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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

Mac And Cheese Help Please!
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This is my first gluten free thanksgiving. I have tried a few pastas, a few of them with the dreaded mushy texture. The one that i like with my is the quinoa pasta. But i also know that if it is over cooked it gets hard agian. So my question is what is the best gluten-free pasta for baked mac and cheese?? thank you

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It gets hard again? Interesting. I'd think if you'd undercook it, it would be okay, or maybe just not cook it for as long.

I can't handle the rice based ones.

What about the corn ones? I've never used it for backing but i know it holds up when overcooked on stovetop. It has a very similar texture to the quinoa one.

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We use and like Tinkyada Brown Rice Elbows. But pasta one of the areas where individual preferences vary widely.

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I also use the Tinkyada Elbows. The trick to them not getting mushy is to undercook the pasta before combining with the sauce and baking.

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You might try the gluten free pasta noodles made with potato. These noodles hold up really well with mac and cheese recipes. Can be hard to find, try health food stores.

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I also use the Tinkyada Elbows. The trick to them not getting mushy is to undercook the pasta before combining with the sauce and baking.

But you do have to put in extra sauce, I have found, or it gets too dry :unsure:

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All the recipes just say gluten free pasta but never give a brand or type. My fiance' (that is not very supportive of gluten free cooking) keeps whining that i will mess up his favorite dish, and expecting me to make 2. yeah good luck with that

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But you do have to put in extra sauce, I have found, or it gets too dry :unsure:

I don't find I need to. I use a full bag of the pasta, and for the sauce 2 cups of shredded cheddar, 1/2 cup grated locatelli romano, 2 1/2 cups milk, cornstarch, salt and pepper. The finished dish is very creamy.

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I do lazy-bones mac & cheese- layer bag of buttered dry pasta (I like tinkyada) elbows in your

9x13, cover with cheese and fill dish up to the level of the cheese with milk. Easy-peasy. I'm

always looking for ways to reduce the number of dishes I have to wash... :ph34r:

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That does sound easy, Bun :) But how in the heck do you butter dry pasta?

I would 'xpect it involves melting the butter in the microwave first?? :)

Now I do the opposite of Bun Bun -- I make a PRODUCTION of mac 'n cheese involving a roo roux and really thick cheese sauce and buttered bread crumbs and parmesan on top, I mean, you have to call it Macaroni and Cheese Sauce, really :P

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Tinkyada elbows, but only boiled for 12 minutes, no matter what the bag says. The bag is a dirty liar. A sauce made with 2 cups of milk is plenty for 2 cups of dry elbows. It also freezes well in individual portions.

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I'm a stovetop girl. No offense to the bakers :)

My sauce is rather easy and could be used in a baked. Butter, cheese, oliveoil, cornstarch, 8-10 slices of american cheese, milk....

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I also use the Tinkyada Elbows. The trick to them not getting mushy is to undercook the pasta before combining with the sauce and baking.

We boil for eight minutes and bake for 25.

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The bag is a dirty liar.

:lol: :lol: :lol: :lol:

This ^.

Try presoaking the rice pasta in cold water, drain, then boil for a much shorter period of time.

My fiance' (that is not very supportive of gluten free cooking) keeps whining that i will mess up his favorite dish,

<_<:angry::blink::huh:

He needs to SUAMHOP. Hand him the bag of noodles, smile, and point to the refrigerator as you head out the door for a pedicure or something.

Easiest thing to do is take the supposedly too mushy leftover cooked rice pasta, salt it, maybe olive oil it a little, and melt some good quality, freshly shredded cheese over it in the microwave = mac 'n cheese. I did not invent this, my spouse did. Or make a brown butter sauce for it with mizithra cheese grated over it. (melt butter with garlic, maybe some chopped nuts, and pour over pasta, add cheese).

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Patee, to answer your question I melt the butter in a pan and pour it all over the noodles in the

9*13 and then stir it around.

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Patee, to answer your question I melt the butter in a pan and pour it all over the noodles in the

9*13 and then stir it around.

Makes perfect sense.

<I'm not too bright> :)

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