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What Supplies Did You Replace?
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My 6 year old daughter was given a "probable" celiac diagnosis based on bloodwood -- we have our first GI consult today. Now I'm trying to figure out what to do next, assuming the diagnosis is confirmed.

I've read the articles about what kitchen stuff you need to replace (or buy a designated gluten-free one). I'm curious how far folks have actually gone with this. Is it always necessary to re-outfit the entire kitchen? I'm wondering particularly about the following big-ticket items:

- cast iron pan

- plastic food storage containers (not expensive per piece, but we have a ton of them and we usually buy the "good" ones)

- nonstick pancake griddle

- nonstick saute pan (which I use to make crepes)

- blender (has been used for crepe batter -- will there be gluten stuck in the blades?)

- stand mixer (similar question)

That's not even counting the mixing bowls, wooden spoons, rolling pin, colander, cutting boards, etc.

What do I go out and replace right away, versus waiting to see how sensitive my daughter turns out to be? Of course we'll do whatever's necessary, but on the other hand I don't want to spend hundreds of dollars if I don't have to. :unsure:

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Whoops, moderators, I didn't notice the word "recipes" in this forum title -- I thought it was a general cooking forum. Please feel free to move if there's a better place for this.

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First, don't go gluten-free til after the GI appt. in case they want to scope.

I replaced my colanders, cutting boards, I tossed most plastics because I use mostly glass now, I bought new nonstick skillets because I needed them, I kept my toaster because it's oven style. I replaced wooden spoons and reseasoned my iron skillets.

I use parchment paper on my cookie sheets...

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If you clean the non-stick griddle really well, then wipe it with vinegar and water, you should be okay. If you see obvious globs of batter, then you need to clean it more thoroughly. If it is scratched in any way, I'd dump it.

Beater blades --if scoured and run through the dishwasher --should be okay. Mine are.

It's anything that it POROUS or obviously scratched that is an issue.

What I donated/tossed and replaced:

PLASTIC colanders

WOODEN and PLASTIC UTENSILS

WOODEN and PLASTIC scratched CUTTING BOARDS

SCRATCHED non-stick pan

Seasoned pizza stones :(

TOASTER

BREAD machine :(

Seasoned WOK and WOK utensils

Springform baking pan and loaf pans

What I KEPT:

Glass cookware, loaf pans and storage containers

My KA stand mixer

My stainless steel utensils.

Electric mixer

Blender

My stainless steel cookware

These surfaces were easily cleaned and do not pose a problem.

I RETIRED my MOM's wooden rolling pin. I cannot use it, but I kept it for sentimental reasons. :) It's wrapped up.

I have a marble one, too. That one's okay.

I replaced the grill rack in my Weber Kettle, but I do that every summer anyway.

I use parchment paper on cookie sheets or a silpat mat.

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Replaced:

toaster

wooden/rubber spoons/spatulas

strainer & colanders

wooden butcher block knife holder

all scratched teflon pans

muffin pans

deeply scratched bakeware (if I could scrub it clean I did, and kept it)

tossed bakeware with details ( like fancy bundt pan )

wooden rolling pin

hand mixer

mini chopper

cutting boards

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Whoops, moderators, I didn't notice the word "recipes" in this forum title -- I thought it was a general cooking forum. Please feel free to move if there's a better place for this.

I think this is a good place for your thread! :)

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As I read through this I realize how I had scaled back my kitchen in my old house - it was very small and no storage. I simply didn't have a lot of things... what I had did double duty.

Anyway...things like muffin tins I kept but I always use liners (equivalent of parchment paper).

My only bundt pan probably does need to be replaced but since I don't use it I haven't bothered.

I kept my springform pans and just scrubbed them and put them through the dishwasher. Use a toothbrush to get down in the groove/lip. No problem so far.

I think I will eventually replace more baking items, but I'm glad I've waited...because I haven't baked very much and I've found I'd like to replace with specific types like smaller bundt pans (gluten-free baked goods to me, perform better smaller). I may buy specific cookie sheets, I may buy different sizes of springform pans because I find again, I like to miniaturize now.

So that's something to consider. Just replace what you use regularly and then replace as needed. I truly have made some different purchasing decisions based on how gluten-free baked good perform.

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Cutting boards, everything wooden, cast iron cookware and scratched nonstick pans are automatically out. I don't use my plastic storage containers in the microwave, but if you do you'll want separate ones for your daughter because microwaving them damages the plastic. The blender I'm sure is fine, I'd be less worried about the blades and more worried about the gasket. As long as you pop that out and give it a good scrubbing it should be fine. Also with all of your plastic utensils, you'll want to make sure that none are damaged as they can be a great hiding place for gluten also.

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I was a student and didn't replace much at all.

beat up wooden cutting board

cast iron skillet

seasoned wok because no matter how hard I scrubbed it still smelled of soy sauce

toaster

threw out a few microwave-damaged plastic containers that really should have gone long before

wooden spoons

That's about it. I didn't throw out any nonstick stuff. If it's in good condition and not scratched, how would anything stick to it? You're not supposed to use scratched nonstick stuff anyway. I did not throw out appliances either. I even cleaned up my bread machine and kept using it because there was no way I could afford a new one. I'm doing fine. :)

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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