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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.
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Gf Pastry

2 posts in this topic

OK- so my VERY favorite magazine in the world is Cook's Illustrated. It is a test kitchen, where they try out countless variations on recipes, both complex and basic, to make them perfect. This months issue had articles on brownies, which I am excited to try out (with a four substitution of course.) I think it should transfer well.

But it ALSO had an article on baklava, a very favorite, special special treat for me. I was practically drooling on the page. :( But I think phyllo dough (or frozen pastry, however it is described) is an inherently "wheat-y"' product.

So, the Big Question:

Has anybody seen, heard of, or tried making gluten-free phyllo dough? Do you think it is possible? Can you even make the normal kind? Or does it have to be bought?

thanks for any and all input herre. I have a need to bake.



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Phyllo dough is SO incredibly thin that I seriously doubt a gluten-free version is even possible! Even regular phyllo takes so much time and effort to make that it really isn't worth it for most people.

A baklava substitute is one of those things that have been floating around in the back of my mind. I'll post the recipe if I ever come up with one!


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