Celiac Disease Symptoms: The Gluten Free Works Symptom Guide
Could my symptoms be related to celiac disease?
This is a common question people ask in the face of a bewildering array of possible celiac disease symptoms. The Celiac Disease Symptom Guide will help you identify possible symptoms and health problems that you can present to your doctor.
Here is the list of over 300 Signs, Symptoms, Associated Disorders and Complications directly or indirectly resulting from celiac disease.
Gluten Free Works, Inc. was the first organization in the world to publish this information in its comprehensive book, “Recognizing Celiac Disease.” This list is now being used by celiac disease centers, national celiac organizations and health organizations worldwide. (more…)
Glutenfreeworks.com has comprehensive gluten-free diet cards that lists unsafe foods and ingredients (including hidden) broken down by categories: whole grains & cereals, flours, thickeners, sweeteners, distilled spirits, fermented, cooked products, baked products, protein polymers, brewed, germ/bran and other.
Gluten-Free Diet Cards make dining out and shopping for groceries easy. These cards are perfect for eating out at restaurants or comparing ingredient labels when shopping for groceries. No more long explanations to waiters and managers. Just hand them the card. They’ll compare the ingredients to their recipes and let you know what you can have. No more wondering if an ingredient is safe or not when shopping. Just check it against your Gluten Free Works Diet Card. (Always call the company though if you’re unsure!)
The cards are 4″ by 3 1/2″ and fold to wallet size. See what they look like here. Gluten Free Diet Cards
They cost $6.50 for 5 cards, $30 for 25 cards, or $50 for 50 cards. Shipping is included in the price.
The added nutrition of applesauce and rice bran puts these mouthwatering pancakes a step above their plain cousin. Cinnamon boosts the flavor and aids digestion. So give it a try.
Ingredients
Dry ingredients:
I cup fine white rice flour
¼ cup brown rice flour
¼ cup tapioca flour or cornstarch
1 tablespoon rice bran
¾ teaspoon salt
2 teaspoon gluten-free baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
2 teaspoons fructose
1/2 teaspoon cinnamon
Liguid ingredients:
2 large eggs
½ cup natural applesauce
½ cup water or milk or milk substitute (more if you like thinner pancakes)
3 tablespoons oil
Equipment
Griddle or large skillet.
Process
Heat your griddle to 350 degrees F.
Combine dry ingredients in mixing bowl and whisk together with wire whip. Add liquid ingredients to the dry ingredients. Mix together with a fork to blend. Mixture may sit up to 5 minutes, but do not stir again or you will lose fluffiness.
Lightly grease the griddle or heavy pan, spreading a teaspoon across the surface with a small piece of folded paper towel. Set the towel aside to refresh the surface if pancakes start to stick.
Scoop a few tablespoons to make the pancake size you prefer onto your heated griddle. Allow them to cook until the bottom is set and bubbles begin to appear around edges. Don’t worry if you flip too soon, just be quick about it and they’ll be fine. On the other hand, if you wait until the top is dry, the pancakes will be tough and disappointing.
Remove to heated plates. Serve with choice of syrup or jam. If you make these pancakes thick, you can eat them out of hand without any added sweetener. If you make them thin, you can roll them around whipped cream. Serves 4.
This pumpkin bread will make you the envy of your family, friends and neighbors whether they are gluten-free or not. The flavor is reminiscent of pumpkin pie. The texture is soft and moist. It is our favorite quickbread. This bread is rich in vitamin A, potassium, magnesium, zinc, selenium, manganese, B vitamins and protein.
Ingredients
1 cup white rice flour
¾ cup brown rice flour
½ cup tapioca flour or cornstarch
2 tablespoons rice bran
1 teaspoon salt
2½ teaspoon gluten-free baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/3 cup fructose or choice of sweetener
1/3 cup honey
½ cup safflower oil
2 eggs
1 cup pumpkin puree
½ cup plumped raisins
Equipment
Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans
Process
Preheat oven to 375 degrees F. Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans or regular straight-sided pans that you grease and dust with rice flour. Dusting helps the mixture hold the sides when rising.
Combine flours, rice bran, salt, baking powder, baking soda, and spices in a large bowl and sift together with a wire whip. Set aside.
Add raisins to a cup of boiled water for 5 minutes to plump, then drain.
In a medium bowl, slowly beat honey and sugar into eggs then beat in butter, margarine, or oil and vanilla. Scrape into bowl with dry ingredients and mix with a wooden spoon. Stir in the pumpkin puree. Mix lightly just until blended. Fold in raisins. Turn into prepared pans – batter will fill pan close to top. This bread raises up and holds its shape. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from pans to cool on a rack.
These tasty and nutritious brownies are easy to make and high in zinc, potassium, magnesium, and selenium.
Ingredients
4 bars (1 oz each) unsweetened chocolate for baking, broken into pieces
3/4 cup (1 1/2 sticks) softened butter or margarine
1/2 cup fructose
1/2 cup honey
3 eggs, lightly beaten
11/2 teaspoons GF vanilla extract
1/4 cup GF buckwheat flour
1/2 cup rice flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts (optional)
Equipment
Oven.
Process
Lightly grease a 13x9x2 inch baking pan with straight sides. Heat oven to 350 degrees,
In a large bowl, whisk together rice flour, salt, baking soda and xanthan gum. Set aside.
Place chocolate pieces and butter or margarine in a large microwave bowl. Microwave 1 1/2 to 2 minutes to melt chocolate. Mixture should stir smooth without lumps. Be careful not to overheat.
In a separate bowl, add fructose, honey, eggs and vanilla. Beat well with a wooden spoon or mixer until light. Scrape into bowl with the flour mixture, then add the chocolate mixture. Blend all ingredients, but do not overbeat. Add nuts if you like.
Pour batter into prepared pan. Bake 25 to 30 minutes, or until wooden toothpick inserted in middle comes out clean. Cool completely in pan then cut into squares. Makes about 24 brownies.
This wonderful cake has a sweet and spicy, robust flavor with the slightest apple tang finish. It is perfect for breakfast with coffee or as dessert anytime. Provides protein, vitamin A, iron, potassium, riboflavin and minerals like calcium and magnesium in the nuts.
Ingredients
2 cups white rice flour
1/3 cup tapioca flour or cornstarch
1 teaspoon salt
2 ½ teaspoons GF baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 1/2 teaspoons ground cinnamon
½ cup oil
1/4 cup fructose
¼ cup honey
2 eggs
1 teaspoon GF vanilla
1 cup applesauce
Equipment
Springform cake pan or bundt pan. Oven.
Process
Preheat oven to 375 degrees F. Grease then dust with rice flour a 9 inch springform cake pan with straight sides and fluted insert (see picture) for maximum rise. Or use a bundt pan.
In a large bowl, add the flours, salt, baking powder, baking soda, xanthan gum, and cinnamon. Sift with a wire whip to thoroughly combine. Set aside.
In a medium bowl, beat together the fructose, honey, eggs, vanilla, and oil until light and fluffy. Scrape mixture into bowl with dry ingredients. Mix lightly just until smooth. Fold in applesauce. Scrape mixture into prepared pan and bake for 35 to 40 minutes or until toothpick inserted comes out clean.
Cream cheese frosting: beat 2 oz. cream cheese with ¼ cup fructose or honey. Top with chopped walnuts.
Frozen chip steak is a handy item for making a quick, protein- rich meal that’s high on flavor. This recipe uses cooked rice as a bed for the savory meat, but you could use macaroni instead.< Kale adds great taste and dense nutrients in the form of folic acid, vitamin K, vitamin A and fiber.
Ingredients
4 servings frozen chip steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 medium onion, sliced
1 small can tomato sauce (8 oz.)
3/4 cup water
2 teaspoons rice vinegar
1/4 teaspoon chili powder
2 teaspoons gluten-free soy sauce (optional)
Equipment
Large skillet.
Process
Heat skillet to medium without added oil. Add salt then frozen steaks. Cook as directed, removing excess fat as needed. Meanwhile, add mushrooms, onions, chili powder and black pepper while stirring meat.
When meat is browned, add tomato sauce, water, soy sauce and vinegar. Turn down heat and cook 8 minutes longer to blend flavors and tenderize the meat.
Spoon meat mixture over lightly cooked kale and rice or pasta. Sweet corn kernels balance the leafy, tart kale for this combination platter.
Here’s a simple recipe for this all time favorite.
Ingredients
10 to 12 chicken tenders depending on size
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon rosemary powder (optional)
1 cup rice flour or corn flour
1/4 cup oil
Equipment
A large skillet.
Process
Submerge the chicken in cold salt water for 10 minutes then rinse thoroughly. Pound it a few times to soften the fibers then cut the tenders in thirds. Sprinkle with salt, pepper and the rosemary then dredge in rice flour or corn flour. Yes, you can first dip the chicken pieces in a beaten egg before dredging if you want a thick crust.
Add the oil to a hot skillet over medium heat. (Never let oil smoke). Quickly arrange the chicken pieces evenly and allow to brown. Turn over and fry the other side. Remove to a serving platter. Nice with squeezed lemon.
Here is a great offer I found on a gluten-free list-serve yesterday.
General Mills jumped into the gluten-free market with their gluten-free Rice Chex. They quickly followed with Chocolate and Strawberry Chex and has launched a growing line of gluten-free baking mixes. Reaction in the gluten-free community has been strongly positive. Now we have another reason to like General Mills.
For a limited time, you can contact General Mills to receive a coupon for a free Gluten Free Betty Crocker baking mix. At $4.49 per box, that’s a pretty good freebie!
The list-serve included a message from General Mills:
“Folks can let us know if they want ongoing info/offers about General Mills’ growing line of GF products… If they call our Consumer Services number: 1(800)446-1898 (same as is on the boxes), they can sign up. The real perk of this re: the new products is that we have coupons that we’ll be sending to each household that signs up this summer so they can try a box of the new Betty Crocker® Gluten Free Dessert Mixes completely on us.”
I called for my coupons today. Here is how it works.
Call General Mills Consumer Services number: 1(800) 446-1898. At the main menu, hit #4 or say “four.”
This will take you to a customer representative. I waited about 5 minutes for a representative, a friendly woman named Bridget.
I told Bridget that I was interested in the free gluten-free baking coupons.
She said sure and asked me a few questions. She asked for my zip code, whether my household did not limit gluten ingestion, limited gluten or was gluten-free. She then asked how many people live in the house and where we normally shop for gluten-free food – the name and street address of the store. After that, she requested a phone number and e-mail. (She assured me General Mills does not share private information.)
It was that easy. My coupons are coming the second week of August.
Call today. Nothing beats a freebie – especially when it is gluten-free!
Luscious and so good for you! you can make this smooth, mouthwatering custard in 10 minutes. Whether you make it to fill this pie or as a quick dessert without the pie shell, keep the bananas for an unbeatable treat for all ages. Provides protein, iron, potassium, magnesium, vitamin B6, pantothenic acid, vitamin A, zinc and riboflavin. Adding coconut lifts it up to the next level of taste and nutrition, adding fiber and more protein, iron and zinc.
Ingredients
1 gluten-free baked pie shell, or use recipe below
3 medium bananas, sliced to line pie shell
1 banana, sliced on the diagonal for topping
¼ cup cornstarch
½ cup fructose
1/8 teaspoon sea salt
1 2/3 cup gluten-free vanilla rice milk or substitute
1 tablespoon gluten-free margarine
2 large egg yolks, lightly beaten
1 ½ teaspoons gluten-free vanilla (not artificial vanillin)
1 cup shredded coconut for the topping
Equipment
Oven.
9" pie plate.
Medium size pot with heavy bottom. Large wooden spoon.
Process
Prepare pie shell, if making the pie. When cool, line the shell bottom with 2 rows of bananas. Set aside. In a heavy-bottom medium pot, use a large wooden spoon to mix cornstarch and fructose then stir in 2/3 of rice milk to blend. Stir in remaining rice milk and margarine.
Bring mixture to a boil over medium heat, stirring constantly to prevent sticking or use a double boiler pot. Turn down heat and continue cooking and stirring until mixture thickens. Bubbles will be very large and slow to break when cooked. Stir in egg yolks and cook another minute. Stir in vanilla.
Right away, turn custard into prepared pie shell. Arrange bananas sliced on the diagonal to form a circle around the crust and press them in. Sprinkle coconut over the center. (Can also be turned into serving dishes over fruit instead of pie shell).
Pie crust recipe:
1 ½ cup rice flour
½ teaspoon xanthan gum
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon fructose
½ cup shortening or margarine, cooled
2 large eggs, cold
In a medium mixing bowl, blend rice flour, millet flour, xanthan gum, salt and baking powder together. With a pastry blender or mixer, slowly mix in shortening or margarine. Mix in eggs. Dough will be soft. Divide dough in 2, then sprinkle surface lightly with rice flour and flatten each between sheets of plastic wrap. Refrigerate 10 minutes to chill. Roll out to fit 2 pie pans or rewrap the extra one for the freezer.
Bake crust at 350 degrees F for 12 to 15 minutes until golden.
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