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

How Do Be Safe In A Non-gluten-free House

redheadsmom

Recommended Posts

redheadsmom Rookie
redheadsmom
Posted

I'm 1 week into being gluten free and I'm the only one in my house doing so. I have a husband and 2 kids but I also have a home daycare with 8 kiddos so even if I wanted to be a gluten free house, there is no way I could afford to do so considering how many children I feed here. I have purchased a new toaster, I got a 4 slot toaster and used my label maker to mark one side gluten free for me but now I'm worried that might just be too close for comfort?? I only use stainless steel, cast iron, or pampered chef to cook with. I know I'm not going to be able to cook any of my stuff in the pampered chef stones but what the cast iron and stainless steel? What about food storage containers? Should I get my own for just my food or is it safe if its been in the dishwasher? Any other suggestions I would appreciate! Thanks!

Jessica

PS- I have not been diagnosed with Celiac, my blood work was negative and the GI wanted to do an endoscopy but I turned it down.

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

Celiac.com Sponsor (A8-M):


violentlyserene Rookie
violentlyserene
Posted

I have the same questions as well. From what I've read the cast iron will need to be stripped and reseasoned and the steel pans vary by person. For now, I'm just planning to scrub the pans really well with separate sponges and replace any plastic that's scratched or can't be scrubbed completely (like my cutting boards). More measures are possible if that doesn't cover it but it's a place to start.

kareng Grand Master
kareng
Posted

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

redheadsmom Rookie
redheadsmom
Posted
  • Author

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

Great idea with the red for everything! Yeah I'm a little worried about the toaster being an issue, I think I will just get a whole seperate one for me.

kareng Grand Master
kareng
Posted

Great idea with the red for everything! Yeah I'm a little worried about the toaster being an issue, I think I will just get a whole seperate one for me.

I just saw a red one at Target!

Brooksbelle Newbie
Brooksbelle
Posted

Great ideas and I totally need some right now. Just made some regular spaghetti for the kids for dinner (first time since I went gluten-free) and whoops--had bitten and swallowed a tiny little piece (how I use to test for al dente. *&^%! I can already feel my tummy rebelling.

Going to have to come up with some better ideas?

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

kareng Grand Master
kareng
Posted

Great ideas and I totally need some right now. Just made some regular spaghetti for the kids for dinner (first time since I went gluten-free) and whoops--had bitten and swallowed a tiny little piece (how I use to test for al dente. *&^%! I can already feel my tummy rebelling.

Going to have to come up with some better ideas?

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

When I make regular pasta, one of the gluten eaters has to come & test the pasta.

Toasters are so full of crumbs.... :ph34r: And so cheap!

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

Toasters fill with crumbs and are just about impossible to clean. The wires that keep the toast upright and away from the elements pick up matter from what is toasted between them. Crumbs come off what is being toasted and end up everywhere.

I'm in Canada. I can buy a two-slice toaster at Canadian Tire (don't be fooled by the name, it's a department store these days) for 7.99. Name brand Black & Decker 2-slice for 19.99. Spend the money and be safe. :)

love2travel Mentor
love2travel
Posted

Toasters fill with crumbs and are just about impossible to clean. The wires that keep the toast upright and away from the elements pick up matter from what is toasted between them. Crumbs come off what is being toasted and end up everywhere.

I'm in Canada. I can buy a two-slice toaster at Canadian Tire (don't be fooled by the name, it's a department store these days) for 7.99. Name brand Black & Decker 2-slice for 19.99. Spend the money and be safe. :)

I totally agree. It is not worth the risk! I bought toaster bags to take along with me when my husband and I travel (i.e. self catering). They can be used 50 times each and there are four to a bag for maybe $5-$7. Pretty cool if you have Udi's bread and crave toast!

Brooksbelle Newbie
Brooksbelle
Posted

Ok--will definitely do the separate toaster thing!

And the spaghetti thing was just a dumb-blonde moment, it's amazing what you can do on autopilot and multitasking! (Oh and tummy really unhappy now. Took some activated charcoal as soon as I realized what I'd done, but it doesn't seem to be mitigating my reaction.) Lesson Learned!!

Anybody have any luck with cleaning their bread maker thoroughly? I have a Zojirushi and want to dedicate it just to being gluten free. Maybe I need to replace the O-rings and just really deep clean it and then make it off-limits for the rest of the family.

Thanks again for the help and suggestions. =) There's so much to learn about making a safe eating environment for myself.

violentlyserene Rookie
violentlyserene
Posted

The toaster bags is a brilliant idea. I don't really eat toasted things much but that will really come in handy if we travel to my mothers this fall.

cait Apprentice
cait
Posted

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

Red is the gluten-free color at our house too! And hot pink duct tape on lids. Wheee. We even managed to find red striped dishtowels at Ikea. We've also started to really limit how much gluten is consumed in our house, especially by the little ones, who get it everywhere. Good luck. This is a tricky thing to figure out. I certainly don't have the answer yet.

love2travel Mentor
love2travel
Posted

The toaster bags is a brilliant idea. I don't really eat toasted things much but that will really come in handy if we travel to my mothers this fall.

That is a perfect situation in which to use them! :P

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. Seabeemee
      - Seabeemee replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Labs ? Awaiting in person follow up with my GI

      Thanks for your reply Trents…most appreciated. I am unfamiliar with celiac labs terminology so I wanted to know if the presence of HLA variants (DA:101, DA:105, DQB1:0301 and DQB1:0501) that the labs detected had any merit in predisposing one to be more sensitive to gluten/carbs than the general population? Also, I found what you said about N...
    2. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      45

      My journey is it gluten or fiber?

      Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.
    3. JoJo0611
      - JoJo0611 posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Yeast extract

      Please can anyone help. I was diagnosed on 23rd December and I am trying my best to get my head around all the things to look out for. I have read that yeast extract is not to be eaten by coeliacs. Why? And is this all yeast extract. Or is this information wrong. Thanks.
    4. trents
      - trents replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Labs ? Awaiting in person follow up with my GI

      Welcome to the celiac.com community, @Seabeemee! The fact that the genetic testing shows you do not have either of the two genes associated with the potential to develop celiac disease (HlA DQ2 and HLA DQ8) pretty much ensures that you do not have celiac disease and the biopsy of the small bowel showing "normal villous architecture" confirms this. But...
    5. Seabeemee
      - Seabeemee posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Labs ? Awaiting in person follow up with my GI

      My Doctor messaged me that I have no sign of Celiac disease so until I meet with her next week I don’t know what the labs mean. I am being evaluated by my new GI for Celiac disease because of digestive issues (bloating, distention, fullness in mid section, diarrhea). I also have been diagnosed with GERD and some associated issues hence the endoscopy. ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,166
    • Most Online (within 30 mins)
      7,748
    AmynDevyn
    Newest Member
    AmynDevyn
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Seabeemee
      Labs ? Awaiting in person follow up with my GI

      By Seabeemee · Posted

      Thanks for your reply Trents…most appreciated.  I am unfamiliar with celiac labs terminology so I wanted to know if the presence of HLA variants (DA:101, DA:105, DQB1:0301 and DQB1:0501) that the labs detected had any merit in predisposing one to be more sensitive to gluten/carbs than the general population?  Also,  I found what you said about NCGS very interesting and I appreciate you mentioning that.  I’ve worked hard to research and advocate for myself with my Hematologist and now with a new GI, since my bowel surgery and to maintain my Vitamin B12 health concurrent with keeping my levels of Iron in the optimal range. I’ve been tested for SIBO (do not have it), biopsy showed negative for HPylori, and have had Fecal studies done (nothing showed up) and I understand how a loss of a large amount of bowel could be highly impacting re: SIBO, malabsorption and motility issues. So I’ve managed pretty well diet and elimination-wise until just recently. That said, this new problem with extreme bloating, distention and upper girth, NAFLD just occured over the last 4 months so it is new for me and I thought celiac might be a possible issue. I’ll probably just continue on in this less gluten/carbs seem to be better for me and see how reintroducing certain foods go.  Thanks again.    
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.
    • JoJo0611
      Yeast extract

      By JoJo0611 · Posted

      Please can anyone help. I was diagnosed on 23rd December and I am trying my best to get my head around all the things to look out for. I have read that yeast extract is not to be eaten by coeliacs. Why? And is this all yeast extract. Or is this information wrong. Thanks. 
    • trents
      Labs ? Awaiting in person follow up with my GI

      By trents · Posted

      Welcome to the celiac.com community, @Seabeemee! The fact that the genetic testing shows you do not have either of the two genes associated with the potential to develop celiac disease (HlA DQ2 and HLA DQ8) pretty much ensures that you do not have celiac disease and the biopsy of the small bowel showing "normal villous architecture" confirms this. But you could have NCGS (Non Celiac Gluten Sensitivity) which would not damage the villous architecture. You could also have SIBO (Small Intestine Bacterial Overgrowth) or H. Pylori infection. Both of these conditions would thrive on carbs and you do say you feel better when you don't eat a lot of carbs. And with your resection of the small bowel, that could be causing it's own problems like you describe. When was that surgery done? You have had over 1 foot of your small bowel removed by that surgery in 2022 so that would certainly challenge digestion and nutrient absorption.  Edited
    • Seabeemee
      Labs ? Awaiting in person follow up with my GI

      By Seabeemee · Posted

      My Doctor messaged me that I have no sign of Celiac disease so until I meet with her next week I don’t know what the labs mean. I am being evaluated by my new GI for Celiac disease because of digestive issues (bloating, distention, fullness in mid section, diarrhea).  I also have been diagnosed with GERD and some associated issues hence the endoscopy. I also was diagnosed with NAFLD after an abdominal CT scan in December - which surprises me because I gave up alcohol 5 years ago, workout 5 days a week, cardio / weights and cook from scratch every night. Anecdotally,  I do feel better when I do not eat a lot of carbs and have been staying away from gluten 95% of the time until my follow up.  History: I had an emergency bowel obstruction operation in August 2021 for a double closed loop obstruction, open surgery removed 40 cm of my small intestine, my appendix, cecal valve and illeocectomy. Beside the fact that this put me in the situation of no longer being able to absorb Vitamin B12  from my diet and having to  inject Vit B 12 2x a month, I also became Iron deficient and am on EOD iron to keep my levels high enough to support my Vitamin B12 injections, as well as daily folic acid. I tested positive for pernicious anemia in 2022 but most recently that same test came back negative. Negative Intrinsic Factor. My results from the biopsies showed 2nd part of Duodenum, small bowel Mildly patch increased intraepithelial lymphocytes with intact villious architecture. Comment: Duodenal biopsies with normal villous architecture and increased intrepithelial lymphocytes (Marsh I lesion) are found in 1-3% of patients undergoing duodenal biopsy, and an association with celiac disease is well established however the specificity remains low. Similar histologic findings may be seen in H pylori gastritis, NSAID and other medication use including olmesartan, bacterial overgrowth, tropical sprue and certain autoimmune disorders. So my GI ordered Labs for Celiac confirmation: Sorry I couldn’t upload a photo or pdf so typed below: TEST NAME                               IN RANGE and/or RESULTS RESULTS:  IMMUNOGLOBULIN A :           110 GLIADIN (DEAMIDATED) AB (IGG, IGA)                            <1.0 GLIADIN (DEAMIDATED) AB (IGA)                                     <1.0 GLIADIN (DEAMIDATED) AB (IGG)                                    <1.0 TISSUE TRANSGLUTAMINASE ANTIBODY, IGG, IGA TISSUE TRANSGLUTAMINASE AB, IGG                                     <1.0 TISSUE TRANSGLUTAMINASE AB, IGA                                     <1.0 INTERPRETATION: <15.0 ANTIBODY NOT DETECTED  > OR = 15.0 ANTIBODY DETECTED RESULTS: HLA TYPING FOR CELIAC DISEASE INTERPRETATION (note The patient does not have the HLA-DQ associated with celiac disease variants) More than 97% of celiac patients carry either HLA-DQ2 (DQA1*05/DQB1*02) or HLA-DQ8 (DQA1*03/DQB1*0302) or both. Genetic counseling as needed. HLA DQ2 : NEGATIVE HLA D08: NEGATIVE HLA VARIANTS DETECTED: HLA DA1* : 01 HLA DA1* : 05 HLA DQB1*: 0301 HLA DQB1*: 0501 RESULTS REVIEWED BY: Benjamin A Hilton, Ph.D., FACMG I appreciate any input, thank you.         
×
×
  • 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.