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

Revamping The Kitchen

Beth in NC

Recommended Posts

Beth in NC Contributor
Beth in NC
Posted

I was diagnosed on Monday of this week. This is day 3 of being gluten-free, I think...unless I've missed something, which is QUITE possible!

It's quite ironic that I have been diagnosed with this as I run a co-op that purchases GRAIN in bulk twice a year from Wheat Montana! I am known as "the wheat lady"! Most of us in the co-op grind our own wheat and make our own homemade bread in a big mixer that will knead dough for 6 loaves at a time. I have some BIG changes to make in my kitchen!

I think I'm set on knowing to get a new cutting board, colander, non stick pans, etc. I'm obviously going to have to give up grinding my wheat, because the mill sends flour dust all over the kitchen. I only have one kid at home still, so I'm not going to go out of my way to do both gluten-free and regular. If they want store bought bread, I'll get it for them. I'll buy them cookies! But I'm not baking any! There just too much room for cross contamination.

I'm wondering about if I should just get a bread machine. I can't use the bread pans I have now. I could if they were glass, but they are metal with indentions all in them and one is a Pampered Chef stone. I've figure the stones are out, right?

Those of you who make your own gluten-free bread now, how are you mixing/baking it? Bread machine? by hand?

OH and while I'm on the kitchen topic...what about dish cloths?! I would HAVE to assume those are totally out?

Thanks for your help. I have learned a lot on here this morning and only went through a few threads! VERY helpful board!!!

In Christ,

Beth in NC

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

That Mill is gonna have to go too. You cannot use the same mill for gluten grains as non-gluten grains.

I am not so sure it is ironic. Sometimes it seems that we are lead down a certain path in life for a reason. There is some lesson to learn or in some way we can become stronger by the irony.

Maybe you are right on track. :)

Think of this as an opportunity to learn something new. New ways to make homemade breads and cookies. The gluten-free options can be very delicious (especially made at home).

I decided to have 100% gluten free home. Any gluten foods have to be eaten outside on the patio. Mostly they dont bother and just enjoy all of the gluten-free foods I make available in our home. I bake. Lately I have been on a coconut kick....trying new things. Today...coconut custard pie. It was awesome!

You should have all of your family members tested too. Some people dont have overt symptoms but have major damage going on inside.

PeggyV Apprentice
PeggyV
Posted

Welcome

I also used to bake bread (especially yummy dinner rolls) by hand. Not all the time so I didnt use a mixer, love to knead the dough. Now I bake my own gluten-free bread, I dont like the store bought kind. I tried by hand, but gluten-free bread is just not as fun to make as regualar bread. So I use a bread machine. I find it convinent and easy. Took me a while to get a loaf with the taste and texture I wanted, and now I am working on adding some fiber. I have turned out some decent loafs that taste good.

Good luck, it really isnt bad after you get used to it.

rmducote Apprentice
rmducote
Posted

[quote name='Beth in NC' date='Jul 18 2008, 11:12 AM' post='448289'

I was diagnosed on Monday of this week. This is day 3 of being gluten-free, I think...unless I've missed something, which is QUITE possible!

It's quite ironic that I have been diagnosed with this as I run a co-op that purchases GRAIN in bulk twice a year from Wheat Montana! I am known as "the wheat lady"! Most of us in the co-op grind our own wheat and make our own homemade bread in a big mixer that will knead dough for 6 loaves at a time. I have some BIG changes to make in my kitchen!

I think I'm set on knowing to get a new cutting board, colander, non stick pans, etc. I'm obviously going to have to give up grinding my wheat, because the mill sends flour dust all over the kitchen. I only have one kid at home still, so I'm not going to go out of my way to do both gluten-free and regular. If they want store bought bread, I'll get it for them. I'll buy them cookies! But I'm not baking any! There just too much room for cross contamination.

I'm wondering about if I should just get a bread machine. I can't use the bread pans I have now. I could if they were glass, but they are metal with indentions all in them and one is a Pampered Chef stone. I've figure the stones are out, right?

Those of you who make your own gluten-free bread now, how are you mixing/baking it? Bread machine? by hand?

OH and while I'm on the kitchen topic...what about dish cloths?! I would HAVE to assume those are totally out?

Thanks for your help. I have learned a lot on here this morning and only went through a few threads! VERY helpful board!!!

In Christ,

Beth in NC

We live across from a grain elevator and my hubby has developed a cough. I am thinking that he is inhaling the grain dust that flies around, and now that we know he cant have gluten, it cant be good. I have a bread receipe for a bread machine that i wonderful, can use in oven too. A bit expensive at first to get all the ingrediants, but the texure and taste is worth it! I am new too. Even had to redo our med cabinet since so many OTC meds and (advil) has it too!

Jestgar Rising Star
Jestgar
Posted
Most of us in the co-op grind our own wheat and make our own homemade bread in a big mixer that will knead dough for 6 loaves at a time. I have some BIG changes to make in my kitchen!

Just want to say that's quite impressive!

You may be able to clean your mill. You'll have to decide just how apart you can take it to get everything clean, and err on the side of caution, of course.

SEAliac Rookie
SEAliac
Posted
I was diagnosed on Monday of this week. This is day 3 of being gluten-free, I think...unless I've missed something, which is QUITE possible!

It's quite ironic that I have been diagnosed with this as I run a co-op that purchases GRAIN in bulk twice a year from Wheat Montana! I am known as "the wheat lady"! Most of us in the co-op grind our own wheat and make our own homemade bread in a big mixer that will knead dough for 6 loaves at a time. I have some BIG changes to make in my kitchen!

I think I'm set on knowing to get a new cutting board, colander, non stick pans, etc. I'm obviously going to have to give up grinding my wheat, because the mill sends flour dust all over the kitchen. I only have one kid at home still, so I'm not going to go out of my way to do both gluten-free and regular. If they want store bought bread, I'll get it for them. I'll buy them cookies! But I'm not baking any! There just too much room for cross contamination.

I'm wondering about if I should just get a bread machine. I can't use the bread pans I have now. I could if they were glass, but they are metal with indentions all in them and one is a Pampered Chef stone. I've figure the stones are out, right?

Those of you who make your own gluten-free bread now, how are you mixing/baking it? Bread machine? by hand?

OH and while I'm on the kitchen topic...what about dish cloths?! I would HAVE to assume those are totally out?

Thanks for your help. I have learned a lot on here this morning and only went through a few threads! VERY helpful board!!!

In Christ,

Beth in NC

Hi, Beth in NC,

I'm also in NC (on the coast)! I haven't done much gluten-free baking yet, but I've experimented a little with nut flours. I don't have a mill, just a nut grinder and a coffee grinder that gives a slightly finer meal. I made gluten-free biscuits with some almond meal added that turned out phenomenal. They were a little heavy, but next time I'll add some more gluten-free baking powder or I'll get xantham gum. With the gluten-free flours, it seems like you need to do more experimenting to get the texture right. You're right that the cookbooks have some good recipes. I'm going to try pecan meal next (the Southerner in me coming out, I guess).

Have fun with your baking!

GFinDC Veteran
GFinDC
Posted

I have a grinder and use it for various gluten-free flours. I got mine used and did a very thurough cleaning before using it. Stripped it down and cleaned every surface I could find inside. Some flours are hard to find, like pea and lentil flour. Anyway, as long as you can clean it out and dedicate the grinder to gluten-free flours you should be ok.

I don't have a good bread recipee to share. My beat thing so far was some gluten-free pancakes using green pea flour. Looked a little odd but tasted good. :D

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,546
    • Most Online (within 30 mins)
      7,748
    KimberlyAnne76
    Newest Member
    KimberlyAnne76
    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

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • 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.