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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

The What's For Dinner Tonight Chat
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9,867 posts in this topic

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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    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
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      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
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      I have not. I'll talk to my doctor about it
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