Dumb Kitchen Question...
Posted 02 November 2004 - 09:12 AM
But my hubby still eats gluten. I am trying my best not to "contaminate" my food with his gluten-laden favorites. Can anyone give me suggestions on how to do this? Do I need my own dishes, etc. Any tips for keeping flours fresh, storing these "new" gluten-free foods, or organizing my pantry?
I really want this diet to work (I'm feeling pretty gross right now). Any help or ideas in coping with this are appreciated.
THANK YOU for your support...I'm so glad I found this site! -Julie
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Posted 02 November 2004 - 10:51 AM
Be careful with butter/margarine. It would probably be good to get one for each of you to keep crumbs out of yours. Also be careful with muffin pans and that type of thing for hidden crumbs. They say teflon can have gluten stick to it - I like the porcelin coating instead because it doesn't come off as easily as teflon anyway. Also be careful in the dishwasher - if things are sticking you might have a contaminated dish.
Just a few hints - I am sure you will get more! Good luck! (I bet he will be willing to help keep contamination from occuring when he sees how much better it makes you feel!)
Posted 02 November 2004 - 10:53 AM
Posted 25 November 2004 - 06:39 PM
- Toasters -- obviously separate--we have two toaster ovens in my house since I'm the only celiac. Make sure that they're easy to distinguish--mine is black, the family's is white, for example.
- Cabinets -- I have one nice-sized cabinet with all my foods. That way I can just open it up and see all that I can eat. This helps with contamination issues, as well, because foods don't even share a shelf. Fortunately, I moved last September--in my old apartment, there was very little cabinet space and even less counter space. I never would've had enough space. Fortunately, the new apartment has much more cabinet/counter space...anyway, dedicated cabinets help a lot.
- When cooking, try to designate sides -- if you have counter space on each side of your stove and you're cooking a gluten-free and gluten-containing meal at the same time, keep things on their side. Use the left hand burners for regular food, for example, and the right burners for gluten-free food. Put utensils for each type of food (gluten-free and non-gluten-free) on the correct side. This way you don't need to worry about which fork stirred the gluten noodles. And, when in doubt, take a new fork.
- If possible, store cooking...things in separate cabinets -- if you have the space, it's best to keep them segregated...and, of course, have separate spatulas, wooden spoons, pots, pans, whisks, etc....and avoid teflon.
- Do not share condiments and toppings -- too much room for error: the knife double-dips on the peanut butter once and you could be contaminated. Keep separate jars of mayo, ketchup, peanut butter, jelly, etc. I tried it the other way and didn't get contaminated, but realized it's not worth the risk.
- Sort leftovers in the refridgerator -- if the gluten-free and gluten-types of a food look similar, either label them or put them on different shelves where you can distinguish between them.
Posted 26 November 2004 - 12:07 PM
The toaste came with an extra rack for a broiler. The regular rack is for wheat breads and the broiler rack is for gluten-free bread. I've found that a rack also helps gluten-free bread not breaking during the toasting. An oven also allows for pizza and open faced sandwhich toasting.
As for spreads, everyone knows to use a spoon to dip out spreads and only one dip then the spoon goes into the sink. If more spread is needed, the user gets a clean spoon. Yes, we go through a ton of spoons but this keeps us from having to have duplicate jars of everything.
As for counters, I use plastic placemats to protect surfaces from crumbs. After sandwhich making gluten-free or wheat, the placemat goes into the dishwasher.
Since in my house there are 3 with gluten-free, and two without, I buy all gluten-free products or make them from my flour mixes so all I buy with gluten-free is mac and cheese and bread. So contamination isn't much of an issue here as it is in other houses. But hope these tips are a help anyway.
anti-body negative, self diagnosed, Gluten free since March 2001. Two sons (8) also have celiac. Antibody and biopsy positive. I love to cook and after much much experimentation can now get by pretty well!
Posted 27 November 2004 - 01:16 PM
Hey, I went out this week and bought a toaster oven to use for gluten-free cooking! I only paid $10 for it on clearance at Wal-mart...my hubby thought I was crazy when I told him I couldn't justify buying a toaster oven if it cost more than $12...hee hee...and we walked into Wal-mart and there it was! Ten bucks
God even hears Gluten-free prayers
Anyway, I used ya'lls suggestions and made my whole pantry gluten-free, except for one shelf that is glutened for the hubby's stuff.
I also have bought squeezable mustard/ketchup/etc. so that the whole knife-contamination thing is not an issue.
Everybody take care! Hope you all had a good Thanksgiving. -Julie
Posted 31 March 2005 - 11:06 PM
I have my 84-year old diabetic father that lives with me winters here in sunny south Florida. He eats everything, and anything he shouldn't, wheat, bran, flour, bread, oatmeal, cookies, dairy, ice cream everyday (he says "It says NO sugar added! It's okay!") faux sugar, and on and on. I keep telling him he has major food allergies he doesn't want to hear it. I believe it is causing his neuropathy in his feet. I might go with him to the doc next time and get him tested.
But, I'm really wondering about how all the crumbs, dairy and etc., he leaves behind are effecting me? The Windex and 409 bottles have become an appendage from my body cleaning the cooking surfaces and countertops. Everything goes in the dishwasher. We use the same sponges, I throw out every few days. I don't use teflon, although he has two pans he uses in the same cabinet -- I have stainless pots and pans and spatulas. Except one he uses that is in the same drawer. I don't use wooden or plastic spoons spatuars anymore either.
He keep all his cereals, breads, cookies, goodies on top of and in the fridge, and makes a couple of midnight kitchen raids in the middle of the night in the dark, then he's up before me and make breakfast, waffles, pancakes and etc. I wake up to a mess every a.m. I'm not complaining. I LOVE my daddyO and wouldn't trade him for anything.
But I'm wondering if tiny little particles are somehow getting into my system? My gluten and dairy free diet is very limited lately since my thyroid problem isn't under control yet. I just started thyroid meds a few days ago but they haven't taken effect yet. I stop my enzymes and immonogoblin (although they were helping me) because they were way too costly... When I can afford them I will go back to taking them soon.
What do you all think about cross contamination?
Posted 31 March 2005 - 11:49 PM
Are you in better health when your father is not staying with you? You mentioned he stays with you during the winter. So I'd think if you are healthier when he's NOT there, then yes, you are being cross contaminated.
Posted 01 April 2005 - 06:08 AM
Posted 01 April 2005 - 06:16 AM
The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25
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