Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's The Best Way To..


futuredvm24

Recommended Posts

futuredvm24 Rookie

What is the best way to eliminate CC in my kitchen if my family isn't gluten-free? I feel like I need to clean the entire kitchen and ziplock bag everything that may contain gluten..or maybe ziplock all my gluten-free stuff. My mom got me gluten free granola..and put it in the baking cabinet where there's loose flour and everything. Everyone is so messy with their bread crumbs so I have to Lysol the counter before I make anything and rewash anything that I'm going to use. The fridge makes me paranoid as well. I'm going crazy!! Any tips/words of encouragement appreciated! :D


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

i don't even bother making stuff on the counter. I've pretty much gone to making stuff on plates and such because a certain family of mine does not know how to clean up their messes :angry:

NorthernElf Enthusiast

I live in a family of 5, I'm the only gluten-free one.

The top shelf of the pantry, the fridge, and the freezer are "mine" - gluten-free stuff only. Any muffins, cookies or whatever in smaller ziplocs are mine in there - the gluteny stuff is always in big freezer bags. I label my stuff "gluten-free" anyway.

All the counters are mine (gluten-free) - I bought an island at walmart with drawers that is across the kitchen and that's where everything gluteny is. In the drawers are the gluten measuring cups, mixing spoons, plastic containers (a different brand than my gluten-free ones). All gluten sandwiches are made on the island.

It's not perfect - the sink is a mix up of gluten & non gluten dishes, the cloth I clean with can be mixed up too. But cutting boards, strainers, measuring cups & large utensils, fry pans, are all separate. It works pretty well.

I use a lot of plastic containers for food for work - but they are all different than the one DH or the kids use & everyone knows whose is whose.

Oh, we have two toasters too - one on the island, and mine on the counters. I even put a gluten-free label on my toaster (we do have company once in awhile). Be firm but figure out your own system - it is so worth it - I was getting contaminated a lot.

FWIW, I am the cook & shopper in the house so I can keep pretty good control on things - and I'm not a happy camper when I get glutened - EVERYONE knows that, haha !

kareng Grand Master

We have a "bread" counter for the gluteny bread & crackers. I use red for stuff that is for gluten-free use. I put red duct tape on my PB & butter tub. I have red cooking utensils, red colander, red cutting board, etc. I have plastic containers with red lids. I use plastic baggies and will write on them my name if its only for me. I write "not gluten-free" on baggies of stuff that has been cc'd that should be gluten-free (like a bag of cheese slices someone forgot & touched after the bread).

Because most stuff is gluten-free, I don't put red tape on everything like the milk, cheese, etc. We get sandwich stuff out & put it on a plate first then get the gluten bread. Or I plop it on for them if we are all making sandwiches together.

If the folks in your house won't becareful like my family, I would suggest getting the colored tape & sticking it on everything that is for you only. Seal anything gluten-free that is open in baggies or containers with your colored tape. Maybe you could have a section or big box for your stuff only? If they miss bright red, pink or green tape on the top, they need to get an eye exam or they are just the rudest & meanest people ever! You can tell them I said that! ;)

kareng Grand Master

Forgot -

If you are newly gluten-free, it is not recommended that you eat oats, even gluten-free ones. It appears that about 10% of celiacs re-act to oats like gluten. It is recommended that you not try them until you have healed. I have seen it said that is 6 months to 2 years.

futuredvm24 Rookie

Thanks everyone! I am definitely going to try the color coding..that should make it simple enough for other people to understand..hopefully ;)

As far as the oats go, I am definitely not eating them for awhile..just sticking to whole foods for now!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rejoicephd replied to Rejoicephd's topic in Coping with Celiac Disease
      8

      Draft gluten-free ciders… can they be trusted ?

    2. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    4. - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      64

      How Come Gluten Didnt Bother Me In Italy

    5. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,711
    • Most Online (within 30 mins)
      7,748

    HJF
    Newest Member
    HJF
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.