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

What About Smellling Gluten Products?

detritus

By detritus
in Coping with Celiac Disease

Recommended Posts

detritus Apprentice
detritus
Posted

Hi, I was just diagnosed, and I'm trying to get a handle on everything. I've thrown out the 10 flours and innumerable condiments in my house. But do I have to throw away my favorite (and expensive) non-stick skillet? Can I clean it with alcohol? I understand tossing porous items like wood spoons and cutting boards, but how crazy do I have to get? If the tiniest molecule is bad, what happens if I smell bread baking? Those molecules are going straight up my nose.......Any thoughts/help/ideas? Thank you!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Hi, I was just diagnosed, and I'm trying to get a handle on everything. I've thrown out the 10 flours and innumerable condiments in my house. But do I have to throw away my favorite (and expensive) non-stick skillet? Can I clean it with alcohol? I understand tossing porous items like wood spoons and cutting boards, but how crazy do I have to get? If the tiniest molecule is bad, what happens if I smell bread baking? Those molecules are going straight up my nose.......Any thoughts/help/ideas? Thank you!

Breathing the "smell" of gluten is not a problem, but loose flour in the air can be. It can get into the mucus of your nose and then you end up swallowing it. I would think that you would avoid those extreme situations.

Alcohol will not remove the gluten, but a good scrubbing with soap and water may remove the gluten. Give your pots and pans a good cleaning and it should not be a problem. And in most cases, a good run in the dishwashed woudl be ok.

kareng Grand Master
kareng
Posted

If there are no scratches or little edges that can catch food, probably fine. I got all new pans because: 1. old but very good, pans were 20 years old 2. Getting new, very good (read expensive) pots & pans made me happy. Need to find happiness or humor in this when we can. Good luck!

jststric Contributor
jststric
Posted

I am gluten-intolerant but very sensitive. I wash all my pans with hot water and soap and do just fine.

Reba32 Rookie
Reba32
Posted

depends on how you're smelling that bread. If you're just walking into a kitchen that happens to have a loaf in the oven/machine, or if you walk past a bakery, it is unlikely that it'll have an affect. But if you stick your nose directly in the bread as it is mixing, whith the flour flying around, yes, that may have an affect in the soft tissue of your nose, and possibly eyes.

ksymonds84 Enthusiast
ksymonds84
Posted

I love to smell real gluten bread when my husband gets it fresh at a restaurant, and that is just enough for me now and then will happily eat my gluten free meal. I've become much more relaxed now that I've been at this for over two years but still very careful with cross contamination. I agree that loose flour in the air is not good though, I went into a kitchen where they were mixing bread and did have a problem a few hours later. Must have inhaled some unintentionally. I put my pans through the dishwasher (we are a shared facility kitchen) and have never had a problem but did toss super old ones that were very scratched and don't use wooden spatulas or spoons.

detritus Apprentice
detritus
Posted
  • Author

I love to smell real gluten bread when my husband gets it fresh at a restaurant, and that is just enough for me now and then will happily eat my gluten free meal. I've become much more relaxed now that I've been at this for over two years but still very careful with cross contamination. I agree that loose flour in the air is not good though, I went into a kitchen where they were mixing bread and did have a problem a few hours later. Must have inhaled some unintentionally. I put my pans through the dishwasher (we are a shared facility kitchen) and have never had a problem but did toss super old ones that were very scratched and don't use wooden spatulas or spoons.

Thank you! You answered the gist of my question, which was really: how fanatical should I be about this? I can't wait till I'm at the 2-year mark and can relax. Right now it feels like I've been offered a chance to be healthy, but I'm afraid of blowing it by not being diligent enough. Like, what if I think I'm being gluten free and the whole time I'm still poisoning myself? And I don't know how long it will be until I notice any changes, so there's nothing to compare against. That's why this forum is so wonderful, because I can read other people's experiences and not feel so alone and unsure about this process.

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

Celiac.com Sponsor (A8-M):


ksymonds84 Enthusiast
ksymonds84
Posted

Thank you! You answered the gist of my question, which was really: how fanatical should I be about this? I can't wait till I'm at the 2-year mark and can relax. Right now it feels like I've been offered a chance to be healthy, but I'm afraid of blowing it by not being diligent enough. Like, what if I think I'm being gluten free and the whole time I'm still poisoning myself? And I don't know how long it will be until I notice any changes, so there's nothing to compare against. That's why this forum is so wonderful, because I can read other people's experiences and not feel so alone and unsure about this process.

You are so welcome! This forum is how I survived when I was first diagnosed and there are so many wonderful people here who care and want to help you through it. I remember Lisa telling me that the gluten free diet has a huge learning curve and it is VERY steep. Boy was she right! I made plenty of mistakes such as reese's peanut butter bells at christmas (normal reeces cups are fine) contained wheat flour but didn't know it until after I consumed. :o Diligently reading labels even on things that were gluten free the last time I bought it is so very important. Sounds like you are doing fine and someday gluten free just becomes second nature!

sandsurfgirl Collaborator
sandsurfgirl
Posted

Thank you! You answered the gist of my question, which was really: how fanatical should I be about this? I can't wait till I'm at the 2-year mark and can relax. Right now it feels like I've been offered a chance to be healthy, but I'm afraid of blowing it by not being diligent enough. Like, what if I think I'm being gluten free and the whole time I'm still poisoning myself? And I don't know how long it will be until I notice any changes, so there's nothing to compare against. That's why this forum is so wonderful, because I can read other people's experiences and not feel so alone and unsure about this process.

It's so hard isn't it? Beware of chicken when you eat out. I was eating chicken at Wendy's and some other places the first couple of weeks and didn't know it had wheat starch on it.

Reba32 Rookie
Reba32
Posted

Pretty much every single fast food restaurant in the US (probably everywhere else too) puts wheat in or on their chicken in some form or another. Even the "grilled" chicken that's supposed to be healthier for you.

KFC ingredients Open Original Shared Link

Wendy's ingredients Open Original Shared Link

McDonald's ingredients Open Original Shared Link

etc etc etc

Most chain restaurants have websites to check the ingredients.

Chik-Fil-A claims that they have a few menu items that are gluten free.

Open Original Shared Link

Archived

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

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


  • Member Statistics

    • Total Members
      131,563
    • Most Online (within 30 mins)
      7,748
    dilys.jones53
    Newest Member
    dilys.jones53
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • petitojou
      How long does it take to gain weight?

      By petitojou · Posted

      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
    • petitojou
      How long does it take to gain weight?

      By petitojou · Posted

      Thank you so much for the information and kind message! Reading this transformed how I’ve been viewing my efforts and progress. Guess there’s still a lot to celebrate and also heal 😌  Yes, I’ve been taking it! Just recently started taking a multivitamin supplement and separated vitamin D! I also took chewable Iron polymaltose for ferritin deficiency 2 months ago but was unable to absorb any of it.  Thank you again! Hearing such gentle words from the community makes my body and heart more patient and excited for the future. 
    • ckeyser88
      Roommate search

      By ckeyser88 · Posted

      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
×
×
  • 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.