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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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About auzzi

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  1. Bürgen® gluten-free bread is a NZ product that's been available for years. Currently, there is only the three types, but mine like it better than their previous bread-of-choice. Only the specific gluten-free manufacturers have their products in the Health Section. Most of the product, that happens to be gluten-free, is spread throughout the supermarket. For example, gluten-free products like San Remo Pasta, Carmen's Muesli Bars, Macro flours, Changs Rice Noodles, Kikkoman Soy Sauce, Select White corn tortillas, etc are all located in their respective product aisles. Even, gluten-free bread is in with it's glutenous counterparts.
  2. Gluten Free Debate

    Coeliac disease is only part of the wider picture. Gluten is an allergen. A product with less that 20ppm will be labelled "gluten-free" up until they have an anaphylaxic fatality. Besides, they would have to legislate a change in the "Truth in Labelling" laws/regulations. You cannot say it it "gluten-free", if, by it's very definition, it is not .. All lobby groups have their own agendas ...
  3. It stores 3-6 months in the pantry [depending on climate and environment] or 12 months in the refridgerator ..
  4. About 1 tablspoon per cup of gluten-free flour blend ... If you "do" weights, try this one ... http://www.bbc.co.uk/food/recipes/gluten-free_olive_oil_42050 Two things to mention - psylluim powder not husks ... and no gums as psyllium husks/powder absorbs moisture to expand and become viscous and gelatinous ....
  5. Bette Hagman's Original Rice Flour Blend [with variations] 6 c white rice Flour OR 6 c brown rice Flour OR 3 c white rice flour and 3 cups brown rice flour 2 c Potato Starch 1 c Tapioca Flour or arrowroot
  6. You would be better off posing your questions to your national Coeliac Society. They will be able to tell you definitely what paperwork/diagnoses you are required to present NHS. Prescriptions for gluten-free foods are specific to UK - most other countries do not provide them for coeliacs ..
  7. Soy lecithin is a soy-based emulsifier in the natural flavors used to keep the ingredients in flavoured teas from separating and clumping together. http://www.goodearth.com/ - no MSG, soy, artificial colors or preservatives...
  8. It is a chocolate flavoured milk ..... Coco Pops® Chocolatey Liquid Breakfast contains milk, sugar, vegetable fibre (inulin), cocoa, flavours, stabilisers, vitamins & minerals - no rice bubbles at all ... Inulin is similar to psyllium as it provides soluble dietary fibre. The product is gluten free with only milk listed as an allergen.
  9. DB is 57 years old - he still has some baby teeth ...
  10. Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!! Rich Fruit Cake 450g sultanas ...... 450g currants 125g raisins ......... 50g glacé cherries 175g mixed peel .. 125g blanched almonds 30 ml treacle ........ 150 ml brandy* 350g butter ........... 350g brown sugar 6 eggs 450g plain gluten-free flour 2 1/4 ts xanthan gum Pinch of salt ......... 5ml mixed spice Soak the fruit in booze with treacle. * choose: sherry, port, brandy, rum Preheat oven to 140°C. Grease a 20cm square tin, then line with greaseproof or baking paper. Cream the butter with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the soaked fruit, and then the almonds. Stir well. Sift the flour, gum and mixed spice Fold into the fruit mixture with a large metal spoon. Spread the batter into the tin - leaving no gaps, but not packing it in too firmly. Bake 140°C 4 hours. Check if done. Remove and douse with extra alcohol. Fold the upstanding liner paper down - covering any gap on the top with a doubled sheet of paper. Wrap pan in a clean fluffy bath towel. When the cake is cold, remove from the tin. Leaving the lining - and topper - intact, wrap in foil. Either wrap in plastic or store in an airtight container for up to 3 months. If it is very hot, keep in refridgerator. Notes
  11. Root Beer, ginger beer and ginger ale may contain malt [barley] ..
  12. REESE'S Peanut Butter Trees Ingredients Peanuts, Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soy Lecithin, PGPR, Emulsifier), Sugar, Dextrose, Chocolate, Nonfat Milk, Contain 2% or Less of: Vegetable Oil (Cocoa Butter, Palm, Shea, Sunflower and/or Safflower Oil), Salt, Whey (Milk), Milk Fat, Soy Lecithin, TBHQ (Preservative), Vanillin, Artificial Flavor. Purely guessing: I would say the dextrose - nothing else contains gluten .. unless it is manufactured in a gluten facitity/uses gluten starch to stop it sticking in/on the machinery/contaminated by not being separated .. ... If they say it is there, you can only accept it ..
  13. Try using a gluten-free all-purpose flour that contains xanthan or guar gum. A 1:1 substitution would be fine. Once you stir the flour/ salt/cinnamon/soda into the batter, look at it. Simplistically-speaking, it should be the consistency of any other cake batter. If it looks a bit too stiff, add 2-4 tablespoons milk/water to loosen it up. It has enough eggs, so you shouldn't need to add any more. It looks like a good recipe...
  14. Flaxseed/linseed is also used - it retains heat longer as the seed have a high oil content. Do an Internet search - there are plenty of sites that will give you more information ...
  15. This is the most important part, with regards to international manufacturers: "...ingredients and formulas may vary between regions..." I doubt that chewing gum made in Australia would be exported .. Modern technology currently can test gluten levels of more than 3 ppm (mg/kg). To qualify as "gluten-free" in Australia & New Zealand, the product in question must contain ‘no detectable gluten’ [be less than 3pmm], or be naturally-gluten free. Some wheat products - glucose syrup, Caramel colour (150) and Dextrose - are so highly processed, that they are gluten free. They are tested. By Australian & New Zealand Law, as they originate from wheat, this must be indicated on the label in bold, but as they are "gluten free", they are not listed as as allergen.