42 replies to this topic

[IrishHeart]

Your point about the kitchen is well taken, however, we were talking about the use of the oven in this case of the OP.

What I meant about YOUR pizza experiment was ...you guys always cook in that oven right? take the same precautions when cooking and preparing food right? those are consistent variables in your home, right? (you told me your Mom is super careful) so what made the pizza different? cheese? just guessing with you here.

That's all I was trying to point out.
IH

[Ninja]

Yes, I understood what you were getting at... just wanted to point out another perspective. We don't use the oven much, actually... but there were a few new foods on that pizza for me (post-gluten-free): frozen spinach, 2 new cheeses.... both pizzas used the same sauce and crust... different everything else. I also had a fruit smoothie (store bought) that I had never had before.... it seemed to be the pizza, but who knows!

Thanks, IH.

To the OP: sorry for derailing your thread!

[JustNana]

Yeah, I think Marilyn was respectful too yolo.

It is, of course, important for us to make nice on this board. But an honest disagreement, especially based on some level of research, isn't a reason to be defensive.

I have noticed a slight tendency from a couple of folks here to just nod and agree with everyone's opinions, whether documented or not. And it's really scary to come here and hear someone say that the thyroid med you are taking might be contaminated or that MSG has gluten. I know this crazy disease affects everyone differently but placebo effect, uncertain cc source and other things make it tough to state suspicions with certainty.

[JustNana]

Oh one more thing yolk, PF Changs has dedicated equipment because they don't want to risk a big fat lawsuit. So many places and products won't use the term gluten-free because we live in this litigious society. I guess it's a CYA kind of thing. :-D

[Marilyn R]

For the record, I've lived in my home for 12 years. I don't have a self cleaning oven and I used to cook yeast pies, breads, crumbles and all that in my oven. I'm ashamed to say I haven't cleaned the oven in 12 years. It has gluten globs of stuff on the bottom of the oven from stuff that has seeped out while cooking. If anyone can explain to me how the gluten from those burnt globs at the bottom of the oven can jump up in the oven and get into what I'm cooking, I just might get inspired to clean my oven. Meantime, I don't like the chemicals in oven cleaners and haven't felt the necessity because I've never been sick from anything I cooked that was safe in my own oven. I cover my old cookie sheets and pizza pans with parchment paper before cooking stuff that is safe.

The person I bought the house from wasn't gluten-free, so I'm pretty sure I have 20 years worth of gluten in my oven. Frankly, it is the least of my concerns. I could be wrong, but I don't think burnt stuff in the oven can contaminate what you're cooking if you're cooking using safe practices and safe food.

I'm open to theories though. Particles of burnt gluten going airboarn at a certain temperature and landing on your entree? (Mine just lay there in a lump.)

[Ninja]

Well, I guess I should mention: it wasn't the oven... it could have been the maltose I ate not realizing it may not have been safe (the maltodextrin always throws me). Strangely enough, I distinctly remember reading it on one of the labels and being concerned but then the fact that maltodextrin is safe occurred to me and I thought nothing of it and ate it. Yes, yes, I need to start a food diary...

[IrishHeart]

Well, I guess I should mention: it wasn't the oven... it was the maltose I ate not realizing it was not safe (the maltodextrin always throws me). Strangely enough, I distinctly remember reading it on one of the labels and being concerned but then the fact that maltodextrin is safe occurred to me and I thought nothing of it and ate it.... yet I cannot remember what it was in (this isn't an uncommon occurrence with me and my memory... my memory is very odd). Yes, yes, I need to start a food diary...

No....
Maltose and maltodextrin are safe ingredients.

From my research:

Maltose is made from corn in North America. In Europe, some companies use wheat. But, because it is so processed, maltose does not contain gluten no matter what it is made from.

From the Canadian Celiac Association list of food ingredients:
MALTOSE ... ALLOWED: A simple sugar obtained by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the production of maltose, the manufacturing process renders maltose gluten-free.

Malt and malted barley, however, are not safe.

[IrishHeart]

Since the OP has recovered from her "over-indulgence" --as some

of us suggested may have been the problem for her upset stomach--

and apparently, it did not involve a possible CC from an oven or

anything else her hosts may have done, I think this particular

thread has run it's course.

Sometimes, the answer is very simple.

Members can, of course, discuss the various side topics in a new

thread--- if they wish to continue discussing them.

Cheers all,

IH

[Ninja]

No....
Maltose and maltodextrin are safe ingredients.

From my research:

Maltose is made from corn in North America. In Europe, some companies use wheat. But, because it is so processed, maltose does not contain gluten no matter what it is made from.

From the Canadian Celiac Association list of food ingredients:
MALTOSE ... ALLOWED: A simple sugar obtained by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the production of maltose, the manufacturing process renders maltose gluten-free.

Malt and malted barley, however, are not safe.

This is very confusing. From the Celiac Sprue Association:

B—LABEL READING FOR BARLEY—genus Hordeum
Barley is not often used as a flour in baked goods, but can be used as a thickener in soups and stews. Barley can appear in the form of pearl barley and hulled barley.
Barley is most commonly used as a flavoring and flavor enhancement ingredient in a wide variety of foods. MALT is the most common barley ingredient. If a label lists “malt” it is made from barley unless otherwise specified. Barley extract (barley syrup), barley flavoring, barley enzymes and maltose (malt sugar) are also commonly used as ingredients. Common foods containing barley and malt are: cereals, malted milk, malt vinegar, and beer. Watch for barley in rice milks and syrups (especially brown rice syrup), sauces, soups, cereals, protein bars and snack foods.

I should mention that I have no idea what's what in terms of reactions.

[IrishHeart]

I have read several conflicting reports--- but the one common statement I have read is:

Maltose is a highly refined simple sugar obtained by enzymatic breakdown of starch. While it can come from any starch, the end product is gluten-free.

I honestly do not know why the Celiac Sprue association lists it as questionable. Maybe you should email them and inquire?

If you think it is not a good idea, don't consume foods with it in the ingredients.

[Ninja]

Good to know, thanks.

[IrishHeart]

Good to know, thanks.

I'll keep looking for a more definitive answer for you.

[Ninja]

I think I read in a few different threads that the Celiac Sprue Association may not be as reliable as some of the other sites out there...