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Cooking Class

Lexis

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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?

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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 ?

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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.

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