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Do I Need To Replace Things? (Ie. Toaster, Baking Stones?)

mshanson3121

By mshanson3121
in Coping with Celiac Disease

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mshanson3121 Rookie
mshanson3121
Posted

I came across something that said I would have to replace our toasted, baking stones etc... Is that true?

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squirmingitch Veteran
squirmingitch
Posted

Yes. Read this:

https://www.celiac.com/forums/topic/91878-newbie-info-101/

psawyer Proficient
psawyer
Posted

Some things, yes, but not everything. The driving question is whether the thing can be thoroughly cleaned to the point that you can trust it.

Toasters can not, but you can buy one for about ten dollars. Porous items like pizza stones, cast iron, wooden spoons and cutting blocks, and things that are scratched can retain and share gluten. Some things are reclaimable. Cast iron pans and your pizza stone may qualify. If you have a self-cleaning oven, put them in the oven and run it through the strongest clean cycle available. After they have cooled, re-season them with fresh, clean oil. The heat will destroy the gluten if it is sustained for at least 30 minutes at a minimum of 600 degrees Fahrenheit. Don't try this with wood or Teflon, they won't survive the heat.

lisalamitie Newbie
lisalamitie
Posted

yes - I replaced the toaster for my daughter. I also use those plastic cooking mats to prepare her food on so it doesn't touch other things from our food. You need your own package of things you dip back and forth into - like mayo, peanut butter, butter, nutella etc..and be sure to use different utensils for cooking gluten free foods.  

Marie1976 Enthusiast
Marie1976
Posted

I did have to replace the toaster and make our kitchen a gluten free kitchen. Maybe some people aren't that sensitive, but I am. :P 

come dance with me Enthusiast
come dance with me
Posted

I replaced the toaster, wooden spoons and plastic cutting boards.  We now have a toaster with GLUTEN FREE GLUTEN FREE in bright blue niko across the top and front, I only ever do gluten free baking so have replaced the wooden spoons with new wooden spoons but have 2 large plastic ones for in case we do other baking, which we haven't for 3 years anyway.  The cutting boards are shell ones and can be thoroughly cleaned.

MGR Apprentice
MGR
Posted

We have cleared a whole cupboard in the kitchen to store gluten free foods separately from non gluten-free together with a new toaster, plastic spoons for cooking, new chopping boards, etc

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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