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Do Gluten Particles Fade With Time

Fire Fairy

By Fire Fairy
in Coping with Celiac Disease

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Fire Fairy Enthusiast
Fire Fairy
Posted

I've noticed a lot of Celiacs have gotten rid of their old baking pans for fear of contamination. My oven has been out since Spring and was not working consistently for the last three years. For the most part my baking pans have not been used in the last three years. If I scrub each pan throughly should they be safe? I ask because we had just bought new pans before the stove went out so they have seen little use and are still more or less new. I also ask because I really can't afford to replace everything but if necessary I could get a piece at a time. Also I know that I can put tin foil on pans but if it's not necessary I'd rather save the tin foil.

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kareng Grand Master
kareng
Posted

I've noticed a lot of Celiacs have gotten rid of their old baking pans for fear of contamination. My oven has been out since Spring and was not working consistently for the last three years. For the most part my baking pans have not been used in the last three years. If I scrub each pan throughly should they be safe? I ask because we had just bought new pans before the stove went out so they have seen little use and are still more or less new. I also ask because I really can't afford to replace everything but if necessary I could get a piece at a time. Also I know that I can put tin foil on pans but if it's not necessary I'd rather save the tin foil.

My glass pyrex baking dishes I didn't replace because they do not have scratches and I can get them clean. The metal ones were old, so I replaced. I have found that white vinegar and water dissolves wheat flour pretty well. Since your pans are barely used, you might be able to scrub them well.

lovegrov Collaborator
lovegrov
Posted

I'd make sure they're well-scrubbed and go with it.

richard

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

As longer as there are no scratches in them you should be able to clean them well and use them without a problem. The main concern for CC is from old non-stick pans with scratches and cast iron. Cast iron you can burn off the gluten by heating in the oven at really high temps and re-season.

T.H. Community Regular
T.H.
Posted

Oh, just to answer your question? As far as I know, the gluten proteins that affect celiacs don't dissipate or anything. They've found intact grains from ruins, so I would think these proteins can hang around for a long time, if undigested. Very high heat can destroy them (the kind of heat that your oven gets on the self-cleaning cycle, for example). They can be scrubbed away, and since they don't multiply, if they were on something and were leached into another food often enough, eventually there wouldn't be any left.

For the average celiac, really, really scrubbing non-porous pans should do well. I've known some who undid the bolts attaching the handle, so they could get the small crevices and really clean it out well.

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