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Making The Switch To Gluten-free

Wispyshadow

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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?

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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.

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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.

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      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
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      High DGP-A with normal IGA

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