Gluten Free Cooking...what Kind Of Cookware?
Posted 14 August 2010 - 09:07 PM
Posted 15 August 2010 - 04:42 AM
"I will try again tommorrow" (Mary Anne Radmacher)
celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007
Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15
Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom
Positive to Soy and Casien also Aug 2007
Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303
HLA-DQB1 Molecular analysis, Allele 2 0303
Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)
Posted 15 August 2010 - 07:57 AM
If you think you can keep a few things reserved for your use only, I would get a cast iron skillet, because they're useful for some things (especially for getting more iron), but it is a distinct contamination risk if anyone cooks ANYTHING with gluten in it. (I have a "no gluten in any pots except one which is reserved for my inlaws' oatmeal, and otherwise never gets used.)
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Posted 15 August 2010 - 08:07 AM
Posted 15 August 2010 - 08:36 AM
I also got rid of all my
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010
Posted 15 August 2010 - 09:22 AM
Posted 15 August 2010 - 10:36 AM
Glass lids are handy if you don't have a great sense of timing and want to be able to see, but I don't need them mostly.
For baking, I also prefer glass or ceramic. Except for muffin tins, which I've never seen in either.
2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.
Now, what to do about my cookbook in progress? Make it gluten-free?
Posted 15 August 2010 - 12:40 PM
I am wanting to invest in some good...new wookware for just myself to use for gluten free cooking. Just wondering what the best kind of cookware to use is. Which is less porous and wont absorb and gluten if somebody accidently cooks with me cookware. Should I get stainless steel, cast iron? Any ideas? Thanks
You know my GI told me to change everything. He didn't seem to have problem with teflon but he advised stainless steel instead. Fine with me and so I splurged with a few items. I have a Saladmaster stainless steel set. Cast iron and Teflon will absorb gluten, also stoneware.
I also got a new toaster oven for me. DH has his own gluten toaster. However since me going gluten-free he's not been eating hardly anything w/ gluten at all and he said he feels better and even calls gluten "poison." LOL Probably because he's seen how sick I get from it. Both my DD and I are gluten and dairy-free.
Extremely allergic to shellfish, Aspirin & Ibuprofen
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