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Does Anyone Here Still Cook/bake Non-gf

frenchiemama

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frenchiemama Collaborator
frenchiemama
Posted

stuff for others? Or is that just insane?

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ianm Apprentice
ianm
Posted

I make gluten foods for my son but gluten-free only for me. Haven't had any problems with cross contamination.

frenchiemama Collaborator
frenchiemama
Posted
  • Author

Do you use non-gluten-free flour? I was a little worried about it "settling" around the kitchen.

Carriefaith Enthusiast
Carriefaith
Posted

I do, although not very often... While you're cooking you just have to be very careful to not touch your face and to wash your hands often.

ianm Apprentice
ianm
Posted

Anything that involves gluten flour gets used in one area only and cleaned good after. Wash my hands after using it too. So far so good.

frenchiemama Collaborator
frenchiemama
Posted
  • Author

Thanks for the tips everyone. I don't want my poor husband to suffer *too* much. If left to his own devices the poor guy would be living on subway and canned tuna (he's not terribly keen on eating gluten-free foods). ;)

Guest gfinnebraska
Guest gfinnebraska
Posted

I bake ALL the time... my husband and sons and daughter would be SO upset if I didn't!! I made 300 mini french silk pies on Friday for my sons graduation ~ you just have to not breathe in the flour and make sure you wash up well!! I have never had a problem with it. :) Of course, when I bake gluten-free things for me... everyone knows that it is "hands off!!!!" Ha!

Happy baking!!! :)

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kabowman Explorer
kabowman
Posted

I eliminated ALL non-gluten-free flours from my kitchen but we buy gluten items for the rest of the family (of 5) occasionally (such as bread, box mac & cheese, frozen pizza - homemade we use my crust, etc.) and I clean, clean, clean, and lecture the kids and husband if I see them just dusting their hands off - spreading those crumbs all over...they need to wash all those gluten crumbs down the drain!!!

angel-jd1 Community Regular
angel-jd1
Posted

Wheat flours stay in the air for such a long time. It would be very hard to cook gluteny foods without some sort of contamination in your house.

Just the whirr of the mixer can send flour into the air. :blink:

Also just being around them, they can be breathed in. Your nostrils lead to your throat and down your throat goes the flour that was in the air. :(

There are too many risks for me to cook with flour and such in my house!! I would rather find an alternative that is gluten free than risk being sick.

-Jessica :rolleyes:

Guest gfinnebraska
Guest gfinnebraska
Posted

I guess if you were really anxious about it, you could go to your local hardware store and get a face mask ~ like you would wear when sanding sheetrock mud, etc. THEN you wouldn't breathe any flour in. :) I just know that my family would feel TOTALLY punished if I didn't bake for them. I am known throughout the town for my cookies & pies! My two sons put in their requests, and I can't imagine not making them... when they are gone, there are few areas where they still need their Mom!! :D

ianm Apprentice
ianm
Posted

Can't say I ever had a problem breathing flour. I don't do much baking with it and am very careful with it so it may never have been enough to set me off. If you are super sensitive a good particle mask would be a good idea.

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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