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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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


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  1. Bored With My gluten-free Training Diet....

    Thanks for the advice!
  2. I am looking for more variety in my training diet. I am limited by being unable to eat gluten (duh), eggs, and corn in very limited amounts. During training, I also limit simple carbohydrates. I want food ideas that are quick, because I don't always have time to wait for a potato to bake... Thanks in advance.
  3. Most Common Additives In Restaurants

    I'm not going back to that restaurant because they were rude....I think it was cross-contamination, or msg, not the chicken itself. All this sleuthing gets exhausting.
  4. Bread Recipes

    This recipe works very well, is vegan, is easy, and doesn't use a gazillion ingredients. http://forums.delphiforums.com/celiac/messages?msg=57977.4 Brown rice flour, millet, tapioca starch and amaranth flour all work well. For a sourdough flavor, try equal parts millet and amaranth. It is unbelievable! I've only made the loaf, but I plan on making rolls, pizza crust, and foccacia next! Quinoa and coconut flour don't work as well. I love this recipe! I've finally found the one that works for me!
  5. Most Common Additives In Restaurants

    Wow. Flour in butter and in potatoes? I don't understand. Butter and potatoes don't need any help! I've narrowed this restaurant reaction problem down to the chicken: it is either something that is injected into the chicken, coated on the chicken, or stuck to the grill. I've come to the conclusion that certain restaurants will just be rude and lose customers by not dealing properly with cross-contamination. I'm still curious if there is some sort of weird thing in the chicken that is in there from the supplier.
  6. I've been reacting to restaurant food lately, even though I explain issues concerning cross-contamination. For a while I thought perhaps I had developed an allergy to chicken, but when I fix chicken at home, I don't get the reaction. I'm starting to think that some restaurants use a supplier that puts something in the food that gives me an immediate headache and hives, and that some restaurants around here use a different supplier. There are certain restaurants that even with all precautions, I will get sick, and it seems more like an allergic reaction than a gluten reaction. By now I can tell the difference. So, does anybody know what that could be? It is probably some type of preservative, but I don't know it by name, so I never know what I'm getting into when I eat out, other than which restaurants I shouldn't go back to. I reacted at one place, and they acted like I was stupid when I asked them, "are you sure you cleaned the grill off?"
  7. In Place Of Eggs

    Yes, do test them first. I found out that they were as bad as chicken eggs for me.
  8. Totally Discouraged About Baking

    Thanks Wonka!
  9. Has anyone used acorn starch? Does it substitute well for other starches? You can get it at Asian markets.
  10. Peanut Butter Cookies

    This looks like a fantastic recipe, and it might really help me have something to eat. I'll have to try it with pecan butter (my favorite!)
  11. Totally Discouraged About Baking

    dbmamaz, Thank you for your understanding! I can only handle tapioca starch in small amounts, but I'm better off avoiding it; it really has no nutritional value anyway. I just can't handle starches. The cornmeal is out, because of the corn allergy. Some corn-allergic people can't tolerate any corn derivatives--I find that the sugars don't bother me but the starches and whole grains do. Millet is pretty hypo-allergenic, and the flour is relatively inexpensive and pleasant-tasting, so that and rice will be my staples for flour blends. I can use sweet rice flour or amaranth to get stickiness like tapioca. I wonder if that Montina baking supplement would help the bread rise and be springy? Does anyone know what choice of liquid, oil, or herbs can hide the taste of baking soda? Thanks!
  12. Totally Discouraged About Baking

    JNBunnie, Thanks for replying. I looked at the sites you mentioned. I don't think Blogger by the Bay's recipe would work for me. I think I have to start from scratch. I've never reacted to flaxseed before that I know of, but then again, I've never used quite so much in a recipe before. I can try eliminating it to see what happens. The only new ingredient I tried this weekend was the arrowroot starch, so I believe that is the culprit. I'm probably only slightly sensitive to the sorghum. I'll eliminate the arrowroot and see if that solves the problem. I think I will go back to the old recipe I was tinkering with that has a higher proportion of coconut flour in it, and add more flaxmeal like in Laurie's bread to give it a similar texture. Coconut flour made without eggs tends to be dense and moist and breakable, almost like the texture of a dessert. I still have a headache and puffy lips this morning. I have to figure out what this was!
  13. I'm feeling really discouraged. I've tried making Lorka's popular bread recipe three times and each time it is a flat, dense doorstop. I have to make substitutions, perhaps it is too many. I hope this isn't too off-topic for the baking list. I also immediately got a killer headache and shortness of breath when I ate a bit of it. When I was dealing with the flours, my skin started to itch on contact with some of the dust. I wonder if I should not eat sorghum; I have a moderate corn allergy. It seems the better I am at avoiding problem foods, the worse my reactions are when I do react. It isn't life threatening, but each time is a little scarier. I'm mad about this. And I'm mad that I paid $3.29 for that package of sorghum flour. Or maybe the problem is arrowroot. Is anyone allergic to that? Or xanthan gum? I've baked lots of crackers lately with xanthan gum, rice flour, and amaranth and had no reaction to them. I don't think I am sensitive to all corn derivatives. I don't know of a single recipe that does not require substitutions. Google searches for recipes leave me feeling discouraged. I feel miserable right now, spending all afternoon baking just to have an allergic reaction. I can't eat: potato starch--indigestible tapioca starch--indigestible garfava flour--indigestible corn anything--IgE allergy sorghum(?)--related to corn? soy--indigestible eggs--severe allergy Egg Replacer--gives me a headache That pretty much means I'm limited to rice flours, coconut flour, millet, amaranth, and quinoa. I think arrowroot starch is probably ok, but I'm not sure right now.
  14. Well! I think I have already figured out a way to solve my problem: I will use baking soda and grain-free baking powder for the rise, with yeast added for flavor only. I have seen recipes that work this way before. I will also put it in an 8x4 pan and bake it at a lower temperature (325) for longer (about an hour). Overall, it still made a perfect, wheat-like crumb, and the flour combination I used totally recreated the taste of wheat! I feel like I have really hit on something! I'm going to share this with my friends and see if they think it tastes like wheat!