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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.

Anyone Make Your Own "flour"
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I'm shocked at the prices of substitute flours. Has anyone ground your own rice to make your flour? I'm planning on experimenting since soy and most nut flours are out for us and I hate the taste of many on the rice subs. I want to try a mix of rice, coconut (for fiber and body) and maybe flax seed (for some binding/lift since we don't do eggs either). Anyone do anything like that?

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I grind my own flour. Rice flour tastes much better if you grind it fresh. I usually use a combination of flours but I use brown rice flour the most. I also use Jasmine and Sweet rice flours. 1/3 to 1/4 of my mixture has fresh ground millet grains as well. I have to buy my starches but I get them in bulk and store them in sealed buckets to save money. It is so much more affordable to grind your own. You can also store whole grain rice a lot longer than flour so it is good for a long term food storage as well.

I'm shocked at the prices of substitute flours. Has anyone ground your own rice to make your flour? I'm planning on experimenting since soy and most nut flours are out for us and I hate the taste of many on the rice subs. I want to try a mix of rice, coconut (for fiber and body) and maybe flax seed (for some binding/lift since we don't do eggs either). Anyone do anything like that?

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I grind my own flour...and it is much cheaper....lately I have been grinding brown rice and white rice together...about 1/2 and 1/2.....so far I haven't mixed other ingredients with it....

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I grind my own flour...and it is much cheaper....lately I have been grinding brown rice and white rice together...about 1/2 and 1/2.....so far I haven't mixed other ingredients with it....

What do you bake, Suzin? It seems every recipe I've read always calls for a combination of flours and starches. I'm curious as last week a non-celiac friend baked something with just rice flour and she it was a total failure.

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