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Fringe Benefits To Making Kitchen gluten-free


BlessedMommy

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BlessedMommy Rising Star

I never expected to enjoy deglutening my house as much as I have!

 

Being a kitchen and cooking junkie, but also being somewhat of a tightwad in some areas, it was wonderful to have a medical excuse to buy new kitchen stuff.  :D

 

So far (between birthday gifts and personal purchases) I've gotten a:

 

1) New cookie sheet

2) New pizza stone

3) New set of silicone spatulas

4) Two new quality wooden spoons

5) One new silicone spatula and one metal spatula

6) One new quality metal spoon

7) New cutting board

8) New Dutch Oven pot

9) New stock pot

 

My waffle iron, toaster, flour sifter, and blender have always been gluten-free, so no worries there.

 

The peace of mind of having a gluten-free kitchen is well worth the effort and to boot, I get shiny new kitchen stuff after using old scratched up stuff for a long time.

 

Thanks to those who encouraged me and answered my questions about making my kitchen gluten-free. I'm loving the end result. :)


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cyclinglady Grand Master

Yep, my diagnosis coincided with my 25th wedding anniversary. I treated myself to all kinds of gluten-free kitchen gadgets!

mamaw Community Regular

BlessedMommy

 

Asking  questions  & listening always  pays  off,,,  glad  you have  peace of mind... it  is  always nice  to feel  safe......I felt  such a  relief  when  I  made a gluten-free    home....

BlessedMommy Rising Star

It's so nice to have a supportive community to provide feedback! I've learned so much since coming here.

BlessedMommy Rising Star

BlessedMommy

 

Asking  questions  & listening always  pays  off,,,  glad  you have  peace of mind... it  is  always nice  to feel  safe......I felt  such a  relief  when  I  made a gluten-free    home....

Yes, it is a relief. It's so much easier to cook when I'm not worrying about CC the whole time. Easier on my hands too! (I used to be constantly washing my hands when making my husband's work sandwiches!)

LauraTX Rising Star

I, too, enjoyed these fringe benefits when I had to replace everything.  I took the opportunity to get the nice kind of everything so it lasts a good long while, basically for Christmas I told people I want kitchen store gift cards and bought what I wanted.  It was very nice because I, too, am usually a cheapo when buying things for myself and have a hard time splurging.

  • 2 weeks later...
GluFree4Me Rookie

I'm still waiting to get a new toaster.  I never thought I would miss it, because I never ate a lot of toast...but it would be very convenient when having something like a bagel.  I'm trying to find an affordable pink one!  I'd love to get a new magic bullet.  I haven't made a smoothie in years!  We have used it for graham crackers, making bread crumbs, etc, so there is no way I'd touch that now with a 10 foot pole.


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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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