Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Baking
0

5 posts in this topic

I want to know if baking food for my son, who has celiac, with food for the other members of the family who eat non gluten-free baked goods is a no!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Flour is light, flies into the air, and will cross-contaminate gluten-free food if you work with both regular and gluten-free flour at the same time. I don't even allow wheat flour in my kitchen. If I had no choice I'd make the gluten-free baked goods first.

I wouldn't worry about putting a gluten-free casserole and a regular one in the oven at the same time.

0

Share this post


Link to post
Share on other sites

If you're sharing pans, then I'd say no. If you're sharing the oven, then I put the gluten-free stuff on the top rack and the gluten stuff on the rack under.

In my kitchen, only gluten-free stuff is baked in my pans. I have a few pyrex dishes that I have saved just in case I need to do something with gluten. My kitchen is also gluten-free though so that rarely occurs...

0

Share this post


Link to post
Share on other sites

Once in a while, my hub makes some cookies for work with "real" flour. He uses the old gluten baking sheets. I clear the counter with the mixer off so its easier to clean later. And put everything away in the kitchen. He uses a plastic cover that came with the mixer. It helps keep flour from flying out. We clean the counter after but still, the next day, there will be a layer of flour that has settled out of the air onto the counter & floor.

0

Share this post


Link to post
Share on other sites

I want to know if baking food for my son, who has celiac, with food for the other members of the family who eat non gluten-free baked goods is a no!

Thanks for the feedback!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,345
    • Total Posts
      920,488
  • Topics

  • Posts

    • Karen, the iodine test was a test for DH used in the 'olden' days. Iodine would be swabbed onto a spot and then it would be covered with a bandage. If someone had DH the iodined area would break out in lesions. I don't know how but we do know iodine can activate the antibodies. That is why some of us with DH have to avoid iodine in foods until the antibodies have cleared the dermis. OP, if you haven't been tested for celiac you should be and if you have active lesions a biopsy done next to a lesion by a DH knowledgable dermatologist may help in diagnosis.
    • The gluten-free diet (GFD) is the only validated treatment for celiac disease (celiac disease), but despite strict adherence, complete mucosal recovery is rarely ... View the full article
    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined