Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cooking Class

Lexis

Recommended Posts

Lexis Explorer
Lexis
Posted

Next week I will be going to a cooking school to learn new skills and such. But, I will be handling gluten. if I wash my very well, should I be okay, or is it to risky?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


queenofhearts Explorer
queenofhearts
Posted

We've been talking about this on another thread, I think it's called Flour & Soy... short answer, it's pretty risky.

The problem is mainly the possibility of ingesting airborne flour. I postulated that possibly a dust mask of the sort you can find in hardware stores might be protective, but we don't really know.

Sorry for the bad news... this is a major issue for some culinary professionals on the board. Hope you can work out a safe way to take the class.

Leah

Guest nini
Guest nini
Posted

I would say no go. My husband made some biscuits last night, I wasn't even in the kitchen, and this morning I have "D" and a runny nose... and horrible cramps...

Working around flour is IMHO too risky. I'm upset at my hubby for contaminating my kitchen, but he refuses to be gluten-free, even at home. He thinks if I don't EAT IT I'm ok. Not so.

gfp Enthusiast
gfp
Posted
We've been talking about this on another thread, I think it's called Flour & Soy... short answer, it's pretty risky.

The problem is mainly the possibility of ingesting airborne flour. I postulated that possibly a dust mask of the sort you can find in hardware stores might be protective, but we don't really know.

Sorry for the bad news... this is a major issue for some culinary professionals on the board. Hope you can work out a safe way to take the class.

Leah

Gotta agree.. sorry.

Gloves might prevent under the nails but the airborne particles are pretty much unavoidable short of wearing a mask before you enter the room ... one person doing it is bad enough but you will be in a class of people 'throwing' flour about and however careful you are they won't be.

Lauren M Explorer
Lauren M
Posted

I work at a restaurant and while I don't actually cook/bake, I'm constantly handling gluten-filled products. I just make sure to thoroughly wash my hands and not touch my mouth or face while at work. I always shower when I get home, as well (more b/c I come home smelling like a Bloomin' Onion - I work at Outback haha!) I have no problems.

I think that if you use common sense and take the necessary precautions, you should be OK, but then again I don't know all the details of your situation...

- Lauren

emcmaster Collaborator
emcmaster
Posted
I would say no go. My husband made some biscuits last night, I wasn't even in the kitchen, and this morning I have "D" and a runny nose... and horrible cramps...

Working around flour is IMHO too risky. I'm upset at my hubby for contaminating my kitchen, but he refuses to be gluten-free, even at home. He thinks if I don't EAT IT I'm ok. Not so.

:(

I'm so sorry to hear that your husband is not being as considerate as he should be. I finally realized why I've been feeling so sick this past month - my husband had been making bread each week!

Thankfully, he's finally agreed (in the last week) to my proposed ban on gluten flour in the house. He eats his bread, crackers and bagels, but he's very good about preparing them only one one counter and cleaning up after himself.

Give him some time. Perhaps he'll come around.

(((hugs)))

gfp Enthusiast
gfp
Posted
I work at a restaurant and while I don't actually cook/bake, I'm constantly handling gluten-filled products. I just make sure to thoroughly wash my hands and not touch my mouth or face while at work. I always shower when I get home, as well (more b/c I come home smelling like a Bloomin' Onion - I work at Outback haha!) I have no problems.

I think that if you use common sense and take the necessary precautions, you should be OK, but then again I don't know all the details of your situation...

- Lauren

I think there is a huge difference between handling cooked goods and actually kneading a dough.

I know from my gluten-free baking that it can get under nails, behind a ring and even inside the ring ... (just add food dye) and this is gluten free ... which is a lot less gluey than the real deal.

But even with this you can be diligent ... the problem is when you are baking and mixing flours they go everywhere and most people naturally don't pay much attention ... (why would they its just flour) ....

I'd say handling stuff like soy sauce is OK... especially if you wear gloves but actually baking is pretty much impossible.

Someone pointed out on a similar thread on eating out "we make our own luck" and its really true right up to when you can't control it anymore. As soon as the danger is others with airborne particles then this ends. IMHO.

However why not do most of the course, unless its specifically baking :D and actually use gluten-free items ... take your own ?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


katecopsey Newbie
katecopsey
Posted
Next week I will be going to a cooking school to learn new skills and such. But, I will be handling gluten. if I wash my very well, should I be okay, or is it to risky?

I don't think anyone can say yes or no to this, but I can say that after over 30 yrs as a celiac and four kids I have made cookies, brownies ,pizza etc etc for them with no ill effects. I admit to being a lousy baker so these items all come from Betty Crocker or whatever, but when you are a mother of boys and the schools says they need whatever for the school bake day - you do it.

emcmaster Collaborator
emcmaster
Posted
I don't think anyone can say yes or no to this, but I can say that after over 30 yrs as a celiac and four kids I have made cookies, brownies ,pizza etc etc for them with no ill effects. I admit to being a lousy baker so these items all come from Betty Crocker or whatever, but when you are a mother of boys and the schools says they need whatever for the school bake day - you do it.

You are very fortunate that you had no horrible symptoms from baking with gluten-y products. I admit to being rather b*tchy if I have to be - gluten-containing flour will not be entering my house ever again. Then again, I have rather long glutening episodes - it takes me at least a week to feel better.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,198
    • Most Online (within 30 mins)
      7,748
    Jamie0230
    Newest Member
    Jamie0230
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Scott Adams · Posted

      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      Waiting Gastroenterology review

      By RMJ · Posted

      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • JForman
      7yo struggling!

      By JForman · Posted

      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
×
×
  • Create New...