Now that I am gluten free should I buy new pans and utensils or can I just wash the old ones?Does it matter if they are metal, glass, stone ware, wood, or silicone? I'm especially nervous about the stone I used to bake bread or rolls in.
Creating A Gluten Free Kitchen
Posted 20 December 2013 - 11:40 AM
Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND.
Responsive to iodine withdrawal for DH (see quote, above).
Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!
Posted 20 December 2013 - 05:28 PM
I'm pretty sure this is covered on the newbie 101 thread along with other valuable tidbits.
It is indeed but here is a quick cut and paste.
• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.
• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.
• Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.
• If using a separate toaster isn’t possible, use toaster-safe toaster bags such as Celinal Toast-It or Vat19 ToastIt, available online.
Pam Cureton, RD, LDN, a dietitian at the Center for Celiac Research at the University of Maryland, adds these tips:
• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.
• Buy squeezable condiment containers for ketchup, mustard, and mayonnaise to prevent double dipping. If you don’t purchase squeezable containers, mark condiment jars as safe depending on whether they’ve been exposed to gluten-containing foods.
• Store gluten-free products on the top shelf of the pantry or refrigerator so other foods don’t accidentally cross-contaminate them.
Shelley Case, BSc, RD, president of Case Nutrition Consulting and author of Gluten-Free Diet: A Comprehensive Resource Guide, offers the following ideas:
• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.
• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.
• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.
• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.
• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.
• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir
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"Do or do not. There is no try. "- Yoda.
"LTES" Gem 2014
Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
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