My parents have friends coming over to our house,risk of gluten could be really high

[Aaron2018]

I have celiac disease: my parents have been planning for a long time for some of there friends to come over to eat and visit at our house , my dad said he is going to make calzones ( tried making his recipe with gluten free 1to1 flour and it never worked, it would need to be a different recipe made specifically for gluten free in order to work ) my dad always makes the calzones with gluten flour 😟                                                                                                                     my parents care a lot about me and my celiac disease. My parents know about cross contamination and take it seriously. I just recently learned that flour can stay airborne for 24-48 hours😟 I will not be eating the calzones my dad makes.
😬 I will make my own food that day, airborne gluten flour 😟

[Aaron2018]

(If you haven’t see my other posts, I will link them below.) I have been having really bad itching off and on that I believe is because of me handling gluten flour at work, I did a test, avoiding doing things with gluten flour for a week and my itching significantly was reduced.

Information about my celiac disease symptoms: if I eat gluten I get bad cramps, bloating, washroom problems, extreme weight loss etc.  From what I have noticed if I handle gluten flour I get super itchy. 😟 

 

[Scott Adams]

It could be a good day for you to go to a film and possibly avoid being around, at least when the food preparation and baking are being done. It's too bad your recipe didn't work, but there might be other recipes out there. 

[Aaron2018]

I don’t have an official drivers license yet so I would not be able to go to a movie, unless I could get a cab or bus, I like the movie idea, but now my parents just recently told me that they want to introduce me to there Friends, I will not be working when my parents friends come over so I will need to be home😬 

my dad is going to be working on the calzones starting at 2pm  my time, my parents friends will be coming over for 3pm from what I was told.  I was thinking about maybe using a mask when my dad is working on the calzones at home. 😟   can I safely make food in the kitchen after my dad is done making the calzones in the kitchen ? if I clean the counters is that safe in this situation?😟  

Gluten could be in the air still? 😟 I don’t want my parents friends to think I am crazy using a mask when they get to my house , so I might take off the mask when they get to my house, 😟 I just don’t want to have any problems, so now I am uncertain about how I can safely go about this concerning gluten problem .

[Scott Adams]

If you are extremely sensitive, then it's better safe than sorry--consider wearing a mask. 

By the way, this company makes a gluten-free all purpose flour that supposedly makes great GF calzones:

https://gfjules.com/recipes/gluten-free-calzone-recipe/ 

[Aaron2018]

I have a white bread recipe that works really well for making calzones. I make the dough let the dough rise. Then I put some dough in a mini loaf tin, then put inside filling  on top of dough, and then cover the inside filling more dough on top let it rise for 30 minutes and then bake, and I have my own mini loaf calzone. I’ve done this for years, but it takes a lot more time and does not look like an actual calzone more like a mini loaf, but it tastes exactly like a calzone you would not be able to tell that it wasn’t one just by the taste.

The gluten ones my dad makes do not require mini loaf tins so he can make larger batches quicker, maybe in the future I will try the recipe Scott Adams suggests, the only thing for me is, I would kind of not like to have to resort to buying online. If I don’t have to, I do understand that buying online might be a good option to consider down the line because of how prices are fluctuating, but I try to use online shopping as a last resort. 

[Bev in Milw]

  On 12/14/2023 at 7:36 PM, Aaron2018 said:

I have a white bread recipe that works really well for making calzones. I make the dough let the dough rise. Then I put some dough in a mini loaf tin, then put inside filling  on top of dough, and then cover the inside filling more dough on top let it rise for 30 minutes and then bake, and I have my own mini loaf calzone. I’ve done this for years, but it takes a lot more time and does not look like an actual calzone more like a mini loaf, but it tastes exactly like a calzone you would not be able to tell that it wasn’t one just by the taste.

The gluten ones my dad makes do not require mini loaf tins so he can make larger batches quicker, maybe in the future I will try the recipe Scott Adams suggests, the only thing for me is, I would kind of not like to have to resort to buying online. If I don’t have to, I do understand that buying online might be a good option to consider down the line because of how prices are fluctuating, but I try to use online shopping as a last resort. 

Expand Quote  

Sometimes having them look different is good thing.  If they look similar, you can tell the difference but others may not & eat your gluten-free ones as well.  Not a  problem for them but leaves you with none.  
     When appearance matters, might try using  “pam-ed” 6” pizza pans or pie tins or even parchment paper. Spread dough in circle, fold.  
    If using pans, baking will take more than double the oven space for round pans that are only half full. Might be worth the effort if making for a gluten-free crowd & there’s not a look alike gluten alternative. 

[DebJ14]

Thankfully, everyone in my family respects my diagnosis and agreed to go gluten free when I was diagnosed.  When the doctor told them they needed to be tested too, they complied, even my hubby.  My husband and one son have NSGS and our other son, his sons and his wife all have celiac disease. 

Our households do not permit anyone to bring anything with gluten into our homes.  We have to protect ourselves because nobody else will.  It took being stuck in a cruise ship cabin with me after being glutened for the rest of them to realize just how bad my reaction is.  The longer they are off gluten too, the worse their reactions are.