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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,854
    • Most Online (within 30 mins)
      7,748
    TDeb
    Newest Member
    TDeb
    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

    • Me,Sue
      Knowing what to do when feeling unwell.

      By Me,Sue · Posted

      I was diagnosed with coeliac disease a couple of years ago [ish]. I love my food and a variety of food, so it's been hard, as it is with everyone. I try and ensure everything I eat doesn't contain gluten, but occasionally I think something must have got through that has gluten in. Mainly I know because I have to dash to the loo, but recently I have noticed that I feel nauseous after possibly being glutened. I think the thing that I have got better at is knowing what to do when I feel wiped out after a gluten 'episode'. I drink loads of water, and have just started drinking peppermint tea. I also have rehydration powders to drink. I don't feel like eating much, but eventually feel like I need to eat. Gluten free flapjacks, or gluten free cereal, or a small gluten free kids meal are my go to. I am retired, so luckily I can rest, sometimes even going to bed when nothing else works. So I feel that I am getting better at knowing how to try and get back on track. I am also trying to stick to a simpler menu and eat mostly at home so that I can be more confident about what I am eating. THANKS TO THOSE WHO REPLIED ABOUT THE NAUSEA .
    • Francis M
      The Happy Tart review

      By Francis M · Posted

      Thanks. Since the back and forth and promises of review and general stalling went on for more than six months, the credit company will no longer investigate. They have a cutoff of maybe six months.
    • Scott Adams
      The Happy Tart review

      By Scott Adams · Posted

      Is this the same restaurant? https://www.facebook.com/TheHappyTartFallsChurch/ Is it too late to take this up with your credit card company? Normally you have a few months to do a chargeback with them. It seems very odd that they are taking this approach with someone who is likely to be a regular customer--not a good business-minded way of handling things!
    • Scott Adams
      Stomach burning and neuropathy

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.        
    • Scott Adams
      Nausea

      By Scott Adams · Posted

      Welcome to the forum. Is the nausea associated with eating certain foods, or anything else in particular?  Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • 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.