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The What's For Dinner Tonight Chat
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Tonight's menu: Pork chops with apples and honey glaze, baked potato with broccoli

(Yep, more potatoes!)

"She didn't realize that an oven previously used to bake gluten pies etc. was a big no no for us"

What? My oven will CC me???? I sure hope not, it's baking my pork chops right now. Do you mean she used a TOASTER oven, with a crumby tray? Please explain for the newbie..... :)

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Tortilla soup! Actually made with tortillas!

get. out. where did you get them? (don't say teff, don't say teff, don't say teff...) :D

one of the 'other things' i miss is flour tortillas. although i am doing better with using the corn ones.

edited to say:

last night we made macaroni n cheese w/stewed tomatoes.

tonight we smoked salmon and tuna w/roasted potato rounds and acorn squash a'la billyhowell (yumms - butter, salt n pepper and brown sugar!)

but the other night we made: chicken chow mein like they used to make in new jersey :) complete with fried crispy noodles - o my gosh, i was in 'china paradise' :D

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Tonight's menu: Pork chops with apples and honey glaze, baked potato with broccoli

(Yep, more potatoes!)

"She didn't realize that an oven previously used to bake gluten pies etc. was a big no no for us"

What? My oven will CC me???? I sure hope not, it's baking my pork chops right now. Do you mean she used a TOASTER oven, with a crumby tray? Please explain for the newbie..... :)

Yes, it will gluten you if you share an oven with someone that either currently uses it for gluten items, or if it was previously used for them in the past and hasn't been de-glutened. Does not matter what type of oven it is, it needs to be gluten free--even a microwave. Otherwise you are being exposed to gluten circulating in the hot oven air. If it wasn't new when you got it, you need to put it through the self cleaning cycle.

Am not sure if the old fashioned method of using lye to get off the old baked on stuff in an oven will work for a gas oven or an electric oven that doesn't have a self cleaning cycle (or one that works anyway). Be good to know this! Help me with this somebody!

Otherwise, I suggest you get a dedicated gluten-free toaster oven to bake your food (and/or a new microwave), or buy a new oven.

Gluten does not "die" unless it has been charred by 600 degree Farenheit heat for a while... At first you might not notice the effects of constant exposure to CC (cross contamination) from this or other sources, but believe me it takes its toll on your health. Far better to get rid of the source.

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Yes, it will gluten you if you share an oven with someone that either currently uses it for gluten items, or if it was previously used for them in the past and hasn't been de-glutened. Does not matter what type of oven it is, it needs to be gluten free--even a microwave. Otherwise you are being exposed to gluten circulating in the hot oven air. If it wasn't new when you got it, you need to put it through the self cleaning cycle.

Am not sure if the old fashioned method of using lye to get off the old baked on stuff in an oven will work for a gas oven or an electric oven that doesn't have a self cleaning cycle (or one that works anyway). Be good to know this! Help me with this somebody!

Otherwise, I suggest you get a dedicated gluten-free toaster oven to bake your food (and/or a new microwave), or buy a new oven.

Gluten does not "die" unless it has been charred by 600 degree Farenheit heat for a while... At first you might not notice the effects of constant exposure to CC (cross contamination) from this or other sources, but believe me it takes its toll on your health. Far better to get rid of the source.

I got rid of my old grill, but sorry, I can't buy into getting rid of the old oven. I use parchment paper on top of my old cookie sheets and stick them in my old oven. I could be wrong, but wish you would provide scientific evidence (aricle or etc.) to make this claim.

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-"Humble Vegetable Casserole," recipe from the "Enchanted Broccoli Forest" cookbook

-not-humble-at-all applesauce, with cranberries, tangerine juice & zest, cloves, allspice, bay leaf, maple syrup

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beef stroganoff w/tinkyada <pasta is awesome> fettucine and haaaarvard beets.

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I got rid of my old grill, but sorry, I can't buy into getting rid of the old oven. I use parchment paper on top of my old cookie sheets and stick them in my old oven. I could be wrong, but wish you would provide scientific evidence (aricle or etc.) to make this claim.

I did not invent this problem about old gluteny ovens. I don't know if there is scientific proof or not, however almost everyone on celiac.com has to bake their baked items in a completely gluten-free oven or suffer from the effects. It is part of the standard procedure. Certainly you must have heard about it before now?? Just this last week both my boyfriend and I got CC'd from someone not following this protocol. We did not know what happened and then finally figured it out. Like I enquired before, it is possible perhaps to clean the oven with old fashioned brushed-on lye (Easy Off) without throwing it out. The spray on kind seems to be far less effective in this area. I'd like to know about this too actually, i.e., if the brushed on lye actually works on getting rid of the gluten or not. Otherwise it takes 600 degrees in a self cleaning oven to work for certain.

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I did not invent this problem about old gluteny ovens. I don't know if there is scientific proof or not, however almost everyone on celiac.com has to bake their baked items in a completely gluten-free oven or suffer from the effects. It is part of the standard procedure. Certainly you must have heard about it before now?? Just this last week both my boyfriend and I got CC'd from someone not following this protocol. We did not know what happened and then finally figured it out. Like I enquired before, it is possible perhaps to clean the oven with old fashioned brushed-on lye (Easy Off) without throwing it out. The spray on kind seems to be far less effective in this area. I'd like to know about this too actually, i.e., if the brushed on lye actually works on getting rid of the gluten or not. Otherwise it takes 600 degrees in a self cleaning oven to work for certain.

Bea - to be honest I have never heard of that before. Contamination occurs with cross contact (ie touching). Unless your food it touching the sides of the oven walls, or directly on the oven rack - no contact should be made, thus no contamination. I have used a shared oven for almost seven years, with no issue.

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Bea - to be honest I have never heard of that before. Contamination occurs with cross contact (ie touching). Unless your food it touching the sides of the oven walls, or directly on the oven rack - no contact should be made, thus no contamination. I have used a shared oven for almost seven years, with no issue.

I think you should open this up as a topic. You will find I am not alone in this opinion. It would be interesting to find out the scientific proof as you say. For most of us at any rate it is a very real problem. What you get in the circulating hot air in the oven does affect most of us and could be silently undermining your health in the background. Or not. Perhaps you are just lucky to be less affected? It would be good to know more...

Bea

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I think you should open this up as a topic. You will find I am not alone in this opinion. It would be interesting to find out the scientific proof as you say. For most of us at any rate it is a very real problem. What you get in the circulating hot air in the oven does affect most of us and could be silently undermining your health in the background. Or not. Perhaps you are just lucky to be less affected? It would be good to know more...

Bea

Yes, this could be separate topic. This thread has a great flow to it as it continues. We should not interrupt. :)

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Interesting....I've actually cooked both gluten and non gluten foods in my oven at the same time (Of course making sure the gluten food was on the bottom) and never noticed a problem.

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get. out. where did you get them? (don't say teff, don't say teff, don't say teff...) :D

one of the 'other things' i miss is flour tortillas. although i am doing better with using the corn ones.

edited to say:

last night we made macaroni n cheese w/stewed tomatoes.

tonight we smoked salmon and tuna w/roasted potato rounds and acorn squash a'la billyhowell (yumms - butter, salt n pepper and brown sugar!)

but the other night we made: chicken chow mein like they used to make in new jersey :) complete with fried crispy noodles - o my gosh, i was in 'china paradise' :D

Real tortilla soup is made with corn tortillas. It's one of the things people made hundreds of years ago to get rid of stale corn tortillas. They didn't have wheat before the Europeans came.

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Chicken Cutlet Florentine w/ Shallot and Shiitake Mushrooms(rice flour wasn't bad), Grilled Baby Eggplant w/ Balsamic & EVOO over spring salad. (no goat cheese this week need lactose free for next 3 weeks).

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WOW! So many great cooks and recipes....We need a Celiac.com cookbook! :lol:

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I ate out for the first time in months. My big brother is visiting from the other side of the country.

We went to an upscale fish chain restaurant with a gluten-free memu. We had to die for mussles and stone crab, swordfirsh, garlic mashed potatos and mixed veggies. I'll probably dream about it tonight. Have my fingers & toes crossed that I won't be sick tomorrow!

(Big Bro picked up the tab...yay !)

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I did not invent this problem about old gluteny ovens. I don't know if there is scientific proof or not, however almost everyone on celiac.com has to bake their baked items in a completely gluten-free oven or suffer from the effects. It is part of the standard procedure. Certainly you must have heard about it before now?? Just this last week both my boyfriend and I got CC'd from someone not following this protocol. We did not know what happened and then finally figured it out. Like I enquired before, it is possible perhaps to clean the oven with old fashioned brushed-on lye (Easy Off) without throwing it out. The spray on kind seems to be far less effective in this area. I'd like to know about this too actually, i.e., if the brushed on lye actually works on getting rid of the gluten or not. Otherwise it takes 600 degrees in a self cleaning oven to work for certain.

Not my experience. And, based on what I have read here since 2004, not the experience of the majority here. There is a small but vocal minority supporting this view.

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I ate out for the first time in months. My big brother is visiting from the other side of the country.

We went to an upscale fish chain restaurant with a gluten-free memu. We had to die for mussles and stone crab, swordfirsh, garlic mashed potatos and mixed veggies. I'll probably dream about it tonight. Have my fingers & toes crossed that I won't be sick tomorrow!

(Big Bro picked up the tab...yay !)

YAY!!!! It is always good to be able to go out and have a success!

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Okay I splurged......I have to be REAl careful with tomatoes and basically avoid them but I so wanted some lasagne. It was WONDERFUL! Made it myself with Italian sauage and gluten free lasagne noodles. My daughter and husband both thought it was good too. Keeping my fingers crossed that I won't start itching!! :blink:

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For lunch today:

Pork Chop

Carrot Fries--mmm so good! I have to admit they didn't make it to my plate. I ate them while the meat was cooking :rolleyes:

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I found some hormel italian sausage at wallmart gluten-free. Pre cooked ,so I made sausage and basil pizza last night. Tonight pasta salad,and perhaps pigs n blanket. Not facey,but comforting .

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Home made chicken pot pie with biscuit topping.

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We had gluten-free pizza with shrimp, bacon, serrano pepper, onion, mozzarella and parmesan cheese. First time I used the Chebe pizza mix and I'm in love with it! Had that with a cup of rich homemade cream of mushroom soup. The best part was dipping the thicker end pieces of crust in the soup, which was a pretty basic recipe but I added a wee bit of sauteed fennel and it was sublime. DP was really happy about the pizza, said he'd be happy to have it once a week but suggested I omit the shrimp.

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For lunch today:

Pork Chop

Carrot Fries--mmm so good! I have to admit they didn't make it to my plate. I ate them while the meat was cooking :rolleyes:

I love carrot fries!!! We usually make them with salt, pepper, brown sugar and cinnamon. What did you put on them?

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I love carrot fries!!! We usually make them with salt, pepper, brown sugar and cinnamon. What did you put on them?

Have to ask...what are carrot fries? And how do you prepare them? They sound great.

Tonight...theater popcorn and Puss & Boots with a special nine year old.

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Have to ask...what are carrot fries? And how do you prepare them? They sound great.

Tonight...theater popcorn and Puss & Boots with a special nine year old.

We make ours by cutting up baby carrots (you can use regular too) and putting some olive oil and seasoning on them. In an earlier post I think I said that I put salt, pepper, brown sugar and cinnamon...it's all to taste. Then bake at 350 til the carrots are tender and slightly brown, I think it took about 20 min in my oven.

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    • I had a negative biopsy and was still diagnosed with Celiac. My GI ran a bunch of tests looking for the cause of my 15+ years of diarrhea and the only thing that came back positive was the entire Celiac panel. All very high. So he performed an endoscopy with biopsy. The biopsy was negative. So he ordered a genetic test. When that came back as "high risk" he decided a trial gluten free diet was in order. After 8 weeks my symptoms resolved and my antibodies were back to normal. Since then, follow up testing had shown I have osteoporosis. I am a 40 year old male.  So yes, you can definitely still have it and have significant damage with a negative biopsy. 
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    • Perhaps you should consider asking for a GI referral.  You might just skip the blood tests and go directly to an endoscopy/biopsies while you are still consuming gluten.  It is the "gold" standard for a celiac diagnosis anyway!   Here's the deal with going gluten free.  You can do it.  It costs nothing, but you must give it six months or longer.  You'd need to think like a celiac, but it can be done!  I'll tell you my tale.  My hubby went gluten-free 15 years ago per the very poor advice of his GP/PCP and my allergist.  After a year of mistakes and learning, he got well.  It worked!  Thirteen years later, I was formally diagnosed.  (It was a shock as I was only anemic at the time.)  Hubby would be the first to say that I have had way more support from family, friends and medical.  I must say, it's nice to see those lab results.  It really helped me adhere to the diet in the beginning too.   So, you know your medical situation.  You must do what's best for you!   I hope you feel better soon!  
    • I'm sure going to have a long talk with my doctor.  Then I'll find a new one that will support me and make sure that my daughter and I both have the proper testing done yearly.  
    • also:  glutendude - i don't get it.  shouldn't it be glutenfreedude?  lolz i eat out few and far between.  most of the times i've been glutened it's been eating out.  this weekend i'm getting my bacon cheeseburger on at red robin  i always get my 'good' waitress - lucky, i guess, paula takes good care of me   and i will eat at bonefish but they have a limited 'safe' menu.  look for places that have the 'GiG'  training they know their stuff.  mellow mushroom, melting pot, california pizza kitchen, pf changs are all supposed to be trained that way.  they know to avoid cc and change their gloves, etc.  
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