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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.

Different Types Of Gluten Free Foods?!
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Does anyone have any alternatives to gluten free bread? Also different foods that don't include potatoes, rice etc as I'm struggling to think what to eat! It gets very repetitive! Thankyou!

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Corn tortillas? Its what i use. There are also rice ones, but i've never had them.

Its not too difficult. I mainly, for example, eat soups most of the time. Take the meat, brown it till ya got a good crust, add water, simmer for 2-3 hours, add whatever veggie and seasonings you like.

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Orgran has a line of what they call Crispibreads which are glutenfree. They are really crispy though, more like a long cracker. They are made in Australia and I get them at my local health food store here in NY. I mostly eat the Orgran Buckwheat Crispibread and I will put almond butter or tuna on it. I don't remember the other types of them but I think rice, corn and quinoa crispibread.

For different foods I mostly eat quinoa.

The quinoa flakes as a hot cereal and put maple syrup in it. It is quick and convenient and I usually make it in the microwave instead of on the stovetop in a pot. Or for an alternative hot cereal there is Cream of Buckwheat.

Then there is the regular quinoa which unlike the flakes needs to be rinsed first. But it only takes 15 minutes to cook on the stove in a pan and you can store it in the refrigerator for a week and add a little water to it when you want it and heat it in the microwave. I have it for dinner quite often and put a little butter and salt on it. It has a very mild taste. Sometimes I put shrimp or a piece of halibut over it and add toasted sesame oil. I use the white quinoa but they also make red and black which I think take a bit longer to cook, are crunchier and with a bit more flavor. You can also make Tabouleh Salad with cooked quinoa but I haven't tried that yet.

Another alternative is Kasha which is roasted buckwheat groats. You cook them on the stove adding water or broth, butter and salt. You stir the kasha over high heat for 2 to 3 minutes until it is hot and slightly toasted, then reduce heat to low and stir in the boiling water or broth, and butter and salt and cover and simmer for 10 to 12 minutes until kasha is tender and liquid is absorbed.

You can also make kasha pilaf by adding in sauted onions, mushrooms or other chopped vegetables and then cooking it as above.

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