Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Question About Kitchen


KimmyJ

Recommended Posts

KimmyJ Rookie

So I'm fairly new here - only dx about three months ago and I've been fairly successful at eliminating the big sources of gluten in my diet. So now I'm working on the less obvious stuff and I'm wondering what utensils/kitchen things I need to replace to prevent contamination from before I went gluten-free. Thanks in advance for the help!


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



Celiac.com Sponsor (A8-M):



NorthernElf Enthusiast

I have my own mayonaise, Becel margarine, etc. in the fridge since other dip their knives in and spread things on wheat bread and then "redip". Squeezables are another way to go - if it was just me & DH I would buy those (but I have 3 kids). So...I bought a small margarine and wrote "MOM" on it in permanent marker, I just refill it as I get a new larger one (that the family uses), cleaning it out once in awhile. When I buy a new peanut butter or jam or whatever I scoop out a bunch into a smaller container and write "MOM" on that too (or gluten-free). I have my own shelf in the pantry that has my gluten-free stuff on it too - I tend to put crackers in containers and write gluten-free on them too ! I also buy large packs of Mesa Sunrise cereal, Riceworks chips, etc. and repackage them - the chips & crackers in sandwich size ziplocs so I can take them to work. When I bake my stuff I package everything in sandwich bags and when I do wheat baking once in awhile I use the largest size freezer bags - everyone knows that stuff in small ziplocs is mine.

For bakeware I have my own silicone baking stuff - loaf pan, large & small muffin tin, and a silicone sheet to place on the regular cookie sheets. All my regular bakeware is nonstick (teflon) and that holds gluten. My stuff stands out since none of the 'regular' stuff is silicone. I have my own toaster, my own cutting boards, and my own nonstick fry pan - all is stored/placed in my corner of the kitchen.

I gotta tell you I fought this for awhile. I figured I could just eat gluten-free and not worry about bakeware if I washed it. However, I seemed to get more & more sensitive to gluten and finally had to change the bakeware too. When I bake my stuff I use the metal bowls, not the plastic ones. Oh, & I just bought my own silicone strainer since the holes are hard to clean.

Some of my current favs to bake - Kinnikinnick sunflower/flax seed bread mix (so good fresh I have to beat my family away!), Gluten Free Pantry truffle brownie mix, gluten-free chocolate chip cookies from recipezaar.com (I add ground flaxseed & psyllium husks), sorghum scones off the sorghum flour bag (Bob's Redmill - I add dried cranberries & chopped walnuts)...and that's it for now ! I don't like store bought cookies & such - homemade is always better.

cruelshoes Enthusiast
So I'm fairly new here - only dx about three months ago and I've been fairly successful at eliminating the big sources of gluten in my diet. So now I'm working on the less obvious stuff and I'm wondering what utensils/kitchen things I need to replace to prevent contamination from before I went gluten-free. Thanks in advance for the help!

We replaced anything porous or anything that had grooves or scratches that gluten could get wedged in. This includes: wooden spoons, cutting boards, colander, teflon pans, cake pans, cookie sheets. Also, think about anything that has multiple pieces, like a spatula thats head fits onto a handle made of a different material. Gluten canget into the groove where the 2 parts come together.

Think of anything your food will touch. If there is no way to imerse it in water and get it as clean as the day you bought it, I would replace it. A toaster is a good example. There is just no way to get all the crumbs out of it without ruining it. Same for a bread maker.

Hope this helps.

Gwen B Rookie
We replaced anything porous or anything that had grooves or scratches that gluten could get wedged in. This includes: wooden spoons, cutting boards, colander, teflon pans, cake pans, cookie sheets. Also, think about anything that has multiple pieces, like a spatula thats head fits onto a handle made of a different material. Gluten canget into the groove where the 2 parts come together.

Think of anything your food will touch. If there is no way to imerse it in water and get it as clean as the day you bought it, I would replace it. A toaster is a good example. There is just no way to get all the crumbs out of it without ruining it. Same for a bread maker

Hope this helps.

Surely not. My husband is rolling his eyes like I have become parraonoid about CC. However after feeling better the first month but this last week I have been plagued with less definitive but still uncomfortable stomach gas and bloating. I don't know why but maybe it is all the home cooking we have been doing. I still strain my gluten-free pasta in the same drainer as everyone elses (clean). We do have new anodized steel pans. Are they gluten-free friendly? How about wooden spoons?

Jestgar Rising Star
Surely not. My husband is rolling his eyes like I have become parraonoid about CC. However after feeling better the first month but this last week I have been plagued with less definitive but still uncomfortable stomach gas and bloating. I don't know why but maybe it is all the home cooking we have been doing. I still strain my gluten-free pasta in the same drainer as everyone elses (clean). We do have new anodized steel pans. Are they gluten-free friendly? How about wooden spoons?

NEW STRAINER!!!!

You cook gluten onto it every time you dump hot pasta into it!

Gwen B Rookie
NEW STRAINER!!!!

You cook gluten onto it every time you dump hot pasta into it!

OOPs! :huh:

I guess I'll get new boards and spoons too. This is just such a pain convincing my family to comply and I don't even know for sure if I have celiac. Many indicators point that way- family history, deteriorating gastirc issues, feeling better on this Gluten-free Casein-free diet but then I had a weird restaurant allergy incident (severe hives) and tested posative for soy (skin test). My Dr doesn't believe I have a problem(because I tested negative 18 months ago on a single tTg, my husband thinks it's just soy because that's what I've been tested (scientific type)for.

I just wanted to try going gluten-free for a while to see if it fixed me and maybe do a challenge to prove it. After the hives I am more wary but I don't see a choice.

Sorry this is too long a whine :(:(

this site is such a mine of information. thanks for all help!

kbtoyssni Contributor

New wooden spoons, too! Wood is one of the things I would absolutely replace along with the toaster. Other baking items are more of a judgment call.


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



Celiac.com Sponsor (A8-M):



Gwen B Rookie
New wooden spoons, too! Wood is one of the things I would absolutely replace along with the toaster. Other baking items are more of a judgment call.

Got a new toaster in Rite Aid yesterday for just $8.88! Bargain!

  • 10 months later...
imagine22 Contributor

I use a new toaster and have separate jams and butters etc. I only bake gluten free so I just thoroughly washed my existing baking goods etc.

I would throw out wooden spoons, chopping boards etc with cracks anyway as they are not hygienic :)

I use the same pots, pans and pasta strainer i use for gluten I just wash well each time and havent had any issues. (I have coeliac disease and have had repeated blood tests show Im back to normal range again)

Sinenox Apprentice

I may be really sensitive but I didn't get over the continuous low-level "yuck" feeling until I gave in to replacing everything and using exclusively my own new stuff - including non-scratched and non-porous materials such as baking sheets, plates and cutlery, plastic tupperware, etc. Just my two-cents.

aliciatakescare Newbie

I too have tried eating just gluten-free and using common cooking/eating stuff - since going to using only metal and glass prep/cook/bake kitchen stuff with my own new plastic/wood utensils I am finally starting to feel much better and have not had any symptoms for about a week (switched these things about 3 wks ago). I haven't replaced the toaster yet, but I don't have bread right now either - I bake my own in a new bread maker and just haven't made any in quite some time. I have my own cupboards (labeled gluten-free) with my kitchenware and food. I also have my own section in the deep freeze, regular freezer and fridge which are labeled as well. I keep all my condiments seperate as well (even the squeeze ones) because I am a single parent of 3 teens that get pretty messy when fixing their food.

This is definitely a challenging disease we have, but to me it is worth whatever it takes to stay healthy. I got glutened about 3 weeks ago (give or take) and not sure from what still, BUT it sent me to the ER once again and I was severely ill for almost a week before starting to feel the peace of healing. The research I have done has supported the thought that gluten intollerence gets worse with each and every glutening. Just my advice: Watch yourself very closely as my doctor told me that celiac disease is just as dangerous as any severe allergy and that I should take all precautions that I can. Best wishes!

mommaofthree Newbie
I too have tried eating just gluten-free and using common cooking/eating stuff - since going to using only metal and glass prep/cook/bake kitchen stuff with my own new plastic/wood utensils I am finally starting to feel much better and have not had any symptoms for about a week (switched these things about 3 wks ago). I haven't replaced the toaster yet, but I don't have bread right now either - I bake my own in a new bread maker and just haven't made any in quite some time. I have my own cupboards (labeled gluten-free) with my kitchenware and food. I also have my own section in the deep freeze, regular freezer and fridge which are labeled as well. I keep all my condiments seperate as well (even the squeeze ones) because I am a single parent of 3 teens that get pretty messy when fixing their food.

This is definitely a challenging disease we have, but to me it is worth whatever it takes to stay healthy. I got glutened about 3 weeks ago (give or take) and not sure from what still, BUT it sent me to the ER once again and I was severely ill for almost a week before starting to feel the peace of healing. The research I have done has supported the thought that gluten intollerence gets worse with each and every glutening. Just my advice: Watch yourself very closely as my doctor told me that celiac disease is just as dangerous as any severe allergy and that I should take all precautions that I can. Best wishes!

What about Silverware??? Does it matter that I run all of my baking pans and plates, etc through a VERY HOT dishwasher??? I was just dx 8 days ago and I am way in over my head!! However I have been feeling much better since I changed my diet, but I am a mom of 3 young children and don't want to take away their food either. How do you make part of your kitchen gluten free and the other part not? Any ideas?

Thanks

aliciatakescare Newbie

I washed the dishwasher with nothing in it twice and now I thoroughly rinse all dishes and then put them in the dishwasher together, except wood and plastic. I run it on pots and pans, high heat and always use an extra rinse cycle. I have 1 counter in the kitchen that holds all my gluten-free appliances (breadmaker, steamer, indoor grill and coffee pot), well marked areas in the fridge and freezers and then i have 1 cupboard that is gluten-free for food and 1 for my cutting board, storage, etc. I also have started cooking all my food first and puting it in the oven to keep warm while I cook the food for the kids. When my boyfriend is here, he usually helps in the kitchen and does the prep part of the regular food. It works very well for us.

wschmucks Contributor

If you do not have a dish washer I would just have your own seperate plates/ utencils that are washed with a different spounge.

I didnt start feeling better until i did this-- just imagine the gluten being washed on the spounge staying there and then you eating everything off that plate. Even if it was rinsed with water...I still think it would be contaminated. I might be crazy-- but I honestly did not start to feel better until i completely segreated all of my kitchen utencils, plates, bowls, cups, pans etc. Just not worth even having doubts-- better safe than sorry.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,307
    • Most Online (within 30 mins)
      7,748

    JenLo
    Newest Member
    JenLo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • TheFuzz
      I had similar pains after going gluten-free.  Turns out it was more related to undiagnosed rheumatoid arthritis and fibromyalgia.  Because celiac is an immune dysfunction disease, it's possible you have another underlying one.  I wish mine had been identified much sooner, so you may want to look at symptoms of diseases like RA and lupus to see if you have other symptoms that might point you in the right direction to ask the right questions.
    • lmemsm
      When they give you a blood test, there's a range they consider low to high from the results.  It's not based on how much vitamin you're taking.  My blood tests were low and then I took 5000 IU and they went too high on the blood test.  I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat.  I was very annoyed with the doctors because they weren't paying attention to the blood test results in order to help me figure out the optimum dose for me.  They just told me to take it when it was low on the blood test and didn't pay any attention after that.  Too much of a good thing is not a good a thing.  I hope the medical field knows enough to really know what the safe range is.  However, I would not go by just intake or sun exposure since how much each person can absorb is different.  That's why I wanted actual testing to determine my levels. Also, interesting points, about the choline.  I just saw some information about it yesterday and was thinking I'd better check if I'm getting the RDA.  This is the second mention I've seen on this in two days, so maybe the universe is trying to tell me something. If I get cramps in my feet, salt usually helps with it.  It usually means my electrolyte levels are off somehow.  I bought some electrolyte water from Sprouts.  I also try to add salt (Himalayan or sea) to my meals.  I always hear cut out salt from medical professionals.  I don't think they realize that when you make things from scratch and eat unprocessed foods, you've probably cut out a lot of the salt in an average American diet.  It can be easy to be too low on salt if you make things yourself. I've read selenium is important to balance iodine intake and one shouldn't have too much of one and not enough of the other.
    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many processed foods are fortified.  Gluten free foods are exempt.   "I’ve been completely asymptomatic since diagnosis."  There are 200 symptoms that can be caused by Celiac Disease and the malabsorbtion it can cause.     • "Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). " Many are misdiagnosed as gall bladder disease.  Choline is needed to create the bile salts needed to digest fat.  90% of our population is deficient.  Eggs and beef are the best source.  The RDA (minimum daily allowance is 500 mg to 3500 mg daily.  One egg has 27% DV.  Broccoli, chopped, boiled, drained, ½ cup only has 7%.  Low choline can cause Non Alcoholic Fatty Liver Disease.   Choline and Risk of Neural Tube Defects in a Folate-fortified Population; Could we be overlooking a potential choline crisis in the United Kingdom?;   Choline was formerly called vitamin B4.  I prefer phoshphatidyl choline for supplementation as it is the form we get in food.   • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds.  Vitamin D deficiency may be linked to chronic back pain, But I took levothyroxine for slightly low FT4 levels.  I supplement Iodine by taking Liquid Iodine.  50 mcg per drop.  The RDA is 150 mcg to 1000 mcg in the US.  In Japan it is 150 mcg to 3000 mcg.  I take 600 mcg a day. Since 1970 the intake of iodine has decreased in the US by 50%.  Hypothyroidism has increased 50%.  Insufficient iodine leads to the thyroid gland working harder to produce these hormones, and if it cannot keep up, hypothyroidism can develop, according to the Mayo Clinic.   Iodine Insufficiency in America: The Neglected Pandemic.   I see improvement in muscle tone, healing, brain fog since taking the Liquid Iodine.  I could not eat enough seaweed. B1 stops the cramps in my feet B6 speeds up gastric empying and works on my freezing toes at night.  250 mg several times a day sometimes.  Also seems to be helping bowel regularity. 5 mg Lithium Orotate helped me with overthinking.   10,000 IU vitamin D to control autoimmune, mental health. 500 mg Thiamine - neurologic symptoms 500 mg Nicotinic Acid - increase capillary blood flow 500 mg Pantothenic Acid - creates energy from glucose Krebs Cycle 1000 mcg B12 - creates hemoglobin for oxygen transport 500 mg Taurine - essential amino acid, a powerful antioxident that we make indogenously so it is officially labeled "Conditional Essential" as Choline used to be, but not enough when sickness increases inflammation. reduces Reactivite Oxygen Species (ROS are are free radicals.). 840 mg Phosphatidly Choline x 3 - essential for fat digestion, gall bladder, liver, brain fog, cell membranes, prevent congenital spinal defects (along with B6, B12, folate, Taurine. Iodine - muscle tone, testosterone, hyper and hypo thyroid, slow healing.  600 mcg of Liquid Iodine.  Sometimes twice a day, usually added to a drink.
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. When companies don't respond, I lean on third-party certifications (GFCO, NSF) or stick with brands like Jovial or Edward & Sons that prioritize allergen safety. It's a constant hunt, but hopefully these leads help! Have you tried local co-ops or ethnic markets for teff? Sometimes they stock bulk African or Indian brands with clear labeling.
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve texture. If you’re experimenting, start with recipes that replace half the flour with bean purée before going fully flourless. Have you tried using aquafaba (bean liquid) as an egg substitute? It works wonders in gluten-free baking too!
×
×
  • Create New...