Jump to content

  • 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
      132,118
    • Most Online (within 30 mins)
      7,748
    Cwbtex
    Newest Member
    Cwbtex
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      I did ... But aren't we going to be vitamin deficienct if we are not eating due to being sick ?? If the food we eat is gluten free and we have other sensitivities , how do we get out of the cycle??  Thank you 
    • Colleen H
      Heat intolerant... Yikes

      By Colleen H · Posted

      Anyone else get pins and needles. ??? Burning feeling ? Heat makes it so much worse 😔  Winter is here.  I had to lower my thermostat because I couldn't take that hot air feeling 😔  Hopefully it goes away soon     
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      I assume that you already know that genetic testing for celiac disease cannot be used to confirm a celiac diagnosis. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. It can be used to rule out celiac disease with a high degree of confidence, however, in the case where the genetic testing is negative for the genes. Until and unless you are actually diagnosed with celiac disease I would not raise this as an issue with family. However, if you are diagnosed with celiac disease through blood antibody testing and/or endoscopy with positive biopsy I would suggest you encourage first degree relatives to also purse testing because there is a significant chance (somewhere betwee 10% and almost 50%, depending on which studies you reference) that they will also have or will develop active celiac disease. Often, there are symptoms are absent or very minor until damage to the small bowel lining or other body systems becomes significant so be prepared that they may blow you off. We call this "silent celiac disease". 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      If you were off gluten for two months that would have been long enough to invalidate the celiac blood antibody testing. Many people make the same mistake. They experiment with the gluten free diet before seeking formal testing. Once you remove gluten from the diet the antibodies stop being produced and those that are already in circulation begin to be removed and often drop below detectable levels. To pursue valid testing for celiac disease you would need to resume gluten consumption equivalent to the amount found in 4-6 slices of wheat bread daily for at least two weeks, preferably longer. These are the most recent guidelines for the "gluten challenge". Without formal testing there is no way to distinguish between celiac disease and gluten sensitivity since their symptoms overlap. However, celiac disease is an autoimmune disorder that damages the small bowel lining, not true of gluten sensitivity. There is no test available for gluten sensitivity so celiac disease must first be ruled out. By the way, elevated liver enzymes was what led to my celiac diagnosis almost 25 years ago.
    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Then it does not seem to me that a gluten-related disorder is at the heart of your problems, unless that is, you have refractory celiac disease. But you did not answer my question about how long you had been eating gluten free before you had the blood antibody test for celiac disease done.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.