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

Switching Kitchen To Gluten-Free

TooManyHats

Recommended Posts

TooManyHats Rookie
TooManyHats
Posted

Next weekend we will be switching over our kitchen to gluten-free. So far we know we'll need to clean out the pantry and overstock from the basement. We'll wash down all shelves in each area. We'll be washing down all kitchen cabinet shelves as well. Both freezers will be cleaned out of all gluten-containing foods and shelves washed down, including all shelves in the fridge as well. I have a ceramic tile kitchen counter. This makes me nervous. Any hints on how to make sure this is cleaned of all gluten? I also know that sponges need to be replaced and kitchen towels need to be washed.

We'll be replacing our strainers, kitchen cooking tools, cutting boards, and toaster oven (yea! hate that one anyway). What about all of my tupperware bowls/containers?

Have I missed anything? ANY help would be most appreciated. Thank you in advance!

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Next weekend we will be switching over our kitchen to gluten-free. So far we know we'll need to clean out the pantry and overstock from the basement. We'll wash down all shelves in each area. We'll be washing down all kitchen cabinet shelves as well. Both freezers will be cleaned out of all gluten-containing foods and shelves washed down, including all shelves in the fridge as well. I have a ceramic tile kitchen counter. This makes me nervous. Any hints on how to make sure this is cleaned of all gluten? I also know that sponges need to be replaced and kitchen towels need to be washed.

We'll be replacing our strainers, kitchen cooking tools, cutting boards, and toaster oven (yea! hate that one anyway). What about all of my tupperware bowls/containers?

Have I missed anything? ANY help would be most appreciated. Thank you in advance!

I did toss out some (but not all) Tupperware since it was ancient and I knew I wasn't comfortable using it. I figured the bowls needed to be history as they were used for gluteny cakes, cookies, etc. Some other Tupperware storage containers I kept depending on the condition.

How about non-stick pots and pans, especially if they are scratched? Mine probably should have been thrown out ages ago so I did when I went gluten-free (bought an inexpensive set of T-Fal to replace it because sometimes I do like to use non-stick cookware). I kept my good Calphalon cookware and just gave it a good scrubbing.

I don't have a ceramic tile countertop but I would think giving it a good scrubbing would work.

Do you use strainers for pasta? I also tossed mine, as well as a Tupperware colander, which I just loved so I replaced it with stainless steel. Also replaced my wooden spoons and rubber scrapers. Actually it's kind of fun buying new things because when I said ancient, I meant "ancient". lol tongue.gif

RavenG Newbie
RavenG
Posted

I did toss out some (but not all) Tupperware since it was ancient and I knew I wasn't comfortable using it. I figured the bowls needed to be history as they were used for gluteny cakes, cookies, etc. Some other Tupperware storage containers I kept depending on the condition.

How about non-stick pots and pans, especially if they are scratched? Mine probably should have been thrown out ages ago so I did when I went gluten-free (bought an inexpensive set of T-Fal to replace it because sometimes I do like to use non-stick cookware). I kept my good Calphalon cookware and just gave it a good scrubbing.

I don't have a ceramic tile countertop but I would think giving it a good scrubbing would work.

Do you use strainers for pasta? I also tossed mine, as well as a Tupperware colander, which I just loved so I replaced it with stainless steel. Also replaced my wooden spoons and rubber scrapers. Actually it's kind of fun buying new things because when I said ancient, I meant "ancient". lol tongue.gif

I just completely switched my kitchen over as well. We bought a new convection/rotisserie/toaster oven, new cast iron enameled cookware, new plastic stirring spoons, serving stuff, measuring cups, measuring spoons, colanders, cutting boards, cookie sheets, cake and pie pans and can opener. I kept all of my "hard" plastic food containers and replaced everything else with pyrex containers. It was expensive but well worth it. I was recently diagnosed and I had a hard time coming to terms with getting rid of all of my stuff....I mean, I couldn't possibly be "that" sensitive to stuff, right? But I am. I know immediately now when I get gluttened and I was sick of being SO careful and then getting sick anyway.

sa1937 Community Regular
sa1937
Posted

I just completely switched my kitchen over as well. We bought a new convection/rotisserie/toaster oven, new cast iron enameled cookware, new plastic stirring spoons, serving stuff, measuring cups, measuring spoons, colanders, cutting boards, cookie sheets, cake and pie pans and can opener. I kept all of my "hard" plastic food containers and replaced everything else with pyrex containers. It was expensive but well worth it. I was recently diagnosed and I had a hard time coming to terms with getting rid of all of my stuff....I mean, I couldn't possibly be "that" sensitive to stuff, right? But I am. I know immediately now when I get gluttened and I was sick of being SO careful and then getting sick anyway.

I kept my 50+ year-old stainless steel measuring cups because I really like them...just scrubbed them to death to make sure they were really clean. First thing I replaced in the baking dept. were my bread pans as after tasting some nasty gluten-free bread, I decided I needed to make my own (that's before I discovered Udi's) but since that time I do occasionally still bake my own (like today I have flours measured out to warm them up so when I get off here, I plan to make a loaf of bread so it's ready by lunchtime). And I'm finding I bake quite a few quick breads.

Glass baking pans and CorningWare are so easy to clean that I never did ditch any of that.

I also started replacing cake pans, muffin pans, etc. Gave my DIL my old angel food cake pan and bundt pan. As I said, I had some really old stuff! tongue.gif After my kids grew up, I never did bake much as I didn't need all those goodies sitting around here. But I find it fun to be able to buy some new stuff!

Another thing...I've found that aluminum foil and parchment paper are my friends. I use parchment paper a lot even though I have decent cookie sheets. And aluminum foil really makes clean-up pretty easy, too, when using some old pans.

frieze Community Regular
frieze
Posted

i'm thinking the counter top may be a problem.....check with a place like lowes or home depot and see if there is such a thing as food safe sealer...if not you would have to dig out the grout and regrout or simply keep any and all food of the countertop....good luck

sb2178 Enthusiast
sb2178
Posted

I bought a rice cooker and find it very very helpful.

TooManyHats Rookie
TooManyHats
Posted
  • Author

i'm thinking the counter top may be a problem.....check with a place like lowes or home depot and see if there is such a thing as food safe sealer...if not you would have to dig out the grout and regrout or simply keep any and all food of the countertop....good luck

This is why I was nervous. I can see a REALLY big plastic cutting board in my future.

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

Celiac.com Sponsor (A8-M):


cap6 Enthusiast
cap6
Posted

I have granite counters that I have scrubbed the heck out of. I still worried some about any nooks & crannies so bought a very large glass cutting board. Tossed all the old ones.

sa1937 Community Regular
sa1937
Posted

Personally I'd just give the countertops a good scrubbing but then I never prepare foods directly on the countertop. I did buy new cutting boards and always use them. Thankfully they are inexpensive so you could buy a couple of different sizes (plus they can go in the dishwasher...providing they are not made of wood).

cap6 Enthusiast
cap6
Posted

do you have a preferred cleaner? I worry that the cleaner won't kill the gluten.

sa1937 Community Regular
sa1937
Posted

do you have a preferred cleaner? I worry that the cleaner won't kill the gluten.

I doubt you can "kill" gluten with any cleaner (unless you count heat of a gas grill or putting cast iron in a self-cleaning oven and burning it off) but I think you could get countertops clean with a number of different products. I've used 409, scrubbie-bubbles bath cleaner, etc. On my hard-anodized Calphalon cookware I use Comet Cleanser...that would be too harsh for countertops (unless it was probably the soft-scrub stuff).

But then I never prepare foods directly on my countertops so I'm not really paranoid about that. That doesn't mean I'm not paranoid about other things. lol tongue.gif

Pac Apprentice
Pac
Posted

do you have a preferred cleaner? I worry that the cleaner won't kill the gluten.

You can't "kill" gluten, but prolamins are soluble in alcohol, no? Shouldn't it then be the best to try cleaning it with an alcohol solution? It's just my guess, I'm no chemist.

  • 7 months later...
Austin Guy Contributor
Austin Guy
Posted

How about sponges and towels. I tossed the old sponges, but can gluten be washed out of towels or should I replace them all?

domesticactivist Collaborator
domesticactivist
Posted

I have a post about this on the blog linked from my profile. It's called "going 100% gluten free" good luck!

Austin Guy Contributor
Austin Guy
Posted

I have a post about this on the blog linked from my profile. It's called "going 100% gluten free" good luck!

Just went to your blog - good stuff. Thanks!

Schatz Apprentice
Schatz
Posted

I can't seem to find an answer to whether I need to replace my cast iron pans. Should I?

domesticactivist Collaborator
domesticactivist
Posted

I can't seem to find an answer to whether I need to replace my cast iron pans. Should I?

We reseasoned ours. This involved putting them through a self-clean cycle in the oven that got over 600 degrees for more than an hour. Then we scraped them off and went through the process of putting fat in them and baking them at low temps. Sorry I'm in a hurry, if you google seasoning cast iron pans I think you'll get some good results.

Schatz Apprentice
Schatz
Posted

I use reusable bags for sandwiches. If you go to reuseit.com you can see what kind I use. They are similar to the SnackTaxi bags and I also have the Wrap-n-Mat.

I have washed these on my sanitary cycle. Is that enough? Do I need to get rid of them? Sigh, they're expensive (for me) so it'd be great if I could keep them.

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. Hmart
      - Hmart replied to Hmart's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end...
    2. trents
      - trents replied to Hmart's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So...
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      10

      Help I’m cross contaminating myself,

      I have a lot to learn! Thank you
    4. DebJ14
      - DebJ14 replied to Jhona's topic in Introduce Yourself / Share Stuff
      30

      Does anyone here also have Afib

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies. I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved. Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. ...
    5. Hmart
      - Hmart posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative. I have gone gluten free. In week 1 I had a flare-up that was similar to...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,926
    • Most Online (within 30 mins)
      7,748
    fr0gger03
    Newest Member
    fr0gger03
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hmart
      Is this celiac?

      By Hmart · Posted

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
    • trents
      Is this celiac?

      By trents · Posted

      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So, do you get reactions every time you consume gluten? If you were to purposely consume a slice of bread would you be certain to develop the symptoms you describe?
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      I have a lot to learn!  Thank you
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies.  I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved.  Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. I have an update on my husband and his A Fib.  He ended up in the hospital in August 2025 when his A Fib would not convert.  He took the maximum dose of Flecainide allowed within a 24 hour period.  It was a nightmare experience!  They took him into the ER immediately.  They put in a line, drew blood, did an EKG and chest Xray all within minutes.  Never saw another human for 6 hours.  Never got any results, but obviously we could see he was still in A fib by watching the monitor.  They have the family sign up for text alerts at the ER desk.  So glad I did.  That is the only way we found out that he was being admitted.  About an hour after that text someone came to take him to his room on an observation floor.  We were there two hours before we saw another human being and believe it or not that was by zoom on the TV in the room.  It was admissions wanting to know his vaccine status and confirming his insurance, which we provided at the ER desk.  They said someone would be in and finally a nurse arrived.  He was told a hospitalist was in charge of his case.  Finally the NP for the hospitalist showed up and my husband literally blew his stack.  He got so angry and yelled at this poor woman, but it was exactly what he needed to convert himself to sinus rhythm while she was there.  They got an EKG machine and confirmed it.  She told him that they wanted to keep him overnight and would do an echo in the morning and they were concerned about a wound on his leg and wanted to do a doppler to make sure he did not have a DVT.  He agreed.  The echo showed everything fine, just as it was at his annual check up in June and there was no DVT.  A cardiologist finally showed up to discharge him and after reviewing his history said the A Fib was due to the Amoxicillan prescribed for his leg wound.  It both triggers A Fib and prevents the Flecainide from working.  His conversion coincided with the last dose of antibiotic getting out of his system.  So, make sure your PCP understands what antibiotics you can or cannot take if susceptible to A Fib.  This cardiologist (not his regular) wanted him on Metoprolol 25 mg and Pradaxa.  My husband told him that his cardiologist axed the idea of a beta blocker because his heart rate is already low.  Sure enough, it dropped to 42 on the Metoprolol and my husband felt horrible.  The pradaxa gave him a full body rash!  He went back to his cardiologist for follow up and his BP was fine and heart rate in the mid 50's.  He also axed the Pradaxa since my husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation.   Oh and I forgot to say the hospital bill was over $26,000.  Houston Methodist!  
    • Hmart
      Is this celiac?

      By Hmart · Posted

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative.  I have gone gluten free. In week 1 I had a flare-up that was similar to my original symptoms. I got more careful/serious. Now at the end of week 2 I had another flare-up. These symptoms seem to get more intense. My questions:  1. How do I know if I have celiac and not something else? 2. Are these symptoms what others experience from gluten?  When I have a flare-up it’s completely debilitating. Can’t sleep, can’t eat, can’t move. Body just shakes. I have lost 10 pounds since going gluten free in the last two weeks.
×
×
  • 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.