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

Kitchen Gear Advice Needed

blooming

By blooming
in Coping with Celiac Disease

Recommended Posts

blooming Rookie
blooming
Posted

So I'm pretty new to being gluten free and am trying to figure out how far to go with this. The rest of my family does not have a problem with gluten. I am now positive I do.

I'm not sure what to do about dishes and gluten foods. I was wondering what others do. Do you buy all new dishes for entire family and does everyone go gluten free? Do you have seperate dishes(such as plates), pots or do you share? Any advice is appreciated because although I'm pretty careful we're still using the same kitchen gear (other then the toaster). Oh, and what about grills is it okay to have you're food grilled on the same grill as a grill with say marinaded chicken?

Then of course there is food like jelly, peanut butter, regular butter etc that we share. I'm just not sure how to get it all in order. And what's overboard or just being safe.

I appreciate any advice.

Thanks.

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

Celiac.com Sponsor (A8-M):


zkat Apprentice
zkat
Posted

Welcome!

I am very lucky, it is just my husband and me and our kitchen is gluten free.

I think the general feeling is that as long as the dishes are cleaned well, then they should be OK.

Now, I threw out the toaster and the mixer and the wooden spoons and my wooden cutting boards. My calphalon cookware is not non-stick, so it is fine and I don't react to it. I did get new plastic containers, but we do this every couple of weeks anyway (he leaves them at work and they get moldy and we won't clean them if they are moldy)

If it is a gluten kitchen, then you will need to have your own containers of any condiment that might possibily come in contact with gluten. Butter, Peanut butter, mustard, mayo, jelly etc. etc. I would also recommend one area of the countertops that is designated Gluten free. We actually have the opposite-one small area where he puts any odd gluten item that might be in the house for a short time. We also use Paper towels, rather than sponges or dish towels to clean countertops at my parents house.

Next step-have you check personal products and pet foods? I will feed the animals if I have to, but make sure to wash my hands immediately.

I am sure others that do not have a gluten free kitchen will thing of some things for you too.

Guest j_mommy
Guest j_mommy
Posted

I just washed all my dishes/tupperware/pots/pans/cookware in HOT water. Any non-stick pots and pans that you have are ok to keep IF they don't have scratches. I have been using teh same things as I was before going gluten-free.

I second getting rid of the wooden stuff and anything you are questioning. I would also pick up a new colander!

As far as peanut butter and jelly....(make sure both are gluten-free) but instead of buying two seperate you could just put some into a tupperware container for youself!

Good Luck...it's tuff at first but gets easier!

Recommend: Living Gluten Free for Dummies by Dana Korn!

loraleena Contributor
loraleena
Posted

I would get your own toaster and collander. I also got new kitchen utensils and pans for me.

loraleena Contributor
loraleena
Posted

I would get your own toaster and collander. I also got new kitchen utensils and pans for me.

blooming Rookie
blooming
Posted
  • Author

Thanks everyone. I went out and got some new stuff this weekend. I'm hoping to sort out acbinets this week.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,747
    • Most Online (within 30 mins)
      7,748
    Suzanne Dar
    Newest Member
    Suzanne Dar
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      Blood results

      By Russ H · Posted

      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific but less sensitive. Transient rises in tTG2 can be caused by e.g. viral infections and inflammation. Very high levels of anti-tTG2 (>x10 standard range) are almost certainly coeliac disease but moderately raised levels can have several causes apart from coeliac disease. Other food allergies can cause villi blunting but that is much rarer than coeliac disease or other non-coeliac causes. Not All That Flattens Villi Is Celiac Disease: A Review of Enteropathies
    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
×
×
  • 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.