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Recent Activity
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- xxnonamexx replied to xxnonamexx's topic in Gluten-Free Recipes & Cooking Tips4
Baking cooking keeping costs down?
I found a diy flour blend 500 g (2 ¾ cups + 2 tbsp) white rice flour (make sure that it's finely ground) 300 g (1 ¾ cups + 1 tbsp) potato starch (note that this is different from potato flour) 200 g (1 ⅓ cups) corn flour (US)/maize flour (UK) I see recipes that say gluten-free flour blend so I guess I can use something like this and... -
- Brown42186 replied to Brown42186's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms20
Help Understanding Test Results
I'm planning on eliminating it from my diet and seeing how that goes. -
- Scott Adams replied to Ginger38's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4
Confused About Results
I believe many cases of nearly positive or elevated antibody tests for celiac disease could be caused by a pre-celiac stage, but it may also be NCGS. Clearly some are sensitive to gluten, thus the autoimmune response, however it may be possible for them to never have a positive biopsy and flattened villi, while some may end up with damaged villi over time... -
- Scott Adams replied to lizzie42's topic in Parents, Friends and Loved Ones of Celiacs3
Second child with Celiac
Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day: -
- Scott Adams replied to xxnonamexx's topic in Gluten-Free Recipes & Cooking Tips4
Baking cooking keeping costs down?
For your oat flour blend, a great basic ratio is 1½ cups certified GF oat flour + 1 cup tapioca/potato starch (mixed) to replace 2 cups regular flour - this mimics all-purpose flour better than oat flour alone. Add 1 tsp xanthan gum per 2 cups for binding, though if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of ...
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