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

This Probably Isn't The Right Forum For This Question But... Where Do I Find Info About Kitchen Prep For Going Gluten Free, And Info About Cc?

MsCurious

Recommended Posts

MsCurious Enthusiast
MsCurious
Posted

Is there a forums topic for "How to go gluten free" for newbies? And info about CC? I've read bits and pieces about these topics here and there, but I'm hoping there is a main source for this valuable info all in one place. Wishful thinkin? LOL :P Please direct me to a good thread if you can... thanks in advance! The count down is on... I have to get this done this weekend. :blink:B)

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

The best fit for this is "Celiac Disease - Coping with" -- to which I have moved it.

zus888 Contributor
zus888
Posted

We have a mixed kitchen in our house, and I'm the only one who is gluten-free. I spent a weekend basically cleaning out the entire kitchen of things I knew we wouldn't use anymore: gluten-filled marinades, flours, etc. Anything that has gluten that the kids or DH eat or use are on the lower shelves and my gluten-free stuff is on upper shelves. I was sure to wipe down all the cabinet & refrigerator shelves to make sure my food wouldn't get contaminated. I'm not able to completely separate everything, but ideally, I'd like DH and the kids have their own shelves or cupboard separate from my own.

I don't really use condiments anymore or even butter or margarine (no bread to put it on), so I just automatically assume they are contaminated and don't use them for any of my stuff. I did open one jar for a dinner and I put tape on it that says, "gluten-free" so DH knows not to use it and I know it's safe. We have separate butter dishes and will have separate condiments if I ever decide to use them again.

Currently, I've been sticking to mostly whole fresh foods that are naturally gluten-free. I'm trying to keep processed foods to a bare minimum. My cabinets are FILLED to the brim with dessert and bread mixes that my friends gave to me, so I always have something to make when I get desperate for something more "comforting." It's nice to know they are there when I'm having a weak moment.

Sorry I don't have more. We're still learning because I've only been on the diet for 1 month today. Best of luck!

MsCurious Enthusiast
MsCurious
Posted
  • Author

We have a mixed kitchen in our house, and I'm the only one who is gluten-free. I spent a weekend basically cleaning out the entire kitchen of things I knew we wouldn't use anymore: gluten-filled marinades, flours, etc. Anything that has gluten that the kids or DH eat or use are on the lower shelves and my gluten-free stuff is on upper shelves. I was sure to wipe down all the cabinet & refrigerator shelves to make sure my food wouldn't get contaminated. I'm not able to completely separate everything, but ideally, I'd like DH and the kids have their own shelves or cupboard separate from my own.

I don't really use condiments anymore or even butter or margarine (no bread to put it on), so I just automatically assume they are contaminated and don't use them for any of my stuff. I did open one jar for a dinner and I put tape on it that says, "gluten-free" so DH knows not to use it and I know it's safe. We have separate butter dishes and will have separate condiments if I ever decide to use them again.

Currently, I've been sticking to mostly whole fresh foods that are naturally gluten-free. I'm trying to keep processed foods to a bare minimum. My cabinets are FILLED to the brim with dessert and bread mixes that my friends gave to me, so I always have something to make when I get desperate for something more "comforting." It's nice to know they are there when I'm having a weak moment.

Sorry I don't have more. We're still learning because I've only been on the diet for 1 month today. Best of luck!

Suzanna, thank you so much for your reply! It helps to hear how others are working through the changes! It gives me ideas, and little red flags to think about as I start this process. It seems pretty overwhelming right now... but I'm sure I'll adjust and it will get easier, but right now I feel just a wee bit panicky! :blink::)

Igg postive Rookie
Igg postive
Posted

Is there a forums topic for "How to go gluten free" for newbies? And info about CC? I've read bits and pieces about these topics here and there, but I'm hoping there is a main source for this valuable info all in one place. Wishful thinkin? LOL :P Please direct me to a good thread if you can... thanks in advance! The count down is on... I have to get this done this weekend. :blink:B)

My prayers will be with you. Let us known how it turns out tomorrow!

sb2178 Enthusiast
sb2178
Posted

Other stuff which you likely already know:

- no shared toaster

- avoid using gluten'ed scratched non-stick, cast iron, scratched plastic, colanders, wooden utensils

- get a dedicated colander

- replace items like wafflemakers where you can't get them clean

- it's probably helpful to have separate sponges for wiping down counter and tables if you share the kitchen but I have a totally cleared kitchen

- eliminate gltuen-containing mouthwash, toothpaste, and possibly even pet food if it's reasonable

It's a good idea to wipe down the silverware and utensil drawer as well as fridge and not a bad idea to wash silverware an extra time.

In terms of actual food:

- get rid of baking goods/condiments that could have been contaminated, like sugar and mustard

- avoid oats for 3-6 months and then only eat gluten-free oats

- dairy causes lots of problems, so you may find that you have to eliminate that too

zus888 Contributor
zus888
Posted

I was panicky too. But I just started out taking it one shelf at a time. I saved the hardest ones for last! It did take up most of a weekend though. And I had a big pile of stuff that I ended up giving away to a friend (flours, soups, marinades, soy sauce, oatmeal, cream of wheat, etc.). Stuff I knew we wouldn't eat. I had to get rid of the flours because there's just no way I would make a dessert that I cannot eat. I did keep the Bisquick mix because I thought that Pamela's pancakes were just too expensive for the whole family to have, but it was a royal pain in the ass to make their pancakes and then make mine. I had to measure my stuff first, and then theirs. And I made all their stuff first, then made mine in a separate pan and used a different flipper as well. So, it was twice the work both in making it and cleaning up. I think I've decided to just make the gluten-free pancakes for all of us. They are quite good. Not as good as the Bisquick ones, but good in their own right.

I keep my stuff on the top shelves so that no gluten can contaminate my stuff from falling or anything like that.

I had to get rid of the bread machine and pizza stone. My dietitian said I could keep the stone, but I put it under some bread I had made (so it would bake more evenly) and it stunk up the house with the burning residue on it. I'm pretty certain that there's residue that I just won't be able to get rid of.

You'll actually feel a lot better and more in control once you get this task accomplished. And you'll feel A LOT better once you get some good staples in those cupboards to fill them back up. Go get some gluten-free broths and other soups. Get Pamelas Pancake mix, if you like pancakes (or you can use it to make choco chip cookies, from what I hear). Go buy some snacks for yourself. Snyders gluten-free pretzels weren't that bad. The taste was good, but the texture was different. They are very crispy, but also have the texture of a stale pretzel. Still nice to have on hand when you are feeling "without." I also got some Nature Valley almond nut bars. I like them. You can break a tooth on them, but I really like almonds. Plus, they are filling and full of protein. Get some Betty Crocker gluten-free yellow cake mix - you can make a great gluten-free strawberry cake using it. Tastes like the real deal. I add cream cheese because I heard that makes it more moist (you only need 2oz). I've also heard that Betty Crocker brownie mix is good too.

I don't know if you are into any of that stuff. My friends stocked me up on a bunch of goodies that I would not have dreamed of buying for myself, and I'm glad they did. It's so nice to know I have stuff there. Oh, and Pamela's cookies are pretty yummy too! There will be sticker shock. Big time. But, it really is good to have some replacement products that you like on hand for desperate times. I have them, but don't eat much of them, mainly because I'm hoping to eat healthier overall and I could stand to lose 15 pounds.

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.