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. Wheatwacked
      - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      13

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks. Even at 8000 I felt no noticeable difference. Then after...
    2. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

      I don't know if I am getting sufficient Omega Threes. I read about phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
    3. Scott Adams
      0

      Gluten-Free Cantonese Steamed Fish with Ginger, Scallions, and Sizzling Oil

    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue. I have eaten a supposedly high lectin diet (I say supposedly because lectin...
    5. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Wheatwacked · Posted

      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks.  Even at 8000 I felt no noticeable difference.  Then after a few days at 10000 it hit Whoa, sunshine in a bottle.  celiac disease causes malabsorption of dietary D and you've poor UV access.  It took me from 2015 to 2019 to get my 25(OH)D just to 47 ng/ml.  Another two years to get to 80.  70 to 100 ng/ml seems to be the body's natural upper homeostasis  based on lifeguard studies.  Dr. Holick has observed the average lifeguard population usually has a vitamin D 3 level of around 100 ng/ml. Could it be that our normal range is too low given the fact that ¾ or more of the American population is vitamin D deficient? Your Calcium will increase with the vitamin D so don't supplement calcium unless you really need it.  Monitor with PTH  and 25(OH)D tests. Because of your Marsh 3 damage you need to ingest way more than the RDA of any supplement to undo your specific deficiencies. I believe you are in the goiter belt.  Unless you have reason not to, I recommend pipingrock's Liquid Iodine for price and quality.  The RDA is 150 to 1100 mcg.  In Japan the safe upper level is set at 3000 mcg.  Start with one drop 50 mcg to test for adverse response and build up.  I found 600 mcg (12 drops) a day is helping repair my body.  Iodine is necessary to healing.  90% of daily iodine intake is excreted in urine.  A Urine Iodine Concentration (UIC) can tell how much Iodine you got that day.  The thyroid TSH test will not show iodine deficiency unless it is really bad.  
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I don't know if I am getting sufficient Omega Threes. I read about  phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
×
×
  • 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.