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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
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lc1333

I Want Macaroni And Cheese!

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DelBoles Elbow Corn Macaroni, velteeta Cheese, milk, butter. YUMMMMYYY I loooove it and i'm a mac n cheese fan! my 2.5yr old loves it too:)

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y'all are sooooo AWESOME!!! i'm gonna give it a try!! i might survive this!!! yay!!! THANK YOU!!!!

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Pastariso is hands down the best gluten free mac and cheese I've had (the one with the dolphin on the front), I get these delivered regularly to me from Amazon and even my husband says it tastes just like kraft!

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Just last week I was craving Mac & Cheese. I made my own, very simple and quick. I added pancetta and sauteed onions.

I used Tinkyada brown rice elbows 8 ozs.

Made a roux with

3T butter

1/4 C King Arthur Flour All Purpose

add 2 Cups warm milk

Stir till tickened

Add a combination of cheese's total of 4 cups

Gruyere

Swiss

Mexican mix

Cheddar

I added sauteed pancetta and onions, S & P to taste.

I put in baking dish, topped with sliced tomato (need the healthy, makes me feel less guilty) sprinkled with bread homemade bread crumbs and baked till bubbly.

It was so creamy and you could of eaten it out of the pot, I choose to bake it. WARNING I probably used tooooo much cheese you could use less.

Yumm! You have me salivating!

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I make a recipe much like Patti's. I put more cheese on top and then breadcrumbs stirred with melted butter. You can add onion or whatever you feel like that day. One thing I have found is that gluten free macaroni (I have to use rice only) absorbs more of the sauce than gluten does so use less macaroni if you like it really creamy like I do :) or I suppose you could cook the macaroni iuntil it is more mushy :rolleyes: And then you have to have a supremely healthy green salad with it :D

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We eat the Annies with the powder but I add a little shredded cheddar for extra protein.

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Thanks for all the great suggestions, everyone!!!!

I always add about 1/4 t. of dry mustard to my cheese sauce to give it a little kick :)

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Thank you so much for this thread!!!!!! We have missed mac and cheese!!!! My daughter said to take out the packet from Kraft and I told her I didn't think that would work...she was right!! I need to listen to her more often!!! LOVE THIS!!

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Pastariso is available at the gluten-free Mall.

I tried this at a local gluten-free expo and bought four packages. Wish I'd bought 3 times that! :)

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I make a recipe much like Patti's. I put more cheese on top and then breadcrumbs stirred with melted butter. You can add onion or whatever you feel like that day. One thing I have found is that gluten free macaroni (I have to use rice only) absorbs more of the sauce than gluten does so use less macaroni if you like it really creamy like I do :) or I suppose you could cook the macaroni iuntil it is more mushy :rolleyes: And then you have to have a supremely healthy green salad with it :D

Breadcrumbs?! I hope they are gluten-free! lol

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I made a simple "Hamburger Helper" type mac & cheese for the 1st time the other night using Tinkyada(big fan) brown rice elbows, milk,butter, and Velveeta, with some browned ground beef added. It was easily as good as any gluten mac & cheese. Best to under cook elbows if also baking.

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If you want rich, cheesey and creamy, this is the recipe you are looking for. It is all from scratch but easy and delicious and has four cheeses in it. I dislike the flavour and texture of Tinkyada pasta so I use a vegetable pasta or homemade pasta instead.

http://glutenfreecooking.about.com/od/entrees/r/gfmaccheese.htm?nl=1

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Is the Kraft Deluxe cheese gluten free?

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Is the Kraft Deluxe cheese gluten free?

I would just buy velveeta :) Unless you have some left over, however, I wouldn't want to touch the pouch. I'm that paranoid :unsure:

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Everyone has different taste, I like Tinkyada. It's the best in my area. I dislike corn pasta's, just me.My son thinks the corn pasta is too mushy. I have a crockpot mac and cheese that I will post later. My children who do not have to eat gluten-free, like the Tinkyada with velveeta or american cheese and butter. I like to add cheddar, but they do not. I think taking the time to do a baked mac and cheese is worth it too. Experiment with what sounds good to you :)

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Ugghhhh I have been craving mac and cheese so much lately... but I can't have dairy. Looks like you got some great suggestions though!

I bet there's a way to make it dairy free. A short time ago I saw Daiya "cheese" in Giant Foods...it is non-dairy and is supposed to melt. And I would think a non-dairy milk could be substituted. I did eliminate cheese right after diagnosis and it was a whole lot harder giving it up than gluten so I hear you on the cravings.

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Almost 30 days gluten free-with only 2 mistakes (which i paid for dearly!) Last night I made my kids mac & cheese. I wanted some soooooo bad!!!! I almost gave in, but I didn't!! I was so frustrated, i almost gave and and thought, "to hell with it! i will go through the 3 days of hell to just taste it!!" but i didn't...

any suggestions on the best gluten free mac & cheese? not to mention, my mac & cheese obsessed 10 year old is bound to be gluten free within a few weeks, so I'm gonna need a replacement. B)

Here's a recipe:

I USE TINKYADA RICE PASTA BECAUSE THEIR FACILITY IS DEDICATED TO RICE ONLY AND THERE'S NO CHANCE FOR CROSS-CONTAMINATION.

2C RICE PASTA (MACARONI, SHELLS, FUSSILI, WHO CARES?)

2.5QT CASSEROLE DISH

IN A BLENDER:

1C RAW CASHEWS

1LG RED BELL PEPPER (RAW OR ROASTED)

2tp KOSHER SALT (IODIZED SALT MAY FLARE UP OUR SKIN RASH)

1tp GARLIC POWDER

1sm ONION

1tp CELERY SEED

2TB RAW SESAME SEEDS

(MAKE SURE YOU GRIND THE CELERY + SESAME SEEDS WELL BEFORE ADDING THEM TO THE BLENDER)

6TB NUTRITIONAL YEAST

1C ROASTED GARLIC OLIVE OIL (YOU CAN USE REGULAR OLIVE OIL, BUT THIS IS BETTER)

1/3C LEMON JUICE (FRESH SQUEEZED AND STRAINED FOLKS!)

1C WATER

BOIL PASTA

WHEN THE PASTA'S ALMOST DONE ADD ALL YOUR OTHER INGREDIENTS TO THE BLENDER AND BLEND ON THE HIGHEST SPEED FOR ABOUT 3-5 MINUTES, OR UNTIL IT'S COMPLETELY MIXED AND SMOOTH MAKING SURE YOU SCRAPE DOWN THE SIDES AS YOU GO.

DRAIN PASTA

PUT THE PASTA AND THE MIX IN THE DISH AND BAKE AT 375 FOR 1 HOUR

LET IT COOL FOR 1HOUR, THE FLAVORS BECOME MORE PRONOUNCED AS IT COOLS

FOR THOSE OF US WHO CAN'T DO GLUTEN OR DAIRY.

HOPE THIS HELPS.

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Amy's does also make a gluten-free, dairy-free, soy-free frozen mac & cheese that is pretty good (well, as good as something missing all that can be!). Not cheap, but it does the trick for times when you just want some mac & cheese and don't want to make it yourself.

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Google Daiya Mac and Cheese! Yummy, fast, not a million ingredients. My son had Mac and Cheese for the first time in his life 2 weeks ago. DH said it was better than the blue and yellow box ;) I added a little mustard but left out the nutritional yeast and it rocked!

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I use the recipe on the Carnation evaporated milk can for baked mac & cheese. Just use your favorite gluten-free pasta. The family loves it.

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    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
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