Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Sharing A Tiny Apartment With Gluten


EmiPark210

Recommended Posts

EmiPark210 Contributor

I just finished up all my diagnosis stuff on Friday and am trying to figure out how to keep my teeny, tiny dorm kitchen safe. I share the apartment with my wonderful roommate who is trying her hardest to understand cross contamination and make our kitchen safe. She's a huge gluten eater though, so it can get a bit difficult. We've already discussed getting separate cookie sheets and using different pots for her pasta versus mine. As far as I know, we both only use my skillets (non stick) for bacon, sausage, eggs, veggies (me), and the like. I think the only time gluten ever touched them was in September when I attempted fried rice, so many meals and washes ago. I have my own sponge and drying towel. I have half of the toaster (traditional style) clearly labeled. Most of the kitchen things are mine and somewhat recently acquired, so there isn't years of gluten rubbed in. My mom came up to my school to take me to my testing and washed every pot, pan, knife, utensil three times pretty obsessively.

 

We're going to continue acquiring separate kitchen things, partly because of my diagnosis and partly because we know we won't live together after graduation in 2014 and need our own kitchen stuff. So is there anything else I should add to the list of what needs to be kept gluten free?

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

Unless you have a toaster, where each side is completely walled off from the other side, I would get a new one.  The crumbs fall into those crumb trays and anytime you pick the toaster up, you risk the crumbs getting spilled into your side.  I assume you have separate PB, butter,etc.  or use a glopping method?  a colander that has never had gluten pasta in it?

Link to comment
Share on other sites
mushroom Proficient

Don't forget wooden and plastic cutting boards and stirring utensils.  No shared spreads or anything a knife can be dipped in.  Colander.  Use a paper towel or a plate on the counter always.   You probably know all these things :)   Basically just analyze everything you do in the kitchen and think of how gluten could sneak in there.  Once you've mastered it it won't feel so paranoid any more.

Link to comment
Share on other sites
pianoland Rookie

I would definitely get a separate toaster (you can find them really cheap).

 

I understand what you're going through completely, I share a small kitchen with 3 roommates. I recommend keeping stuff like your colander, pots, cutting board, wooden utensils (sometimes even spatulas), etc on a separate shelf, or in a separate bin in your room. It's less stressful knowing that even when you leave the kitchen, there's no confusion.

Link to comment
Share on other sites
nvsmom Community Regular

Be careful of baking supplies that are contaminated too. A bag of sugar might be contaminated by a measuring cup that was first used in flour.  Stuff like baking powder, icing sugar, baking soda, salt, etc should be taken into consideration.

Link to comment
Share on other sites
EmiPark210 Contributor

Thanks for all the tips! We do keep all our food separate, only eating what we each buy except for some staples and times when it would be ridiculous to buy a whole extra thing (like honey and salt). We like different types of peanut butter and jellies and such like that. She doesn't cook/bake much - that's all me, so I can keep that stuff pretty separate. 

 

I haven't had any cross contamination issues with the toaster... at least when I went gluten free before I found out I needed to stay on for my biopsy. But we'll find out in the next two weeks if that causes problems. I react pretty quickly. If so I'll just give her the toaster and use the broiler on the oven with a cookie sheet (covered or dedicated gluten-free of course).

 

Silicon baking stuff should still be safe, right? I know wood and other natural materials need to be replaced/separated. 

Link to comment
Share on other sites
GottaSki Mentor

Silicone washes great...and I may catch it for saying this...but I boiled my wooden stuff -- I've had it for years and had grown quite fond of it.  Never had any problems -- but I cleaned and kept much more than some folks.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    2. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Braver101
      Does anyone else get soaking wet sweats just out of nowhere? I’m not in menopause, there’s nothing wrong with me except celiac disease and my thyroid, and I’m taking my medicine. I am 18 days gluten-free but I cannot stop sweating and it makes me freezing cold and I’m soaking wet and changing my clothes literally as I’m changing my clothes the new clothes are soaking wet and nobody will help me. Please somebody out there help me. 
    • Tlbaked13
      Sometimes I end up spitting out a drink of water! But for the most part I do ok with the liquids that I've been sticking to which Is hardly anything carbonated (meaning diet soda mainly)  I drink alot of tea which I make myself lipton cold brew sweetened with half sugar and half Splenda, smoothies when I could in the beginning but made with milk so I'm now using orange juice instead of the milk but it doesn't workout real often I drink black coffee in the mornings with no trouble usually and I've been experimenting with some juices but the sugar content is a set back I'm not a huge water fan but will drink it unfortunately where I live I can't do the tap water I'm the only one who has a problem with it apparently but for some reason I just can't...unless I'm using it in coffee or tea and the tea even took me some time to stand yes I have thought about boost/ ensure but they are very costly for someone who is scrapping the bottom at this time 
    • trents
      Do you believe your swallowing is a manifestation of your neuropathy? I'm thinking if you are having trouble getting food down you need to focus on consuming things that have a high nutritional density so that whatever you are able to get down counts for something. Have you looked at Boost and other high protein/high calorie shake products?  They are fortified with vitamins and minerals as well. Do you have any trouble with aspiration of liquids? For celiac testing purposes, the guidelines are calling for daily consumption of about 10gm of gluten - the amount in about 4-6 slices of bread - in order to ensure valid testing. That sounds like it would be a challenger for you.
    • Tlbaked13
      Thank you and I am aware that I should be eating a "normal" diet until tested it's kind of been trial and error for my diet or more like just ERROR! I about 1-3 bites a meal I'm to a point that 99 percent of the time I'm having trouble swallowing just about everything occasionally I find either something or a very small window of time that allows me to get very little of something! I am basically getting zero nutrition what so ever because I take one bite of the meal that I usually just slaved over just to end up tossing it when it's all said and done...did anyone else ever experience anything like this?  I am more then open to suggestions! It is taking a very extreme toll on me and my body forsure 
    • JustGemi
×
×
  • Create New...