I have never heard of this cheese bread. I will have to make it sometime. That is, assuming I eventually get eggs back. Right now im too afraid of them.

 

Hon, tapioca starch based recipes are not at all low carb. 

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Try very hard to not become afraid of any food. Keep a good log of reactions and trial any food you remove after some time. The trial should be that whole food only...as in eat one hard boiled or fried egg (with nothing in the pan...good nonsticks work for this) all by itself..,preferably before anything else has been ingested that day and only on days that you are feeling good digestively.

 

What she said  ^_^

 

Gluten free & egg free is tough.  Lived through it though, and learned a lot.

 

 

 

DItto!!! I was gluten-free, DF, EF, SF, and few more "something-effs"at one point and still managed to eat and gain some serious hip and butt cushion, too. :D . 

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I make a bread like substance with apples ground in the blender added to coconut flour, sugar (or agave or honey), cinnamon and one egg...the egg could be replaced to but I'm fine with them in moderation.

Oh I usually add a touch of vanilla too...I love vanilla :)

Half coconut/half almond flour is good too.

 

 

that sounds interesting!  I would need some cinnamon with that!  :)

 

SMRI - I would be happy to share any recipes with you, if you want them.

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that sounds interesting!  I would need some cinnamon with that!   :)

 

SMRI - I would be happy to share any recipes with you, if you want them.

 

Post away!!!!  I feel like I'm learning to cook all over again--even though I haven't had to change THAT much, it's making me think a lot more in the kitchen then I've had to.  I had some gluten-free waffles this morning and normally I would have syrup but because of my calorie restrictions, I had to come up with something else so I warmed up some fresh fruit.  What I REALLY am craving now are some Hostess Powdered Sugar Donuts so any substitute for that would be lovely :D

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Post away!!!!  I feel like I'm learning to cook all over again--even though I haven't had to change THAT much, it's making me think a lot more in the kitchen then I've had to.  I had some gluten-free waffles this morning and normally I would have syrup but because of my calorie restrictions, I had to come up with something else so I warmed up some fresh fruit.  What I REALLY am craving now are some Hostess Powdered Sugar Donuts so any substitute for that would be lovely :D

 

 

I don't have donuts... but I will post a couple of things later.  Have to go get the college freshman- to -be moving on a couple of things.

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I don't have donuts... but I will post a couple of things later.  Have to go get the college freshman- to -be moving on a couple of things.

 

No rush!!!!  I won't get to any baking anytime soon!!  Good luck with the freshman thing.  Pack 1/2 as much as she wants to, unless it's a boy, then add stuff to the pile :D

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No rush!!!!  I won't get to any baking anytime soon!!  Good luck with the freshman thing.  Pack 1/2 as much as she wants to, unless it's a boy, then add stuff to the pile :D

 

 

Its a boy.  And that is so right!  Trying to convince him he might like a more rainproof jacket than a lined hoodie.  He won't have cute stuff for his walls or nice matching pillow shams & bed spread but we are trying to whittle down the tools to one tool bag and the power drill box!

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This is the recipe I use for brazilian cheese bread. http://www.ourbestbites.com/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/

 

Something to keep in mind if you make it is that it will not work with an egg substitute. I tried several times with several options for an egg sub and every time they came out rather flat and hard. Other than the egg and tapioca though it's a fun recipe to play with.

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No rush!!!!  I won't get to any baking anytime soon!!  Good luck with the freshman thing.  Pack 1/2 as much as she wants to, unless it's a boy, then add stuff to the pile :D

Delallo is the other pasta that doesn't get mushy.

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No rush!!!!  I won't get to any baking anytime soon!!  Good luck with the freshman thing.  Pack 1/2 as much as she wants to, unless it's a boy, then add stuff to the pile :D

 

 

I am hunting and pasting - so I will keep adding to this post

 

http://www.celiac.com/gluten-free/topic/105434-cookie-recipes/

 

http://www.celiac.com/gluten-free/topic/104920-recipes-needed-please/page-2   makes a great pumpkin pie crust.  Use chocolate cookies for a cream pie

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You could use any nuts or chips with these - just check butterscotch chips - some are made with malt.

 

Flourless chocolate cookies
 
 
Mix 2 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). 
Should be thick enough to form balls; if not, add more sugar. Should be sticky and form a imperfect ball. 
Stir in 1 cup nuts (unsalted peanuts, pecans, or walnuts.) Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. . They have a sort of crisp-meringue outside, and a soft, chewy inside, 
 
 
 
Any way.....  if you go to the main page (for some reason it works better for me from the main page) and use the "google" search, you can find lots of things.  Its in the top right corner.  Use the little "gear" for more options.  If you choose "as posts" (down near the bottom) you can read the actual posts and its easier.
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Thanks!!  I bookmarked that page the list was on!!

 

Does anyone have a substitute for the French Fried Onions that you use on Green Bean Casserole and such?

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Thanks!!  I bookmarked that page the list was on!!

 

Does anyone have a substitute for the French Fried Onions that you use on Green Bean Casserole and such?

 

 

Some people use Funyons.  They were gluten-free last I heard.

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You can make your own crispy onions. Just soak in milk, bread and fry in oil. Lots of recipes if you need step by step instructions with measurements if you google for it. Making your own are tastier and far better because of the lack of weird ingredients imo. Of course, there's nothing wrong with the occasional Funyon if you're into that sort of thing, they're good.

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okay, I made a Bday dinner for my bestie tonight.

All her faves:
santa marghuerita prosecco
duck pate, brie , fruit, crackers
Potato gratin
asparagus
Filet of beef tenderloin studded with garlic and draped with bacon
Port wine sauce with mushrooms
Tiramisu
and we decanted a bottle of  Taylor Fladgate Port from 1994 that we have stored since I bought it for J as a wedding gift 1997
It was a perfect 100 from Wine Spectator back then and we have waited to share it with her when we moved to florida (she loves port)

 

I should be good and buzzed and hyper by 10PM. :lol:

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I was going to make a strawberry concoction today but I lost my readers buying the strawberries and I can't read the recipe now :huh:

 

Soooooooooooo.  Pork Chops and vegies for dinner and NO desert.

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I was going to make a strawberry concoction today but I lost my readers buying the strawberries and I can't read the recipe now :huh:

 

Soooooooooooo.  Pork Chops and vegies for dinner and NO desert.

 Good lordie Granny, do you want me to re-send it in

LARGE PRINT

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LMAO...sounds like a dinner thread party is brewing for tonight....

 

I'm having wine for dinner!

 

don't care what the men eat...lol really they are having pre-seasoned santa maria style tri tip and roasted red taters ;)

 

Happy Friday Dinner Peeps :wub:

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Oh, I forgot.  I bought wine too.  Problem Solved.  

 

Large print may be needed  :lol:

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