Since both my husband and I have celiac disease, I have made my house gluten-free with the exception of a few cereal bars, cereal and cookies I purchase for my daughter as a treat. I even purchased PB & J frozen sandwiches so I don't have to buy bread and it's a fast lunch on those early mornings she needs to be at school early. She likes all the gluten-free items that I bake and freeze. While my husband was just gluten-free, I'd cook two different pots of pasta. It was a hassle!
I do all the cooking, but I have reserved some Tupperware, spoons, a pot and frying pan for my daughter to use. We still have some mac and cheese and noodles that her friends devour when they are over (and it's cheaper!) Her name is on those utensils and cookware. She also has her own toaster, but lately she's just been eating gluten-free bread since being a newbie, I can't be tempted with glutened items yet. I have managed over the years to let them eat ice cream and eggs in front of me, but I have substitutes that I like and I don’t’ feel deprived..
So, I'd go gluten free as much as possible with your kids and husband. Less chance of cross contamination. As long as you're eating healthy foods (fiber and whole grains), your kids should be fine. I have read that in one study 50% of celiac disease patients tested and who have been gluten-free for 10 years (healed digestive system) were considered malnourished. Eating refined gluten-free foods is not good! We eat lots of veggies even for breakfast. We reserve cereal like Chex just for camping/emergency foods. I cook whole grains like brown rice porridge, quinoa and buckwheat (yum, quinoa with cocoa and banana!) and my daughter and husband love it. I've always cooked popcorn on the stove because we don't have allergies and it's yummy and visiting kids love it.
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Diagnosed via Blood Test and Endoscopy: March 2013
Hashimoto's Thyroiditis -- Stable 2014
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