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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.

Heavy Whipping Cream Gluten-Free?
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I just did some searching around about this and saw a reply on Wiki Answers about this at: http://wiki.answers.com/Q/Is_heavy_whipping_cream_gluten_free The only reason I ask is because of the reply on Wiki Answers, but I am sure they were using a different kind of Heavy Whipping Cream...

Anyway, I have a Great Value brand in front of me and it has no milk and I have checked the ingredients with the ingredients to avoid on celiac.com Everything seems to be fine. Here are the ingredients: Ultra-pasterized Heavy Cream, Carrageenan, Mono and Diglycerides, polysorbate 80.

I have used this in the past to make Fettuccine Alfredo - which is one of the foods I eat a lot. I'm thinking it should be fine...

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It is gluten free. The person referenced in the wiki answer sounds like she might be dairy intolerant.

No need to avoid dairy unless you are finding you are having trouble with it - some folks need to avoid dairy when first gluten-free because it is hard to digest when the villi of the small intestine are damaged.

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Milk, cream and butter are naturally gluten-free. If something is added to them, it is possible that gluten could be present. The only case I can imagine would be chocolate flavored milk, which could possibly contain barley malt.

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I just did some searching around about this and saw a reply on Wiki Answers about this at: http://wiki.answers.com/Q/Is_heavy_whipping_cream_gluten_free The only reason I ask is because of the reply on Wiki Answers, but I am sure they were using a different kind of Heavy Whipping Cream...

Anyway, I have a Great Value brand in front of me and it has no milk and I have checked the ingredients with the ingredients to avoid on celiac.com Everything seems to be fine. Here are the ingredients: Ultra-pasterized Heavy Cream, Carrageenan, Mono and Diglycerides, polysorbate 80.

I have used this in the past to make Fettuccine Alfredo - which is one of the foods I eat a lot. I'm thinking it should be fine...

If you have decided to avoid milk...you do realize that Cream is milk?

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If you have decided to avoid milk...you do realize that Cream is milk?

Or, at the very least, contains lots of lactose. Churning it into butter would remove most of the lactose (although not all)

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Just read your post regarding giving up milk. This would mean you need to give up cream as well. You can make sauces with rice milk, almond milk or coconut milk.

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Yeah, I am finding I am having a ton of trouble with milk products. So right now I am definitely dairy intolerant. I honestly had no idea. I just found out a bunch of products have milk in them and this is why I am feeling so terrible. I am glad that I am finding out so much in such a short time-frame from being diagnoses with Celiac.

BTW, I did some research on milk alternatives and did find out about rice milk, etc. I am thinking about trying rice milk at this time, since I have read some reviews claiming to taste similar to regular cow's milk. Of course I'll have to supplement the Vitamns, etc from cow's milk with other foods.

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Rice milk doesn't really taste like cow's milk, but to pour over milk and cook with it is a great substitution. You might want to grab one rice and one almond at the store. I have one son that prefers almond and one that prefers rice - no telling which you'll prefer.

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or try So Delicious Coconut milk. Tastes great, has lots of calcium and works well in just about every recipe that calls for milk.

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