My eldest has just been really sick with typical gluten exposure symptoms after a supposedly gluten free meal at her school. The kitchen staff have been really helpful in trying to track down the source of the problem, but we've drawn a blank. The meal consisted of gluten-free meatballs, boiled potatoes, grated raw carrot and lettuce (school meals haven't improved since I was at school!) The only thing we can think of is that they use the same pans, kitchen tools etc for all the food preparation, and that even if washed there could be a risk of cross contamination. I think everyone else had pancakes yesterday.
The other coeliac kids at school were all fine, we checked, but my daughter is extremely sensitive to gluten, even by coeliac standards. Yes, it could just have been a 24 hour stomach bug, but it started straight after the lunch and had typical gluten exposure symptoms for her. It made me think of the time we used our ordinary bread machine ( teflon lined pan and paddles washed thoroughly twice!) to make gluten-free bread and she got bad wind and a tummy ache.
Has anyone else advice or experience of using separate cooking utensils for gluten-free food preparation?
MedusaMember Since 11 Apr 2011
Offline Last Active Jul 29 2011 01:42 PM
Hello! I'm a British expat living in Sweden, soon to be moving to NZ. Both of my daughters have been fairly recently diagnosed as having coeliac disease, my dad has had it for nearly as long as I can remember, and having gone gluten free as a family I'm now finding that I'm a whole lot healthier without gluten too. Awareness of gluten intolerance is extremely low in Sweden, so it's been wonderful for me to be able to read all your posts and have access to this community's combined wisdom. Sooner or later we all run into the same kind of problems and it's such a huge relief to find that I am not alone. Thank you!
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