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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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Cold Pasta?
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jage    0

I've tried several gluten free pastas but I can't get any of them to turn out decent when cold- they are either stiff and dry or mush once cold. I've been to two gluten free food fair type events and both had great cold pasta on sample.

The first time I brought the product (bagged pasta salad kit) home thinking I'd finally found the perfect base for gluten-free pasta salad, and it turned out stiff and dry despite following the package. It was soooo good at the sampling, perfect texture and everything. The flavor was still good, but the noodles themselves were like bits of dry rubber.

So the other day there was some potato flour pasta on sample, and I know that stuff is mushy even when freshly cooked. But the sample was, again, great texture cold.

I finally realized I must be doing something wrong- boiling my pasta per instructions, drain, rinse and dump in a tupperware, then throwing that in the fridge. It doesn't seem to matter if I leave it bare or make mac and cheese or add oil, once it hits the fridge unless you microwave it exactly it turns gross.

So what are some tricks to getting perfect cold consistency to gluten free pasta?

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mushroom    1,205

Do you tip the drained pasta immediately into ice water to stop the cooking process?

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