Sharing A House With 10 Gluten-Y People--Help!
Posted 18 November 2012 - 06:49 PM
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....
Posted 18 November 2012 - 07:59 PM
Allergic to red food coloring.
Posted 18 November 2012 - 08:18 PM
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
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/27/09 diagnosed fibromyalgia - supplemented with amino acids - improvement followed by substantial deterioration
maybe one good hour per day for ~17 months
8/10/11 - Elimination Diet for Autoimmune Disease - incredible improvement along with clear reactions to most high lectin foods
only remaining symptom - severe heat intolerance / reaction to heat, humidity and exercise
Tomato, Pepper, Potato, Peanut, Soy, Bean, Pea, Citrus, Pineapple, Avocado, Shellfish, Dairy, Grain, Nut and Seed FREE
3/1/12 - Horrible flare -- same ol' symptoms but worse ~ 7/1/12 - Endo: Active Celiac 3+ years - as gluten-free as humanly possible.
11/15/12 - Improving once again - Almonds back - Eggs gone
12/1/12 - Histamine containing and inducing foods FREE - finally the last piece of the puzzle (I hope) -- the cause of my heat/exercise "allergy"...
...this was one of my earliest symptoms as a child -- the enzyme (DAO) needed to regulate histamine is created in the small intestine.
If you have read this far - hang in there - obtaining health with any AI is a marathon, not a sprint!
This stubbornly tenacious feisty optimist is vertical once again.
Celiac.com - Celiac Disease Board Moderator
Posted 19 November 2012 - 06:10 AM
- 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?
Celiac.com - Celiac Disease Board Moderator
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Posted 19 November 2012 - 07:00 AM
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!
Posted 19 November 2012 - 07:01 AM
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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