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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? - 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

Spaghetti Sauces Home Made
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I am very new to all of this and we love spaghetti and I would like to try and make my own so I know just what is in. Any one have a good one that you would share?

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when i used to be able to have tomatos, my mother would take canned tommatos (the sliced up ones) some paste, and season it with itallian seasoning. I'm sorry i can't remember the exact recipe, but its one that you can play with to get it just right. She also let it on a low boil pretty much all day (started it in the morning and was done by the time it was to serve it).

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The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

http://www.celiac.com/gluten-free/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

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The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

http://www.celiac.com/gluten-free/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Then italian seasoning is safe to use?

I have alway made my own from tomatoes pasted and tomatoes but forgot what seasoning to put in, must be old age that is messing with my brain... :D

Thanks everyone for your infor

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Whatever you do, make a ton of it. Freeze it and bring it out when you want it.

I have a recipe (Italian mil) but it is all technique, not recipe. My advice is to peruse recipe sites and find one that involves cooking the sauce for hours, with big chunks of meat and sausage added in for flavor. That will be a good recipe.

Marinara is much faster - chop tomatoes, herbs, seasonings and simmer for 10 minutes. Again, tons if recipes out there.

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Sorry I don't have a recipe as I don't make my own spaghetti sauce. But if you ever wish to doctor up a premade one, all Classico red and white sauces are gluten-free. http://www.classico.com/FAQ.aspx

Classico Four Cheese is my favorite. Been using it for years. I always add fresh basil and greek oregano from my garden or in the winter, from my freezer. It's so good :)

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Then italian seasoning is safe to use?

With any prepared seasoning, read the ingredients carefully. But you can make your own from single-ingredient herbs and spices.

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As peter noted, read the ingredient labels. I buy the large bottle of McCormick Italian Seasoning (majoram, thyme, rosemary, savory, sage, oregano, and basil) for times I'm feeling lazy. Single herbs individually is even better, because you can customize the flavor you want (sometimes I want it more sage-rosemary, sometimes more basil (though dried basil is never as good as fresh), sometimes something else. But if you're feeling lazy, and want nothing more than to dump three ingredients into a pot to simmer, well... it works great. :)

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Thanks Everyone,

Right now I am too lazy to do to much of anything...just don't have the enery but I'll get there. We are going to can it instead of freezing it. :D

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The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

http://www.celiac.com/gluten-free/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Thanks Tarnalberry I found what I was looking for on the site that you posted. :D

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I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

http://www.yummly.com/recipe/Ragu-Bolognese-Food-Network_2?servings=8

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I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

http://www.yummly.com/recipe/Ragu-Bolognese-Food-Network_2?servings=8

Now that is diff.....I printed it out and we will give it a try...Thanks so much.

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