Cross Contamination

[jubilanthope]

I wanted to ask if you all worry much about your family cooking stuff like pizza or cooking a casserole in your oven. I don't want to sabatoge my efforts to not get glutened but I am finding it very expensive for me to buy gluten-free foods let along have my whole family on them. Being gluten-free has made me paranoid because i don't want to suffer any damage it does to me body. I have been diagnosed with hashimotos and i have learned that gluten can make your thyroid make antibodes. The bad thing about having no outward symptoms is that i can't tell when i have been glutened. Being paranoid about everything that has to do with food is not the way I want to life.

[Tigercat17]

I think cooking pizza and other gluten foods in your oven is fine, but I would make sure I had new pans for my gluten free foods and keep them separate from your gluten pans. It's really impossible to remove all the gluten crumbs from these kinds of pans. Also, watch for cross contamination with your pot holders, towels and sponges.

Myself, I have a completely gluten free kitchen. If you can do this I highly recommend it. It makes life so much easier and I don't have to think about reading labels unless I'm food shopping. I also bought a lot of new cooking equipment to make cooking more exciting and really safer for me - new colanders, hand mixer,food processor and pots and pans.

Also, after you've been gluten free for a while you might start to have reactions. Everyone's different. I used to just get a sore throat and a tender stomach, but now I'll get fatigue, fevers, sweats, dizziness and headaches from any cross contamination. I used to be a silent celiac too. It seems like we get more sensitive to gluten when start the gluten free diet and your reactions might change once your body is healed.

[jubilanthope]

I think cooking pizza and other gluten foods in your oven is fine, but I would make sure I had new pans for my gluten free foods and keep them separate from your gluten pans. It's really impossible to remove all the gluten crumbs from these kinds of pans. Also, watch for cross contamination with your pot holders, towels and sponges.

Myself, I have a completely gluten free kitchen. If you can do this I highly recommend it. It makes life so much easier and I don't have to think about reading labels unless I'm food shopping. I also bought a lot of new cooking equipment to make cooking more exciting and really safer for me - new colanders, hand mixer,food processor and pots and pans.

Also, after you've been gluten free for a while you might start to have reactions. Everyone's different. I used to just get a sore throat and a tender stomach, but now I'll get fatigue, fevers, sweats, dizziness and headaches from any cross contamination. I used to be a silent celiac too. It seems like we get more sensitive to gluten when start the gluten free diet and your reactions might change once your body is healed.

Sorry, I didn't make myself clear in my previous post. I was wondering if you all worried about the cross contamination coming from the aroma of cooking foods like pizza or any other food containing gluten.

[just trying to feel better]

I worry more about it at restaurants then I do at home, I control what gets cooked first if they are not eating gluten free and my food always gets cooked first. I bought a toaster oven which I use more often for single servings for myself. My husband is not gluten free and when I cook I use 2 of everything so far a year and half later no cross contamination at home. He does however eat some of my cooking sometimes he likes it but most times he doesn't. I try to make things he likes that I can also eat, we do a lot of grilling and I eat more potatoes and rice than he does. Tonight is hot hamburger night so I will grill burgers and make mashed potatoes for me and brown gravy for him. He likesw to have a burger on a piece of bread with brown gravy on it,(hence the hot hamburger)childhood thing I guess. lol