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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 have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
    • Along those lines, many Americans are now pursuing gluten-free eating. Gluten ... Diagnosis of celiac disease typically requires a history and physical ... View the full article
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