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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.

Grain-Free Pizza!

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I recently decided to go to modified primal eating/SCD along with my oldest daughter. One of the foods I miss a LOT is pizza.

She found a grain-free pizza crust recipe that we tried for the first time last night, we LOVED it!

It does not come out with the same soft, stretchy kind of crust that wheat flour makes, it's a little denser but neither is it the thin, crisp crust of rice-flour based crust.

It can be thicker or thinner depending on how you spread the dough out, the big thing for me is that after baking, you can EAT WITH FINGERS! Most of the grain-free crusts don't hold up for that!

DD says it is a little like the Amy's cornmeal crust, as far as texture goes.

Anyway, we liked it and it will now be a standard at our house for pizza night. We did the toppings differently than the original recipe, but here's the link (it is at the Against All Grains site).



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