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Kitchen and other questions

Bookgirl32
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Bookgirl32 Explorer
Bookgirl32
Posted

Endoscopy biopsy results have not come back, but the doc saw "cracked-mud" everywhere he looked during the endoscopy. So now that I can officially go gluten free, I'm trying to figure out what order to do things. Obviously day one I have no longer voluntarily put any gluten into my mouth, but we are waiting on my son's diagnosis (he's a really weak positive, two points over, but has mild symptoms, so I'm assuming it's positive) so we still have gluten in the kitchen. Once his diagnosis is finished the whole house is going gluten free (my husband and I are going paleo), even if he doesn't have it right now. As a small silver lining, we had already decided to replace our old kitchen appliances before I was even diagnosed with the blood test. So I really don't feel like cleaning out my appliances like crazy. They come in two weeks. I'm thinking I'll just be really careful in the kitchen until then, slowly get rid of wooden/plastic things, etc. New pots and pans coming too but ours were all scratched nonstick coating. So basically, if I take things at a steady pace over the next two weeks, by the time my new appliances come in I'll have everything else cleaned out, and I'm hoping my son will have had the endoscopy by then. I feel like I'm not doing this fast enough. Like I need to have it all done perfectly by the morning. Someone talk me down off the ledge!

 

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squirmingitch Veteran
squirmingitch
Posted

Get down off that ledge! NOW!:lol::lol:

Settle down. It will be okay. You have time. Why don't you pick one cabinet or shelf in a cabinet & put all the gluten containing food in there. So go through each cabinet, one by one, & read ingredient labels. Take a magic marker & write gluten-free on all the stuff that does not contain gluten. In a different color marker, write GLUTEN!! on everything containing gluten & put those items in that one special cabinet/shelf. Clean all the other cabinets & put the gluten-free food back in them. Now, when the 2 weeks is up, all you have to do is the one cabinet/shelf.

Bookgirl32 Explorer
Bookgirl32
Posted
  • Author
45 minutes ago, squirmingitch said:

Get down off that ledge! NOW!:lol::lol:

Settle down. It will be okay. You have time. Why don't you pick one cabinet or shelf in a cabinet & put all the gluten containing food in there. So go through each cabinet, one by one, & read ingredient labels. Take a magic marker & write gluten-free on all the stuff that does not contain gluten. In a different color marker, write GLUTEN!! on everything containing gluten & put those items in that one special cabinet/shelf. Clean all the other cabinets & put the gluten-free food back in them. Now, when the 2 weeks is up, all you have to do is the one cabinet/shelf.

That's a great idea! I also haven't completely restocked utensils and stuff, so for example tonight cooked gluten free but had to use my old pots and pans. But I got into my endoscopy on a cancellation, and it hadn't happened I'd be waiting till June 15th anyway and still eating gluten. It's amazing what it does for your motivation when you realize every inch of your small intestine that the dr looked at had visible evidence. I read that once it's visible that means it's really bad. But he also said that he didn't think it was that bad all the way throughout my small intestine or I would be having much worse symptoms. Hope he's right. 

Ennis-TX Grand Master
Ennis-TX
Posted

Quick changes I tell some people to get by with old cookware and and being extra careful.
Butcher Paper/Freezer Paper, lay it out for a clean prep surface/eating surface, it also makes clean up a breeze...I buy commercial counter wide rolls of it and replace it every few days to keep my counters clean and bakery clean (gluten free bakery)
Foil, you can buy dispensable sheets or rolls, use it to line cookie sheets, and baking dishes again no CC and easy clean disposable liner no mess
Crockpot Liners, Again disposable liners for easy clean and no CC
Nordic Ware microwave cookware, they have steamers, omelette makers, grill plates with splatter covers (a must), etc. Cheap disposable if you mess up and allows quick easy meals.
For a quick replacement of good array of spice blends just get a set of spices from Big Axe Spice, they have great gluten free blends, no salt added, and you do not have to replace a tone of differnet spices right off the bat, I suggest them and Spicely Organics. I use Big Axe for meal prep, I do unseasoned bland batches often, then just season a portion different with meals using a different one.
Here are some useful links
https://www.celiac.com/forums/topic/91878-newbie-info-101/
https://www.celiac.com/forums/topic/121148-gluten-free-food-alternative-list-2018-q2/

 

I follow a keto/paleo diet mostly, with other limitation due to allergies etc. I do chef jobs often and lately been doing sheet pan meals for catering as they are super simple. Foil line a lipped baking sheet, put your meat, veggies on it and season and bake, Arrange so some of the veggies are over the meal to drip the flavor of say bell peppers into the meats, season over the entire pan evenly and sometimes a bit of water and a bit of a cooking wine in the bottom of the pan to simmer everything a bit and combine flavors. Look up sheet pan recipes for ides. Crock pot meals are also simple things and can be done with chicken or roast real easy.

 

Bookgirl32 Explorer
Bookgirl32
Posted
  • Author

I also get migraines from red wine. Are white cooking wines ok with paleo? Also does cooking seem to remove the effects of the red wine? I don’t know if it’s sulfites that give me the headache or something else. 

cyclinglady Grand Master
cyclinglady
Posted
20 minutes ago, Bookgirl32 said:

I also get migraines from red wine. Are white cooking wines ok with paleo? Also does cooking seem to remove the effects of the red wine? I don’t know if it’s sulfites that give me the headache or something else. 

If just red wine causes you grief, it is most likely the tannins that are the cause and not sulfites.  

Beverage Rising Star
Beverage
Posted

Cooking wine is the worst of wines with lots of sugar and salt, just stay away from it.  You can use vinegars (gluten free ones of course like apple cider) or lemon juice instead.  There might be some low tannin wines available, I don't know, but I am sensitive to sulfites and get mail order from dryfarmwines.com, but it's expensive.

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cap6 Enthusiast
cap6
Posted

Slow and easy.  !!

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