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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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Helskore

Want To Make A Gluten-Free Chili

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Hi, everyone. I'm new to the forums, but I already have a question on my mind that I would like to get some input on. One of my best friends is a celiac and I'm always trying to find ways to treat her and her husband to dinner while keeping in mind to look for places with gluten-free foods. This is not about that, though. I am in the process of looking around the internet for some answers on how to make a chili without gluten. This is what my chili typically has:

Ground beef

Dark and Light red kidney beans

Salt

Pepper

Garlic Powder

Tomato Sauce

Chili Seasoning

The next time I make chili, I also plan to add bacon and steamed or boiled chicken with lemon-powder seasoning.

I know the chili seasoning has gluten in it, and I want to figure out how to make a chili seasoning that is gluten-free or if there's a product out there that is gluten-free. On top of that, is there anything else out of this recipe that has gluten in it that I have missed in the ingredients? Any advice anyone can offer would be appreciated.

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I use Williams Chili seasoning. It's just spices. There are others, too. Read the lemon seasoning ingredients.

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Welcome -- It is very thoughtful of you to make your friend a gluten free meal.

We use basically the same recipe as yours...for "chili seasoning" we use a combination of Chili powder, cayenne pepper, garlic powder (or fresh garlic).

Just make sure the spices you use are gluten-free and the chili will be gluten free.

Some other things that may make the meal safe for your friend:

Thoroughly wash the pot and utensils you intend to use for the meal...even microscopic amounts of gluten left on pans, measuring cups, spoons, can opener, etc. can cause a reaction in many. Fry the meat in the same pot you scrubbed for the chili -- non-stick pans are nearly impossible to remove gluten from.

Wash your hands more often than normal while cooking and serving as there is hidden gluten in the cleanest kitchens.

If you are preparing any gluten items for the meal for the other folks, let your Celiac friend serve herself.

I couldn't tell from your post if your friend has actually eaten safely in your home before. If not she may be apprehensive -- if she hasn't eaten your gluten-free cooking before, perhaps ask her if you are willing to try, will she be willing to eat it. Many of us can not eat food prepared in other folks kitchen as the cross-contamination risk is too high.

Good Luck and thanks for being a thoughtful friend!

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Hi Everyone- I too am new to these formums, but I am on this website daily. It is what keeps me sane when trying to cook for my husband who was diagnosised in January 2012 with Celiac Disease. Anyway, I justed wanted to share with you some information about spices that I just recently found. The website for spices manufactured by Tones (www.Tones.com) is great. I wanted to make chili and needed a gluten free chili powder. I have other Tones spices , so I went to their website to research their chili powder. It is glutenn free. you can look up any spice you need and it plainly states wheather it is gluten free. Hopr that this helps. Thanks for all the great information in the forums.

Hi, everyone. I'm new to the forums, but I already have a question on my mind that I would like to get some input on. One of my best friends is a celiac and I'm always trying to find ways to treat her and her husband to dinner while keeping in mind to look for places with gluten-free foods. This is not about that, though. I am in the process of looking around the internet for some answers on how to make a chili without gluten. This is what my chili typically has:

Ground beef

Dark and Light red kidney beans

Salt

Pepper

Garlic Powder

Tomato Sauce

Chili Seasoning

The next time I make chili, I also plan to add bacon and steamed or boiled chicken with lemon-powder seasoning.

I know the chili seasoning has gluten in it, and I want to figure out how to make a chili seasoning that is gluten-free or if there's a product out there that is gluten-free. On top of that, is there anything else out of this recipe that has gluten in it that I have missed in the ingredients? Any advice anyone can offer would be appreciated.

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For seasoning I use chili powder, garlic powder, salt, pepper, a little oregano and mustard, and -- THIS IS ABSOLUTELY ESSENTIAL -- cumin. Cumin must, must be in there. Some chili chefs even put it in twice, once at the beginning and then again about an hour before it's done.

Look at this page and I doubt you'll find a single cookoff recipe that doesn't include cumin.

http://www.chili.org/sdean.html

richard

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For seasoning I use chili powder, garlic powder, salt, pepper, a little oregano and mustard, and -- THIS IS ABSOLUTELY ESSENTIAL -- cumin. Cumin must, must be in there. Some chili chefs even put it in twice, once at the beginning and then again about an hour before it's done.

Look at this page and I doubt you'll find a single cookoff recipe that doesn't include cumin.

http://www.chili.org/sdean.html

richard

I agree! Cumin is essential.

I buy dried chiles and whole spices and grind them to make my own blends. I do not buy any seasoning blends, actually, as they all are easy to make. And fun (at least for me!). :)

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