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Guest marshlakemom

Baking For The Rest Of The Family..

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Guest marshlakemom

Are any of you able to bake cake/cookies for the rest of the family, I'm talking about using gluten-free flours, and not have a problem reacting to the flours and other ingredients.

I made cookies the other day, don't think I had a reaction, but not totally sure.

I guess some of us are more sensitive to gluten. I read about people here on the forum who use gluten-free shampoos, I thought you had to ingest gluten, in order to react. Or am I in the dark here.

Deb

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Trace amounts can get into your eyes, mouth, nasal passages. Creams are a no-no. Do not rub gluten into your skin if you have celiac disease. I found I had multiple bloody nose issues when preparing gluten containing foods for family. When I stopped, so did the bloody noses.

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I think I understand what you're asking. I do NOT bake anything in my home using gluten-containing flours. Three of us are gluten-free and the other three have no complaints. There's too much chance of cross-contamination with wheat flour in the kitchen.

I do bake quite often. This morning we had pumpkin pancakes. Earlier this week made chocolate chip cookies. Last week I made pumpkin bread. Tonight we're planning to try donuts. Monday I made homemade pasta (Russian ravioli). All gluten-free, all enjoyed by everyone. It's not worth it to make 2 batches of anything or risk getting sick. If you get a good flour mix, and I suggest mixing one up yourself if you have a family, it's not hard and not that much more expensive to bake everything gluten-free.

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Guest cassidy

The only thing I will bake for my husband is those cookies that you just have to cut into squares and stick them in the oven. The dough is already mixed so I think there is less of a chance of getting flour in the air. I haven't had a problem doing that but I get a bit freaked out and wash my hands tons of times. I don't make them very often.

I wouldn't try making anything with a dry mix or from scratch since the flour could get airborne easily.

You are right that you have to ingest gluten to get sick but it doesn't seem that much of a stretch to think that flour could get in your nose or mouth when you are baking. When you put the mixer in the flour it seems like some gets blown around. Some people are very sensitive to gluten in the air. My mom gets sick just by walking in a Panera's so I would never bake anything around her.

As far as the shampoo goes there was a post a while ago about how often people get shampoo in their mouths - apparently it happens quite often. I do use gluten-free shampoo because it isn't worth getting sick over, however I don't worry about it at the hair salon because my head is tipped backwards and I can't see how they would get it in my mouth. Lotions can be bad because you rub them on with your hands and then if you don't wash your hands then whatever you touch with then have gluten on it, or if you put your hands in your mouth you have gotten yourself sick.

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Well, I'm not much of a baker to begin with. But, since my daughter's dx, I've not dared open a bag of "normal" flour in my home. I don't want her to breathe it in and get sick.

I thought perhaps I was being over cautious.... now I see that I'm pretty much the norm! At least, with regards to those who have already responded. =)

Nope... I won't bake with normal gluten containing flours or ingredients in my home.

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I have no wheat flour in the house. The only things with wheat are my husbands bread (kept in it's own tupperware container) and frozen waffles. He really likes my gluten-free waffles better, but not the cost - he he.

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Why even bother with gluten containing flours. I bake the most delicious treats that are gluten free. No one even knows the difference. I'm in the process of making monster cookies right now. They are naturally gluten free when you use gluten free oats. YUM! I opened all the bags of M&M's and poured them in the cookies. I also love gluten free pantry brownies. Delicious! Good luck, but I would just stick to gluten free baking. I've been doing a lot of baking lately so my little boy doesn't feel like he's missing out on anything! :)

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Guest marshlakemom

Well I made my Oatmeal cookies this afternoon, and decided to try something different.

I substitued all the sugars for un-sweetened apple sauce, and replaced the white flour with brown rice flour, added some nuts and raisons, and they were delicious. Bet my husband won't know the difference, what do you think. I will let you know. LOL

Deb

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Since my DH and I went gluten free 2 weeks ago I have made quite a few things with gluten free flours. I love trying the different kinds of flours. So far, sweet sorghum is my favorite. These flours seem to me to be a lot healthier than wheat flour. More vitamins and some are high in protein. Since I got away from gluten containing flour I discovered a whole new world out there! :D

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Guest nini

I never ever bake with non gluten-free flours... wheat flour is not allowed in my house. My husband eats his gluten containing foods but loves my cookies!!! In fact I had to make another batch of cookies today because he ate most of the last batch.

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I also do not do any baking with gluten-containing grains, but will bake for people with gluten-free flours.

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