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

Parchment Paper As A Barrier

clbevilacqua

Recommended Posts

clbevilacqua Explorer
clbevilacqua
Posted

Is parchment paper a sufficient barrier to prevent cross contamination when using something like a cookie sheet? Does anyone know for sure-either from experience or seen a research report? If not, your best guess is also appreciated! Thanks for the help!

-Cathy

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Are we talking as a barrier for a cookie sheet that has been used in the past for gluten containing things, but isn't being replaced though it's thoroughly washed? Or a barrier for a cookie sheet that actively has fresh wheat products right on it? In the case of the former, I'm going to say yes, but in the case of the later, not if the item being cooked has much in the way of oil that will soak through the paper and attempt to soak up the wheat on the cookie sheet. (Of course, I can't imagine putting flour, on it's own, in the oven, so I'm not saying that's a *sensible* scenario. :) ) But this is a guess on my part. If I had my druthers, I'd use aluminum foil in that situation, but realize that it's not always feasible.

clbevilacqua Explorer
clbevilacqua
Posted
  • Author

A cookie sheet that has been previously (and is still actively) used with gluten products but has been washed and is not being used at this time for gluten stuff. I guess I'm trying to figure out if parchment paper is porous.

Michi8 Contributor
Michi8
Posted
A cookie sheet that has been previously (and is still actively) used with gluten products but has been washed and is not being used at this time for gluten stuff. I guess I'm trying to figure out if parchment paper is porous.

What about using a silicone sheet (like a Open Original Shared Link) instead? As long as it's only used for gluten-free cooking, it would make a good barrier on top of a cookie sheet, plus cookies won't stick to it. :)

Michelle

emcmaster Collaborator
emcmaster
Posted
What about using a silicone sheet (like a Open Original Shared Link) instead? As long as it's only used for gluten-free cooking, it would make a good barrier on top of a cookie sheet, plus cookies won't stick to it. :)

Michelle

That's what I do and I've not gotten sick from it.

ArtGirl Enthusiast
ArtGirl
Posted

I cover my baking sheets with foil. Easy cleanup, too.

Michi8 Contributor
Michi8
Posted
I cover my baking sheets with foil. Easy cleanup, too.

Foil can be good for some things. I wouldn't bake cookies on it though...it has a tendency to rip if you use a spatula on it.

Michelle

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

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

I use parchement paper and it works fine, I don't think it's porous at all, I spilled some milk on some and it just pooled in the center and didn't seep through at all... My hubby uses my cookie sheet for his gluten filled pizzas or fish sticks or things like that, it's cleaned really well after use and I use the parchment paper for cookies... for other things on it I use foil. I like the parchment paper because I can lift up the whole sheet with the cookies on it and transfer it to the cooling rack and then the cookies just slide right off the parchment paper.

2Boys4Me Enthusiast
2Boys4Me
Posted
I use parchement paper and it works fine, I don't think it's porous at all, I spilled some milk on some and it just pooled in the center and didn't seep through at all... My hubby uses my cookie sheet for his gluten filled pizzas or fish sticks or things like that, it's cleaned really well after use and I use the parchment paper for cookies... for other things on it I use foil. I like the parchment paper because I can lift up the whole sheet with the cookies on it and transfer it to the cooling rack and then the cookies just slide right off the parchment paper.

Ditto. (Except spilling the milk. B) )

tarnalberry Community Regular
tarnalberry
Posted

it can be 'porous' for some things once it's been in the oven - particularly fats. that's the concern I was noting - if there's wheat on it *at the same time* and the item *on the paper* has enough fat that it will soak through the paper, and that part of the paper was touching something glutening, it might be a problem. but those are all things that can be avoided. it sounds like it's being washed clean, so it should be fine. I still use aluminum foil on occasion, and rather than using a spatula to get them off, pull them off the foil, and pull any foil off the bottom if they ever stick.

clbevilacqua Explorer
clbevilacqua
Posted
  • Author

Thanks for the input everyone-I appreciate the help!

katrinamaria Explorer
katrinamaria
Posted

you can't use the same cookie sheets that made gluten cookies to make gluten-free cookies even if the sheet has been washed?!? what about plates and silverware then??! i wasn't aware of this.....?? :o:blink:

hineini Enthusiast
hineini
Posted
you can't use the same cookie sheets that made gluten cookies to make gluten-free cookies even if the sheet has been washed?!? what about plates and silverware then??! i wasn't aware of this.....?? :o:blink:

From everything I've read... yes, you can use the same cookie sheets, plates and silverware - Especially if they're not non-stick. There is concern that non-stick surfaces get scratched which can harbor some gluten even after washing. Cast iron may also pose this problem. Not everyone who is gluten sensitive has any problems using pots and pans taht are well-washed, but if you're concerned it is worth sticking to stainless steel and other smooth surfaces if you're going to share with someone who cooks gluten. The other things that need to be separate (not used by gluten-eaters) are wooden utensils and cutting boards.

Helena Contributor
Helena
Posted

Great thread---this answers one of the questions I've been mulling over. Thanks!

  • 9 years later...
cjo582 Newbie
cjo582
Posted

Hello! I just searched for answers on this question, and I'm about to make holiday treats for a friend's party! I'll be using gluten-free pretzels, some chocolates and pecans, and didn't necessarily want to purchase a new separate cookie sheet. I love the fact that I found this forum, and thank you for clearing up my question!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.