Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Hand Washing V. Dishwasher


Acedrone

Recommended Posts

Acedrone Newbie

I am newly diagnosed and trying to make my (shared) kitchen more gluten free friendly. I don't have a dishwasher. Do I have to buy new pots, pans, utensils, plates, etc. if they have come into contact with gluten before? Or is scrubbing really hard good enough? Any help is appreciated!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

Washing most things with soap and rinsing well is usually enough to get rid of the gluten.Scratched and coated frying pans should probably be replaced as should damaged plastic utensils or collanders that could hide gluten. If you have an old cutting boards that could hide gluten in cracks, you might want to buy your own. You will probably need your own toaster. 

 

When I went gluten-free, I bought a new cutting board, sifter, and tossed my silicon muffin liners/cups.  I got rid of an ld cracked wooden spoon and another plastic one that was slightly melted.  As for my other stuff, I scrubbed the cast iron pot down and reseasoned it, and cleaned out my toaster oven very very well.

 

You will probably need your own toaster. You will also need your own condiments (mayo, butter, jam, peanut butter, etc.) which could end up with crumbs in it.

 

Best wishes!

Link to comment
Share on other sites
Acedrone Newbie

Thanks so much! I had looked everywhere and couldn't find an answer up until now. I appreciate it.

Link to comment
Share on other sites
LauraTX Rising Star

Some people also color code things, so if you are going to go get a few new plastic items and can find a color like red or green that will mark them easily as the gluten-free ones (Can also just use a sharpie), a lot of people on here have found that to be helpful.

Link to comment
Share on other sites
BlessedMommy Rising Star

If you use a waffle iron, you would need a new one, since a waffle iron is pretty well impossible to clean out. Colanders should also be replaced.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,466
    • Most Online (within 30 mins)
      7,748

    CtoThaE
    Newest Member
    CtoThaE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @shadycharacter, did you mean to reply to another post about sourdough bread? The present thread isn't about that.
    • Moodiefoodie
      Thanks for your response. It seems to be only with gluten, illness, or vaccination. 
    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
×
×
  • Create New...