The "gluten Safe" Kitchen

[Helena]

Since I'm finishing up my degree (translation: out of money!), I recently moved back in with my folks. I'm fairly new to the gluten-free diet---I don't react severely to gluten so far, and don't react to small amounts of gluten, but I want to avoid cc anyway because I can't know how my villi are doing.

Before I came home, my mom gave some thought on how to handle the cross contamination situation----a counter has been designated gluten-free. I mostly prepare my food on this counter (although I do use the other counters sometimes too when no one else is using them and when they are free of crumbs.)

The toaster (which I don't use) has been banished to under the sink . . . so no crumbs in the cupboards anymore. I use my own pots and pans mostly (my concern is that there could be stuck on pasta residue) . . . but I sometimes eat some food that my mom prepares in her pots. I'll use anything of my mom's that has been run through the dishwasher and that does not have a permeable surface (with the exception of the bread drawer, the drawers and cupboards are crumb-free). . . but I have my own canopener, spatula, stirring spoons, etc. I wash the dishes belonging to me with a separate dish cloth.

So I'd say I'm fairly cautious . . . but not 100% consistent with some things as with using common pots and pans (which are clean anyways). Because I have so many dietary restrictions (in addition to celiac), I mostly cook my own meals . . . although if my mom is cooking a plain vegetable or something I can have I'll eat some of what they are eating. I'd say that I'm in a fairly good situation--and I've gained a new appreciation of my mom's extremely clean kitchen, and of the fact that my parents don't like anyone eating outside of the kitchen/dining area. There are a few things that I wonder about, though----like I watched my father eat an ice cream sandwich (containing wheat) with his hands for dessert and then he handled my dishes (I wash my own dishes, and my dad is usually in charge of cleaning up the other dishes, but he was trying to figure out which ones needed to be washed. And he piled my dishes up in a neat pile near the sink to make my job easier. Now I didn't want to say anything because he was trying to be helpful . . . but I'm wondering whether I ought to ask them to wash their hands after eating sandwiches, crackers, etc.

I'm also wondering about the communal dishpan that I use to wash my dishes----it is usually fairly clean, but sometimes there are a few crumbs in the dishpan. I just wash the dishpan before using it . . . but as the plastic is cracked I wonder about the possibility of gluten molecules lying in wait. Are these actual concerns that need addressing? Or as I'm not actually having reactions and my parents are actually trying to reduce the possibility of cross contamination are these over the top?

And I'm also thinking: what on earth am I going to do when staying overnight at my friends' places? They are used to the allergy situation . . . avoiding wheat cross contamination just makes things so much more tricky.

[aikiducky]

I think it sounds like you're doing a great job, and it's awesome that your parents are so supportive.

You're taking more or less the same cautions I do living in a house with a gluten eating husband. So far I've been ok (two years gluten free).

I don't think washing dishes in the same dishpan is a problem. Really i think the likelyhood of gluten getting stuck in a crack is only realistically there with things like pans used for cooking pasta and floury food, in a dishpan if there's some breadcrumbs or whatever they are going to be floating in the water and rinsed away with the water, so just cleaning it like you do should be ok. Otherwise I should be sick all the time, too! I usually do rinse my dishes quickly under running water after washing them just to be sure.

Pauliina

[Creative-Soul]

Sounds like you're doing a fantastic job, and you are so fortunate to have such understanding and supportive parents! Whether or not they wash their hands after handling or eating glutenous stuff may be an issue if afterwards they (knowingly or unknowingly) then handle your dishes or food items; I'd find a way to bring it up casually. Honestly, there is so much to be aware of and remember that your Dad may have totally forgotten to be careful when he did it...we all have our moments sometimes!

I think you'll be fine on overnighters with your friends... just take a deep breath and explain away! You may have to travel with your own food etc, but it is do-able, especially if you have friends as great as your parents! I wish you the best in everything!

[tarnalberry]

Yep, it sounds like you're being very thorough. You may find something else in a few weeks or months that you decide could be a risk (I know it pops up from time to time), but that's what the learning process is all about. You've done a *fab* job coming up to speed *very* quickly.

[breann6]

i am SO NEW to the gluten-free world, so new that i am not gluten-free yet. This week though. My idea for overnight trips with family- was one of those plastic file box things- with handles- filled with Gluten free foods- like can goods and other non-produce items. or Take along a cooler with those gluten-free frozen trays (don't know how good or not good they are) I will take a bag of fresh veggies or fruits too, and paper plates and tossable forks, knifes, and spoons. I also will take a roll of tin foil so that i can stick things in their oven and whatnot....just ideas from a super newbie.

Breann

[Helena]

Thanks for the support, everyone. Okay, so I'm not gonna worry about the dishpan. But I'll try to find a subtle way to deal with the handwashing thing . . . my mom is good with this sort of thing but my dad is more absentminded

The friends whose houses I would consider visiting are good with the allergy situation . . . so I'll hold out hope.

Those are good suggestions re: overnight visits. Unfortunately, I can't have any prepackaged grain products--all of them have objectionable ingredients from an allergy perspective. Am I going to be a pain to cook for. At least I can have rice. An additional tip for travelling---my mom discovered that one can make flatbread from rice flour, ground up gluten free grain, and tapioca flour in a small electric skillet (I think hers was originally supposed to be an egg cooker).