De-Glutenizing My Kitchen

[Anna1227]

I am in the process of trying to make my kitchen totally gluten-free, and I am having a hard time getting it all figured out. I read somewhere that the only things that are safe and can be washed completely are stainless steel and glass. Everything that is non-stick, plastic or wood has to be replaced. Is this right? I am really worried about my KitchenAid mixer, and my Bosch mixer. I cannot afford to replace those right now - especially considering everything else that I have to replace. What about the crock pot?

As for replacing food and such, I know that I need to get all new condiments, sugar, etc. What about the spices? Do I need to replace all of those?

Are there any other tips for cleaning and restocking my kitchen that I may not be thinking of?

My mind is completely baffled as to how we can ever eat out again, or eat at someone else's house if we have to go through all these measures to be gluten free. We are lucky if they wash their utensils and cookware, let a lone have ones that are dedicated gluten-free.

Thanks for the help!

[mushroom]

Hi and welcome to the forum.

Your KitchenAid should be fine - the paddles go in the dishwasher and should not have any scratches, the bowl is stainless. Not familiar with your Bosch. Nonstick cookware that is not scratched should be fine, hard plastic with no scratches should be fine; wood is a definite no-no although I still have a fine-grained wood cutting board I use but it is not recommended. The crock pot as long as it has a glaze on it should be fine.

Single ingredient spices are not a problem, it is the spice mixes and blends that tend to have gluten and are best avoided.

Cast iron pans can be placed in the oven on the cleaning cycle, and then reseasoned.

Find a good charity like a children's home or a food bank to donate all your gluten-containing foods to - you can feel self-righteous rather than sad Take everything out of your pantry and only put back in things that you have thoroughly checked.

Eating out is best left for a while until you can become assertive with waitstaff and feel comfortable talking to the managers and chefs about your needs. The higher end dining establishments will generally have more knowledge of gluten and be better able to help you avoid it (besides knowing what is actually in their food )

Eating at friends' houses is a problem and it is usually best to take your own food - take a dressing for the salad; take a dish to share and serve yourself first, eat before you go and take something to nibble on in communal situations, or a combination of all these depending on the circumstances. Yes, it is a big adjustment and at first you will feel a bit self-conscious, but really, there is no need, especially nowadays when people are starting to realize that not everyone can eat everything.

[ElseB]

Get rid of your toaster too - it will be contaminated with crumbs. Also things like jam, peanut butter, butter.....anything and everything that you may have double-dipped in - i.e. touched gluten and then stuck the spoon/knife back into it.

[Anna1227]

Thanks for the reply! That makes me feel better that I don't have to replace quite as much as I was fearing. Thanks for the information on eating out, as well. I am obviously new to all this and it is boggling my mind!

Open Original Shared Link this link shows all parts that are in the Bosch mixer. I have the universal plus model. It has a plastic bowl and a plastic lid, which I am worried about. Should I just get a whole replacement bowl? I've always used it for making bread dough, so lots of gluten there.

I am also wondering about my food processor and blender. The food bowl and lid are plastic. The bowl of this looks pretty beaten up, so I'm guessing it's a goner. The blender bowl seems to be glass, but the lid is plastic.

[GuyC]

Along the same topic line - what about kitchen hand towels. We have a communal one hanging from the oven handle. Should we run two with a big gluten-free embroidered on one?

[mushroom]

Along the same topic line - what about kitchen hand towels. We have a communal one hanging from the oven handle. Should we run two with a big gluten-free embroidered on one?

Well, presumably the idea of washing the hands is to get the gluten off , not wipe it off on the towel I would be more concerned about gluten on oven mitts

[GFshay]

I've been battling this too as I'm also new to having a gluten-free kitchen. I've replaced my cutting boards and cooking utensils (all bamboo).

My aunt has Celiac and shares her kitchen with gluten-eaters. She said she uses plastic storage containers and cutting boards that have had gluten on them with no issues, as long as she runs them through the dishwasher first. It makes me a little nervous, but at the same time I just can't bring myself to replace all my new Rubbermaid storage containers (I just got a bunch of wedding presents). What are people's opinions on that?

Also, when visiting people's houses, do we need to worry about things like sponges? I'd imagine they'd potentially have bits of gluten in them.

[Tina B]

I've been battling this too as I'm also new to having a gluten-free kitchen. I've replaced my cutting boards and cooking utensils (all bamboo).

My aunt has Celiac and shares her kitchen with gluten-eaters. She said she uses plastic storage containers and cutting boards that have had gluten on them with no issues, as long as she runs them through the dishwasher first. It makes me a little nervous, but at the same time I just can't bring myself to replace all my new Rubbermaid storage containers (I just got a bunch of wedding presents). What are people's opinions on that?

Also, when visiting people's houses, do we need to worry about things like sponges? I'd imagine they'd potentially have bits of gluten in them.

Me too. I don't use special anything. Just put everything in the dishwasher including plastic and it's worked for me for 20 years.

[enolah]

I get the idea of not using wooden utensils previously used for gluten containing foods. I'm happy to hear that some have used plastic ones in good condition without problems. I just bought a brand new iron skillet, but maybe that was not necessary since my old ones were well seasoned. I'm trying to decide how to arrange the kitchen so that no one toasts regular bread in an area that we will be prepping gluten-free foods.

[Tina B]

I get the idea of not using wooden utensils previously used for gluten containing foods. I'm happy to hear that some have used plastic ones in good condition without problems. I just bought a brand new iron skillet, but maybe that was not necessary since my old ones were well seasoned. I'm trying to decide how to arrange the kitchen so that no one toasts regular bread in an area that we will be prepping gluten-free foods.

I just use a toaster oven instead of a toaster. That way the bread sits on top of a removeable rack instead of sliding in vertical. All I do is wope off the metal rack.

[cap6]

I split the kitchen. No gluten on any counter left of the sink. Gluten allowed on the right side only. Please leave your gluten toaster on the counter. I will put it away and scrub the counter top as that will satisfy my OCD self. Gluten eaters are allowed the bottom drawer in the refrig and one small separate cupboard. It's not as bad or rigid as it sounds - most of the food in the kitchen is gluten-free as it is just easier. About the only gluten thing is their loaf of bread & cereal. I have my own butter, condiments and such. If it says "mom" on the container no one touches it and we avoid any double dipping. My family is so great about the entire thing and don't mind eating gluten-free - it can be much healthier.

[anabananakins]

Be careful with things like sugar and baking powder. Back in my gluten-y baking days I used the same measuring cups and spoons for all ingredients because back then I didn't care if flour residue got in the sugar, etc. I ended up giving that stuff away too, rather than risk it.

[Skylark]

I replaced my toaster, my bread cutting board, and my wok because I could smell the soy sauce in the seasoning. I didn't replace anything else, and I even cleaned up my old bread machine and kept using it because I was too broke to replace it. I have no gluten problems in my kitchen.

[cap6]

my friend was thrilled when I cleaned out the kitchen as she ended up with all of my cast outs. I did get rid of a lot of plastic stuff, especially anything that was scratched and am switching to all glass. Things sure do smash when they hit a tile floor. Lol

[anabananakins]

my friend was thrilled when I cleaned out the kitchen as she ended up with all of my cast outs. I did get rid of a lot of plastic stuff, especially anything that was scratched and am switching to all glass. Things sure do smash when they hit a tile floor. Lol

Ha! Do you live at my place? I smashed a glass plate on Sunday while doing the washing up :-)

[jenngolightly]

I am in the process of trying to make my kitchen totally gluten-free, and I am having a hard time getting it all figured out. I read somewhere that the only things that are safe and can be washed completely are stainless steel and glass. Everything that is non-stick, plastic or wood has to be replaced. Is this right? I am really worried about my KitchenAid mixer, and my Bosch mixer. I cannot afford to replace those right now - especially considering everything else that I have to replace. What about the crock pot?

As for replacing food and such, I know that I need to get all new condiments, sugar, etc. What about the spices? Do I need to replace all of those?

Are there any other tips for cleaning and restocking my kitchen that I may not be thinking of?

My mind is completely baffled as to how we can ever eat out again, or eat at someone else's house if we have to go through all these measures to be gluten free. We are lucky if they wash their utensils and cookware, let a lone have ones that are dedicated gluten-free.

Thanks for the help!

Goodness, how expensive it would be to replace things like our kitchenaids!

Is your crockpot ceramic? Ceramic should be dishwashable. Think logically. Think like gluten. What would you stick on? You'd slide off of glass and ceramic and steel. You'd cling to scratches in non-stick pans and wooden spoons. Plastic strainers have all kinds of nooks and crannies to cling to, but stainless steel ones don't. Anything slick is better for your kitchen.

Be careful with spices. Did you ever dip a measuring spoon in something else before you dipped it in the spice jar? I did that all the time before I went gluten-free. Had to throw out a lot of baking stuff - I didn't cook a lot back then, but I baked quite a bit. BTW - if you have nonstick pans and they're not scratched, go ahead and keep them. As long as they still look slick.

Another suggestion - get new potholders and wash your aprons. My potholders had flour all over them.

Good luck.

[Anna1227]

Thanks for the replies on this thread. I do tend to freak out more than necessary, so it's good to get some info from people who can think more logically!

That makes a lot of sense to think about the slickness of the surface, and to look for scratches.

I guess the reason I was getting so worked up about the small appliances is because they seem to have so many little nooks and crannies. I'll have to take a look at them again to see how I can clean them.

[Marilyn R]

Goodness, how expensive it would be to replace things like our kitchenaids!

Is your crockpot ceramic? Ceramic should be dishwashable. Think logically. Think like gluten. What would you stick on? You'd slide off of glass and ceramic and steel. You'd cling to scratches in non-stick pans and wooden spoons. Plastic strainers have all kinds of nooks and crannies to cling to, but stainless steel ones don't. Anything slick is better for your kitchen.

Be careful with spices. Did you ever dip a measuring spoon in something else before you dipped it in the spice jar? I did that all the time before I went gluten-free. Had to throw out a lot of baking stuff - I didn't cook a lot back then, but I baked quite a bit. BTW - if you have nonstick pans and they're not scratched, go ahead and keep them. As long as they still look slick.

Another suggestion - get new potholders and wash your aprons. My potholders had flour all over them.

Good luck.

I gave my neighbors my flour and barley and all that horrid packaged stuff. I kept all my cutting boards (loved them too much) and some non-stick pans, but cleaned (bleached) them really well.

What took me the longest to do and is probably what I should have done in the first place is this: clean out your silverware drawer and the drawer where you keep all your cooking utensils. Crumb city! (Don't know where they came from, but get 'em out!) I didn't throw any pure spices out , but tossed multi-ingredient spice mixes with preservatives.

Don't throw out that Kitchen Aide! It's a family gem! You have a Mercedes (can't spell Cadilac) mixer, honey. Same with the Crockpot.

I try not to be overly anxious. But I start every day with a clean, new dish cloth. Since I'm not in a gluten-free household, I grab a clean new wash cloth when I do evening dishes/clean up. I probably have 20 dishcloths, but they were cheap and it gives me peace of mind.

DBF tries to remember all the rules, but unless you're really vested it's hard to remember.

He's probably really sick of hearing me ask if he willl wash his hands or if he washed his hadds, but we're still living in harmony.

Good luck and good health to you... ... and good luck finding the other devil that's hiding but making you miserable. I wish you the best in your journey...

[cap6]

wine glasses smash beautifully too! lol I am a bit of a klutz.

[dearborn]

My daughter was diagnosed with Celiac a few months ago. Quite a bit of stress trying to figure out how to keep her "safe" in our kitchen. Here is a little of what we have tried that has worked. They make Crock Pot liners (available at the grocery store near the plastic wrap and foil). My crock pot is ceramic but was scratched up a bit. I just use the liners and have had no issues. I have the hard anodized cookware - we are able to use for both both gluten and gluten-free cooking, but are very careful to wash thoroughly both before and after using to be extra cautious. I soak them for a while if any gluten food was cooked in them and pay special attention to the lids, ,any bolts, etc which could trap gluten. I did completely outlaw wheat flour in the house. It gets everywhere an on everything. We have managed quite well considering the gluten eaters are a bit careless at times. It takes time to get into the new thinking mode but it will become habit after a while. My daughter very seldom gets sick when she eats at home, it is the eating out thing that is her biggest issue. But lots of places are familiar with the gluten free diet and are able to accommodate. Good Luck!

[eatmeat4good]

I got rid of all my spices because others cooked too and I can't be sure if the flour from frying chicken got on the tops of open spices or inside. I also envisioned chickeny and gluteny hands grabbing spices and putting lids back on. I just got rid of all of it as I don't know who did what to what, and I don't want to risk getting sick.

And yes, glass makes a horrible disastrous mess on a tile floor. Glad I'm not the only one.