pianoland

At school, I only cook with my own pots, pans, cutting boards, etc, and have my own sponge.

 

When I go home and my parents use shared pans (no scratches) and sponge, I have often had reactions that seems like gluten. (I try to ask them to dedicate a sponge but it becomes pointless when going back and forth between gluten/non-gluten uses of the pan.)

 

At my sorority events I avoid the food (even fruits and veggies) and anything they cook for me, because I'm afraid of the shared pans. I could bring my pans to cook it myself there but the house kitchen makes me feel glutened just looking at it. My friend directly asked me today if they could make a gluten-free casserole in her casserole dish. It is so nice to be cooked for rather than bring a lunch bag, but I wasn't sure what to tell her.

 

Is there any basis to my fear? What have your experiences been using shared equipment?

 

Do you think trial and error is worth the possibility of a reaction?

NYC is a great place to visit without worrying about eating safely. My latest successes:

 

-Heartland Brewery (Midtown West location only)

Waiter assured me they prep in a separate location with separate mixing bowls, utensils, etc.

http://www.heartlandbrewery.com/

 

-5 Napkin Burger

Gluten free buns and separate frier. I've been there 3 or 4 times, no reaction any of the times.

http://5napkinburger.com/

 

 

In the past I've also had good luck at

-Bistango

-Nizza's

 

I walked past Risotteria but I'm dying to go there next time I'm in the city!

 

Feel free to add to this list.

I have an upcoming interview that involves eating breakfast (in a group), then a one-on-one lunch.

 

Should I include in my RSVP that I'm gluten free, or handle it by declining breakfast and just hope I'll have an option with lunch?

 

I don't want a job interview to be about the meal, so any tips on how to approach this?

The apple cinnamon and pecan Kind bar wasn't too kind to me this afternoon.

I had it with Starbucks coffee so maybe it was just hard on my stomach, but I haven't experienced such bad stomach issues in a long time.

I'll mention that I had Starbucks coffee last week (with a chocolate/peanut butter Kind bar) without issue.

Ingredients: Almonds, cashews, pecans, dried apples (apples, evaporated cane juice), honey, non GMO glucose, raisins, crisp rice, flax seeds, chicory root fiber, soy lecithin, cinnamon.

Sharing a kitchen with gluten eaters has been a big source of anxiety for me. I do it at home, and I'm quick to yell at my parents when they contaminate something. But I know that's not going to fly with my friends who I'll be living with this school year.

I know that I'm going to keep all of my cookware separate and foods labeled and separated as best as possible. Unfortunately we have limited kitchen space and I'm not quite sure how I'm going to pull this off.

Beyond that, how do I inform them, remind them, etc, without being a huge pain in the butt? With my parents, it's always, "Did you use a new utensil?" "Did you scoop instead of spread?" etc, and they roll their eyes at me.... I don't want to create this type of tension with my friends.

Anyone who shares a kitchen have tips? I'd so much rather be proactive than learn the hard way by getting glutened...or worse my friends being fed up with me!