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Sharing A House With 10 Gluten-Y People--Help!
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hi, I'm new hear and so thankful to be able to post this question:

i am a new-er gluten intolerant (very sensitive) person. Cross contamination is a huge problem for me. I will be traveling to Florida this year for Christmas. I am sharing a house with my husbands family, of which are clueless about gluten free (Thanksgiving meal planning has been a royal pain). I am pre-planning my food menu for my stay and will hit up the local stores for gluten free foods. However, I'm concerned about food preparation as I have a gluten free household. Here is my ideas so far please let me know if I'm missing something or if I'm being too cautious:

1. disposable plates/silverware/cups/baking tins

2. buy a set of camping pots to cook in

3. wash my pots with my own sponges and store sponge and pots in my room to avoid contamination

how do I bake in the oven when I'm sure floured items have been cooked in it before? do i need to worry about that?

please help- i am very nervous....

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I wouldn't be worried about the oven, i would be moreso worried about the counter.

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You can do it.

A couple more ideas:

  • roll of foil (makes a quick barrier if you don't feel like cleaning the counter and use to line pans, bbq, etc)
  • small cutting board (i take one of those very thin plastic types that I can roll up or a 5x7 wood one)
  • sharpie for labeling items that need to stay gluten-free - colorful duct tape works too
  • keep your food together in grocery bags in the fridge - I try to take the lowest shelf or back of the shelves - this helps keep folks looking for a snack from contaminating your food
  • personally I prefer bringing a set of utensils plus a good knife rather using plastic

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I agree with all of the above.

- Foil is your friend if you want to use a cookie sheet or cover your food.

- Paper towels, too!

- plastic baggies (you can seal your left-overs then put them in the grocery bag and tie the bag closed.

- camp pans - worth spending the money on good quality and the bigger size. I think mine cost about $80-90 but they worked well on the stove and I could fix enough of things like pasta for hub & I and the boys fixed thier own. Don't mess with the handles - they don't work well

- Bring your own oven mitts and maybe a dish towel.

- If you want to toast bread get the Toast it bags or make your own with parchment paper (you can do this before you go).

- Get several of the plastic cutting mats. They are great for setting on the table as a placemat, serving cut up fruit & cheese, using as a clean surface as well as cutting.

Did you see the thread about travelling?

http://www.celiac.com/gluten-free/topic/95232-staying-in-hotels/

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You will do a great job protecting yourself! Yes, we've done all of the above and been fine...we camp all the time and do take our camping pans to friends' houses!

One of the other things you could consider doing is to make food for yourself ahead of time, freeze it, put it in a cooler and check the cooler. We haven't done this for flight travel yet, but are planning to.

The other thing we do (3 of 4 of us have Celiac: mom and two kids), is we make lots of food ahead (lasagne, quiche, pie, etc) and take enough to feed the whole clan. That way we feel included and that we are contributing (I often feel like I annoy family and friends...so this gives me a chance to be "generous" back).

Have safe, happy, healthy travels!

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If you are going by plane this won't help, but if you are going by car it will.

I have a cooler that will plug into the car or socket in the house. It could be your own mini fridge in your room so you don't have to worry about contamination in the fridge.

I also have a mini microwave with a handle on top for travelling, though you wouldn't want to cook a turkey in it!! If you cook ahead of time you can reheat easily without any fear of contamination.

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

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      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

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