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

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
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.