Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

De-Glutening The Kitchen

laura1959

Recommended Posts

laura1959 Apprentice
laura1959
Posted

My husband does most of the cooking here, due to my chronically low energy levels.  Hopefully, that can change if I start feeling better on the gluten free diet.  

 

I've been talking with him about cross contamination.  We currently have an array of wooden cutting boards that are used for preparing all manner of foods, including meats and salad greens, as well as breads.  Obviously, those are going to have to be de-glutened.  What's the best way?  Or should I just toss them out?  (one is built into the counter so that would be a problem).  

 

Any other advice for avoiding cc?  I'm planning to get all the gluten containing foods out of here over the next few weeks.  Been eating foods myself that are self contained to avoid CC, but I can't eat like that forever.  Will probably buy a new toaster oven (we need one anyway) once I get all the bread out of here and convince hubby not to bring that crap into our home anymore.  He read the book "Wheat Belly" a few months ago and got all gung-ho over not eating wheat for about a week, so maybe it won't be too hard to convince him.  

 

Any other advice?  

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

Celiac.com Sponsor (A8-M):


AlwaysLearning Collaborator
AlwaysLearning
Posted

I'd also replace:

• Wooden and plastic utensils such as big spoons, spatulas, etc.

• Collanders and sieves, especially those that are plastic or are woven. If you have a metal collander with big holes, you can probably clean it well enough.

• Non-stick pans. Don't forget the bake ware.

 

Don't forget things like:

• Butter dishes that are made of plastic.

• Storage containers for leftovers, or even the hard plastic in your cupboards that may have held pasta or cereal before being used for rice (meaning the food now stored in them may also be contaminated)

• Have you ever used your ice cube trays to make something other than ice that may have contained gluten?

• The pizza stone must go. 

• Do you have plastic pitchers that may have been used for something that contained gluten?

Basically, if it isn't made of glass or metal (is porous) then it is suspect.

Watch out for hidden sources of gluten. I still haven't gone through all of my teas to sort out those that are gluten free from those that are not, and realize that if open tea bags were stored together, they and the container are contaminated.

AlwaysLearning Collaborator
AlwaysLearning
Posted

Oh, and can you sand down the built-in cutting board?

laura1959 Apprentice
laura1959
Posted
  • Author

Thank you!  

GottaSki Mentor
GottaSki
Posted

Yep...most say toss wood cutting boards and utensils....we did not as we had custom boards built by my hubby many moons ago and utensils crafted by our nephew...we/he sanded...then I washed them within an inch of their lives...then we re-oiled them....never had an issue.

 

Use your best judgement or ask if you have other concerns.

 

Colanders, NonStick Pans or plastic containers with any scratches, toasters, and a few other items need to be tossed.

laura1959 Apprentice
laura1959
Posted
  • Author

I just told my husband about sanding down the one cutting board and he said, "we could do that to all of the wooden ones."  I suppose we could.  Thanks again!  

Pegleg84 Collaborator
Pegleg84
Posted

I also ignored the cutting board and some other things for far too long, and recently replaced them. I don't think I'm using anything at this point that might be ccd. It might be low-level cc, but it builds up. I think I didn't really notice that it might have been a problem until it was gone! So do all your replacing now. Label everything that needs to stay gluten free, and keep some serious segregation of anything gluteny. (consider gluten as special food, not the other way around. If you hubby wants to bring gluten into the house, he needs to be responsible to keeping it completely separate, contained, cleaning, and not making you sick!)

 

That's interesting about sanding and re-oiling the wooden boards/utencils. Very good to know. There's this cutting board at my parents house that we've had forever, and I think it still gets used despite being contaminated with 30+ years of gluten (my mom is Celiac), so I'll mention that it could be sanded.

(also might have to give my mom a lecture on cc and take her kitchen-stuff shopping when I'm home next week. Mom has been gluten-free for 7+ years now, but I don't think the kitchen was ever purged of contaminated kitchen ware, and there doesn't seem to be any dedicated equipment other than the toaster. And I always wonder why I end up getting glutened when I'm home. I'm also much more sensitive than Mom. It makes me wonder whether she might not still be having some problems because of low-level cc that could be avoided).

 

Good luck with everything!

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

"Basically, if it isn't made of glass or metal (is porous) then it is suspect."

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

As for the cutting boards, if you really want to sand them, make sure you sand them so deeply that ANY cuts are completely gone. Personally I would just buy new ones to use and leave the built-in ones for show. OR buy some of those new thin plastic ones to use on top of the old ones.

laura1959 Apprentice
laura1959
Posted
  • Author

I went out and purchased a packet of these at Target:  Open Original Shared Link

 

They take up almost no space and I can store them in the original plastic sleeve they came in.  For the time being, they seem to be all I need and they also make great safe surfaces for placing my utensils while cooking.  A fairly low cost solution.  

notme Experienced
notme
Posted

 

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

we re-seasoned our cast iron and put it in the self cleaning cycle of the oven - the grill grates, he took a blow-torch to and everything seems to be ok.   one of the pans, i don't think we ever cooked anything but eggs in, but we re-did it anyway.  i may have just gotten lucky, but i haven't had a problem so far.  (hopefully not Famous Last Words lolz!)

Adalaide Mentor
Adalaide
Posted

GAH!!! Don't throw away your cast iron! Especially not heirlooms. Even if your oven does not have a self cleaning cycle you can use an oven cleaner on it, one of those that you use on the racks and comes with a bag to put it in. Re-season and you're all set. Just... no accidents. If you gluten it you have to start all over again. One of my very favorite things to shop for for myself when I need a gift is heirloom quality cast iron on ebay or other auction sites. 

 

Or you know... if you have any heirloom quality cast iron and you just aren't comfortable re-seasoning it I'll give you my address!  :lol: 
 

notme Experienced
notme
Posted

Or you know... if you have any heirloom quality cast iron and you just aren't comfortable re-seasoning it I'll give you my address!  :lol:

 

me too!   B)

bartfull Rising Star
bartfull
Posted

Wasn't there a thread a while back about how to re-season cast iron using only a certain kind of oil and doing it in very thin layers several times? I wouldn't think the regular way of reseasoning would work, but what do I know? I used to use cast iron but gave it up a long time ago because it was so HEAVY. I'm a lousy cook anyway. If I can't cook it on the Weber or the "George", I don't cook it.

laura1959 Apprentice
laura1959
Posted
  • Author

Sadly, I do not have any vintage cast iron to send to any of you ;)  .  We do have a bunch of coated stuff that is going to have to go away.  Hubby went out and bought a beautiful stainless steel skillet yesterday for me to use to make a stir fry, which was delicious.  

laura1959 Apprentice
laura1959
Posted
  • Author

"Basically, if it isn't made of glass or metal (is porous) then it is suspect."

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

As for the cutting boards, if you really want to sand them, make sure you sand them so deeply that ANY cuts are completely gone. Personally I would just buy new ones to use and leave the built-in ones for show. OR buy some of those new thin plastic ones to use on top of the old ones.

 

This is funny, we were both posting about the thin cutting mats at the same time.  That's exactly what I ended up buying.  

Adalaide Mentor
Adalaide
Posted

Yes, and I posted the link to that, but I'm not home right now to find the link. It uses flax seed oil and the page explains in great scientific detail why it uses that oil. In the end it comes out super hard and works very much like a non-stick coating, of course building the perfect better seasoning over time. 

 

On second thought, after a quick google search, I believe this is the page I used. Open Original Shared Link

Look how beautiful... omg I'm so in love right now with that pan. Every time I look at this page it makes me want to go buy more cast iron, but my husband would drop dead if he found me spending more money on cookware I don't "need."

 

ETA: this is a true labor of love. It took me several days to finish a single pan, although the last time I did I wasn't up to being awake for a normal day yet. But we're talking 3 hours plus preheat time every coat it is in the oven. Times at least 6 coats. Plus if you are super sensitive to heat like I am you'll have to wait longer than the 2 hours for it to cool enough to handle. 

bartfull Rising Star
bartfull
Posted

He he he...I just looked it up and found the same website you just posted. I'm wondering if it would work on stainless steel. When I worked in restaurants we cooked on stainless that cleaned up more easily then brand new teflon. Don't have any idea what it was coated with but I sure wish I had some. Maybe if I did, I could give "George" a vacation.

Adalaide Mentor
Adalaide
Posted

Nothing permanent, but maybe this? Open Original Shared Link

Maybe worth dinkering around in the kitchen a little.

bartfull Rising Star
bartfull
Posted

Oh thank you, Addy! Thank you!!! I only have one stainless pan but I love it. (It was Mom's so that makes me love it even more.) I will be doing this tonight! I will be eating eggs for breakfast every morning now instead of my ice cream because I want to try ditching dairy for a while. This is just in time!

cyclinglady Grand Master
cyclinglady
Posted

Like Addy, I love my cast iron pans.  After my diagnosis, I read on about.com that you just have to clean them during the cleaning cycle in your oven.  The temperature is so high that it burns off all gluten.  Then I re-seasoned them.   Remember, they must be washed by hand and never use soap on them -- just hot water and a quick rinse and towel dry.   I only use a  non-stick pan for my hubby's eggs each morning and everything else is cooked in cast iron.  It's lovely to be able to go from stove to oven so easily!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Flash1970
      - Flash1970 commented on Scott Adams's article in Additional Concerns
      1

      Inmate with Celiac Disease Wins $630,000 After Jail Denies Gluten-Free Food

      He should have gotten millions. How much is your life worth?
    2. knitty kitty
      - knitty kitty replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      Insomnia help

      @cristiana, I react the same way. Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies. This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies. We have opioid receptors throughout our...
    3. knitty kitty
      0

      About Celiac Remission

    4. TheDHhurts
      - TheDHhurts posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      need help understanding testing result for Naked Nutrition Creatine please

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing...
    5. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      Insomnia help

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated. So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly. I came off dairy completely next and it worked like a charm...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,107
    • Most Online (within 30 mins)
      7,748
    Maggie1349
    Newest Member
    Maggie1349
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  I react the same way.  Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies.  This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies.   We have opioid receptors throughout our bodies including lots in the digestive tract. Casein raises tTg IgA antibodies just like gluten consumption does, which leads to further intestinal damage and continuing inflammation.  No wonder our bodies react to it by pushing the "emergency evacuation" ejection seat button! The mother of my childhood friend was British and introduced me to drinking tea properly with milk or cream.  I miss it so much.  And chocolate ice cream.  Not worth the after effects, though.  I've found taking Omega Three supplements (flaxseed oil, sunflower seed oil, evening primrose oil) helps shake those dairy cravings.   Green leafy veggies like broccoli, kale, and greens (mustard, turnip, collards) are great sources of calcium.  Avoid spinach as it is high in oxalates that block calcium absorption and may cause kidney stones.  Yes, more leafy greens are needed to reach the same amount of calcium in a glass of milk, but the greens have other benefits, like increased dietary fiber and polyphenols that act as antioxidants, reduce inflammation, and promote health.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards.  The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.   Some people in remission report being able to consume gluten again without consequence.  Another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.  
    • TheDHhurts
      need help understanding testing result for Naked Nutrition Creatine please

      By TheDHhurts · Posted

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing test results as ppm, so I'm not sure what <0.025MCG means. Can it be converted to ppm easily? I want to confirm that it is safe to use.
    • cristiana
      Insomnia help

      By cristiana · Posted

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated.  So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly.  I came off dairy completely next and it worked like a charm, but started to reintroduce quite gradually it as I missed it! To this day, if I overdo dairy products, they work like a mild laxative.  I've never wanted to give up milk completely as I like it so much, and my mum had osteoporosis and it's an easy way of getting calcium.  But it doesn't really 'sit' well with me.   You may need to experiment a bit as when I was healing certain dairy products were worse than others - I could cope with one brand of Greek yoghurt, but I got extremely and painfully bloated with another brand of live British yoghurt.  
    • wellthatsfun
      nothing has changed

      By wellthatsfun · Posted

      i have been strictly gluten free for 7 months. this includes avoiding anything that may contain gluten and making sure surfaces and appliances are clean. i am 18 years old in australia and my tTG-IgA results were 69U/mL, pretty low compared to most people's, for reference. i feel the exact same as before. sure, i was pretty much asymptomatic/silent. the worst i'd get was occasionally bad stools and pitting of the nails/brittle hair since early childhood - and i was diagnosed with low iron and vitamin d which checks out due to easy bruising and such. but those symptoms have remained. maybe i'm jumping the gun, sure. i know it can take years to fully heal. but being over half a year in, i feel that i should be, y'know, healing. i'm nearly at my wits end and wondering if i should have a piece of bread or something to see how i go - to see if i possibly have refractory? my mental health is declining as i feel myself wanting to bang my head against a damn wall out of frustration every day. cravings haven't gotten better. look, i love the stuff i still can have, like salads and such. OH! i haven't lost any weight, which is mind boggling considering i eat very healthily now! i've always been on the chubbier side which is atypical of coeliac. i just don't know what's going on with me. i try to remain hopeful but i'm just so sad all the time. thanks for reading  
    • trents
      Severe severe mouth pain

      By trents · Posted

      @Charlie1946There is a PM (Personal Message) tool built into the forum website that allows you to send a private message to other forum users. Just hover over their name with your mouse cursor and the menu containing that tool will pop up. This is useful if you want to communicate with an individual without everyone else involved in the thread seeing it.  Are you realizing that in my PPI taper down recommendations in an earlier post above, I was responding not to your posts but to @Caligirl57? If you must use a PPI, I certainly would advise taking the lowest dose that is effective for you.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.