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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.

Hummus/bean Dip Recipes
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Here are a couple of recipes for hummus or hummus-like bean dips. Enjoy!

Hummus with Herbs and Spices

2 cups cooked chickpeas plus 1/4 cup cooking liquid OR 1 can chickpeas, drained and rinsed, plus 2 Tbsp. lemon juice and 2 Tbsp. water

1/2 cup tahini

1/4 cup lemon juice

1/2 cup chopped scallions (green and white parts)

1/2 cup chopped fresh parsley

1 tsp. ground cumin (preferably roasted)

salt to taste

Puree chickpeas, liquid, tahini, and lemon juice in a blender or food processor. Stir in scallions, parsley, and cumin. Add salt to taste (possibly unnecessary if using canned beans). Thin with water or chickpea cooking liquid if desired.

Here's another recipe that was posted on the On the Diet column at the Blood Type Diet website (www.dadamo.com). It has a totally different consistency than the above recipe. You can adjust the proportions as you prefer. (For instance, if you just want to eat a little bit as a snack, use all the oil and tahini, but if you want to serve it as the main protein source at a meal, scale the oil and tahini WAY back to about 2 tablespoons each!) I find that pinto beans are especially deliious in this recipe, and I don't use all the garlic.

1 can black-eyed peas, black beans, aduki, whatever's beneficial -- it works with ANY cooked bean

2/3 cup tahini

2/3 cup olive oil

juice of 1 lemon (or 1 1/2 limes)

4 cloves garlic

1/2 tsp cumin

1/2 tsp sea salt

Put the lemon, olive oil, garlic & sea salt into the food processor and whiz to let the salt start dissolving. Add tahini, whiz it - then the beans, and whizz until smooth. If it's too dry, add a little more oil and lemon juice. Served sprinkled with paprika and chopped cilantro leaves and a wee squeeze of lemon.

Either recipe is delicious with raw vegetables (carrots, celery, cucumbers, bell peppers) and/or brown rice snaps to scoop it up.

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granny    0

1/2 cup tahini

1/4 cup lemon juice

2/3 cup tahini

Forgive me, but what is Tahini? I've never heard of it. Also I can't have onions or scallions, so can I just leave them out or do I need to substitute something for them? Didn't you say in another place that this is really healing for the intestins?

Is dried parsley OK? I don't use fresh herbs.

Thanks for the recipe, Granny

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kejohe    4

Tahini is like peanut butter, but made with sesame seeds instead. It's usually found in the natural foods section with the organic peanut butter. It's pretty good, you can get toasted or raw, and either will work for this recipe, but I prefer the toasted kind.

I don't want to say what substitutions will work for Sarah's recipe, but when I make my hummus, I either use chopped chives or I leave them out. I never use dried herbs though, but you give it a try and see if you like it. Hummus is really good for you, very high in fiber and antioxidants. It's also high in fat too, but it's monounsaturated, so it's ok. I like to add extra garlic and lemon juice to taste. I also serve my hummus with olives, cucumbers and fresh tomatoes.

If anyone has a good recipe for a pita-like bread please share it, that is really the best with hummus.

Good Luck,

Kathleen

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Granny,

It's fine to leave out the scallions if you can't have them. Traditional hummus usually uses just garlic, anyway. Dried parsley doesn't have much flavor, but you can use it for appearance's sake or leave it out. I believe I mentioned that ghee (clarified butter) promotes colon health, but hummus is a great source of protein and healthy fats, both of which will help your body heal. Enjoy!

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Kathleen, I wonder if Connie's pooris (without cinnamon sugar) would make a suitable substitute for pita bread? I know they are fried rather than baked, but I wonder.... Connie has re-posted her recipe here in this section of the new board. If you try it, let me know how it turns out!

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