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Just A Few Questions!


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6 replies to this topic

#1 mackahroni

 
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Posted 21 January 2013 - 08:39 AM

Hello! I was diagnosed with a gluten intolerance a little under six months ago. We still are unsure if I have Celiac. I was wondering if you can still bake regular food as long as you don't eat it and wear gloves. I want to go to culinary school before I open a gluten free bakery, so I'm just trying to figure out my options. Thanks!
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#2 kareng

 
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Posted 21 January 2013 - 08:46 AM

You will want to wear a respirator, too. You don't want to breathe the flour into you throat and swallow it if you have Celiac. It shouldn't matter in your lungs, but common sense says if its in your mouth or throat, some will be swallowed.
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#3 mackahroni

 
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Posted 21 January 2013 - 08:50 AM

You will want to wear a respirator, too. You don't want to breathe the flour into you throat and swallow it if you have Celiac. It shouldn't matter in your lungs, but common sense says if its in your mouth or throat, some will be swallowed.


That's a good point! I was thinking about seeing if they will accommodate me and let me use my own flour.
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#4 kareng

 
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Posted 21 January 2013 - 08:52 AM

That's a good point! I was thinking about seeing if they will accommodate me and let me use my own flour.


Even better. Still, there will be flour flying from the guy next to you? During baking, I mean. Using a quarter cup of flour for a gravy shouldn't send it flying and you could use your rice flour or whatever for your gravy.
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Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#5 nvsmom

 
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Posted 21 January 2013 - 08:54 AM

That's a good point! I was thinking about seeing if they will accommodate me and let me use my own flour.


Just be careful if you are working around others who are using wheat flour; if they dump in their flour a little forcefully then POOF - There's a flour cloud for you to ingest. I'd wear a face mask if you are working around it at all.

Best wishes.
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#6 julissa

 
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Posted 21 January 2013 - 01:06 PM

after going gluten free and feeling great, my first glutening came when I was baking cookies with my granddaughter. I would take every precaution if you are going to be in the same room as the chefs using regular flour.
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#7 Girl From Indy

 
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Posted 23 January 2013 - 11:19 AM

I have tried everything, and it never ends well. Gloves, mask, taking a shower the second I'm done. It all resulted in me getting glutenized. I didn't try a repirator, but a cone mask didn't help at all.

If you have to work with it, then cover as much of you as you can.

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