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Are my bread pans/ muffin trays, etc. forever contaminated?

Pepper88
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Pepper88 Explorer
Pepper88
Posted

I've been transitioning gluten free for the last few months and just made the most delicious "gluten-free" bread... only to land totally fatigued in bed unable to move with my stomach pounding 30 mins after eating. I realized that I didn't give my bread pan a thorough washing before using it. I'm wondering if my bread pans and muffin trays are salvagable with a good cleaning? They are metal.

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Pepper88 Explorer
Pepper88
Posted
  • Author

I found a similar thread that may have answered my question... check for scratches. Any other insights would be useful!

ch88 Collaborator
ch88
Posted

You can heat them really hot and the gluten will turn to charcoal which is gluten free. You could have another food sensitivity though besides gluten. 

Pepper88 Explorer
Pepper88
Posted
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1 hour ago, ch88 said:

You can heat them really hot and the gluten will turn to charcoal which is gluten free. You could have another food sensitivity though besides gluten. 

Do you by chance know what temp gluten breaks down at? 

I have been diagnosed celiac and IBS. 

ch88 Collaborator
ch88
Posted

I don't know. I am guessing though that you could put a crumb or something similar in the pan. Once the crumb is completely turned to charcoal the pan is good to use. 

Pepper88 Explorer
Pepper88
Posted
  • Author

Oh and I just thought that lining the pans with aluminum foil would probably do the trick? 

I'm also going to self-clean the oven

tessa25 Rising Star
tessa25
Posted

I would think that washing the pans in your dishwasher (not over loaded) a couple of times would clean things enough. If they don't have old grease cooked into them.

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Ennis-TX Grand Master
Ennis-TX
Posted

500F+ will destroy gluten proteins, Oven Self clean cycles exceed this and a commercial oven can go to 550F. A hour or so at this should destroy all gluten.

Unfortunately dishwashers now days use the rinse water from once cycle to clean in the next cycle to save water.....yeah not so good for CC issues now days.

For Bunt pans or thinks with a ton of crevices like spring form pans I would toss them and get new ones honestly.

If you need to get by cheap for awhile get some nordic ware microwave cookware. Of if you get the gill plates get the splatter cover as well thing is good to keep the  microwave clean and works over plain plates to.

Pepper88 Explorer
Pepper88
Posted
  • Author

Thanks everyone. I'm going to try a thorough wash plus lining it and see if it does the trick. If not, I'll buy new ones.

Bread baking brings me too much joy to give up.

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      Transglutaminase IgA is the gold-standard blood test for celiac disease. Sensitivity of over 90% and specificity of 95–99%. It rarely produces false positives.  An elevated level means your immune system is reacting to gluten.  Non-Celiac Gluten Sensitivity (NCGS) does not typically cause high levels of tTG-IgA. Unfortunately the protocols for a diagnosis of Celiac Disease are aimed at proving you don't have it, leaving you twisting in the wind. Genetic testing and improvement on a trial gluten free diet, also avoiding milk protein, will likely show improvement in short order if it is Celiac; but will that satisfy the medical system for a diagnosis? If you do end up scheduling a repeat endoscopy, be sure to eat up to 10 grams of gluten for 8 - 12 weeks.  You want  to create maximum damage. Not a medical opinion, but my vote is yes.
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