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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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lpellegr

Homemade Biscuit Mix

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I don't use Bisquick, but I know many of you do, and the price of the gluten-free one is disgusting. In an old book, "Cheaper and Better" by Nancy Birnes, she give homemade recipes for a lot of common processed products, and here's her recipe for the equivalent of Bisquick. This was meant to be made with all-purpose flour, but I'll bet a white (rice/potato/tapioca/cornstarch) gluten-free flour mix that contains xanthan gum could be substituted for the same result.

10 cups flour

1/3 cup baking powder

1 Tbsp salt

2 cups shortening

1. Sift dry ingredients in a large bowl. Using a pastry blender, a food processor, or your favorite method, cut in the shortening, a little at a time, until it is the texture of coarse cornmeal.

2. Keep stored in a tightly closed container. Room temperature if cool and dry, in the fridge if hot and humid. Use like Bisquick.

A lot of very cool things in this book, if you can find it.

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That sounds interesting. I may try this in a much smaller batch. It's been like a whole week since I cracked a box of Bisquick to make a coconut pie.

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gluten-free flours can go rancid very quickly, and that recipe make a vast amount.

As Commercial gluten-free Bisquick contains

Rice flour

modified potato starch

baking powder

sugar

salt

xanthan gum

gluten-free "Bisquick" Substitute

Yield: 1 cup.

1/2 cup rice flour#

1/4 cup tapioca flour*

1/4 cup potato starch+

3/4 teaspoon xanthan gum

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoon shortening 1 oz

# I like sorghum, arrowroot [the real stuff] and cornstarch. Depending on the recipe, a bit of besan is also good ..

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Here's a home made gluten free bisquick mix...I'm allergic to milk so have never tried it. I think perhaps some Vance's powder and a bit of vinegar may produce the same results...I will try it this fall when the weather is cooler. My link

The recipe is from Bette Hagman.

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