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Today Was My Last Day, And Now gluten-free!

foodiegurl

By foodiegurl
in Coping with Celiac Disease

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foodiegurl Collaborator
foodiegurl
Posted

I said I wasn't going to go gluten-free until after my daughter's bday party. Well, that was today. I have been generally gluten-free (since diagnosis 2 weeks ago) until yesterday when I was baking her cake, and wow, was it yummy. I made it from scratch, it was a really yummy recipe. And that was my last hoorah!

After the party, I gave away all my organic flours to friends, so I didn't have to toss them...sniff, sniff :(

So now, what I need to know, is how to I go about purging my house of all things gluten-free? I already switched my chapstick to Burt's Bees..I know I need to check my lipsticks (Mac), and toothpaste too. Does it matter what my lotions are, since I don't eat them? I have designated a cutting board to wheat for my husband and daughter's sandwiches.

I have stocked up on Tinkyada pasta, and I cook most of our food from scratch, so we are already pretty processed-foods-free, even before being diagnosed. I have always been more of a rice girl anyway.

My big fear is that once I really purge the house of gluten, that I will become super sensitive to it. I mean, I know I need to cut it out completely..but it just scares me, that when my body gets used to not being in contact with it at all...it will freak out when it does. Currently, I am one of those that don't really have any symptoms, and just found out as a fluke.

Any advice or recommendations to purging my house would be appreciated, thanks!!!

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EazyE Newbie
EazyE
Posted

I found out the same way, sort of by accident. I didn't have any symptoms before but since going gluten free in January if I get glutened I get an upset stomach the next day for about 3 hours. Which I guess isn't so bad if I'm at home, unbearable to be at work though. It's only happened twice, once from one bite of a Dunkin Donuts munchkin, one bite! The other time was from a supposed gluten free salmon at a restaurant. Besides that my stomach seems more regular than pre diagnosis, I just didn't realize how messed up it was before.

As for getting the house ready, it helps to always have some snack or dinner stocked up, just in case. I have been trying to get better at planning meals for the week. That way if something comes up and I can't cook, I don't dwell on the fact that I can't order take out or stop for fast food like normal people. I hope things get easier as time goes on. Good luck!

psawyer Proficient
psawyer
Posted

There are three of you living in the house. Are you all going to be 100% gluten-free?

If so, then you need to clean your house (mostly your kitchen) once, and then stop worrying.

An ordinary dishwasher will clean most things in your kitchen to a level that I would consider safe. That is my own opinion, and there may be some folks on here who differ.

Wash everything thoroughly. If there are plastic containers that are scratched, you should probably replace them. The same goes for non-stick pans: if they are in excellent condition, keep them, but if they have scratches the consider replacing them.

Wood is difficult. Wooden cutting boards and spoons are inherently porous and can trap gluten. Repeated washing gradually reduces the risk.

When I was diagnosed almost nine years ago, I did not know that wooden implements posed a risk. (It was not until four years after my diagnosis that I found this board.) We continued using ours, and by now any gluten that was stuck to them back then has long since been reduced to a level that is not worth worrying about. You must make your own decision on this.

If the people that you live with will be bringing gluten into your home, then you will need to be more vigilant, and will need to clean, clean and clean again to keep safe. No marginal answers about scratched items--they would be constantly contaminated if you kept them. Get rid of them!

foodiegurl Collaborator
foodiegurl
Posted
  • Author
There are three of you living in the house. Are you all going to be 100% gluten-free?

If so, then you need to clean your house (mostly your kitchen) once, and then stop worrying.

An ordinary dishwasher will clean most things in your kitchen to a level that I would consider safe. That is my own opinion, and there may be some folks on here who differ.

Wash everything thoroughly. If there are plastic containers that are scratched, you should probably replace them. The same goes for non-stick pans: if they are in excellent condition, keep them, but if they have scratches the consider replacing them.

Wood is difficult. Wooden cutting boards and spoons are inherently porous and can trap gluten. Repeated washing gradually reduces the risk.

When I was diagnosed almost nine years ago, I did not know that wooden implements posed a risk. (It was not until four years after my diagnosis that I found this board.) We continued using ours, and by now any gluten that was stuck to them back then has long since been reduced to a level that is not worth worrying about. You must make your own decision on this.

If the people that you live with will be bringing gluten into your home, then you will need to be more vigilant, and will need to clean, clean and clean again to keep safe. No marginal answers about scratched items--they would be constantly contaminated if you kept them. Get rid of them!

Yes, there are 3 of us. As of now, I am "allowing" my husband to have his regular cereal, and bread to make sandwiches, but that may stop, we will see how it goes. The cereal, will most likely stay.

I bought my pots and pans about 2 years ago, and I bought nice ones, since I love cooking. Thankfully, they are in good condition, so I will not replace them. No wooden cutting boards or spoons.

Though, I do have a wooden butcher block on my counter that I keep my knives in...should I replace that, since flour could have gotten in there at some point, when it was in the air at some point when I was baking? Just curious.

psawyer Proficient
psawyer
Posted
I do have a wooden butcher block on my counter that I keep my knives in...should I replace that, since flour could have gotten in there at some point, when it was in the air at some point when I was baking? Just curious.

I would keep it, but that is just my own opinion. I am sure we will hear from those who disagree. There are fractions of fractions that are themselves fractions, but no matter how many times we divide the result will not be a mathematical zero. My thoughts--others will differ.

missy'smom Collaborator
missy'smom
Posted

I was an avid baker and dipped my measuring spoons in multiple ingredients before washing them so my baking spices were cross-contaminated-cinnamon, nutmeg, ginger etc. You should replace your baking soda and powder too.

foodiegurl Collaborator
foodiegurl
Posted
  • Author
I was an avid baker and dipped my measuring spoons in multiple ingredients before washing them so my baking spices were cross-contaminated-cinnamon, nutmeg, ginger etc. You should replace your baking soda and powder too.

Good thought, thanks. In addition to sugar =)

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