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lakegirl410

gluten-free Cooking

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Hi!

I was just diagnosed with Celiac Disease, and while I have some background knowledge in a gluten free diet, I'm overwhelmed and frankly, a little freaked out! My husband does not have Celiac, and he is the main cook in our house, but some nights I make dinner. If a Celiac is cooking for somebody else, do they need to be really cautious about what ingredients they touch? I mean, for example, if I were to make a gluten filled cake for him, would I be contaminating myself? I know this might sound a little crazy, but as I said, I'm pretty overwhelmed :blink:

Thanks so much for any advice! I REALLY appreciate it!

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Yes. Avoid all cross contamination. This is not a 'little bit won't hurt' type of diet. Glutened flour stays in the air for about 24 hours. Kitchen should be cleaned very well after making something with toxic flour. And yes, you could get sick from inhaling the flour in the air. Everyone reacts differently but you may notice you are sick or wonder why you aren't feeling better. You might also get sick if a spoon used to stir something with gluten is used in your gluten free food. Or a fork that is used to turn those breaded pork chops is used to turn your non-breaded chop. If you are baking gluten and gluten free foods, Mayo clinic suggests the gluten free foods be cooked on the rack above the toxic foods to avoid cross contamination.

It is overwhelming but it can be done. A mixed kitchen is difficult. I found it easier to make the kitchen gluten free. I fee so much better it's well worth it.

Tonight's dinner: Meatloaf, mac and cheese, salad and peas. Dessert: Betty Crocker's chocolate cake that I dropped spoonfuls of peanut butter on top before baking. No one is doing without.

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My husband is not gluten-free and uses the kitchen himself quite a bit, making stuff for himself as well as gluten-free for all of us. I banned gluten flour right away, just too many opportunities for cross-contamination. DH always uses the gluten-free flours and starches to thicken sauces, breaded items etc. He eats the same gluten-free breaded items that we do. We've found ones that we all like. No cooking with gluten containing bread crumbs allowed in our kitchen either. He learned and adjusted pretty quickly. I make things containing gluten for him but not ones that contain dry ingredients that contain gluten. He doesn't like sweets much so I don't have a problem with him feeling deprived. A cheesecake, using gluten-free graham crackers or nuts for the crust, is enough to satisfy him. He does have some bread and tortillas in the house but he handles those and keeps very careful when making sandwiches-takes many precautions with fillings and condiments. I am very sensitive and have gotten glutened by trying to handle flour tortillas. I have never felt that he is deprived because he has a world of choices available to him-until we cut back on our budget, he was eating several meals a day outside the house due to his work schedule and still has many opportunites at social events etc. to indulge in whatever.

Hope that helps. There are a lot of things to process in the beginning. You'll get the hang of it and fall into a comfortable routine in time. Come around and ask any question that you may have as they come up.

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Thanks for the help! We seem to be coping okay so far, but we both have to remind each other to not use a specific kitchen utensil that may be contaminated with gluten. We're coming to terms with the fact that from here on out there will be separate peanut butter jars, jam, butter...

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Thanks for the help! We seem to be coping okay so far, but we both have to remind each other to not use a specific kitchen utensil that may be contaminated with gluten. We're coming to terms with the fact that from here on out there will be separate peanut butter jars, jam, butter...

I bought red handled utensils, plasticware with red lids, and a red colander. Everyone in the house knows that the red items are never to be used for anything that may contain gluten. I have two sets of condiments and peanut butter. I take a marker and label the lids "gluten free" so the gluten eaters are aware they cannot use these items. Good Luck!!!

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When I bought a new jar of jam, PB or tub of spread, I would first take out 1/2 of it and put it in a plastic container and deignate which one was gluten-free and which was for the gluten eaters. That way I wasn't buying more than I wanted.

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I bought red handled utensils, plasticware with red lids, and a red colander. Everyone in the house knows that the red items are never to be used for anything that may contain gluten. I have two sets of condiments and peanut butter. I take a marker and label the lids "gluten free" so the gluten eaters are aware they cannot use these items. Good Luck!!!

That's what I did too. Also, Duct tape makes red masking type tape (at Walmart, Tarfet,etc). Put that on your jars or the handle of a pan that's not red. I can take the tape off that jar of jelly & put it into main stream use. This works, my kids "see red" & ask to use. Couldn't find red kitchen sponges so got pink & lavender ones for my pans. I dry them off immediately with a clean towel & put away.

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Thanks for the help! We seem to be coping okay so far, but we both have to remind each other to not use a specific kitchen utensil that may be contaminated with gluten. We're coming to terms with the fact that from here on out there will be separate peanut butter jars, jam, butter...

My husband still eats gluten foods and I find crumbs all over. This hasn't been a problem, since I am super careful when I cook and eat. He has at times caught me from possible cross contamination, so is getting mores supportive as time goes on.

I, too, have banned gluten flours being used. Haven't gotten gluten free ones yet due to other food intolerances. We just don't do any baking. I do miss baking for the grandkids but I'm not going to get the expensive flours to bake with yet since I'm not eating them myself. If hubby wants to bake cookies when it warms up, he can make them with gluten flour if he mixes them up outside on the picnic table. Might as well get some use out of the picnic table.

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That's what I did too. Also, Duct tape makes red masking type tape (at Walmart, Tarfet,etc). Put that on your jars or the handle of a pan that's not red. I can take the tape off that jar of jelly & put it into main stream use. This works, my kids "see red" & ask to use. Couldn't find red kitchen sponges so got pink & lavender ones for my pans. I dry them off immediately with a clean towel & put away.

The red tape is a great idea!

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I find it much easier to have a gluten-free household. We don't go without in any way, in fact, we eat much better than before!

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