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

Do I Need To Replace My Pizza Stone?

wildkat

By wildkat
in Coping with Celiac Disease

Recommended Posts

wildkat Rookie
wildkat
Posted

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

I would be tempted to clean it really, really well with a scrubby and then try it. If your reactions are extreme and you don't want to take the risk then do replace it.

mftnchn Explorer
mftnchn
Posted

I've never had a pizza stone so I don't know the type of surface or how to use it.

But I'll tell you what I did with some slightly used cast iron I was given. I used oven cleaner, soaked it overnight, then did another treatment. It took all the coating down, fully stripped it. Then I re-seasoned it by doing light coatings of shortening and heating in the oven. It was a lot of work but they have been fine.

I read on the forum about another person with a favorite cast iron skillet who put hers in her self cleaning oven. It took everything off as well, then she re-seasoned.

bbuster Explorer
bbuster
Posted

Not a direct answer to your question, because I bought a pizza stone post gluten-free...

But I use mine for pizza and always struggled to scrape the crust off because the pizza dough was so sticky.

Now I get great pizza crust with no sticking by putting the dough on parchment paper and then baking on top of the hot stone. It cooks great and there's no mess to scrub off the stone.

I have also recently started using parchment paper to bake pan-style tollhouse cookies. After baking I can lift the whole thing out of the pan or cookie sheet for faster cooling before I cut them. They bake well top and bottom and are soft and chewy in the middle.

So with parchment paper you could keep both your stone and peace of mind.

MNBeth Explorer
MNBeth
Posted

I would recommend replacing it. Those stones are so extremely porous, I just can't imagine being able to get all the flour out. Anyway, I was way too scared to use mine. Even w/parchment, just handling the stone during food prep made me nervous. But that's just me.

gheidie Newbie
gheidie
Posted

ok, I used to be a pampered chef consultant, and I have a lot of stones..from pre gluten free. And they are all well seasoned, and yes I use them all with out a problem. If you are worried, and you have a self cleaning oven, you can "kill" anything on your stone by putting it you oven and running the self cleaner cycle.

I don't know what I would do with out my stones!! I love them all!!!

kenlove Rising Star
kenlove
Posted

I have a large enough stockpot where I could boil the stone we had. Have not had any reaction from using it and I consider myself rather sensitive. It's worth a try like ravenwoodglass said.

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Wonka Apprentice
Wonka
Posted

If you have an oven with a cleaning cycle just leave the stone in during the cleaning. It comes out looking like new.

fedora Enthusiast
fedora
Posted

What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

Wonka Apprentice
Wonka
Posted
What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

My cast iron pans have never been used with gluten foods. What I have done in the past to clean my cast iron pans was to oil the pan and add alot of salt and scrub. Then season them after that. It cleaned them up pretty well. I have a ceramic stone and I think they are pretty absorent. Use parchment under your pizza and put it on the stone, then you know for sure that you have a barrier between the stone and your food.

  • 2 months later...
Aleshia Contributor
Aleshia
Posted

I would definitely replace it... I'm replacing mine (I'm going to return my cookware and get new ones because they are scratched (you can actually do that!!) so they will have gluten contamination...) gonna ask them at the same time if they will let me exchange the stoneware also.. maybe they will feel sorry for me who knows... its worth a try!

AMQmom Explorer
AMQmom
Posted

Please let us know what Pampered Chef says to you, Aleshia! I wrote a similar topic a few weeks ago about my Pampered Chef. I emailed them about the situation and was told that I should replace the product - they could not assure me that there was any way to positively remove the gluten. I didn't even think of asking for exchange or replacements - great idea. I am tempted by the suggestions to "clean" them, but my two girls are celiac and I don't dare risk it. Hope that all works well for all of you!

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. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

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

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • 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.