Contamination From Touching?
Posted 13 March 2007 - 03:42 PM
Thanks in advance
Posted 13 March 2007 - 04:32 PM
Is it ok to touch things with gluten as long as they are not put in the mouth. I was making paper maiche with my daughter and used regular flour. I am hoping this is not a problem. If so, how do you guys deal with cooking "gluten" food for your families?
Thanks in advance
I think this varies from person to person, and it depends how sick you are, and how you are reacting. I don't react to touching flour. I bake bread for my family every week, and I don't react. I use a bread maker, so I'm not in it up to my elbows...
But I believe some people here are very sensitive, and would get very sick from having flour on their hands.
Hope you dont' have a bad reaction...
corn free since Jan 98
Never diagnosed by a Doctor
Symptoms cleared on gluten-free diet
Mom and one sister are also gluten-free
One sister with type I diabetes (diagnosed at age 10)
Posted 13 March 2007 - 04:59 PM
Posted 13 March 2007 - 09:47 PM
Posted 13 March 2007 - 10:53 PM
Back when I was the only gluten-free person in my house, I had given my kids a handful of goldfish crackers and didn't wash my hands afterward. I was in the habit of washing my hands only before I ate or else I'd be washing my hands all day with three gluten-eaters in the house. So I didn't even think about it until after I put my fingers in my mouth to get a piece of fuzz off my tongue. Sick for three days.
If you're doing a lot of baking with flour flying everywhere and being airborne, when you breathe you can easily get it into your mouth. If you're being careful not to get too wild with the flour you should be okay.
Make sure to thoroughly wash your hands and work surfaces afterwards.
A good way to explain how to deal with cross contamination, traces etc., is to treat anything gluten like it's raw chicken (with all the possible salmonella contamination). Just stay aware of where your work surfaces are, keep things as contained as you can, and wash your hands, surfaces and tools.
Posted 14 March 2007 - 10:58 AM
Posted 14 March 2007 - 11:03 AM
I don't cook gluten for my family. Everyone can eat plenty of gluten outside the home, but here, I feed them all gluten-free. I've found substitutes for everything I made before, so it's not hard. Most dinner food seems to be naturally gluten-free anyway, and everyone loves the Tinkyada Pasta -- it tastes the same as regular pasta and holds up better in recipes.
how do you guys deal with cooking "gluten" food for your families?
I may serve buns for burgers, but only in the summer months when we're eating outside on paper plates.
diagnosed with Lyme Disease 12/06
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