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

Pots, Pans, Dishes, Food Storage

sunnyday13

By sunnyday13
in Coping with Celiac Disease

Recommended Posts

sunnyday13 Newbie
sunnyday13
Posted

I am new here, but not new to eating gluten free. I have been eating dairy free for over 3 years now and gluten free for almost 4 months. I also just determined I have a reaction to peanuts. And I am wondering about soy as well.

I have a family: DH and DD have no diet restrictions, both DSs are dairy free. Since I cook all our meals, I can control what goes into them. We have given up a lot of restaurant places to eat dairy free and now even those safe for dairy free have to be discontinued due to my gluten free eating.

So just trying to get a handle on juggling everyone's needs and balance the food budget. I just got over a week and a half of loose poo and have no desire to go there again any time soon.

Ok, so questions: I use glass pots which get washed in the dishwasher. Are they safe for both gluten and gluten free cooking? (not that I do much cooking that has gluten anymore). I have one stainless steel skillet that I scrub and then send through the dishwasher. I may use it occasionally to make pancakes, but am leaning on going all gluten free for that stuff too...

I store all leftovers in glass pyrex storage. That should be fine sent through the dishwasher if it had gluten in it, right? I am gonna replace the cake pans. Should I just go for glass, or maybe stainless steel?

I have a ceramic pan that I cook fries on for me to eat, but it is also used for gluten filled breaded chicken. I scrub it with running hot water before using it for fries. Should I stop eating fries cooked on that pan?

I am thinking of getting a dedicated toaster for myself. Right now I take a new piece of tin foil and use that to cover the rack in the toaster oven to toast my gluten free bagel in the morning. Any thoughts on how safe that is?

I know some of this is based on how sensative someone is, but I would really love opinions of people who have been there and their own experiences. I really love being headache and diareh free...

Thanks!

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

Celiac.com Sponsor (A8-M):


diane64 Apprentice
diane64
Posted

I am new to gluten free- about 2 months. I am feeling so much better!

I was told:

dedicated toaster

dedicated cutting board

new cooking utensils if the old ones/ones used for cooking gluteny foods are plastic or rubbery

I have gluten eaters in my family. I cook my pasta first, then theirs.

I wash my hands a lot!!

Hope this helps!

I am new here, but not new to eating gluten free. I have been eating dairy free for over 3 years now and gluten free for almost 4 months. I also just determined I have a reaction to peanuts. And I am wondering about soy as well.

I have a family: DH and DD have no diet restrictions, both DSs are dairy free. Since I cook all our meals, I can control what goes into them. We have given up a lot of restaurant places to eat dairy free and now even those safe for dairy free have to be discontinued due to my gluten free eating.

So just trying to get a handle on juggling everyone's needs and balance the food budget. I just got over a week and a half of loose poo and have no desire to go there again any time soon.

Ok, so questions: I use glass pots which get washed in the dishwasher. Are they safe for both gluten and gluten free cooking? (not that I do much cooking that has gluten anymore). I have one stainless steel skillet that I scrub and then send through the dishwasher. I may use it occasionally to make pancakes, but am leaning on going all gluten free for that stuff too...

I store all leftovers in glass pyrex storage. That should be fine sent through the dishwasher if it had gluten in it, right? I am gonna replace the cake pans. Should I just go for glass, or maybe stainless steel?

I have a ceramic pan that I cook fries on for me to eat, but it is also used for gluten filled breaded chicken. I scrub it with running hot water before using it for fries. Should I stop eating fries cooked on that pan?

I am thinking of getting a dedicated toaster for myself. Right now I take a new piece of tin foil and use that to cover the rack in the toaster oven to toast my gluten free bagel in the morning. Any thoughts on how safe that is?

I know some of this is based on how sensative someone is, but I would really love opinions of people who have been there and their own experiences. I really love being headache and diareh free...

Thanks!

psawyer Proficient
psawyer
Posted

Welcome to the board!

A dedicated toaster for sure. Most dishes and cutlery will be safe after being run through a dishwasher, especially if ones that have gluten residue are rinsed prior to loading. If your cutting board is wood, don't share it. Same goes for wooden spoons (or anything else made of wood--it is porous). Wire mesh strainers can trap gluten where the wires cross.

Glass, stainless steel, and ceramic (unless scratched or cracked) clean well and can be shared if washed properly.

Skylark Collaborator
Skylark
Posted

All I replaced was the toaster, cutting board, and my wooden spoons.

precious831 Contributor
precious831
Posted

Hi, I got a new toaster, new breadmaker, I replaced everything that was made of teflon(bakeware, pans). So I got quite a bunch of new things.

The glassware, stainless steel and ceramic's okay to keep. Just wash them really good. Stoneware is porous so I would replace that, if you have any. Same with non-stick pans(I was told by my GI dr), and also cutting boards.

Hope this helps.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.