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

Making The Switch To Gluten-free

Wispyshadow

Recommended Posts

Wispyshadow Rookie
Wispyshadow
Posted

Well we are still waiting for test results and all testing to be completed but if we do have to make sure my daughter is not being exposed to gluten is it best to just make the home gluten-free or just try to seperate her foods and cooking things from the others?

I'm leaning on just making our house a gluten-free house and treating it just as a house that someone with a peanut allergy lives in, "No Gluten Allowed:)"

I've heard that the dust from flours can remain airborne for quite some time and I love to bake.

Do I need to replace my pots and pans and cooking equipment and what about dishes? Do I need to somewhat start over with my kitchen supplies because most of the things I have are old and some are scratched and a couple of the plates finishes have little cracks in them on the edges from the dishwasher.

Anyone have any suggestions for a smooth transition?

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

Hello

Any scratched pots & pans or utensils will need to be replaced...wooden spoons , plastics, anything porous needs to be replaced. Toaster, mixer, bread maker & things like that.. there is no way to clean gluten from the mixer vents or a toaster.

I at times still use reg flour to bake for family who are not gluten-free .... I keep this reg. flour in my basement cupboard & triple bagged... When I bake or mix up using wheat flour I do it in the garage with door open or else if it is nice weather I do it out on my deck. I do not mix in my kitchen. I also store my old appliances in the basement for the couple times a year when I use wheat flour. This has become less & less since ther are so many great gluten-free recipes available that almost everyone will eat the gluten-free goodie.... years ago when only rice flour was available things were not so tasty.. This is a great time to be gluten-free with so many choices & recipes......

I slowly replaced my appliances by asking for new ones for gifts for my birthday & holidays.

hth Good Luck

blessings

mamaw

linsmad Rookie
linsmad
Posted

In addition to the previous suggestions...I would also add a colander and anything teflon or non-stick. Those surfaces are pourous and despite many cleanings I was unable to clean it enough. Hope this helps!

cbear6301 Explorer
cbear6301
Posted

I have been trying to read in books, and online exactly how to clean the gluten off? Is there a way or do we really need to throw everything away? I am blown away by this.. I had no idea. Can someone explain or point me to the right direction on understanding this?

thank you.

samcarter Contributor
samcarter
Posted
I have been trying to read in books, and online exactly how to clean the gluten off? Is there a way or do we really need to throw everything away? I am blown away by this.. I had no idea. Can someone explain or point me to the right direction on understanding this?

thank you.

It's my understanding that hot water and soap and a thorough cleaning (make sure you toss the dishcloths in the laundry afterwards) should be sufficient. The dishwasher, for any diswashable items, is also good, because it can get hotter than water out of the tap.

I have two colanders, one for gluten pasta and another for all non-gluten items (washing fruit, veggies, et cetera). Beyond that, I wash everything well or stick it in the dishwasher. I have four other people in the house, none of whom are gluten-free, so I gotta do what I can do with what I have. :) If you read "Gluten Free Living for Dummies" or "Gluten Free Cooking for Dummies" by Danna Korn, she and her son are gluten-free, but she doesn't keep a gluten-free kitchen. Instead, she outlines very good ways to avoid cross-contamination, and cleaning advice, and whatnot.

cbear6301 Explorer
cbear6301
Posted

Ok. I was starting to freak out because my family is not gluten free, just me and we really don't have the money to throw everything away and start over. I can breath now.. thank you. This is so scary and complicated. I do have both of those books and neither stated throwing everything away so I just wasn't sure. I want to do what is right and heathly for me..

thank you.

It's my understanding that hot water and soap and a thorough cleaning (make sure you toss the dishcloths in the laundry afterwards) should be sufficient. The dishwasher, for any diswashable items, is also good, because it can get hotter than water out of the tap.

I have two colanders, one for gluten pasta and another for all non-gluten items (washing fruit, veggies, et cetera). Beyond that, I wash everything well or stick it in the dishwasher. I have four other people in the house, none of whom are gluten-free, so I gotta do what I can do with what I have. :) If you read "Gluten Free Living for Dummies" or "Gluten Free Cooking for Dummies" by Danna Korn, she and her son are gluten-free, but she doesn't keep a gluten-free kitchen. Instead, she outlines very good ways to avoid cross-contamination, and cleaning advice, and whatnot.

ang1e0251 Contributor
ang1e0251
Posted

I did not replace my mixers or bread machine, just thoroughly cleaned them. But if anyone is still having symptoms, you need to look at these again.

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

Celiac.com Sponsor (A8-M):


lizajane Rookie
lizajane
Posted
I did not replace my mixers or bread machine, just thoroughly cleaned them. But if anyone is still having symptoms, you need to look at these again.

i threw up every time i was exposed to any gluten- which is how i was diagnosed. (my GI said that i was just teetering on the edge for so long, that i finally fell off and that is when the vomiting started.) the day i went gluten free, the vomiting stopped immediately. and i did not do anything special to my cooking/baking items. my kitchen is not yet gluten free- mostly because i want to use up the wheat items instead of tossing them- and i have not had a cross contamination issue. that said, my GI did say that my biopsy indicated that i may have "mild celiac" or simply "gluten intolerance and not celiac" but i had to be totally gluten free either way. so it is possible that i have been exposed, but just didn't react.

and FWIW, my son is 4 and i suspect he has gluten intolerance. we took him gluten free on monday of this week and he slept all night last night (wed) for the first time in MONTHS. he hasn't ever slept all night consistently in all his 4 years. he may just need a gluten-light diet (his blood test was negative as a baby) or he may also be fine with the cooking/baking items like me.

Archived

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

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


  • Member Statistics

    • Total Members
      130,328
    • Most Online (within 30 mins)
      7,748
    somethinglikeolivia
    Newest Member
    somethinglikeolivia
    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

    • Scott Adams
      gluten-free in Wilmington, DE

      By Scott Adams · Posted

      Thanks for sharing this, I've never heard of Ted's Montana Bar and Grill.
    • NoGlutenCooties
      gluten-free in Wilmington, DE

      By NoGlutenCooties · Posted

      For anyone looking for a great place to eat near Wilmington, DE, I did not find anyplace in Wilmington that looked like they could do safe gluten free. I was also there on a Sunday and most places are closed on the weekends. However, I found a really great place in Newark, DE - just 20min away.  It's Ted's Montana Bar and Grill and it was absolutely amazing! They have a great gluten free menu and they really understand about keeping things from being cross contaminated. They had the best Bison burgers and hand-cut fries.  Yes, in a separate frier, of course. My friend got the gluten free bun and she said it was really good. Ted's Montana Bar and Grill is also a chain, with several locations across the country.  If you happen to be near one, I highly recommend them.
    • Mari
      Ocd making gluten fears unmanageable. Need advice

      By Mari · Posted

      I havesome of the replies to your post(which by the way is a gread piece of writing) and think that it will take lots of time and reading to decide what you are going to do. I would like to give you some practical suggestions. Your anxieties and OCD are a perfectly natural response when your body is sending signals that you have physical problems. The body does not use words it uses biochemistry and electric interactions. Celiac disease is not a killer disease so you are not going to die in the near future if you get glutened.  It can be a disabling problem unless you stay gluten free. For OCD attacks I have used spearmint or peppermint teas to relax. I also sitorlay down , relax as much as possible and review what I have been eating for the last few days and can usually identify that I have been eating too much of something and not enough of other foods that would balance my body. My body may have become too acid when it needs to be slightly alkaline. For me this means eating more vegetables and less starches and proteins. There are some websites that will list acid forming foods and alkaline forming food and many foods that are in between. Just admit that you are anxious about gluten being present in foods and anything that is used to prepare foods or even in your environment. When you eat anything that makes you anxious take a capsule of an anti-gliadin enzyme. I use a brand called GliadinX. It works in the stomach and will break down small amounts of gluten. Look up online the amount of plain water your body height and weight needs every day. Two years ago I was 5' 4" and weighed 100 lbs and needed 48 oz. every day.  Even if you can't drink the full amount if you just drink more water you will notice some improvement in your digestive system.  That's enough for tonight and it's way past my bedtime. Don't hesitate to ask more question or ask for more information.       
    • Scott Adams
      Canker sores

      By Scott Adams · Posted

      Canker sores can definitely be frustrating, especially when you're already managing a strict gluten-free lifestyle and have been diagnosed with celiac disease for so long. While these painful mouth ulcers aren’t exclusive to celiac disease, they can be linked to nutritional deficiencies—particularly of iron, folate, or vitamin B12 (as @trents mentioned )—which are common in people with celiac, even those who are very careful with their diet. Ongoing fatigue and aches might also suggest that your body isn’t fully absorbing nutrients or that there’s some underlying inflammation. It could be helpful to get bloodwork done to check for these deficiencies, and possibly even a full nutritional panel. Sometimes, new sensitivities or hidden sources of gluten or additives like sodium lauryl sulfate (common in toothpaste) can trigger symptoms like canker sores too. Since your reactions are so severe and you're highly vigilant, it might also be worth considering whether any other autoimmune conditions could be involved, as they can develop over time and overlap with celiac. Consulting with your doctor or a celiac-informed dietitian may help pinpoint the cause and bring relief.
    • knitty kitty
      Ocd making gluten fears unmanageable. Need advice

      By knitty kitty · Posted

      @Dora77, You shouldn't worry about getting glutened through your skin.  You would have to touch a gluten infested doorknob and then put your hand in your mouth.   I'd be more concerned with your mom's heating up gluten bread in the oven and boiling gluten noodles.  These methods cause particles of gluten to become airborne which would then enter your nose and be swallowed, going into your digestive tract.  I have to avoid the bakery aisle at the grocery store for this reason.  An M95 mask helps. If you get nutritional deficiencies corrected, your immune system will calm down and be less reactive to gluten expose.  Vitamin D helps regulate the immune system.  Thiamine and Niacin help make digestive enzymes which would help digest any accidental gluten exposure.  Thiamine helps Mast cells not to release histamine, an inflammatory agent released as part of the reaction to gluten, and also a neurotransmitter that causes alertness and anxiety, and the flight or fight response.  Pyridoxine will help improve the OCD.  Remember your brain is part of the body.  Vitamin deficiencies affect your brain and mental health as well as the rest of your body.  
×
×
  • Create New...