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Hotel Waffle Makers With gluten-free Waffle Mix?

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If I were to get the staff to wipe down the waffle maker (self-serve breakfast), is that clean enough to use gluten-free waffle mix do you think???  I'm thinking not but maybe others have done that and are ok???

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Personally, I would not use it.  The waffle mix leaks out so badly and that stuff really sticks.  I think the one I bought was from Walmart and around $15.00.   Does two at a time and works fine and will travel easily.  

 

Colleen

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Ok--just thought I would check.  I don't like waffles that much :D.  Just trying to mix up the breakfast food a bit.  I'm in an extended stay place now so I have a full kitchen, but they have a 'free' breakfast.  I'll just stick to my apples and peanut butter from there.

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I too vote  not to use  it....when I travel &  places  have  a breakfast  for free, I usually take my own cereal, bread, muffin  , a toasta  bag  &  use  their  milk, bowls & use the toaster  after a  quick check to see  if  it  is  fairly  clean. Some  places  never  shake  out  of  the  crumbs   from the  catch drawer other  clean  it out  daily...if  it looks  fairly  clean  I  use  it  if  not  then  I warm my bread  in the  micro  on a  damp paper  towel again only  if it  is  clean....  Sometimes  they  have  sausage  or  bacon,  hash browns , scrambled  egg  patties,,, I do  ask to look  at the  box  to see  if  they are gluten-free.... I rarely  eat  that  stuff anyway... Oh  fresh  fruit  & sometimes  they  have a gluten-free  yogurt.....If  you  can eat  oatmeal  I  take  a  packet  of gluten-free  oatmeal ... A  company called  vigilant  makes  a gluten-free  oatmeal  that  is  good  & has  some  other  good  ingredients  in it.....it is  very filling....

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Personally I don't trust anyone except for my family or other celiacs when it comes to cooking food. I've had friends say they did stuff gluten free...but they always seem to forget about the cross contamination factor. When I travel places, I'll bring my own stuff because I don't trust what is there to use either. 

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So are the scrambled eggs at a continental breakfast often safe? I've always avoided them since I wasn't sure.

 

I too vote  not to use  it....when I travel &  places  have  a breakfast  for free, I usually take my own cereal, bread, muffin  , a toasta  bag  &  use  their  milk, bowls & use the toaster  after a  quick check to see  if  it  is  fairly  clean. Some  places  never  shake  out  of  the  crumbs   from the  catch drawer other  clean  it out  daily...if  it looks  fairly  clean  I  use  it  if  not  then  I warm my bread  in the  micro  on a  damp paper  towel again only  if it  is  clean....  Sometimes  they  have  sausage  or  bacon,  hash browns , scrambled  egg  patties,,, I do  ask to look  at the  box  to see  if  they are gluten-free.... I rarely  eat  that  stuff anyway... Oh  fresh  fruit  & sometimes  they  have a gluten-free  yogurt.....If  you  can eat  oatmeal  I  take  a  packet  of gluten-free  oatmeal ... A  company called  vigilant  makes  a gluten-free  oatmeal  that  is  good  & has  some  other  good  ingredients  in it.....it is  very filling....

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i don't trust any of that continental breakfast stuff - usually a buffet/serve yourself, right?  nyet.  in my pre-dx days, i know i cc'd things myself without a worry that i might be making others sick - after all, who (besides us people who have to worry) thinks crumbs are harmful to anyone?

 

and NO to the waffle iron!  i gave away my 'old' one when i got diagnosed - i didn't even trust MYSELF to clean it well enough lolz  ^_^

 

chex cereal & bananananaaa and i'm good to go when it's hotel time   ;)

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So are the scrambled eggs at a continental breakfast often safe? I've always avoided them since I wasn't sure.

 

I would ask what they put in it.  But, of course, CC is a concern.  You could get down there just as breakfast opens up and there has been less time for things to get touched by many people.  Also, if you stay in the hotel for a long stay, you may be able to befriend the staff and ask them to make up a plate with your safe sausage/eggs and keep it in the back for you.  It is a stretch, but it may work out.

 

As for any waffle maker that is not for gluten-free foods only-no.  Maybe bring a hot plate and a cheap skillet along to make yourself pancakes safely.  

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I talked with the cooks and they showed me the boxes and seasonings they use for their food.  Their meats were not safe to eat but their potatoes were fine.  Now, once they are on the buffet it's anyone's guess.....this one is set up with a spoon for each item, but the potatoes are in a warmer right next to the meats so...who knows...

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At some of the better  places  the  scrambled egg  patty  was  okay   at  others  no ... You must  speak to the  kitchen server  each time... And  yes  to going  in first  thing in the  morning  before  loads  of  people get  their  food as then it  may become  hectic....And  also  yes, I've  had  them  get  me  potatoes, eggs  before  they brought  them out  for  everyone  else...but  most  often  I just  use  the  milk  &  a  toasta   bag  for  my  muffin... I do  take  an orange  or  banana  or  yogurt..if  safe..

 

I never  eat  the egg casserole  or items  that  have  a lot  of  ingredients in them....

Eating  out  anywhere ( even grandma's)  is  always risky..

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I have been known to take my personal dedicated gluten free waffle iron with me on road trips. I have this one: http://www.bedbathandbeyond.com/store/product/waring-pro-reg-pro-double-belgian-waffle-maker/1017628135 

 

It's expensive, but well worth it because it's heavy duty, lightning fast and makes two at a time. 

 

Usually for road trips where we're going to be at a hotel, I pack some KIND granola and non-dairy milk  and have some hardboiled eggs and fruit from the hotel continental breakfast.

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No to the waffle iron, too many nooks and stuff to clean.   I would hesitate on the scrambled eggs as some places have been known to add pancake batter to the eggs to thicken them.,   I know The Pancake House used to do it, not sure if they do any more as breakfast is one meal I rarely, if ever, eat out so haven't checked in quite awhile.  Personally, I run from buffets as to great of a chance for cross contamination.  I usually take along some hard boiled eggs & have my own stuff.

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some of the original pancake house's  have gluten-free  pancakes.... We go  to one in NY  that  does a  great  job. We  have been to  others &  the gluten-free  pancakes  are terrible...and then most  of them  do NOT  do gluten-free.....

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If the hotel use powdered whole egg for scrambled egg  steer clear, the brand 'honeyville' for example have an allergy warning.

 

Ingredients: Pasteurized whole egg with less than 2% sodium silico aluminate added as an anti-caking agent. Certified Kosher with documentation available upon request.

Allergen information: Contains egg. This product is produced on equipment that processes products containing soy, milk, wheat, egg, peanut, and tree nuts.

 

Bacon is naturally gluten free, eggs boiled, fried (clean pan) or poached (fresh water) are OK as is mushrooms or  tomato (cooked in a clean pan) - no sausage or hash browns,

 

Yoghurt fruit flavours (without seeds or grains) are fine.

 

Bring your own favourite gluten free bread and 'tosta bags'

 

Bring your own gluten free cereals in zipper bags.

 

Nuts or dried fruit (check ingredients) for snacking

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Honestly, sometimes I look at the food/menu options and wonder to myself if it is really worth the effort of going through the food prep conditions, the cooking methods, the ingredients etc.  Sometimes I just don't want to make the effort and it is far easier to just make or bring my own stuff.  That's the lazy side of me talking! 

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If I were to get the staff to wipe down the waffle maker (self-serve breakfast), is that clean enough to use gluten-free waffle mix do you think???  I'm thinking not but maybe others have done that and are ok???

 

 

For a person who insists that she cannot eat a food that doesn't specifically say "gluten-free" on it - even if it should be gluten-free, I find this question surprising.  Have you looked at those things - even when clean?   :blink: 

 

I might eat the eggs or the bacon if I could talk to the people making it and get it before too many others have stuck a gravy spoon in them.  Hard boiled eggs keep a while.  You can scramble a bunch of eggs and freeze in muffin cups - then microwave.

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For a person who insists that she cannot eat a food that doesn't specifically say "gluten-free" on it - even if it should be gluten-free, I find this question surprising.  Have you looked at those things - even when clean?   :blink:

 

I might eat the eggs or the bacon if I could talk to the people making it and get it before too many others have stuck a gravy spoon in them.  Hard boiled eggs keep a while.  You can scramble a bunch of eggs and freeze in muffin cups - then microwave.

 

Actually, your ribbing of my food comments prompted this question.  You made me feel like I was being way too conservative so I thought I would ask....and, like I said before, until I have the 'safe" list memorized, what else am I supposed to do---just eat whatever and hope for the best...not to mention the conflicting information out there....and here....

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 what else am I supposed to do---just eat whatever and hope for the best...not to mention the conflicting information out there....and here....

 

Read ingredients & avoid wheat, rye, barley and non-gluten-free oats?    :rolleyes:

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Actually, your ribbing of my food comments prompted this question.  You made me feel like I was being way too conservative so I thought I would ask....and, like I said before, until I have the 'safe" list memorized, what else am I supposed to do---just eat whatever and hope for the best...not to mention the conflicting information out there....and here....

 

Then, just read the "real" info. You consistently say the "old timers" are not helping you or are not nice to you on here, hon. This grieves me because that's just not true. You were openly rude to me a while ago on the dinner chat thread and I still do not know why. We ARE helping you. The other day for example, you questioned "caramel coloring"..we already told you, it's not a concern in the US,

 

A commonly used waffle maker in a hotel? not a good idea. That's just common sense. You cannot avoid CC on things that are shared with wheat flour.

 

There's nothing much to "memorize" and if you choose to read stuff "out there" (wherever that may be??)

Understand this:

the internet (and yes, even some threads on here!) can be full of bogus information.

 

Read the book Real Life with Celiac Disease by Melinda Dennis and Danilel Leffler for great information.

 

and quite honestly, learn to trust some of the long time people on here who are giving you the facts. We're not the bad guys you seem to think we are. And I am not sure why you feel this way about us. :(

 

 

A great resource is Tricia Thompson.

 

http://www.glutenfreedietitian.com/

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Read ingredients & avoid wheat, rye, barley and non-gluten-free oats?    :rolleyes:

 

Well, I can't have oats for 11 more months....and then there is all of this.... http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html  all 122 items on this list according to my cut and paste into excel....this is what I'm talking about..then, stuff that "should" be gluten-free that tosses malt or something in there that isn't...and you are in the bathroom for how long...what's chilton anyway, and where would you find that?  How about Atta flour, never heard of it, where does one find that????  Then the whole "processed on equipment that processes wheat" issue.  I picked up something that should be gluten-free at the store the other day, read the lable, great, looks good, until "pprocessedon machinery that also processes wheat..."  then, try to look up something to get info on it and the manufacture refuses to put any info about gluten on their website and other research says yes, it's gluten-free but 5 other sites say, nope, not gluten-free...so, who is right???  So...again, until I have more experience with this, yes, I will pick the product that says Gluten Free on the package vs the item that requires you to be a detective to figure out if it is gluten-free or not....

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Then, just read the "real" info. You consistently say the "old timers" are not helping you or are not nice to you on here, hon. This grieves me because that's just not true. You were openly rude to me a while ago on the dinner chat thread and I still do not know why. We ARE helping you. The other day for example, you questioned "caramel coloring"..we already told you, it's not a concern in the US,

 

A commonly used waffle maker in a hotel? not a good idea. That's just common sense. You cannot avoid CC on things that are shared with wheat flour.

 

There's nothing much to "memorize" and if you choose to read stuff "out there" (wherever that may be??)

Understand this:

the internet (and yes, even some threads on here!) can be full of bogus information.

 

Read the book Real Life with Celiac Disease by Melinda Dennis and Danilel Leffler for great information.

 

and quite honestly, learn to trust some of the long time people on here who are giving you the facts. We're not the bad guys you seem to think we are. And I am not sure why you feel this way about us. :(

 

 

A great resource is Tricia Thompson.

 

http://www.glutenfreedietitian.com/

 

No, the question was about artificial flavorings and you kept giving me information about natural flavors...I kept trying to point that out to you and you kept posting the same link to the same blog that had no information about what I was talking about...so, do I just ignore that list from this site because you say it's ok? I'm trying to trust you but when your information is contradictory, it's hard.

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Well, I can't have oats for 11 more months....and then there is all of this.... http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html  all 122 items on this list according to my cut and paste into excel....this is what I'm talking about..then, stuff that "should" be gluten-free that tosses malt or something in there that isn't...and you are in the bathroom for how long...what's chilton anyway, and where would you find that?  How about Atta flour, never heard of it, where does one find that????  Then the whole "processed on equipment that processes wheat" issue.  I picked up something that should be gluten-free at the store the other day, read the lable, great, looks good, until "pprocessedon machinery that also processes wheat..."  then, try to look up something to get info on it and the manufacture refuses to put any info about gluten on their website and other research says yes, it's gluten-free but 5 other sites say, nope, not gluten-free...so, who is right???  So...again, until I have more experience with this, yes, I will pick the product that says Gluten Free on the package vs the item that requires you to be a detective to figure out if it is gluten-free or not....

 

 

You are right.  Only going with things labelled gluten-free will probably be the best for you.

 

 If you really liked waffles or things you can cook with a waffle iron, that  might be a good item for your travel box. Or maybe a small Foreman grill with the waffle side?

 

Atta is an odd ancient grain wheat.  I don't think I have ever seen or eaten it.  A couple of the odd ones I have seen in the US say wheat  either as - ingredients : spelt (wheat), salt, garlic powder  or ingredients: spelt, salt, garlic powder  contains: Wheat

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SMRI, things are confusing, very confusing. I got to the point where I probably annoyed people with the amount of threads that I posted here asking questions on every minute detail, because I felt that my instincts/common sense had failed me before and I didn't want to make any further mistakes. Celiac has a steep learning curve.

 

I know what you mean and it gets easier, really it does. As far as label reading, the fewer ingredients the better, and if I'm not absolutely sure about it, it gets tossed back on the shelf.

And over time, you get to know policies and manufacturing practices of companies and you develop a repetoire of your favorites.

 

It gets easier. You'll be okay. Hang in there!

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Honestly, sometimes I look at the food/menu options and wonder to myself if it is really worth the effort of going through the food prep conditions, the cooking methods, the ingredients etc.  Sometimes I just don't want to make the effort and it is far easier to just make or bring my own stuff.  That's the lazy side of me talking! 

 

That is how I am.  I will take a safe bet over anything else.   Much rather eat my gluten-free cereal/oatmeal instead of pick details first thing in the morning.  Of course, some times a treat is worth the effort, but even at restaurants, I will order things that need no modification, etc, just so everything is easier.

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...and then there is all of this.... http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html  all 122 items on this list according to my cut and paste into excel...

While that list is a good thing to look at when starting out, you don't need to memorize it. It was originally developed before FALCPA went into effect in January of 2006. Since then, wheat can not be hidden, but must be disclosed clearly using the word "wheat" either in the ingredients list, or in a "contains" statement. Rye and oats don't hide. That leaves barley, which can be listed as malt. So read the label, and look for the words wheat, rye, barley, malt or oat. If you see any of them, avoid the product. That is what I do, and have been doing for over 14 years.

The hotel waffle maker? Not a chance.

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