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

Last Thread Poses A New Question

wsieving

Recommended Posts

wsieving Contributor
wsieving
Posted

Ok, at the risk of sounding stupid, I am wondering as a newbie to this, what would be the things you would recommend replacing in the kitchen (pots, pans, utensils, etc.) when switching to gluten free?

I have also read that you shouldn't even store gluten-free food in the same cabinet with non gluten-free food. Is it really necessary to use separate cabinets? It isn't a problem for us to do that, I was just wondering if it is necessary.

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

This is discussed often. I tried to find you a good thread to read:

Open Original Shared Link

I personally opted for 100% gluten-free kitchen and home so there could at least be one place on the planet where I could feel completely safe and comfortable. :)

VioletBlue Contributor
VioletBlue
Posted

After I was diagnosed I threw out the wooden spoons, the frying pans with non stick coatings, anything plastic I'd used for prep or storage and any baking pans I had that were metal or had a non stick coating. I had just bought a nice set of heavy metal pots, but thankfully they had no coating on them and can be scoured clean. Ironically I'd considered splurging on ones with a non stick coating and I'm so glad I was too cheap to do it. The non stick coatings invariablly scratch and can harbor gluten, or so I've been told. I did all this as a precaution so I can't tell you what would have happened had I not. I live alone, so the entire house is gluten free. I don't have to worry about other people's needs. But at this point I don't think I could handle living with gluten in the house, no matter where it's kept. I'd be afraid of accidents and what not.

Ok, at the risk of sounding stupid, I am wondering as a newbie to this, what would be the things you would recommend replacing in the kitchen (pots, pans, utensils, etc.) when switching to gluten free?

I have also read that you shouldn't even store gluten-free food in the same cabinet with non gluten-free food. Is it really necessary to use separate cabinets? It isn't a problem for us to do that, I was just wondering if it is necessary.

darlindeb25 Collaborator
darlindeb25
Posted

I have a pan I keep for when others visit, I cook their meat in it. My daughter uses a lot of seasoned salt, which is gluten free, but still makes me sick, so we can't cook our meats in the same pan. Even if we forget and share the lid, I get sick. I too, live alone, so my home is gluten free. When my daughter visits, she is very careful. Anyone else, I follow them around and make sure no gluten is in my path.

When I was first gluten free, I still had kids living at home, so we were a mixed household. My food was marked, and they knew if they touched it, they could not touch gluten...like my jar of peanut butter, they knew they had to use a clean knife. Back then, I was not so touchy, now I don't think I could live with a household of gluten eaters. It is so much easier and safer to not have to watch every minute.

wsieving Contributor
wsieving
Posted
  • Author

Is it common for a household to go completely gluten free to avoid risk for one child? I don't know if I could trust my boys not to share a snack or something with DD (13 months). I guess this might be something I have to consider. Thanks for all the help ladies!

GFinDC Veteran
GFinDC
Posted

I checked my toaster for crumbs, and cleaned it out. Mine has a door on the bootom that opens to clean it out. There were plenty of those awful gluten crumbs in the tray and on top around the edges of the openings. I've used my toaster since cleaning it and had no problems. Just do a good job of cleaning it is my opinion. Same with pans and pots. Clean them real well and you should be ok.

darlindeb25 Collaborator
darlindeb25
Posted
I checked my toaster for crumbs, and cleaned it out. Mine has a door on the bootom that opens to clean it out. There were plenty of those awful gluten crumbs in the tray and on top around the edges of the openings. I've used my toaster since cleaning it and had no problems. Just do a good job of cleaning it is my opinion. Same with pans and pots. Clean them real well and you should be ok.

This kind of a 50-50 answer. 6 of one, half a dozen of another, which 6 do you feel safer believing? We in this forum, will never agree on this. I do not believe it's ok to just clean out an old toaster, and toasters are not that expensive, not when you weigh the odds of getting glutened against the price. Every toaster I have ever had, had a bottom that opens, yet, there is no way to completely get all the crumbs out of a toaster, they bake right onto the sides. It's always best to get a new toaster, or use the toaster bags made especially for us. I guess it just depends on how lucky you feel.

As for pans, that also depends very much on the pans. If your pans are old, and have scratches, then you should buy new, at least a couple for your use. My sauce pans, I felt were ok, I usually only cooked veggies in them, so I kept them. I bought myself a new frying pan, they get so scratched, and gluten hides in those scratches. I didn't replace my Corelle plates...only some of the pans. I can no longer have grains, so I have no need for a toaster.

I do not want to say it depends on how much you react to CC, because that just isn't true. Even those who do not have extreme reactions to gluten, are still having damage done to their bodies.

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

  • 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. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    2. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    3. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    4. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    5. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.